How to make Pomfret Raichad -
Pomfret is deep fried after the applying the masala to it.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fish (मछली), Tamarind (इमली)
Cuisine : Goan
Course : Snacks and Starters
For more recipes related to Pomfret Raichad checkout Fish Cutlet, Grilled Fish Fingers, Amritsari Fish, Fish Cakes With Cucumber Relish . You can also find more Snacks and Starters recipes like Corn Bread ki Tikkiyan Balsamic and Spice Grilled Summer Vegetables Pasta Hot Pot Banana Walnut Loaf
Pomfret Raichad 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 : 41-50 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Pomfret Raichad Recipe
Fish 2
Tamarind
Kashmiri red chillies 6-8
Cumin seeds 1 teaspoon
Garlic 4-6 cloves
Ginger 1 inch piece
Peppercorns 4-5
Tamarind
Vinegar 2 teaspoons
Salt to taste
Oil to deep fry
Method
Step 1
Clean and wash the pomfrets thoroughly. Pat them dry. Make two to three slits on either side of the middle bone on both sides.
Step 2
Grind together red chillies, cumin seeds, garlic, ginger, peppercorns and tamarind in vinegar. Add salt to taste.
Step 3
Apply this masala on both the sides of the fish and let them stand for half an hour. Secure the fish with a string. Heat oil in a kadai and deep fry the fish on medium heat till both sides turn brown.
Step 4
Drain, untie string and serve the fish hot.
Nutrition Info
Calories : 1214 Kcal
Carbohydrates : 33.3 gm
Protein : 171.6 gm
Fat : 43.8 gm
Other : 0
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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 www.sanjeevkapoor.com 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.
