The pomfret stuffed with green masala is a variation of the popular recheado fish (Fish stuffed with the red recheado masala is popularly served in most Goan homes and restaurants). I wanted some different flavour because the use of the red recheado masala in Goan dishes has become kind of an overkill. I therefore perfected this variation that uses the same principle but the stuffing is green and with a different flavour. It tastes out of the world. But you’ll need to make it and eat it to believe me.
Serves: 2 to 4 Persons
Prep. Time: 20 Mins. + 15 Mins. (marination)
Cooking Time: 20 Mins.
[ Standard Measure – 1 cup = 200 ml ]
- Silver Pomfrets – 2 medium (600 gms)
- Red Chilly Powder – 1 tbsp.
- Turmeric Powder – 1 tsp.
- Lime – 1 small
- Salt – 1 ½ tsp. or to taste
- For the Green Masala Stuffing:
- Green Corriander Leaves – 1 cup
- Light Green Chillies – 5
- Ginger – ½ inch
- Garlic – 8 cloves
- Tamarind – 1 small marble sized
- Cloves – 4
- Cinnamon – ½ inch
- Cumin Seeds – ¼ tsp.
- Black Pepper Corns – 6 to 8
- Sugar – 1 tsp. (optional)
- Coconut (grated) – ½ cup
- Onion (finely chopped) – 1 medium
- Maida [APF] – ½ cup or as required
- Oil – 4 tbsp.
Step 1: Clean and slit the pomfrets on either side of the bone.
Step 2: Marinate in a mixture of 1 tsp. salt, turmeric and chilli powders and lime juice for 15 to 20 minutes.
Step 3: Grind all the ingredients for the stuffing to a fine paste using 2 to 3 tbsp. water and transfer to a bowl.
Step 4: Add the grated coconut to the same grinder and pulse for 10 seconds. Remove and add to the bowl with the ground masala. Also add the finely chopped onion and ½ tsp. salt and mix well (taste the paste for seasoning and add if required).
Step 5: Stuff each pomfret with 2 to 3 tbsp. of the stuffing and then coat the sides with maida.
Step 6: Heat the oil in a frying pan and shallow fry the pomfrets on both sides till light brown. Serve hot.
- Use a non-stick pan.
- To check if one side is done shake the pan and see if the fish slides.