Goan Fish Recheado
Goan Fish Recheado is a vibrant and spicy dish from Goa, India, featuring fish marinated in a tangy, red chili and spice paste, then pan-fried until flavorful and sizzling. This dish highlights the bold flavors of Goan cuisine, perfectly balancing heat, acidity, and aromatic spices.
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Ingredients
- 800 gramsfresh firm white fish fillets (such as kingfish or pomfret)
cut into thick portions
- 10 piecesdry red chilies
- 6 piecesgarlic cloves
- 20 gramsfresh ginger
peeled and chopped
- 3 tablespoonswhite vinegar
- 1 tablespoonwhite poppy seeds
- 1 teaspooncumin seeds
- 3 piecescloves
- 1 inch piececinnamon stick
- 1 teaspoonblack peppercorns
- 1 teaspoonbrown sugar
- 1 ½ teaspoonssalt
- 4 tablespoonsvegetable oil
Instructions
Soak the dry red chilies in warm water for 20 minutes until softened.
In a small dry pan, lightly toast the white poppy seeds, cumin seeds, cloves, cinnamon stick, and black peppercorns over medium heat for 2-3 minutes until aromatic. Let them cool slightly.
Grind the toasted spices together with soaked red chilies, garlic, ginger, white vinegar, brown sugar, and salt to form a smooth, thick red paste. Add a little water if necessary to aid grinding.
Rinse and pat dry the fish fillets. Carefully spread a generous layer of the red recheado paste on one side of each fillet. Let marinate for at least 30 minutes, preferably up to 2 hours in the refrigerator for deeper flavor.
Heat vegetable oil in a large frying pan over medium heat. Place the marinated fish paste-side down and cook for 5-6 minutes until the paste forms a nice crust and the fish starts to cook through.
Flip the fish gently and cook the other side for another 4-5 minutes or until the fish is cooked fully and opaque inside.
Remove the fish from the pan and let it rest for a few minutes before serving.
