Pompfret Fried in Rechad Masala

Mangalore - Goa - Seafood


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


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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