Pomfret Reichado

Name: Pomfret Reichado
Yield: Serves 4
Cuisine: Indian
Ingredients: 4 (7½-ounce/220-gram) whole pomfret fish (you can use pompano or butterfish); 1 tablespoon cumin seeds; 30 to 35 Kashmiri red chiles, stemmed and broken in half; 4 to 6 cloves garlic; 2 tablespoons tamarind pulp; ¼ cup (50 ml) malt vinegar or cider vinegar; 10 to 12 whole black peppercorns; 2 cups (400 ml) vegetable oil; 1 teaspoon table salt; 2-inch (5-cm) piece fresh ginger, chopped

Fish with red chiles

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This dish is a classic Goan fish recipe. It uses reichado masala, which includes Kashmiri red chiles and vinegar. This dish is best prepared just before serving; otherwise the fish will lose its crispness.

Ingredients

4 (7½-ounce/220-gram) whole pomfret fish (you can use pompano or butterfish)

Asia
India
Fish course
Pescatarian
Gluten-free

Method

Clean and wash the fish thoroughly. Pat dry with paper towels. With a sharp knife, make 2 or 3 slits on either side of the center bone on both sides of the fish. Also make a slit in the side of each fish.
Soak the chiles, cumin, garlic, ginger, peppercorns, and tamarind pulp in the vinegar for 10 to 15 minutes. Transfer to a mini food processor with