Fish Recheado Recipe

recheado

Ingredients

Methods

  1. Soak the red chillies, cloves, cinnamon, green cardamoms, cumin seeds, black pepper corns, ginger and garlic in toddy vinegar for 12 hours. Then grind it to a paste.
  2. Sauté onions in 1 tsp oil on low flame till brown. Add sugar. Now add the sautéed onions to the prepared paste. The recheado masala is now ready.
  3. Clean and cut fish, then stuff it with Recheado paste. Add salt and lime juice. Refrigerate below 5 degrees centigrade 1 hour. Then shallow fry fish in 1 tsp oil for 7-8 minutes each side.
  4. Fish Recheado is ready. It's best served hot with goan bread. Mackerels can also be used in place of pomfret.

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