How to make Pomfret Recheiado -

A Goan speciality – pomfrets marinated in a spicy masala and shallow fried .

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Pomfret (पापलेट), Vinegar (विनेगर)

Cuisine : Goan

Course : Main Course Seafood

For more recipes related to Pomfret Recheiado checkout Goan Fish Curry, Fish Ambat, Saas Ni Machhi, Pomfret Mappas . You can also find more Main Course Seafood recipes like Masala Prawns Nut Crusted Rawas with Lemon Butter Sauce Cilantro Steamed Fish Kolambiche Atale

Pomfret Recheiado

Pomfret Recheiado Recipe Card


Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

Prep Time : 51-60 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Pomfret Recheiado Recipe

  • Pomfret 500 grams each 2

  • Vinegar

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Whole dry red chillies 8

  • Cumin seeds 1/2 teaspoon

  • Garlic 8 cloves

  • Black peppercorns 5-6

  • Ginger 1 inch piece

  • Cloves 4-5

  • Cinnamon 1/2 inch stick

  • Vinegar 2 tablespoons

  • Sugar 1/2 teaspoon

  • Oil to shallow fry


Step 1

Wash, clean and pat dry the fish.

Step 2

Make diagonal slits on either sides of the fish using a sharp knife. Rub salt, lemon juice, turmeric powder inside and outside of the fish. Keep aside for half an hour.

Step 3

Grind red chillies, cumin seeds, garlic, black peppercorns, ginger, cloves, cinnamon, vinegar, sugar and salt to a smooth paste, using little water if required. Apply the paste on both the sides of the fish and set aside for fifteen minutes.

Step 4

Heat oil in a pan and shallow fry the fish till golden on both sides. Serve hot with lemon wedges, onion rings and chutney of your choice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.