Pomfret Recheado

A traditional goan fish preparation is originated from portuguese cuisine.
Recheado means “stuffed” in Portuguese.
A tangy spicy with little sweetness paste best suited for most seafood dishes like shrimps and mackerels. 
Tried this mix and the outcome was just wonderful. The flavor and taste was so authenticate.
It looks super tempting and the recipe is truly unique, loved it:)

INGREDIENTS

4 medium sized whole pomfret
16 Garlic cloves
1 and 1/2 Inch Ginger chopped
1 and 1/2  tbsp Cumin seeds
4 Tamarind Pieces
10 Peppercorn
4 Green Cardamoms
8 Red dried Chiles/roasted green chillies
5 Cloves
2 and 1/2 tsp Turmeric
1 tbsp Sugar (optional)
10 tbsp Vinegar
10 tbsp Oil to fry
4 tbsp Semolina
2 tbsp Rice flour/Wheat flour
Salt as per taste

To garnish :
Onion slices
Tomato slices
Mint leaves
Coriander leaves
Lemon slices

METHOD

1. Clean the pomfrets and remove the unwanted flesh from the mouth with your hands and discard them. 
2. Make a few slits on the fish including the sides of the fish.
3. Combine all the above listed ingredients except oil, semolina and flour (garlic, ginger, cloves, pepper corn, cardamom, Red chilies, tamarind(without seeds), sugar, turmeric, salt in a grinder). 
4. Add vinegar to it and blend them to a smooth thick paste. 
5. Stuff this paste into the pomfret's slits and coat this paste on the outer cover of pomfrets. 
6. Keep the pomfrets for about an hour or overnight.
7. Heat oil in a pan on low flame.
8. Take semolina and flour in a plate and mix well.
9. Dip the marinated pomfrets in the above mixture. Coat them from both the sides.
10. Shallow fry the pomfret from both sides until crisp and brown in color from both sides.
11. Place the fried pomfrets on tissue napkins to remove excess oil from them.

Garnish with sliced onion, mint leaves, coriander leaves and lime.
It tastes terrific with pav, bread, roti or just have it. This Pomfret Fish is a must try.