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Foodrhythms

About Recipe

Goan cuisine reflects the combination of Arabian, Portuguese and native cultures ; being located on the western coast of India, the staple food in Goa is fish and common ingredients used are coconut milk and vinegar. The red masala used in this recipe is my adapted version of the well known red masala used extensively in non veg Goan cuisines. I love to use this masala in my non veg curry recipes, today I thought of trying something new with fish fry.

Ingredients

2 medium sized pomfret

1 tbsp coconut oil , needed for each fish ( can use any oil of your choice)

6 tsp Kashmiri chili powder

1 tsp cumin seeds

1 and1/2 tsp coriander seeds

3 cloves

10 black peppercorns

3/4 tsp turmeric powder

9 large cloves of garlic, peeled

1-inch slice of fresh ginger, peeled

1 inch piece of cinnamon

1 tsp tamarind paste

3/4 tsp sugar

1/3 cup white wine vinegar

3 tbsp shredded coconut

Salt, to taste

Cooking Procedure

1

n  nn n Cut the fish near its stomach area and clean the inside portion very thoroughly.  n n Make slits with a knife on both the sides of the fish , every 1 " interval .Slits are needed for better stuffing the fish.n n Now prepare the red masala by blending all the ingredients for stuffing , keep aside.n n Fill this stuffing inside the cavity of the fish and also in every slit on both the sides of the fish.n n Heat 1 tbsp of oil in a non stick large skillet, shallow fry the fish on both the sides till it turns golden brown.n n Decorate and serve as appetizer or eat with rice and dal or any curry of your choice.n  nn

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