Goan Fish Recheado is a spicy and tangy dish from the Indian state of Goa, known for its vibrant flavors and rich cultural heritage. In this dish, firm white fish fillets are marinated in a special masala paste made from a blend of dry red chilies, garlic, ginger, spices, vinegar, and tamarind. The marinated fish is then shallow-fried until golden brown and cooked through. The result is a mouthwatering delicacy that pairs perfectly with steamed rice or bread, offering a delightful burst of flavors with every bite.
Here’s a detailed recipe for making Goan Fish Recheado:
Ingredients:
For the Fish:
- 500 grams firm white fish fillets (like kingfish, pomfret, or tilapia)
- Salt to taste
- Lime juice (from 1 lime)
For the Recheado Masala Paste:
- 10-12 dry red chilies (preferably Kashmiri), deseeded and soaked in warm water for 30 minutes
- 8-10 garlic cloves
- 1-inch ginger, peeled
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon black peppercorns
- 1 teaspoon cloves
- 1 teaspoon cinnamon powder
- 1 tablespoon tamarind paste
- 2 tablespoons vinegar
- Salt to taste
- 1 tablespoon sugar (optional)
- 2-3 tablespoons oil
For Frying:
- Oil for shallow frying
Instructions:
- Prepare the Fish:
- Rinse the fish fillets under cold water and pat them dry using paper towels.
- Cut the fillets into desired sizes.
- Rub salt and lime juice on both sides of the fish pieces. Keep aside for about 15-20 minutes.
- Make the Recheado Masala Paste:
- Drain the soaked red chilies and add them to a blender.
- Add garlic cloves, ginger, cumin seeds, turmeric powder, black peppercorns, cloves, cinnamon powder, tamarind paste, vinegar, salt, and sugar (if using) to the blender.
- Grind all the ingredients into a smooth paste. If needed, you can add a little water to facilitate blending.
- Heat 2-3 tablespoons of oil in a pan. Add the ground masala paste and cook it on medium heat for about 10-15 minutes, stirring frequently, until the raw smell disappears and the paste thickens slightly. Let it cool down.
- Marinate the Fish:
- Once the masala paste has cooled down, spread it evenly over the fish pieces, making sure each piece is well coated with the masala. You can use a brush or simply your hands for this.
- Allow the fish to marinate in the masala paste for at least 30 minutes to 1 hour, preferably longer for better flavor penetration.
- Frying the Fish:
- Heat oil for shallow frying in a pan over medium-high heat.
- Once the oil is hot, carefully place the marinated fish pieces into the pan, making sure not to overcrowd them.
- Fry the fish for about 3-4 minutes on each side or until they are golden brown and cooked through.
- Once done, remove the fish from the pan and place them on a plate lined with paper towels to drain excess oil.
- Serving:
- Serve the Goan Fish Recheado hot with steamed rice, Goan pav (bread), or as a side dish with your favorite accompaniments like salad or chutney.
Enjoy your delicious and flavorful Goan Fish Recheado! Adjust the spice level according to your preference by adding or reducing the number of red chilies.
