A spicy, tangy Goan fish preparation the place pomfret is marinated in a flavorful purple 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 basic 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.
Concerning 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 purple shade with out an excessive amount of warmth, whereas tamarind and vinegar add a stunning tang. It’s excellent for each weeknight dinners and particular events.
Why You’ll Love This Recipe
You’ll love how simple this recipe is to place collectively. The marinade does many of the work, and the cooking is fast and simple. The fish seems completely crispy outdoors whereas staying juicy inside. The most effective half? You don’t want any fancy substances or instruments – simply widespread spices and an excellent pan.
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 ought to be scorching however not smoking if 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 purple 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 Crimson Chillies (damaged)
- 1 inch Ginger (chopped)
- 2 to three cloves Garlic
- 1 1/2 tsp Cumin Seeds – tsp
- 5 to six Black Peppercorns (entire)
- 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
-
Make a number of slits on the fish together with the perimeters of the fish.
-
Add the purple chillies, cumin seeds, garlic, ginger and peppercorns to a bowl.
-
Add the tamarind pulp and vinegar.
-
Gently combine nicely and hold apart for quarter-hour.
-
Then grind them to a clean paste with 1 or 2 tblsp water.
-
Season with salt and blend.
-
Rub this everywhere in the fish, making certain the fish is totally coated and the insides additionally stuffed.
-
Preserve the fish within the fridge for 20 to half-hour.
-
Warmth oil in a nonstick pan over medium flame.
-
Fry the marinated fish till golden brown or for 10 to fifteen minutes, turning a few times.
-
Take away and switch to a plate.
-
Garnish with onion rings and serve scorching.
Tip: You too can use every other fish as a substitute of pomfret.
Join our e-newsletter
Regularly 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 identified extra for shade than warmth, however you’ll be able to regulate to your style.
What can I take advantage of as a substitute 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 finished?
The fish ought to be golden brown outdoors and flake simply with a fork. This often takes 5-7 minutes per aspect on medium warmth.
