Recheado Masala FOR FISH

Ingredients


Quantity:	Measure:	Ingredients:	Description:
1	Inch	Ginger (Adhrak)	Prepare ground masala
8-10	Flakes/Cloves	Garlic (Lason, Losun)	Prepare ground masala
5	Pods (whole)	Cardamoms (Elaichi)	Prepare ground masala
1	Ball	Tamarind	Prepare ground masala
6	Nos.	Cloves (Lavang)	Prepare ground masala
1	Inch	Cinnamon (Dalchini)	Prepare ground masala
1	Teaspoon	Pepper Powder	Prepare ground masala
10	Large	Chillies Kashmir	Prepare ground masala
	As Required	Salt	Prepare ground masala
250	Ml.	Vinegar	Goa Vinegar. Prepare ground masala
250	Ml.	Ghee	For frying
	As Required	Fish, general

Method

Grind the masala in Goa vinegar, to a fine paste, and fry the same with the ghee.

Allow to cool.    This is the Recheado Masala paste.

This can be used with fish.   With chicken, you can add other boiled vegetables as green peas and cubed potatoes.

Prepare the fish, by cleaning and washing, and removing the fins. Trim the head and tail. Slit the belly from the side, and remove the entrails, and the gills.   Wash in and out of the fish with salt, wipe dry with a kitchen towel and apply a mixture of oil and turmeric powder from outside and inside and allow it to marinate.

Prepare stuffing:

Mince 3-4 onions, and fry in oil.   As they turn golden brown, add a tablespoon or two of the Recheado masala, and continue frying till all the masala is fried.   This stuffing has to be filled in the belly of fish or chicken which has to be slit, and all the entrails removed.

When the belly of the fish is filled with the stuffing, tie the fish with a thread, dip the fish in a batter of gram flour mixed with semolina with a little red chilly powder. and fry on slow fire with sufficient cooking oil, in a flat frying pan.    Serve it as a side dish, with salads.