This is a spicy marinade. If used sparingly, it adds delicious flavour without blowing your head off with the heat.
Ingredients
- 20 dried red chillies
- 12-15 garlic cloves
- 1 inch of ginger
- 1teaspoon cumin seeds
- ¾ teaspoon black pepper corns
- Seeds of 3-4 green cardamom pods
- 5 cloves
- ½ inch cinnamon stick
- 1 tablespoon sugar
- Salt to taste (roughly ¼ teaspoon)
- ½ cup vinegar
- ½ cup very finely chopped onion
- ¼ cup of finely chopped coriander
- 1 kilogram pomfret fish (Mackerel is a good substitute if you can’t find fresh pomfret) gutted and cleaned. Slit it in the middle in a way it can be stuffed. You can also use king prawns with this marinade as well.
Method
- Grind all ingredients (except onion, coriander and fish) into a fine paste.
- Stuff each fish with the masala paste, ½ teaspoon chopped onion and ½ teaspoon chopped coriander. Also, apply a little paste to the outside of the fish. (You want enough to coat the fish but not a thick layer, as that would overpower the fish). Leave it aside for a minimum of 2 hours.
- Heat the grill and brush it with oil.
- Put the fish on the grill. This fish doesn’t take too long to cook so keep your eye on it so that you don’t overcook it.
- For serving, take it off the grill and squeeze some fresh lime juice on it.
Goan recheado masala