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Helly Raichura's recheado mackerel

Preparation time
15 minutes
Cooking time
20 minutes

Helly Raichura's recheado mackerel recipe has complex spice flavours that pair perfectly with flavoursome Rosé.


4 small mackerel, gutted and boned

Oil to shallow fry


Spice paste

100ml apple cider vinegar

100ml malt vinegar

20 dry Kashmiri chillies

1 tsp cumin

6 cloves

1 cassia bark

1/2 tsp peppercorns

8 garlic cloves

1 onion, sliced and fried till brown

1 tbsp oil

Salt, to taste

1½ tsp jaggery or coarse, dark brown sugar

Recipe by Helly Raichura

Photography by Kristoffer Paulsen

Styling by Julie Haines


1. Mix apple cider and malt vinegar and all the spice paste ingredients overnight.

2. Blend the spices to smooth paste, add oil if needed to make paste.

3. Clean mackerel and make cuts on either side of bone to make pockets, ensuring not to cut all the way through.

4. Stuff fish with the spice paste.

5. Heat up oil in a flat pan and fry the stuffed mackerel on both sides till cooked.

Wine Match


Preparation Time
15 minutes
Cooking Time
20 minutes