Pomfret Rechad By Maria Goretti

Pomfret Rechad

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.
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Serves

1

Cooking Time

10 Min

Meal Type

savoury

Preparation Time

10-12 Min

Difficulty

Medium

Rate This Recipe10

INGREDIENTS

  • 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

PREPARATION

  1. 1

    In a bowl add sankeshwar chillies, cinnamon powder and 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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