Fish Recheado With Rice Recipe

About this recipe

Fish Recheado with Rice is a flavorful Goan dish featuring fresh fish marinated in a spicy, tangy Recheado masala, paired with aromatic steamed rice. This recipe captures the essence of coastal Indian cuisine, perfect for a delightful family lunch.

Ingredients

• 100 g Coriander Leaves
• - Dry Red Chillies
• 100 g Garlic
• loose Ginger
• 1 Kg Pomfret Fish
• 1 kg Basmati Rice
• 100 g Lemon
• 190 ml White Cooking Vinegar
• 20 g Turmeric Powder
• 100 g Jeera
• 25 g Whole Black Pepper
• 500 g Sugar
• 1 liter Sunflower Oil
• 100 g Salt

Instructions

1. 1. In a blender, prepare the Recheado masala by grinding Kashmiri chilies, garlic, ginger, vinegar, turmeric, cumin seeds, peppercorns, and sugar to a smooth paste.
2. 2. Clean and score the fish. Rub the Recheado masala generously on the fish, including inside the cuts. Marinate for 10 minutes.
3. 3. Heat 2 tablespoons of oil in a pan. Pan-fry the fish on medium heat for 4-5 minutes on each side until cooked and slightly crispy.
4. 4. While the fish is cooking, wash the basmati rice thoroughly and boil it in a pot with 4 cups of water, a pinch of salt, and a few drops of oil. Cook until the rice is tender and fluffy. Drain excess water if needed.
5. 5. Serve the Recheado fish hot with steamed rice, garnished with fresh coriander leaves and a wedge of lime.