Pomfret Recheado

Whole pomfret generously stuffed with aromatic, spicy Goan recheado masala, then perfectly grilled for a flavorful and succulent dish. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 17 Mar 2021 in Recipes Non Veg

New Update

Main Ingredients	Medium pomfrets, Dried Kashmiri red chillies
Cuisine	Goan
Course	Snacks and Starters
Prep Time	31-40 minutes
Cook time	21-25 minutes
Serve	4
Taste	Spicy
Level of Cooking	Easy
Others	Non Veg

Ingredients

4 medium pomfrets
10-15 dried Kashmiri red chillies
2 teaspoons cumin seeds
20-24 black peppercorns
2 tablespoons ginger chopped
15-16 garlic cloves
2 tablespoons tamarind pulp
2 tablespoons malt vinegar
Salt to taste
Oil to shallow fry
Onion rings to serve
Lemon wedges to serve

Method

Put cumin seeds, black peppercorns, ginger, garlic, red chillies, tamarind pulp, malt vinegar and salt in a blender jar, add a little water and blend into a smooth paste.
Make incisions on both sides of the pomfrets, sprinkle some salt and rub it in. Apply the ground paste, rub it in well on both sides of all the pomfrets and set aside to marinate for 30 minutes.
Heat some oil in a non-stick pan. Place the marinated pomfret, one at a time, and shallow-fry, turning the fish till they are fully cooked and evenly browned on both sides.
Transfer the pomfrets onto individual serving plates and serve hot with onion rings and lemon wedges.

#Tamarind pulp #Ginger #Oil #Malt vinegar #Garlic cloves #Lemon wedges #Salt #Black peppercorns #Cumin seeds #Onion rings