This is a spicy marinade. If used sparingly, it adds delicious flavour without blowing your head off with the heat.


  • 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.


  1. Grind all ingredients (except onion, coriander and fish) into a fine paste.
  2. 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.
  3. Heat the grill and brush it with oil.
  4. 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.
  5. For serving, take it off the grill and squeeze some fresh lime juice on it.
Goan recheado masala