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19th February 2019

Pomfret stuffed with Goan Prawn Recheio

Pick some fresh medium sized white pomfrets the next time you visit the market and try out the pomfret stuffed with Goan prawn recheio. When you prepare this awesome fried fish, be careful not to fry the fish for too long as the fish and the stuffing will lose all its moisture and taste dry. Cook it medium rare and it will cook fully once it sits for a few minutes. You can serve this on your special occasions and it can be the centre piece of your buffet table.

Prep. Time: 20 Mins.

Cooking Time: 10 to 12 Mins.


  • White Pomfret – 2 medium (350 gms. Each)
  • Goan Prawn Recheio – 1 portion
  • Lime – 1 small
  • Recheado Masala – 1 tbsp.
  • Corn / Rice Flour (for coating) – as required
  • Oil – 3 to 4 tbsp.
  • Salt – 1 tsp. or to taste

Step 1:     Clean the pomfrets and slit along both the sides of the bone to form pockets. Be careful not to slit through. Apply 1 tsp. salt, lime juice, recheado masala to the pomfrets and leave aside for 10 minutes.

Step 2:     Stuff the pockets formed by the slits with the stuffing and tie the fish up with baker’s twine or something suitable. Do the same for both the fish and then coat both the sides of each fish with the flour (I have used corn flour).

Step 3:     Heat 2 tbsp. oil in a frying pan and fry the pomfrets on low heat, one at a time, on both sides till light golden.

Remove the thread and serve hot.

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