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. By Sanjeev Kapoor 17 Mar 2021 in Recipes Course New Update 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 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. 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. 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. Transfer the pomfrets onto individual serving plates and serve hot with onion rings and lemon wedges. #Black peppercorns #Cumin seeds #Garlic cloves #Ginger #Lemon wedges #Malt vinegar #Oil #Onion rings #Salt #Tamarind pulp Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article