Goan Fish Recheado with Ladi Pav

Instructions

1. 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. 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. 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. 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. 5

   Serve

   • Serve the Goan Fish Recheado hot, garnished with sliced onions and with lemon wedges on the side for squeezing over the fish.