Recipe: Pomfret Recheado

Enjoy this delicious recipe.


500 gm White pomfret butterfly with bone removed

100 gms Recheado masala

1tbsp Vegetable oil

Recheado masala:

1 cup Dry red chillies

1 inch Whole cinnamon

4 nos Cloves

Pinch Peppercorns

1tbsp Fresh ginger

1tbsp Fresh garlic

½ cup Toddy vinegar

1 pinch Cumin seeds

1tsp Salt

2tsp Sugar

Tbsp Coconut jaggery

Grind the above ingredints with coconut vinegar except jaggery.
When blended well, fry the masala with coconut jaggery till cooked.
Cool the masala and store in an airtight container.
Season the fish with salt.
Stuff in the recheado masala in the pomfret.
In a non stick pan make the oil hot add the pomfret slowly.
When nicely coloured turn the fish and reduce the flame.
Serve hot with crunchy salad.
Serves two.


By continuing to use the site, you agree to the use of cookies. You can find out more by clicking this link