Pomfret Fish Reacheado

Recipe by
Total Time:
1 day
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • 1 - pomfret
  • 1/2 - lemon
  • 20 - red chillies
  • 6 to 7 - cloves
  • 2 pieces - cinnamon
  • 5 pieces - green cardamom
  • 1/2 tsp - cumin seeds
  • 1/2 tsp - black peppercorns
  • 2 inch piece - ginger
  • 1 pod - garlic
  • 2 tsp - oil
  • 1 - large chopped onion
  • 1 tsp - sugar
  • Salt to taste
  • Toddy vinegar

How to Make Pomfret Fish Reacheado

  • Soak red chillies, cloves, cinnamon, green cardamom, cumin seeds, black peppercorns, ginger and garlic in toddy vinegar for 12 hours.
  • Then grind it to a paste.
  • Saute onions in 1 tsp oil on low flame till brown.
  • Add sugar.
  • Now add the sauteed onions to the prepared paste.
  • Clean and cut fish, then stuff it with reacheado paste.
  • Add salt and lime juice.
  • Refrigerate below 5 degrees Celsius for 1 hour.
  • Then shallow fry fish in 1 tsp oil for 7-8 minutes on each side.
  • Fish reacheado is best served hot with Goan bread.

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