mearl223 On August - 11 - 2011

Rechad-Masala Stuffed Pomfrets

Rechad masala is the famous vinegar-based red-hot spicy masala from Goa – the same one we used in my other ‘Rechad’ recipe – the Rechasd-Masala stuffed Mackrel.

 

 

 

 

PrepTime 15mins – CookTime 25mins – Serves 2

 

Ingredients:

4 medium size white pomfrets
salt & lime juice for marinade
4-6 dried red chillies
1/2 tsp cumin seeds
1/2 inch cinnamon stick
2 cardamom pods
1/2 tsp cloves
1 Tbsp peppercorns
2 tbsp coriander seeds
2 Tbsp bright red paprika pwd
1 Tbsp vegetable oil
1 small onion, peeled and chopped
6-8 garlic cloves – chopped
1/2 inch ginger piece – chopped
1tsp salt
vinegar

Cooking Instructions:


1. Prepare the fish- Ensure the fish cavity is cleaned. Run a sharp knife into the fish making pockets on either side of the backbone of the fish. You can even make 3-4 lateral grooves on either side of the fish – don’t run the knife right into the bone, just about 3/4 way in. Apply salt & lime juice to the fish & set aside for 15-20 mins.

2. Make the masala- Grind all the other ingredients to a paste (except the oi) in vinegar only – no water.

3. Stuff the fish- Wash the fish & smear the ground paste all over the fish – inside the pockets, inside the fish cavity & all over the outside too. You can let it sit & marinade for a while.

4. Fry, grill or bake the fish for 6mins on each side. Serve with lemon wedges, onion rings and potato-chips/ fries (AND A CHILLED BEER!!!!)

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