Pomfret Recheado

 INGREDIENTS:

For Recheado Masala

1. Kashmiri Red Chilis 10-12 soaked in warm water for 10 minutes
2. Garlic Cloves 8-10 
3. Ginger 1-inch 
4. Black Pepper Kernels 1 tsp
5. Cumin Seeds 1 tsp
6. Cloves 4-5
7. Cinnamon 1/2 inch
8. Tamarind Pulp 2-3 tbsp
9. Sugar 1 tsp
10. White vinegar 3-4 tbsp
11. Salt to taste

For the Fish

1. Pomfret Fish 3-4
2. Salt to taste
3. Turmeric Powder 1/2 tsp
4. Oil for shallow frying

METHOD:

Serving Size: 2-3

Clean and wash the pomfrets. Make deep slits on both sides or butterfly the fish for stuffing.

Rub with salt and turmeric. Set aside for 10-15 minutes.

Blend all the ingredients into a thick, smooth Recheado masala paste.

Stuff the masala inside the slits and coat the entire fish well.

Marinate for at least 30 minutes, or up to 4 hours in the fridge, for the best flavor.

Heat 4-5 tbsp of oil in a pan over medium heat. Fry the fish for 6-8 minutes per side, until golden brown and crisp, and cooked through.

Serve hot with rice, lemon wedges, and onion rings.

NOTE:

This is a classic Goan dish. The name is derived from the Portuguese word 'recheio', which means 'to stuff'.