Name: Pomfret Recheado ( The best 'Goan' fish 'chakna ) recipe by sweta biswal at BetterButter
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 2
Ingredients: 1 Pomfret fish ( 250 gm ); 4 dry red chili; 2 inch cinnamon; 3-4 cloves; 2 green cardamom; 10-12 garlic flakes (fat ones); 1 inch ginger; a thumb nail sized piece of tamarind; a pinch of cumin seeds; 1/4 tsp black peppercorns; 1 small onion(finely chopped); Salt to taste; 1 tsp Lemon juice; 1/3 tsp sugar; 2 tbsp oil for frying; 2-3 tsp vinegar( toddy vinegar preferably ); Lemon wedges for garnishing; onion rings for garnishing

ABOUT Pomfret Recheado ( The best 'Goan' fish 'chakna ) RECIPE

Inspired by Chef Sainora ( Marriott resort, Miramar, Goa), this is an incredibly spicy and tangy starter !

Ingredients Serving: 2

1 Pomfret fish ( 250 gm )
4 dry red chili
2 inch cinnamon
3-4 cloves
2 green cardamom
10-12 garlic flakes (fat ones)
1 inch ginger
a thumb nail sized piece of tamarind
a pinch of cumin seeds
1/4 tsp black peppercorns
1 small onion(finely chopped)
salt to taste
1 tsp lemon juice
1/3 tsp sugar
2 tbsp oil for frying
2-3 tsp vinegar( toddy vinegar preferably )
lemon wedges for garnishing
onion rings for garnishing

Instructions

Soak the dry spices and the ginger and garlic in vinegar. Grind into a smooth paste along with the tamarind.
Brown the onions using about 1 tsp oil. Add the spice paste to the same wok. Fry for 2 mins. Add the sugar and salt to taste. Remove from heat and keep aside.
Clean the fish, make a slit and remove everything from the belly. Also remove the soft mass from the head. Make 2-3 slits on each side. Stuff the masala inside the fish and also rub it all over the sides.
Sprinkle lemon juice and salt over the fish. Marinate in the fridge for 1 hour.
Heat the oil in a skillet. Add the fish and fry on each side for 7-8 mins.
Remove from skillet and garnish with lemon wedges and onion rings. Serve hot.

Similar Recipes