Fish Reacheado Recipe
Fish reacheado is a pomfret and mackerel fish recipe. Cooked with spices and red chilies, the fish reacheado is finished by frying and can be served with meals as a side.
Ingredients
Pomfret 1
Mackerel 6
Lemon 1/2
Red chillies 20
Cloves 6-7 pieces
Cinnamon 2 pieces
Green cardamoms 5 pieces
Cumin seeds 1/4 tsp
Black pepper corns 1/4 tsp
Ginger 2 pieces
Garlic 1 pod
Onion 1
Vinegar a few drops
Oil 2 tsp
Sugar 1 tsp
Salt as per taste
Directions
Fry the onions in 1 tsp of oil till brown on low flame and add the sugar.
Soak red chillies, cloves, cinnamon, green cardamoms, cumin seeds, black pepper corns, ginger and garlic in toddy vinegar for 12 hours.
Then grind them to make smooth paste.
Mix in the sugar.
Mix the masala paste with fried onions and the reacheado masala is ready.
Stuff the washed fish (which must be kept whole and cut open from one side so that stuffing is possible) with reacheado paste and coat with salt and lime juice.
Carefully seal the open edge of the fish so that the masala does not spill out while frying.
Refrigerate the prepared fish below 5 degrees centigrade for 1 hour.
Now shallow fry the fish pieces for 7-8 minutes.
Soak red chillies, cloves, cinnamon, green cardamoms, cumin seeds, black pepper corns, ginger and garlic in toddy vinegar for 12 hours.
Then grind them to make smooth paste.
Mix in the sugar.
Mix the masala paste with fried onions and the reacheado masala is ready.
Stuff the washed fish (which must be kept whole and cut open from one side so that stuffing is possible) with reacheado paste and coat with salt and lime juice.
Carefully seal the open edge of the fish so that the masala does not spill out while frying.
Refrigerate the prepared fish below 5 degrees centigrade for 1 hour.
Now shallow fry the fish pieces for 7-8 minutes.
