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Fish Racheado
If you’ve been to Goa and have fallen in love with it, this dish will take you back to beautiful Goa with memories of lazy lunches, balmy weather, pretty hand printed sarongs, fresh and simple seafood, cane chairs and warm sands.
Fish Racheado - The recipe
2013-07-22 05:19:49
Ingredients
- 1 pomfret
- ½ a lemon
- salt to taste
- 20 red chillies
- 6-7 pc cloves
- 2 pc cinnamon
- 5 pc green cardamoms
- ¼ tsp cumin seeds
- ¼ tsp black pepper corns
- 2 pc ginger
- 1 pod of garlic
- 2 tsp oil
- 1 large chopped onion
- 1 tsp sugar
Instructions
- Soak red chillies, cloves, cinnamon, green cardamoms, cumin seeds, black pepper corns, ginger and garlic in toddy vinegar for 12 hours. Then grind to a paste.
- Sauté onions in 1 tsp oil on low flame till brown. Add sugar. Now add the sautéed onions to the prepared paste. The recheado masala is now ready.
- Clean and cut fish, then stuff it with reacheado paste. Add salt and lime juice. Refrigerate below 5 degrees centigrade 1 hour. Then shallow fry fish in 1 tsp oil for 7-8 minutes each side.
- Fish reacheado is ready. It's best served hot with goan bread. Mackerels can also be used in place of pomfret.
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