Pomfret Recheado

Pomfret Recheado is a classic Goan dish featuring pomfret fish stuffed with a spicy, tangy blend of ingredients. The stuffing, known as recheado, is a mix of red chilies, tamarind, garlic, and various spices, creating a rich and flavorful paste. The fish is then pan-fried or baked, allowing the spices to infuse the flesh, resulting in a deliciously spicy and aromatic dish. It’s often served with rice or bread, making it a standout in Goan cuisine.

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Course: SEAFOOD

Cuisine: Indian

Keyword: Pomfret Recheado

Prep Time: 1 20

Cook Time: 25

Total Time: 1 45

Servings:

Calories: 300kcal

Author: Biryanibonanza

Ingredients

Ingredients:

For the Recheado Paste:

10-12 Dried red chilies (soaked in water for 30 minutes)
1 tbsp Cumin seeds
1 tbsp Coriander seeds
1 tbsp Black peppercorns
1 tsp Turmeric powder
6 Cloves garlic
1 Inch piece of ginger
2 tbsp Tamarind pulp (or 1tablespoon tamarind paste)
2 tbsp Vinegar
Salt to taste
2 tbsp Oil

For the Fish:

4 Medium-sized pomfret fish, cleaned and gutted
2 tbsp Oil for brushing

Garnish:

Fresh coriander leaves
Lemon wedges

Instructions

1. Prepare the Recheado Paste:

In a dry pan, lightly roastcumin seeds, coriander seeds, and black peppercorns until fragrant. Let themcool.
Grind the roasted spicesalong with soaked red chilies, garlic, ginger, turmeric powder, tamarind pulp, vinegar,and salt into a smooth paste. You can add a little water if necessary toachieve the right consistency.
Heat 2 tablespoons of oil in a pan, add the ground paste, and cook for about 5 minutes until the oil starts to separate from the paste. Allow it to cool.

2. Prepare the Pomfret:

Make 2-3 deep slashes oneach side of the pomfret to help the paste penetrate the fish.
Rub the pomfret with alittle salt and set aside.

3. Stuff the Fish:

Gently stuff the recheadopaste into the slashes and cavity of the pomfret, ensuring it's well-coatedinside and out.
Let the stuffed fishmarinate for at least 1 hour in the refrigerator to allow the flavors to meld.

4. Cook the Pomfret:

Preheat your grill or oven to medium-high heat (about 375°F or 190°C). If using an oven, line a baking tray with foil.
Brush the fish with oil toprevent sticking and ensure a crispy texture.
Grill or bake the fish forabout 12-15 minutes on each side, or until the fish is cooked through and theedges are slightly charred.

5. Serve:

Remove the pomfret from thegrill or oven and let it rest for a few minutes.
Garnish with freshcoriander leaves and lemon wedges.
Serve hot with rice, bread,or a side of salad.

Nutrition