Goan Fish Recheado Stuffed Pomfret Red Masala Pan Fried

Method

1. 1

   Make recheado masala: drain soaked chillies.

2. 2

   Blend with all remaining masala ingredients into a smooth thick paste.

3. 3

   Clean and wash the fish. Make 3 to 4 deep diagonal cuts on each side of the fish reaching almost to the bone.

4. 4

   Make a deep pocket by cutting along the belly cavity.

5. 5

   Rub recheado masala generously all over the fish, into every cut and inside the belly pocket.

6. 6

   The fish should be completely coated in the red paste.

7. 7

   Marinate 30 minutes at room temperature.

8. 8

   Heat 4 tbsp oil in a flat pan large enough to hold the fish.

9. 9

   When hot add the fish. Cook on medium heat for 5 to 6 minutes — do not move the fish. The underside should develop a deep mahogany crust.

10. 10

    Flip very carefully using two spatulas. Cook second side 4 to 5 minutes until the fish is cooked through.

11. 11

    Serve immediately with steamed rice and kokum-based sol kadi.