Pan Fried Salmon with Goan Recheado Masala

 

          Check out this delectable Salmon Fish Fry marinated in a classic Goan Recheado spice paste, that is both fiery and tangy. This red chili paste is full of flavors and is a must have in your refrigerator as it is quite handy. It turned out super yummy and ideal for a weekend light dinner along with some salad. You can also enjoy as an appetizer with any chutney / dip/ hummus or as a side dish with plain biryani / pulao / jeera rice. 

          Earlier I had tried with King Fish and it came out absolutely yummy. So tried with salmon this time. It was my first experience of pan frying salmon using Indian spices and was a bit skeptical as to how it would turn out. However, the end result turned out just the way I wanted. Superb!!!

         I skipped the mandatory salt, pepper, garlic and butter seasoning and wanted to try out in an Indian style. So the Goan Recheado spice paste came to my rescue as it is both spicy and tangy and suits my palate. 

• 2 Salmon fish fillet, washed & drained
• Recheado masala (recipe given below)
• 2 tbsp. oil
• 2 tbsp. butter

          Marinate the fish fillet with the spice paste for 2-3 hours.

          Heat oil and butter in a pan and shallow fry the marinated fish on both sides till done. 

          Serve as it is or with salad for a nice comfort meal.

Recheado Masala - 

• 5-6 Kashmiri red chilies, broken into small pieces
• 1 small onion, roasted on an open flame
• 5-6 garlic cloves
• 1/2" ginger
• 1/4 tsp. whole peppercorns
• 1/2 tsp. cumin seeds
• 4-5 cloves
• 1" cinnamon stick
• salt to taste
• 1 tsp. sugar
• 1/2 tsp. tamarind paste
• 1/3 cup vinegar or as required

          Soak all the mentioned ingredients in vinegar for an hour. Then grind in a mixer grinder into a smooth paste. (Do not add any water). 

Goan Mutton Recheado / Red Mutton Curry

 

          Check out this delicious Mutton Recheado or Red Mutton Curry - Goan style, that I prepared using the spicy and tangy Goan special Recheado Masala. I also added a potato, my personal favorite to this mutton curry. However, it is purely optional. 

          This dish came out super yummy and is a must try recipe for any special occasions. You can enjoy it with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, paratha or chapatti. It also goes well with dosa, appam or idiyappam. So check out a pictorial recipe to prepare this mutton curry.

          Goan Recheado masala is typically used as a stuffing or to marinate seafood. However, this paste is very versatile as it can also be used to marinate chicken, mutton, prawns or mushrooms / paneer for a veg. version. 

          It is both fiery and tangy. Kashmiri red chilies and vinegar are used to make this paste. If you wish to tone down the spiciness, then deseed the chilies before grinding. This masala is a must have in your refrigerator as it is quite handy when you need to dish out something quick. 

• 400 gms. mutton with bones, cleaned, washed & drained
• Recheado masala (check below for the recipe)
• 1/4 cup yoghurt, well beaten
• 2-3 tbsp. oil
• 1 potato, cut into half
• 1 onion, chopped
• 1/2 tsp. salt or to taste 
• 1-2 tbsp. coriander leaves, chopped

           Marinate the mutton with the spice paste and yoghurt for 5-6 hours or overnight.

          Heat oil in a pan and sauté the potato till light brown. Drain and keep aside. 

          To the same pan, add the onion and stir fry till light brown. 

          Then add the marinated mutton and cook, covered, on a low flame till almost dry.

          Add 1 cup water, fried potato and salt if needed . Pressure cook for 15-20 minutes or till the meat turns tender.

          Switch off the flame and transfer the contents to a serving dish. Garnish with coriander leaves and serve with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, paratha or chapatti. You may also relish with dosa, appam or idiyappam. 

                         Marinate the mutton with the spice paste for 5-6 hours or overnight.

                   Heat oil in a pan & stir fry the potato till light brown. Drain & keep aside. 

                                  To the same pan, add the onion and sauté till light brown. 

                    Add the marinated mutton & cook, covered, on a low flame till almost dry.

                                  Add 1 cup water and ......

                 ....the fried potato. Pressure cook for 15-20 min. or till the meat turns tender.

                    Garnish with coriander leaves & serve with steamed rice, jeera rice, pulao, 

                    plain biryani, naan, tandoori roti, paratha or chapatti. You may also relish 

                    with dosa, appam or idiyappam. 

Recheado Masala - 

• 5-6 Kashmiri red chilies, broken into small pieces
• 1 small onion, roasted on an open flame
• 5-6 garlic cloves
• 1/2" ginger
• 1/4 tsp. whole peppercorns
• 1/2 tsp. cumin seeds
• 4-5 cloves
• 1" cinnamon stick
• 1 tsp. salt or to taste
• 1 tsp. sugar
• 1/2 tsp. tamarind paste
• 1/3 cup vinegar or as required

          Soak all the mentioned ingredients in vinegar for an hour. Then grind in a mixer grinder into a smooth paste. (Do not add any water). 

Goan Recheado Fish Fry

 

          Recheado Fish fry is a classic Goan dish where Pomfret, Mackerel, King fish or any seafood is marinated or stuffed with a masala paste and then shallow fried. This particular spice is called Recheado that is both fiery and tangy. It is basically a red chili paste that is full of flavors. 

          You can also coat the fish with semolina and fry to get a crisp exterior. Enjoy as it is, with any chutney of your choice, with salad or with plain biryani / pulao / jeera rice. So check out a step by step pictorial recipe to prepare it.

