Pomfret Fry Recipe | Fish Fry Indian Style | Fish Recipes | Paplet fish fry | Goan fish fry
Channel: AMAZING VIDEOS
Date: 02/10/2020

Learn How To Make Pomfret Fry Recipe, an Indian Style Fish Fry Recipe. Make this delicious Fish Recipe in a simple, quick, and easy method, at your home and share your experience with us in the comments below.
So here I am with my traditional Goan fish fry recipe, "STUFFED POMFRET FRY". Pomfret is one of the best clean, less bony fish which is the best option for any stuffed fish fry.

Pomfret recheado fry is a Goan dish. (The word recheado means stuffed in Portuguese).

This stuffed pomfret recipe will surely make your mouth water. Let's check how to make this mouth-watering recipe.
 

Ingredients Of Fish Reacheado
3 pomfrets
4 tsp Vinegar
2 tsp tamarind water
1/2 tsp Salt/as per taste
4-5 Dry red Kashmiri chillies
8-10 cloves
1 tsp turmeric powder
3-4 inch cinnamon sticks
1 tsp cumin seeds
10 black peppercorns
2 tsp ginger paste
10-12 pods of garlic
2 tsp oil
1 large chopped onion 
1 tsp sugar
2 tbsp water
4 tbsp Oil

How to Make Fish Reacheado
1. Clean the fish properly and slit the fish on both sides as shown.
2. Apply Salt inside and outside of the fish and keep for 10mins.
3. Prepare the Reacheado masala as mentioned below
4. Stuff the fish it with reacheado paste. Slightly coat the paste outside also.
5. Marinate it for 1 hour.
6. Then shallow fry each fish in 1 tbsp oil for 7-8 minutes each side.
7. Fish recheado is ready. 


Recheado Masala 
4 tsp Vinegar
2 tsp tamarind water
1/2 tsp Salt/as per taste
4-5 Dry red Kashmiri chillies
8-10 cloves
1 tsp turmeric powder
3-4 inch cinnamon sticks
1 tsp cumin seeds
10 black peppercorns
2 tsp ginger paste
10-12 pods of garlic
1 large chopped onion 
1 tsp sugar


Instructions
Saute onions in 1 tsp oil on low flame till brown. In a blender add 4-5 dry red Kashmiri chillies. Add all the spices (cloves, cinnamon, cumin seeds, black peppercorns, ginger paste, garlic) Then grind spices along with roasted onion to a fine paste with salt, sugar, water, tamarind and vinegar as mentioned in the quantity. The recheado masala is now ready to be used.

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