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)
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