Mmmmmm...something fishy
Think Goa , think Fish. Ahhhh!! Fish, yummy fish and when I think of fish in Goa it has to be Recheiado Fish. Infact I can almost get a whiff of that spicy, tangy, piquant masala escaping from the succulent and steamy Pomfret dressed with lemon wedges and cabbage juliennes.
Most of the fish lovers I know are huge fans of this eye-watering, nose-running fiery treat. And the place I can swear by , any day for THE best Pomfret Recheiado is Martin’s Corner, Betalbatim, in Goa. Having tasted many versions of this delectable delight, I can say the best , I have devourved so far comes from Martin’s smokey kitchen.
It is tricky to get the combination of the spices correct, if not by luck, then with experience and many samples of your expertise you will definitely hit bulls eye. This is a tried and tested Recheiado masala paste recipe.
You will have to grind the following ingredients to a smooth paste.
10-12 Dried Kashmiri chillies
Half a teaspoon of Cumin (jeera) seeds
12 black peppercorns
Half a teaspoon of turmeric powder
Half an inch of ginger , finely chopped and 12 garlic cloves (alternatively you can use readymade ginger-garlic paste, just that it will alter the perfect taste slightly)
20 gms of tamarind
One teaspoon of sugar (use quantity according to your preference)
One teaspoon of salt
6 teaspoons of vinegar
You can also use a half onion chopped, if you prefer sharper taste.
Instead of whole seeds and ingredients you are free to use packaged powders, but like mentioned above it will alter the authentic taste- a little bit. But then again its impractical to buy whole dry ingredients and grind on a ‘Rogddo’ (stone grinder) , so go ahead and use the ingredients you have at hand.
Now for our Fish stuffed with Recheiado paste
You will need Fish, can be Pomfrets or even the lowly mackerels
Salt, a quarter teaspoon
2 teaspoons of vinegar or lemon juice
The Recheiado paste
Oil for frying.
First Slit the fish. Slit it on either side of the bone to make 2 deep pockets. Apply salt, vinegar or lemon juice. Forget it for 10 mins.
After 10 mins , Get the paste ready, stuff it in the fish.
Heat the oil and fry the fish on medium heat for around 5 mins-each side.
Do not fry till it is crisp. The fish should be juicy and not dry when done.
If you have the time and patience you can do up the fish with the usual frills- lemon wedges and coriander sprigs and other veggies you fancy.
By the way you can use this paste to prepare stuffed Squids. All you have to do is, clean the Squid and stuff it with Recheiado paste. Dip in egg and coat with bread crumbs or semolina and shallow fry.
Most of the fish lovers I know are huge fans of this eye-watering, nose-running fiery treat. And the place I can swear by , any day for THE best Pomfret Recheiado is Martin’s Corner, Betalbatim, in Goa. Having tasted many versions of this delectable delight, I can say the best , I have devourved so far comes from Martin’s smokey kitchen.
It is tricky to get the combination of the spices correct, if not by luck, then with experience and many samples of your expertise you will definitely hit bulls eye. This is a tried and tested Recheiado masala paste recipe.
You will have to grind the following ingredients to a smooth paste.
10-12 Dried Kashmiri chillies
Half a teaspoon of Cumin (jeera) seeds
12 black peppercorns
Half a teaspoon of turmeric powder
Half an inch of ginger , finely chopped and 12 garlic cloves (alternatively you can use readymade ginger-garlic paste, just that it will alter the perfect taste slightly)
20 gms of tamarind
One teaspoon of sugar (use quantity according to your preference)
One teaspoon of salt
6 teaspoons of vinegar
You can also use a half onion chopped, if you prefer sharper taste.
Instead of whole seeds and ingredients you are free to use packaged powders, but like mentioned above it will alter the authentic taste- a little bit. But then again its impractical to buy whole dry ingredients and grind on a ‘Rogddo’ (stone grinder) , so go ahead and use the ingredients you have at hand.
Now for our Fish stuffed with Recheiado paste
You will need Fish, can be Pomfrets or even the lowly mackerels
Salt, a quarter teaspoon
2 teaspoons of vinegar or lemon juice
The Recheiado paste
Oil for frying.
First Slit the fish. Slit it on either side of the bone to make 2 deep pockets. Apply salt, vinegar or lemon juice. Forget it for 10 mins.
After 10 mins , Get the paste ready, stuff it in the fish.
Heat the oil and fry the fish on medium heat for around 5 mins-each side.
Do not fry till it is crisp. The fish should be juicy and not dry when done.
If you have the time and patience you can do up the fish with the usual frills- lemon wedges and coriander sprigs and other veggies you fancy.
By the way you can use this paste to prepare stuffed Squids. All you have to do is, clean the Squid and stuff it with Recheiado paste. Dip in egg and coat with bread crumbs or semolina and shallow fry.
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