Recheado masala is a Goan masala made with red kashmiri chillies , garam masalas , ginger , garlic , tamarind , vinegar along with a small quantity of sugar or jaggery to balance the flavours.
This paste is used for frying fish, chicken and preparing gravies too.
Here is a recipe of masala stuffed pomfret.
Ingredients for the Masala 6 medium size red kashmiri chilli ( cut into pieces using kitchen scissor) 1 tsp cumin seeds 1/2 tsp pepper corn 4 cloves Small size tamarind( size of 1/2 tsp) 1 tsp Goan jaggery 1/2 cup vinegar 1/4 cup water 1 tsp ginger garlic paste 1/4 tsp turmeric powder 1 onion chopped
Soak the chilllies , cumin seeds , pepper corn ,cloves, turmeric powder, cloves, jaggery, tamarind, ginger garlic paste , chopped onion in hot water and Goan toddy vinegar for an hour.
Then grind to paste without adding water.
Ingredients
3 medium size pomfret ( clean, wash and pat dry the pomfrets) (Usually I always add a mix of turmeric and salt to the pomfret, leave for Half hoour ,the wash off well and pat dry )
Slit made both sides of the pomfret to fill the sides with the prepared masala
Method Add oil to a pan and cook the masala for minute on low flame .
Allow to cool.
Once cool stuff the slits of the pomfret with this prepared masala. Coat with rice flour or wheat flour and shallow fry.
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