Thursday, December 29, 2011

Black Pomfret Reacheado

Reacheado Paste

For the paste:
Red chilies-15
cinnamon-2,1" pieces
cumin seeds-1/2tsp
garlic-1 big pod
black pepper-1/2tsp
vinegar-3/4cup or as required  for grinding

For the masala: 
1finely chopped onion
sugar or goan jaggery 2tsp
1tbsp oil

Main dish:
This masala can be used for many types of fishes especially flat type like mackerel,pompret or salmon.But today i have prepared it with black pompret. Actually in Portuguese Reacheado means stuffed ,so  basically this masala  is used for stuffing the fish and then the fish is shallow fried over a low fire.In this recipe i have just applied this masala directly to the fish and then shallow fried.In this recipe i have used 1kg of black pompret

Method of making Reacheado paste:-
Soak all the red chilies ,cloves ,pieces of cinnamon,cumin seeds,garlic,black pepper and ginger in brown goan vinegar.Then grind it to a smooth paste. You can store this for couple of months if refrigerated.Use it when required. 

For the masala
Heat the oil in a pan.Add chopped onions and saute untill it changes to light pink,now add sugar or jaggery  and switch off the fire.Now add the  prepared  Reacheado paste and mix it  well.Now its ready for stuffing

For the main dish( if you are using pompret or other flat fish then clean and slit open the fish on both the sides,marinate with salt and vinegar on both inside and out side and leave it for 10 mins.after that stuff the fish with reacheado masala and keep aside for at least 2hours in fridge.
            Heat the oil in a pan.Add the fish and shallow fry for 5-6 mins on both the sides.Serve with goan bread or pav or rice.

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