A classic Goan delight! Whole pomfret is pan-fried to crispy perfection, generously stuffed with a signature fiery and tangy red 'recheado' masala. It's a flavor explosion that brings the taste of Goan beaches right to your kitchen.
Prep25 min
Cook20 min
Soak30 min
Servings4
Serving size: 1 piece
569cal
51gprotein
34gcarbs
Ingredients
4 pc Pomfret (medium-sized, cleaned, gutted, and slit)
10 pc Kashmiri Red Chillies (stems removed and deseeded for less heat)
A staple in every Goan household, this nutritious red rice, known as Ukda Tandul, has a beautiful earthy flavor and a firm, satisfyingly chewy texture. It's the perfect, wholesome companion for a spicy fish curry or a rich vegetable stew.
A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
About Goan Fish Recheado, Goan Red Rice and Dal Tadka
Tangy Fish Recheado with fiber-rich Goan Red Rice and hearty dal. A truly energy-giving meal!
This goan dish is perfect for dinner. With 809.72 calories and 61.57g of protein per serving, it's a nutritious choice for your meal plan.
25gfat
3 tbsp White Vinegar
1 tsp Sugar
1.75 tsp Salt (adjust to taste)
1 tbsp Lemon Juice (freshly squeezed)
0.5 cup Rava (fine semolina, for coating)
2 tbsp Rice Flour (for extra crispiness)
0.5 cup Vegetable Oil (for shallow frying)
3 tbsp Water (or as needed for grinding masala)
1 pc Onion (medium, thinly sliced for garnish)
1 pc Lemon (cut into wedges for serving)
Instructions
1
Prepare the Recheado Masala Paste
Soak the Kashmiri red chillies in 1/2 cup of hot water for 20-30 minutes until they are soft. Drain the water.
In a grinder or blender, combine the soaked chillies, garlic, ginger, cumin seeds, black peppercorns, cloves, cinnamon stick, 0.5 tsp of the turmeric powder, tamarind paste, vinegar, sugar, and 1 tsp of the salt.
Grind to a very smooth, thick paste, adding 2-3 tablespoons of water as needed to facilitate grinding. The paste should be thick enough to stuff into the fish.
2
Marinate the Fish
Pat the cleaned and slit pomfrets completely dry with paper towels. This is crucial for a crispy finish.
In a small bowl, mix the remaining 0.25 tsp turmeric powder, 0.5 tsp salt, and the lemon juice.
Rub this mixture thoroughly all over the fish, ensuring it gets into the slits and the cavity.
Let the fish marinate for at least 15 minutes at room temperature.
3
Stuff and Coat the Fish
Generously stuff the prepared recheado masala into the slits and the cavity of each marinated fish.
Use any remaining masala to apply a thin, even layer over the entire outer surface of the fish.
On a wide plate, combine the rava, rice flour, and the remaining 0.25 tsp salt. Mix well.
Carefully dredge each stuffed fish in the rava mixture, pressing gently to ensure an even and firm coating on all sides.
4
Shallow Fry the Fish
Heat the vegetable oil in a large, non-stick frying pan or skillet over medium-high heat. The oil is ready when it shimmers.
Gently place two coated fish in the pan, being careful not to overcrowd it. Reduce the heat to medium.
Fry for about 5-7 minutes on the first side, or until it's golden brown and crisp.
Carefully flip the fish using a wide spatula and fry for another 5-7 minutes on the other side until cooked through and equally crisp.
Remove the fish from the pan and place on a wire rack or paper towels to drain excess oil. Repeat the process with the remaining two fish.
5
Serve
Serve the Goan Fish Recheado hot, garnished with sliced onions and with lemon wedges on the side for squeezing over the fish.
Servings
4
Serving size: 1 cup
1cal
0gprotein
0gcarbs
Ingredients
1.5 cup Goan Red Rice (Also known as Ukda Tandul)
4.5 cup Water (For cooking the rice)
1 tsp Salt (Adjust to taste)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the Goan red rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains between your fingers, until the water runs mostly clear.
Drain the rinsing water completely. Add enough fresh water to cover the rice by at least 2 inches.
Let the rice soak for a minimum of 30 minutes, or up to 2 hours. This step is crucial for softening the outer bran and ensuring even cooking.
2
Boil the Rice (5-7 minutes)
Drain the soaking water from the rice.
Transfer the soaked rice to a medium, heavy-bottomed pot. Add 4.5 cups of fresh water and 1 tsp of salt.
Place the pot on the stove over high heat and bring the water to a rolling boil.
3
Simmer Until Tender (25-30 minutes)
Once the water is boiling, reduce the heat to the lowest possible setting.
Cover the pot with a tight-fitting lid and let the rice simmer gently for 25-30 minutes.
Avoid lifting the lid or stirring the rice during this time. The rice is cooked when the grains are tender but still have a distinct, chewy bite.
4
Rest and Fluff (10 minutes)
Turn off the heat and let the rice stand, covered and undisturbed, for 10 minutes. This allows the grains to absorb the remaining steam and firm up.
After resting, remove the lid and gently fluff the rice with a fork to separate the grains.
Serve hot as a perfect accompaniment to Goan fish curry, chicken xacuti, or any lentil dish.
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.