Local (Konkani) names for Common Fish in Goa

Cat fish - Sangot
Long fin cavalla - Koncar
Gold spoted anchovy - Capsali Mandli
Indian Salmon - Raus
Reef cod - Gobro
Pearl spot - Kalundar
Whip fin majarra - Shetki
Dhoma / Croakar - Dodyaro (Hodki)
Butter fish - Saudalo/sovnaro
Common pony fish - Khampi
Mangrove red snapper - Tamoshi
Horse mackeral - Hado bangdo
Mullet - Shevtali / Shevto
Japanese thread fin bream - Rano
Black Pompret - Sagoti (Kayi) /Halwa
Indian Mackerel - Bangdo
Indian oil sardines - Tarlo
Railbow sardines - Krishranchi peddi
Sead - Konkoro
Indian dog shark - Mori
Barracuda - Tonki
Hilsa ilisha - Peddi
Hilsa species - Vonog,vonga
Seer fish - Surmai
Black tip shark - Pilo
Ribbon fish - Bale
Bombay duck - Bombil
Sole - Lep
Anchovy or silver belly - Velli
Pomfret - Pomplet/paplet
Silver bar - Korli
Kite or Ray fish - Waghole
King fish - Viswon
Butter fish - Karchani
Lady fish - Mudoshi
Rock bream - Haddo
Perch - Palu
Ghol(Jew fish) - Ghol
Giant sea perch - Chonak
Naked head glassy perchlet - Buranto

Source: Goa Today magazine

Rechiado /Rechieo Paste

Ingredients for Rechieo Paste

12/15 Kashmiri Chillies or 2tbsp chilly powder
1tsp Cumin Seeds(Jeera)
2tbsp Garlic Paste
1" Ginger
1tsp Turmeric Powder
1 Small Onion
1tsp Oil
Lemon sized Tamarind Ball(soaked for 10 Min's in 2tbsp water)
1/2tsp sugar optional
Salt to taste
1/2 tsp Coriander Powder or Handful of fresh Coriander leaves
4tbsp Vinegar or 2tbsp Lemon Juice
A pinch of White Pepper Powder

Method:
Grind the above ingredients for recheio/rechiad paste with vinegar mentioned in recipe use as little water as possible if needed)adjust Seasoning according to your preference..Usage of onion is optional ,you can omit it altogether from recipe.If preferred You can also add Cinnamon piece or Garam masala powder.

*Similarly lemon juice or tamarind pulp can be substituted for vinegar .
*Usage of Onion gives the recipe a desired texture and distinct flavour.

Mackerel stuufed with Rechiad masala

This paste is used in recipes like Fish or Eggplant(Vangi) Ambot Tik,Fish fry,Mackerel /Pomfret Rechiad and other such recipes it calls for.

Mackarel or Pomfret Rechieo Fry

My Friend Vanessa's Mum makes the best Rechieo Fish I ever tasted..While Schooling I always relished her fish rechiad fry whenever I visited her home at lunch time..  this is my version of rechieo.

Ingredients:

6 Mackarels or Pomfrets
2-5tbsp Oil for frying
Semolina(Rawa) Optional for coating
salt
Ingredients for Rechieo Paste
12/15 Kashmiri Chillies or 2tbsp chilly powder
1tsp Cumin Seeds(Jeera)
2tbsp Garlic Paste
1" Ginger
1tsp Turmeric Powder
1 Small Onion
1tsp Oil
Lemon sized Tamarind Ball(soaked for 10 Min's in 2tbsp water)
1/2tsp sugar optional
Salt to taste
1/2 tsp Coriander Powder or Handful of fresh Coriander leaves
4tbsp Vinegar or 2tbsp Lemon Juice
A pinch of White Pepper Powder
(Grind the above ingredients for recheio/rechiad paste with vinegar mentioned in recipe use as little water as possible)

Method:

Clean and descale fish  using top part of the fillet knife's (the dull part) blade and scrape from tail to gill. This is the easiest way to descale,remove gills, pull-out all organs from inside the fish. Its my personal taste to cut the head off the fish. Apply salt to the fish and leave it for 10 mins .Wash the fish clean under running water.
Next pat dry the fish.Using sharp knife slit the fish lenghtwise ,keeping the center bone intact and the two halves joined on one side
Now fill the mackerel with generous amount of rechieo paste and rub ample amount of paste outside too .Dip the fish in semolina/rawa ,coat the fish thoroughly .Heat oil in a flat pan and shallow fry the fish on both sides till evenly brown.Serve hot with Rice  & Fish Curry.