Ingredients
| 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 |
Method
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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