Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Large | Pompfret - White | Clean, and make a slit in the stomach. |
| 5-6 | Large | Chillies Kashmir | Rechand Masala |
| 1 | Stalks | Cinnamon (Dalchini) | Rechand Masala |
| 1 | Teaspoon | Cloves (Lavang) | Rechand Masala |
| 1 | Teaspoon | Pepper Corns | Rechand Masala |
| 1 | Tablespoon | Ginger Garlic Paste | Rechand Masala |
| As Required | Goan Toddy Vinegar | Rechand Masala | |
| 1 | Teaspoon | Jeera (Cumin Seeds) | Rechand Masala |
| As Required | Cooking Oil | for frying | |
| 2 | Medium | Onions | chopped |
| 2 | Medium | Tomatoes | chopped |
| 1 | Teaspoon | Lime Juice | for marinade |
| As Required | Salt | for marinade | |
| 1 | Teaspoon | Turmeric Powder | for marinade |
Method
1. Blend all the ingredients for rechad masala.
2. While the mixture is being ground, add spoonfuls of Goan toddy. The mixture should be thick.
3. Take oil in a deep frying pani and fry the ground masala.
4. Add chopped onions and tomatoes to the mixture and fry the mixture till the onions and deep brown, and fully fried.
5. Marinade pomfret in lime juice, salt and haldi.
6. Stuff the fried masala into the stomach of the pomfret, slitting it with a knife and fry it on low flame.
7. Spread some left-over rechad masala and serve.
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