February 10, 2016

Pomfret reachead

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  • 1 pomfret1/2 a lemon

    Salt to taste

    20 red chillies

    6-7 pc cloves

    2 piece cinnamon

    5 piece green cardamoms

    1/4 tsp cumin seeds

    1/4 tsp black pepper corns

    2 piece ginger

    1 pod of garlic

    2 tsp oil

    1 large chopped onion

    1 tsp sugar


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.

Saute onions in 1 tsp oil on low flame till brown.

Add sugar. Now add the sauteed 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 recheado is ready. It’s best served hot with goanbread.


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