Goan Prawn Curry Recheado Style Fish
Whole pomfret slit and stuffed with a fiery, vinegar-tangy red recheado masala, then shallow-fried to a crisp crust — a Goan Catholic favourite with clear Portuguese-Goan lineage.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 3
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Frying pan
- •Blender
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 17 g
- carbs
- 9 g
- fibre
- 1 g
- protein
- 24 g
- calories
- 290 kcal
Instructions
- 1
Grind the chillies, garlic, ginger, cumin, peppercorns, and cinnamon with vinegar into a thick, smooth red paste.
- 2
Add salt and sugar to taste. Mix well into the paste.
- 3
Cut deep slits on both sides of the cleaned fish. Rub salt all over it.
- 4
Stuff the recheado masala (spicy Goan paste) into the slits and cavity. Coat the outside lightly as well.
- 5
Leave the fish to marinate for at least 30 minutes, or overnight for deeper flavour.
- 6
Roll the stuffed fish lightly in semolina just before frying.
- 7
Heat oil in a shallow pan. Fry the fish on medium heat for 4-5 minutes per side until golden and crisp.
- 8
Serve hot with lemon wedges.
Chef's tips
Make extra recheado masala and store it in the fridge under a layer of oil for weeks. Fry on medium heat so the stuffing cooks through without burning the crust.
Ingredient substitutions
- pomfret → mackerel or kingfish steaks
Storage
Best eaten fresh; refrigerate leftover fried fish up to 1 day.
Reheating
Reheat in a pan over low heat to keep the crust from turning soggy.
Common mistakes to avoid
- •Frying on heat that is too high, which burns the crust before the inside cooks through.
Serving suggestions
Cooked Goan Prawn Curry Recheado Style Fish?
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