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DISH NAME : FISH RECHEADO
Preparation Time : 20 minutes + marination
Cooking Time : 15 minutes
Description
The name 'recheado', originated from the Portuguese word 'reicheade' meaning "to stuff". Recheado is pronounced 're-shea-doe'.
Note
1) Traditionally Goans use Mackrel for recheado fry. White Pomfret can also be used.
2) After frying, fish will look darkish in color because of tamarind and sugar. But it does not give burnt taste to fish. If you do not want the fish looking black, apply very liitle masala. Also, to prevent the black color, if you try to turn or take out the fish, then masala will fall off.
3) The pomfrets i used weighed 175 gm. each.
| Quantity | Name | |
|---|---|---|
| 350 Gm.s | Pomfret (white) fish, whole | |
| 0.5 Tsp. | Salt | |
| 2 Tsp. | Lime juice | |
| 1 Cup | Oil for frying | |
| 0.5 Cup | Onions chopped fine | |
| 0.25 Tsp. | Turmeric powder | |
| 2 Tsp. | Tamarind pulp | |
| Salt to taste | ||
| 1 Tsp. | Lemon juice | |
| 2 Tsp. | Ginger chopped fine | |
| 2 Tsp. | Vinegar (or coconut vinegar) | |
| 4 Tbsp. | Rice flour, for dusting | |
| Masala | ||
| 4 No.s | Cloves | |
| 1 Inch | Cinnamon | |
| 0.25 Tsp. | Corriander seeds | |
| 0.25 Tsp. | Cumin seeds | |
| 5 No.s | Garlic cloves | |
| 0.5 Tsp. | Pepper corns | |
| 8 No.s | Kashmiri chillies, whole | |
| 1 Pinch | Sugar | |
Method
1) Clean and prepare fish. Keep fish whole. Make slit on fish.
2) Dry roast all masala ingredients. Then soak in vinegar.
3) Fry onions till light brown.
4) Grind all masala ingredients with vinegar, lime juice, tamarind, fried onion, ginger,garlic salt, sugar and turmeric.
5) Apply masala on fish. Keep aside for an hour.
6) Heat oil.
7) Fry fish on low flame. Turn and fry the other side when done.
Serving Suggestions
Serve with rice or with salad as a full meal.