As promised in my last content I am writing about Stuffed Pomfret Fry – Pomfret Recheado Recipe which is stuffed with Indian spices. The taste and aroma of thisPomfret Recheado will make you crazy and tempt you to eat. Such is the magic of Pomfret Recheado. Pomfrets arecommonlyreferred as paplets in Mumbai-India.
This Goan specialty of Rechad Masala Or Recheado Masala comes from Portuguese Cuisine. However we generally don’t binge on pomfrets recheado in summer as it becomes too heavy. Reason being thisGoan Pomfret Recheado tastes so great you will end up eating 2 Or 3 🙂 …….. I love this Pomfret Recheado made my mom. It tastes terrific with pav, bread, roti or just gulp like that. This Pomfret Recheado is a must try.
I can imagine myself sitting on a beach with my love. Listening to waves, sipping drinks and eating this exoticGoan Pomfret Fry….. Yum my mouth is already watering I am sure yours too lol.
This dish simple to make yet so delicious. You can eat as a side starter or snack along with hard drinks. In India all snack items served with hard drinks are termed as Chakna’s.
Even stuffed Mackerel Goan style tastes out of the world. I am a big fan of Goan delicacies be it curry, pulav, fish fries or goan sweets like Dodol. I just freak on them.
You can marinate and stuff these masalas into the Pomfrets. Marinate them for 1 hour or overnight in the freezer. This fish is cripy, spicy, tangy and will also give a tinge of sweet flavor. In short will give you all kinds of flavor. Doesn’t sounds interesting?
Very important clean the pomfrets make an incision with knife from mouth to tail in round shape. You can see them in the pics below. Don’t apply too much pressure on the knife else fish will cut. Clean the pomfrets and remove the unwanted flesh from the mouth with your hands and discard them. The incision is made so that you can easily stuff the masalas in the pomfrets.
Let’s make step by stepPomfret Recheado Recipe:
1. Combine all the above listed ingredients except oil, semolina and flour (garlic cloves, fennel seeds, ginger, cloves, peppercorn, cardamom, cinnamon, Red chilies, tamarind(without seeds), sugar, turmeric, salt in a grinder). Add vinegar also in this mixture.
2. Grind them to form smooth thick paste. The mixture shouldn’t be very thin. Now stuff this red paste into the pomfret. Also coat this red paste on the outer cover of pomfrets. Marinate the pomfrets for about an hour or overnight.
3. Take a small tawa or pan add oil. Keep the gas on low flame and wait until oil becomes hot.In the meanwhile takesemolinaand flour. Mix them with your hands or spoon.Dip the marinated pomfrets in the above mixture. Coat them from both the sides.
4. Shallow fry the pomfret from both sides.
5. Repeat the same process with the rest of pomfrets.
6. Shallow fry the rest of pomfrets for 15 mins or until crisp, brown in color from both sides.
7. Place the fried pomfrets on tissue napkins to remove excess oil from them.YourGoan Pomfret Fry is ready.Serve Goan Pomfret Recheado hot with bread or rotis.Garnish with sliced onion, mint leaves, coriander leaves and lime.
Check some more authentic Goan recipes like goan prawns pulao, fish fry, mushroom vindaloo, mushroom chili fry, goan prawns curry, shrimp curry, crab curry, bebinca, dodol and guavacheese.
Pomfret Recheado Recipe below:
Goan Pomfret Fry:Stuffed Pomfret Fry
Recipe Type: Side
Cuisine: Indian
Author: Maria@flavorsofmumbai.com
Prep time:
Cook time:
Total time:
Serves: 3-4
Pomfret Recheado is a popular and delicious fish recipe from Goa
Ingredients
- 3 fresh pomfret
- 12 Garlic cloves
- 1 Inch Ginger chopped
- 1 tbsp Cumin seeds
- 3 Tamarind Pieces
- 7 to 8 Peppercorn
- 2 to 3 Green Cardamoms
- 16 to 17 Red Kashmiri Chiles
- 4 to 5 Cloves
- 2 t/s Turmeric ( I used organic turmeric)
- 1 tbsp Sugar
- 8 to 9 tbsp White Vinegar o any vinegar
- 5 tbsp Oil to fry
- 4 tbsp Semolina
- 2 tbsp Rice flour Or Wheat flour
- Salt as per taste
Instructions
- Very important clean the pomfrets make an incision with knife from mouth to tail in round shape. You can see them in the pics below. Don’t apply too much pressure on the knife else fish will cut. Clean the pomfrets and remove the unwanted flesh from the mouth with your hands and discard them. The incision is made so that you can easily stuff the masalas in the pomfrets.
- Combine all the above listed ingredients except oil, semolina and flour (garlic cloves, fennel seeds, ginger, cloves, peppercorn, cardamom, Red chilies, tamarind(without seeds), sugar, turmeric, salt in a grinder). Add vinegar also in this mixture.
- Grind them to form smooth thick paste. The mixture shouldn’t be very thin. Now stuff this red paste into the pomfret. Also coat this red paste on the outer cover of pomfrets. Marinate the pomfrets for about an hour or overnight.
- Take a small tawa or pan add oil. Keep the gas on low flame and wait until oil becomes hot. In the meanwhile take semolina and flour. Mix them with your hands or spoon. Dip the marinated pomfrets in the above mixture. Coat them from both the sides.
- Shallow fry the pomfret from both sides.
- Repeat the same process with the rest of pomfrets.
- Shallow fry the rest of pomfrets for 15 mins or until crisp, brown in color from both sides.
- Place the fried pomfrets on tissue napkins to remove excess oil from them.
- Your Goan Pomfret Fry is ready. Serve hot with bread or rotis.
- Garnish with sliced onion, mint leaves, coriander leaves and lime.
Serving size: 3 people
Notes
1. You can use the same paste for stuffed Mackerels[br]2. If need more spice can increases the quantity of red chilies.
