Thursday, February 14, 2013

POMFRET RACHEADO


More fish for today. And a recipe from India, from Goa. Delicious. Very easy to make, too. Let’s get started.

Ingredients:

2 pomfrets
3 tablespoons Racheado masala
Some salt to taste
Some flour
Some drops of extra virgin olive oil
2 papadums

To start with our recipe you will have to prepare the fish. Pomfrets are easy to clean. Remove the insides of the pomfrets. The fins and the tail too. You can leave the head if you want.
Once the pomfrets are clean, make some cuts on the sides.
The next thing is using that wonderful masala. Racheado masala. You can find it easily in Asian stores. Put the masala inside the pomfrets and through the cuts you made to the sides.
And now to the grill. Heat the grill and drop some extra virgin olive oil. Cook the pomfrets for some minutes. Both sides. Make sure they are not overcooked.
You can serve them with pappadums. To prepare the pappadums first you have to heat a pan. When it is really hot, put a pappadum and let it cook. You have to be careful. Be alert so that the papadum does not get burned. When you see the papadum is changing colour, turn it and cook it for some seconds on the other side. Remove it from the pan and let it cool. Repeat the procedure with the other papadum.
And now you will have everything ready to serve. Serve one pomfret per person along with one papadum. Good fish. Enjoy!

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