A feast for any fish lover...
12 dried red chilies (Kashmiri are recommended )
10 black pepper corns
2 teaspoon coriander powder
1 teaspoon cumin seeds
12 garlic cloves, peeled
1/2 teaspoon Turmeric powder
1 teaspoon sugar
3-4 tablespoons white vinegar or red wine vinegar
small ball of dried tamarind or juice of one lime
This is one of my Goan specialty
The platter consists of a variety of fish marinated in a goan masala called 'recheado'.
The fish on this platter are Kingfish, Pomfret, Salmon and Prawns.
Kingfish (Vison) is the most common goan fish delicacy.
Recheado is a very aromatic, flavorful and quite hot Goan masala that can be used for marinating, stuffing and frying any kind of seafood. Recheado means "stuffed" in Portuguese.
Recheado recipe
10 black pepper corns
2 teaspoon coriander powder
1 teaspoon cumin seeds
12 garlic cloves, peeled
1/2 teaspoon Turmeric powder
1 teaspoon sugar
3-4 tablespoons white vinegar or red wine vinegar
small ball of dried tamarind or juice of one lime
1 teaspoon salt (or to taste)
Grind all the above ingredients into a smooth paste. This masala can be stored in an air tight container for days.
You only need to use a tablespoon or depending on your requirement.
Apply salt and the above ground masala, you can leave the fish marinating for sometime. Shallow fry until cooked.
TIPS:
For a variation before frying the fish you can coat it with Semolina (Rava) to give a crispy batter coating.
I also add finely chopped coriander and red onion along with the recheado masala when stuffing the pomfrets, it gives a crunch to the dish.
Apply salt and the above ground masala, you can leave the fish marinating for sometime. Shallow fry until cooked.
TIPS:
For a variation before frying the fish you can coat it with Semolina (Rava) to give a crispy batter coating.
I also add finely chopped coriander and red onion along with the recheado masala when stuffing the pomfrets, it gives a crunch to the dish.
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