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The Rechad paste is a hot, spicy and tangy. Now learn to prepare your favourite Pomfret fish in the Rechad sauce from none other than Maria Goretti! Sit back and enjoy the recipe.
Pomfret Rechad Recipe by Chef Maria Goretti
Cuisine

- European

Serves

- 1

Cooking Time

-10 Min

Difficulty

- Medium

Preparation Time

- 10-12 Min

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INGREDIENTS

  • For Pomfret Rechad: 14-15 sankeshwar chillies
  • 1 tsp cinnamon powder
  • ½ tsp turmeric powder
  • ½ tsp methi seeds
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 2-3 cloves and peppercorns
  • 1 tsp chopped ginger
  • 2 tsp chopped garlic
  • salt
  • 50 malt vinegar
  • 1 tsp sugar
  • 1 pomfret
  • coriander leaves
  • FOR N
  • /

HOW TO PREPARE HIMBASHA

  1. 1

    Procedure to make Pomfret rechad: In a bowl add sankeshwar chillies, cinnamon powder, turmeric powder.
  2. 2

    Add methi seeds, mustard seeds, cumin seeds, cloves & peppercorns, chopped ginger and garlic, salt, malt vinegar, sugar, mix it and leave overnight.
  3. 3

    Prepare a paste of it.
  4. 4

    Debone the fish, slit it using a knife.
  5. 5

    Marinate the fish with rechad masala.
  6. 6

    Bake the fish in a preheated oven at 200' C for 5 minutes.
  7. 7

    Flip the fish and again bake it in the oven for 5 minutes.
  8. 8

    Garnish it with rice, lemon wedge, fresh coriander leave and Pomfret rechad is ready to serve.
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