A spicy, tangy Goan fish preparation the place pomfret is marinated in a flavorful pink chili paste and pan-fried to golden perfection. This straightforward but scrumptious recipe brings the genuine style of coastal Indian delicacies proper to your kitchen in below an hour.
Pomfret Recheado is a traditional Goan fish dish that’s bursting with daring flavors. The phrase ‘recheado’ means ‘stuffed’ in Portuguese, and that’s precisely what we do right here – stuff and coat the fish with a spicy-tangy paste constituted of Kashmiri chilies, aromatics, and vinegar. I discovered this recipe throughout my journey to Goa and have been making it ever since.
In regards to the Recipe
This recipe transforms easy pomfret right into a flavor-packed dish utilizing primary Indian spices. The marinade is the star right here – Kashmiri chilies give it that lovely pink coloration with out an excessive amount of warmth, whereas tamarind and vinegar add a stunning tang. It’s good for each weeknight dinners and particular events.
Why You’ll Love This Recipe
You’ll love how straightforward this recipe is to place collectively. The marinade does a lot of the work, and the cooking is fast and easy. The fish seems completely crispy outdoors whereas staying juicy inside. The perfect half? You don’t want any fancy elements or instruments – simply frequent spices and a very good pan.
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Pomfret Recheado
Cooking Ideas
– Pat the fish dry earlier than marinating for higher paste adhesion
– Don’t skip the resting time within the fridge
– Preserve the warmth medium to keep away from burning the spices
– The oil must be scorching however not smoking while you add the fish
– Flip the fish solely a few times to maintain it from breaking
Related Recipes
- Goan Fish Curry
- Fish Tandoori
- Pan-Fried Fish with Garlic Butter
Pomfret Recheado
A spicy, tangy Goan fish preparation the place pomfret is marinated in a flavorful pink chili paste and pan-fried to golden perfection. This straightforward but scrumptious recipe brings the genuine style of coastal Indian delicacies proper to your kitchen in below an hour.
Substances
- 2 Complete Pomfret (cleaned, washed)
- 15 to 18 Kashmiri Purple Chillies (damaged)
- 1 inch Ginger (chopped)
- 2 to three cloves Garlic
- 1 1/2 tsp Cumin Seeds – tsp
- 5 to six Black Peppercorns (complete)
- 1 tbsp Tamarind Extract (thick)
- 2 tbsp Vinegar (malt or cider)
- Salt as per style
- Oil (1 cup or extra for frying)
- Onion rings to garnish
Directions
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Make just a few slits on the fish together with the edges of the fish.
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Add the pink chillies, cumin seeds, garlic, ginger and peppercorns to a bowl.
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Add the tamarind pulp and vinegar.
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Gently combine nicely and hold apart for quarter-hour.
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Then grind them to a easy paste with 1 or 2 tblsp water.
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Season with salt and blend.
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Rub this all around the fish, guaranteeing the fish is totally lined and the insides additionally stuffed.
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Preserve the fish within the fridge for 20 to half-hour.
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Warmth oil in a nonstick pan over medium flame.
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Fry the marinated fish till golden brown or for 10 to fifteen minutes, turning a few times.
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Take away and switch to a plate.
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Garnish with onion rings and serve scorching.
Tip: You can too use some other fish as an alternative of pomfret.
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Often Requested Questions
Can I make this recipe much less spicy?
Sure. Scale back the variety of Kashmiri chilies or take away their seeds. Kashmiri chilies are recognized extra for coloration than warmth, however you may regulate to your style.
What can I exploit as an alternative of pomfret?
Any agency white fish works nicely – attempt sea bass, snapper, or cod. Simply regulate cooking time primarily based on the thickness of the fish.
How do I do know when the fish is completed?
The fish must be golden brown outdoors and flake simply with a fork. This often takes 5-7 minutes per aspect on medium warmth.
