A classic Goan delicacy featuring whole pomfret stuffed with a fiery, tangy Recheado masala. Pan-fried to crispy perfection, this dish is a festival of flavors, perfect for a special seafood meal.
Prep30 min
Cook20 min
Soak30 min
Servings4
Serving size: 1 piece
503cal
50gprotein
22gcarbs
Ingredients
4 piece Pomfret (medium-sized, cleaned, gutted, and slit)
12 piece Kashmiri Red Chillies (dried, stems removed)
8 clove Garlic
1 inch Ginger
1 tsp Cumin Seeds
4 piece Cloves
1 inch Cinnamon Stick
1 tsp Black Peppercorns
1 tsp Turmeric Powder
0.25 cup White Vinegar (or authentic Goan toddy vinegar)
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A refreshing and tangy digestive drink from the Konkan coast, made with creamy coconut milk and sour kokum. Its beautiful pink hue and cooling properties make it the perfect accompaniment to spicy meals.
About Goan Stuffed Pomfret Recheado, Steamed Basmati Rice, Dal Tadka and Konkani Solkadi
Tangy, perfectly spiced Goan Pomfret. A protein-packed, soul-satisfying meal with refreshing Solkadi!
This goan dish is perfect for lunch. With 1104.17 calories and 66.60999999999999g of protein per serving, it's a nutritious choice for your meal plan.
23gfat
1 tsp Sugar
1.5 tsp Salt
2 tbsp Lime Juice
0.5 cup Rava (fine or coarse semolina, for coating)
0.5 cup Vegetable Oil (for shallow frying)
Instructions
1
Prepare the Recheado Masala Paste
Place the dried Kashmiri red chillies in a bowl and cover with hot water. Let them soak for 20-30 minutes until softened.
Drain the soaked chillies. In a blender or grinder, combine the chillies, garlic, ginger, cumin seeds, cloves, cinnamon stick, black peppercorns, and 1/2 tsp of the turmeric powder.
Add the vinegar and grind to a very smooth, thick paste. Add a splash more vinegar only if needed to facilitate grinding, but ensure the paste remains thick.
Once smooth, transfer the paste to a bowl and mix in the sugar and 1 tsp of the salt. Your Recheado masala is ready.
2
Marinate the Pomfret
Wash the cleaned pomfret thoroughly and pat them completely dry with paper towels. This is crucial for a crispy finish.
In a small bowl, mix the lime juice, the remaining 1/2 tsp salt, and the remaining 1/2 tsp turmeric powder.
Rub this mixture all over the fish, inside the cavity and into the slits. Let it marinate for 15 minutes.
3
Stuff and Coat the Fish
After marination, take each pomfret and generously stuff the prepared Recheado masala into the slits and the belly cavity.
Spread the rava (semolina) on a wide plate or tray.
Carefully place each stuffed pomfret onto the rava and coat it evenly on all sides. Gently press the rava onto the fish so it adheres well.
4
Shallow Fry the Pomfret
Heat the vegetable oil in a wide, non-stick frying pan over medium heat. The oil should be hot but not smoking.
Gently place two stuffed and coated pomfrets in the pan, ensuring not to overcrowd it.
Fry for 6-8 minutes on the first side, until it's golden brown and crisp. Avoid moving the fish too much.
Carefully flip the fish and fry for another 5-7 minutes on the other side, until it is cooked through and equally crispy.
Remove the cooked fish and place it on a wire rack to drain any excess oil. Repeat the process with the remaining two fish.
5
Serve
Serve the Goan Stuffed Pomfret Recheado immediately while it's hot and crispy, garnished with fresh onion rings and lemon wedges.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
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.
1 cup Fresh Coconut (Tightly packed, freshly grated)
3 cup Warm Water (Divided for soaking and blending)
2 pieces Green Chilli (Adjust to taste)
0.5 inch piece Ginger (Peeled)
2 pieces Garlic Cloves (Optional, for a pungent flavor)
0.75 tsp Salt (Or to taste)
0.5 tsp Sugar (Optional, to balance the tanginess)
1 tsp Coconut Oil (For tempering)
0.5 tsp Mustard Seeds
0.25 tsp Hing (Asafoetida)
6 pieces Curry Leaves
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Kokum Extract: In a bowl, soak the dried kokum pieces in 1 cup of warm water for 20-30 minutes. Once softened, squeeze the kokum with your hands to release all its essence into the water. Strain this liquid into a large mixing bowl and discard the squeezed kokum solids.
2
Prepare the Coconut Milk Base: In a blender, combine the freshly grated coconut, green chillies, ginger, and optional garlic cloves. Add 1 cup of warm water.
3
Blend and Extract Thick Milk: Blend the coconut mixture on high for 1-2 minutes until it forms a smooth, thick paste. Place a fine-mesh sieve or a muslin cloth over the bowl containing the kokum extract and pour the coconut paste into it. Press down firmly on the pulp to extract all the thick, creamy coconut milk.
4
Extract Thin Milk: Return the leftover coconut pulp to the blender. Add the remaining 1 cup of warm water and blend again for 1 minute. Strain this thin milk into the same bowl. Discard the final pulp.
5
Season the Solkadi: Add salt and optional sugar to the coconut-kokum milk. Stir well with a spoon until everything is completely dissolved. You will see the solkadi turn a beautiful, pale pink color.
6
Prepare the Tempering (Tadka): Heat coconut oil in a small pan (tadka pan) over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds. Immediately add the hing and curry leaves, and let them sizzle for another 10-15 seconds until fragrant.
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.
7
Combine and Chill: Carefully pour the hot tempering over the prepared solkadi and give it a gentle stir. Garnish with finely chopped coriander leaves. For the best taste, chill the solkadi in the refrigerator for at least 1 hour before serving.
