Pomfret Recheado is a classic Goan fish dish that’s bursting with bold flavors. The word ‘recheado’ means ‘stuffed’ in Portuguese, and that’s exactly what we do here – stuff and coat the fish with a spicy-tangy paste made from Kashmiri chilies, aromatics, and vinegar. I learned this recipe during my trip to Goa and have been making it ever since.
About the Recipe
This recipe transforms simple pomfret into a flavor-packed dish using basic Indian spices. The marinade is the star here – Kashmiri chilies give it that beautiful red color without too much heat, while tamarind and vinegar add a lovely tang. It’s perfect for both weeknight dinners and special occasions.
Why You’ll Love This Recipe
You’ll love how easy this recipe is to put together. The marinade does most of the work, and the cooking is quick and straightforward. The fish turns out perfectly crispy outside while staying juicy inside. The best part? You don’t need any fancy ingredients or tools – just common spices and a good pan.
Pomfret Recheado
Cooking Tips
– Pat the fish dry before marinating for better paste adhesion
– Don’t skip the resting time in the fridge
– Keep the heat medium to avoid burning the spices
– The oil should be hot but not smoking when you add the fish
– Flip the fish only once or twice to keep it from breaking
Serving and Storing Suggestions
Serves 4 people. Total prep and cooking time: 45 minutes. Serve hot with lime wedges and steamed rice. Leftovers can be stored in the fridge for up to 24 hours. Reheat gently in a pan with a splash of oil.
Similar Recipes
- Goan Fish Curry
- Fish Tandoori
- Pan-Fried Fish with Garlic Butter
Nutrient Benefits
Pomfret is rich in protein and omega-3 fatty acids. The spices used offer anti-inflammatory benefits. Kashmiri chilies are high in vitamin C and antioxidants. This dish is low in carbs and perfect for a healthy diet.
Pomfret Recheado
Ingredients
- 2 Whole Pomfret (cleaned, washed)
- 15 to 18 Kashmiri Red Chillies (broken)
- 1 inch Ginger (chopped)
- 2 to 3 cloves Garlic
- 1 1/2 tsp Cumin Seeds - tsp
- 5 to 6 Black Peppercorns (whole)
- 1 tbsp Tamarind Extract (thick)
- 2 tbsp Vinegar (malt or cider)
- Salt as per taste
- Oil (1 cup or more for frying)
- Onion rings to garnish
Instructions
- Make a few slits on the fish including the sides of the fish.
- Add the red chillies, cumin seeds, garlic, ginger and peppercorns to a bowl.
- Add the tamarind pulp and vinegar.
- Gently mix well and keep aside for 15 minutes.
- Then grind them to a smooth paste with 1 or 2 tblsp water.
- Season with salt and mix.
- Rub this all over the fish, ensuring the fish is completely covered and the insides also stuffed.
- Keep the fish in the fridge for 20 to 30 minutes.
- Heat oil in a nonstick pan over medium flame.
- Fry the marinated fish until golden brown or for 10 to 15 minutes, turning once or twice.
- Remove and transfer to a plate.
- Garnish with onion rings and serve hot.
Tip: You can also use any other fish instead of pomfret.
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Frequently Asked Questions
Can I make this recipe less spicy?
Yes. Reduce the number of Kashmiri chilies or remove their seeds. Kashmiri chilies are known more for color than heat, but you can adjust to your taste.
What can I use instead of pomfret?
Any firm white fish works well – try sea bass, snapper, or cod. Just adjust cooking time based on the thickness of the fish.
How do I know when the fish is done?
The fish should be golden brown outside and flake easily with a fork. This usually takes 5-7 minutes per side on medium heat.
1 comment
looks yummmy, cant wait to try it out