Chicken Vindaloo and Goan Seafood Curry are frequently made recipes in our house because everybody is a fan. Fish in Recheado paste I only make when I can find fresh pomfret in Lahore. This is my most favourite way of cooking pomfret, crispy and golden on the outside and filled with hot, sour and spicy masala inside. Pomfret doesn’t get flaky when cooked, and fillets are too thin to look attractive. The best way is to bake or fry it whole with just a few diagonal slashes through the skin.
Recheado masala is a Goan red curry paste and traditionally it’s made very hot. You can cut down the quantity of chillies if you are not sure whether you can handle this much heat or not. Dredge the fish lightly in rice flour, corn meal or chickpea flour, this helps the marinade stick more to the fish while frying and makes it crispier.
If you are bored with chicken and turkey roasts, this fish is magnificent enough to become the star of the show this holiday season.
For Fish Recheado:
Rice flour to dredge the fish
Oil for shallow frying
For Recheado Masala:
1/2 teaspoon turmeric
6-8 dried red chillies
8 cloves garlic
1/2 inch piece ginger
1 stick cinnamon
8 black peppercorns
1 teaspoon cumin seeds
1 teaspoon brown sugar or jaggery
4 tablespoons vinegar
This Is What You Do:
Add all the ingredients of Recheado paste to a food processor, gradually add vinegar to make thick, smooth paste.
Fill the paste in the cavity and slits. Marinate the fish for 20 minutes.
Heat 2 tablespoons oil in a thick bottomed or non stick pan on medium heat.
Dredge the fish in flour on both sides.
Fry on medium low heat for 5-7 minutes on each side or till golden and crisp on outside and done inside.
Serve hot immediately with fresh salad.