Goan Recheado Pomfret

Name: Goan Recheado Pomfret
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Cuisine: Goan
Ingredients: 2 whole pomfret fish, cleaned and scored; 8-10 dried Kashmiri red chilies; 6 cloves of garlic; 1-inch piece of ginger; 1 tsp cumin seeds; 1/2 tsp turmeric powder; 2 tbsp Goan feni or apple cider vinegar; 1 tbsp tamarind pulp; 2 tbsp semolina (rava) for coating; 2 tbsp coconut oil; Salt to taste

Succulent pomfret fish stuffed with a fiery, tangy red masala paste and pan-fried to crisp perfection. A quintessential coastal Goan delicacy packed with bold flavors.

Photo by Bronze Digitals on Pexels

45min Total Time

2 Servings

Goan Cuisine

Recipe

Soak the dried Kashmiri red chilies in warm water for about 15 minutes.

In a blender, grind the soaked chilies, garlic, ginger, cumin, turmeric, salt, feni, and tamarind pulp into a smooth, thick paste without adding extra water.

Make diagonal slits on both sides of the cleaned pomfret fish.

Generously stuff the cavity and the slits of the fish with the prepared recheado masala paste, and let it marinate for 20 minutes.

Spread the semolina on a flat plate and gently coat each stuffed fish lightly on both sides.

Heat coconut oil in a wide skillet over medium heat.

Pan-fry the fish for 4-5 minutes on each side until the crust turns golden brown and the fish is cooked through.

Serve hot with steamed rice and local Goan curry.

Ingredients

2 whole pomfret fish, cleaned and scored

8-10 dried Kashmiri red chilies

6 cloves of garlic

1-inch piece of ginger

1 tsp cumin seeds

1/2 tsp turmeric powder

2 tbsp Goan feni or apple cider vinegar

1 tbsp tamarind pulp

2 tbsp semolina (rava) for coating

2 tbsp coconut oil

Salt to taste

*This AI-generated recipe may contain inaccuracies.