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Home Mangalore/Goa Recipes Seafood (Fish) Fried Fish in Stuffed with Rechad Masala

Fried Fish in Stuffed with Rechad Masala

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Quantity Measure Ingredients Description:
5 Medium Pompfret - White Clean and remove entrails from the stomach.
1 Tablespoon Chilly Powder, Red For applying to the fish
1 Teaspoon Salt For taste
30 Grams Chillies Kashmir Dried Red chillies * grind
1/2 Teaspoon Jeera (Cumin Seeds) Roast and grind
1 Tablespoon Pepper Corns black - roast and grind
1 Teaspoon Cloves (Lavang) For grinding
1 Inch Cinnamon (Dalchini) Brolen in bits -for grinding
1 Teaspoon Cardamom Powder For grinding
7 Tablespoon Vinegar For to taste
1 Tablespoon Sweet Oil For frying
1 Inch Ginger (Adhrak) Chope and fry
10 Flakes/Cloves Garlic (Lason, Losun) Peel, chop and fry
1 Small Onion Peeled and coarsely chopped - fry


Clean and remove entrails from the stomach. Slit the side of the fish gently, to allow the chilly paste to be absorbed.   Clean the inside of the fish thoroughly.    Marinate the fish with a mixture of chilly paste and vinegar and salt for one hour.

Roast the dry spices, each separately on a thawa, and then grind them together in a dry mixer/grinder.  Keep the powder masala aside.

On moderate heat, fry the copped, onions, garlic and ginger in oil till the color changes and the onions is browned.   Remove the fried masala from the oil and allow it to cool.    Then briskly, grind this masala  with the powdered masala in a wet grinder, adding the vinegar, little by little till it forms a paste.

Then, fill the stomach of the fish with the Rechad Masala as prepared above, and tie up the fish with a thread lightly.

Place the fish on a heated frying pan with a little cooking oil and fry on both side.  When the fish is done, remove it on a serving dish.

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