Goan Recheado Fish Fry | Fish Recheado | Goan Recheado Kingfish Fry Recipe | Rawa Kingfish Fry

How to Cook Fish Recheado Fry
by Chef Johnson Cecil
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Prep. Time: 1 hour
Serves for 4 people
Ingredients:
Kingfish (Surmai) 3 small fish
Byadgi Chillies (for color) 8 nos
Longi Chillies (for spice) 10 nos
Whole Red Onion 1 no
Garlic cloves 15 nos
Ginger 1 inch
Cinnamon 2 inch
Black Pepper Corn 1 tsp
Cloves 12 nos
Cumin Seeds 1 tsp
White Sugar 1 tsp
Salt to taste
White Vinegar half cup
Samolina (Rawa) 3 cup
Cooking Oil 2 tbsp
Garnish:
onion rings
coriander leaves
lemon.
Method:
- Soak the byadgi chillies and longi chillies in hot water for 10 minutes.
- Take a red onion and roast it on gas on medium flame. Roast the onion from all sides, and ensure you don't burn the onion. We want the outer side to get roasted. Cut the onion into pieces.
- In a bowl, add soaked red chillies, garlic cloves, ginger, cinnamon, black peppercorn, cloves, cumin seeds, roasted onion, white sugar, salt and white vinegar. Transfer all the ingredients to a blender and blend into a smooth paste.
- Take your kingfish (surmai), cut and make a pocket in the fish, to stuff the recheado masala. On the other side make slits in the fish, which will help to marinade the fish.
- Stuff and marinate the fish with the recheado masala. Stuff the masala in the pocket we made in the fish. Apply the masala on both sides of the fish.
- Put semolina on a baking tray, take your marinated fish coat it with the semolina and keep aside.
- In a pan, add oil and when the oil is hot, start frying your fish. Fry the fish on medium flame. Fry the fish for 6 to 7 minutes on one side. When the fish is fried on one side flip it over. Fry the fish for 6 to 7 minutes on the other side. When the fish is cooked remove it on a baking tray.
- Plate the fish and garnish with onion rings, coriander leaves and lemon.
- Thanks for Watching and enjoy the recipe.
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