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Pomfret Recheado

Whole pomfret generously stuffed with aromatic, spicy Goan recheado masala, then perfectly grilled for a flavorful and succulent dish. This is a Sanjeev Kapoor exclusive recipe.

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Pomfret Recheado

Main Ingredients Medium pomfrets, Dried Kashmiri red chillies
Cuisine Goan
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients 

  • 4 medium pomfrets
  • 10-15 dried Kashmiri red chillies
  • 2 teaspoons cumin seeds
  • 20-24 black peppercorns
  • 2 tablespoons ginger chopped
  • 15-16 garlic cloves
  • 2 tablespoons tamarind pulp
  • 2 tablespoons malt vinegar
  • Salt to taste 
  • Oil to shallow fry
  • Onion rings to serve
  • Lemon wedges to serve

Method

  1. Put cumin seeds, black peppercorns, ginger, garlic, red chillies, tamarind pulp, malt vinegar and salt in a blender jar, add a little water and blend into a smooth paste.
  2. Make incisions on both sides of the pomfrets, sprinkle some salt and rub it in. Apply the ground paste, rub it in well on both sides of all the pomfrets and set aside to marinate for 30 minutes.
  3. Heat some oil in a non-stick pan. Place the marinated pomfret, one at a time, and shallow-fry, turning the fish till they are fully cooked and evenly browned on both sides.
  4. Transfer the pomfrets onto individual serving plates and serve hot with onion rings and lemon wedges.
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