How to make Pomfret Recheado -

Whole pomfrets marinated with spicy masala and shallow fried

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Medium pomfrets, Dried Kashmiri red chillies

Cuisine : Goan

Course : Snacks and Starters


For more recipes related to Pomfret Recheado checkout Fish Fry in Banana Leaf , Achari Pomfret . You can also find more Snacks and Starters recipes like Rajma Galouti Kabab Anda Bhurji Multigrain Honey Mustard Chicken Sandwich Sol Kadhi Shots with Prawn Golgappa

Pomfret Recheado

Pomfret Recheado Recipe Card

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Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

Prep Time : 31-40 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Pomfret Recheado Recipe

  • Medium pomfrets 4

  • Dried Kashmiri red chillies 10-15

  • Cumin seeds 2 teaspoons

  • Black peppercorns 20-24

  • Ginger chopped 2 tablespoons

  • Garlic cloves 15-16

  • Tamarind pulp 2 tablespoons

  • Malt vinegar 2 tablespoons

  • Salt to taste

  • Oil to shallow fry

  • Onion rings to serve

  • Lemon wedges to serve

Method

Step 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.

Step 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.

Step 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.

Step 4

Transfer the pomfrets onto individual serving plates and serve hot with onion rings and lemon wedges.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.