          The word Recheado is a Portuguese word meaning stuffed, as it is typically used as a stuffing or to marinate fish. 

          However, this paste is very versatile as it can also be used to marinate chicken, mutton, prawns or mushrooms / paneer for a veg. version. It turns out very yummy. 

          Hence, this spice paste is a must have in your refrigerator as it is quite handy when you need to dish out something quick. 

            The two main ingredients that make up the Recheado paste are kashmiri red chilies and vinegar. Water is not used in this recipe and the grinding is done by adding vinegar accordingly. If you wish to tone down the spiciness, them deseed the chilies before grinding. 

            Typically, Goan vinegar and Feni are used to make the paste, but I had to skip them as they were unavailable. The onion is generally roasted on an open flame. However, fried or sautéed onion, too, can be substituted.

• 1-2 King fish fillet, washed & drained
• Recheado masala (recipe given below)
• 2-3 tbsp. oil

          Marinate the fish fillet with the spice paste for 5-6 hours or preferably overnight. 

          Heat oil in a pan and shallow fry the marinated fish on both sides till well browned. 

          Serve as it is, with any chutney of your choice, with salad or with plain biryani / pulao / jeera rice.

             Marinate the fish fillet with the spice paste for 5-6 hours or preferably overnight. 

         Heat oil in a pan & shallow fry the marinated fish on both sides till well browned. 

             Serve as it is, with any chutney, with salad or with plain biryani / pulao / jeera rice.

Recheado Masala - 

• 5-6 Kashmiri red chilies, broken into small pieces
• 1 small onion, roasted on an open flame
• 5-6 garlic cloves
• 1/2" ginger
• 1/4 tsp. whole peppercorns
• 1/2 tsp. cumin seeds
• 4-5 cloves
• 1" cinnamon stick
• salt to taste
• 1 tsp. sugar
• 1/2 tsp. tamarind paste
• 1/3 cup vinegar or as required

          Soak all the mentioned ingredients in vinegar for an hour. Then grind in a mixer grinder into a smooth paste. (Do not add any water). 

Chicken Vindaloo - Goan style

          This is a signature dish of Goa. Vindaloo is generally prepared with pork, but I tried with chicken instead. It turned out quite spicy and tangy, where the whole garam masala, peppercorns, vinegar and red chilies plays a dominant role. A little bit of sugar is added to balance the taste and flavour with some hint of sweetness.  

          This yummy dish is generally relished with Goan pav bread but it goes very well with any type of rice or Indian bread. So check out the step by step pictorial recipe to prepare this Goan delicacy. 

          

• 500 gms. chicken, curry cut 
• 2 sliced onions
• 4-5 garlic cloves
• 1" ginger 
• 8-10 dry red chilies
• 10 peppercorns 
• 1 tsp. cumin seeds 
• 1 tbsp. coriander seeds 
• 1/2 mace
• 2-3 green cardamoms 
• 4-5 cloves
• 1" cinnamon stick 
• 1/4 cup vinegar
• 1/2 tsp. turmeric powder
• 1 tsp. sugar 
• salt to taste 
• 2-3 tbsp. oil 
• 1 tbsp. coriander leaves, chopped 

            Soak all the whole spices in the vinegar for an hour. Then blend along with ginger, garlic, turmeric powder, sugar and salt into a smooth paste. Marinate the chicken with this paste overnight.

          Heat oil in a pan and sauté the onion till light brown. Now add the marinated chicken and cook, covered on a medium flame till all the moisture has evaporated. (Keep stirring at intervals).

          Add 1 cup water and mix well. Cover and simmer on a medium flame till the chicken is cooked and  gravy thickens till you get the desired consistency. (Adjust the water accordingly).

          When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice, jeera rice, pulao, plain  biryani, paratha, naan, tandoori roti or just plain chapati.

                   Soak whole spices in vinegar for an hour. Blend with ginger, garlic, turmeric                                     powder, sugar into a smooth paste. Marinate chicken with it overnight.

                                 Heat oil  & sauté onion till light brown. 

                                Add marinated chicken.

                                Cover and cook....

                                ..... till all moisture has evaporated.

                                  Add 1 cup water & give it a stir.

                                  Cover & simmer till chicken is cooked & gravy thickens.

            

                           When done, switch off the flame & garnish with coriander leaves. 

                                Serve with any type of rice or Indian flat bread. 

Mushroom Vindaloo

          Mushroom Vindaloo is the vegetarian version of the very popular Goan cuisine which is prepared with pork. The vindaloo paste can be used in making chicken and mutton too. This yummy dish is generally relished with Goan pav bread but it goes very well as a side dish with any Indian bread or rice.

          This is a very spicy and a tangy curry where the whole garam masala, peppercorns, vinegar and red chilies plays a dominant role. A little bit of sugar added to it balances the taste and flavour with some hint of sweetness. It also gives this dish a slight brownish tinge. So check out the step by step pictorial recipe to prepare this mouth watering Goan delicacy. 

• 250 gms. mushrooms, sliced
• 2 onions, chopped
• 4-5 garlic cloves, chopped
• 1" ginger, chopped
• 6-7 Kashmiri red chillies
• 10 peppercorns
• 1 tsp. cumin seeds
• 1 tbsp. coriander seeds
• 2 cardamoms, 
• 4-5 cloves, 
• 1" cinnamon stick, broken
• 1/4 cup vinegar
• 1/2 tsp. turmeric powder
• 1 tsp. sugar
• salt to taste
• 2-3 tbsp. oil
• 1 tbsp. coriander leaves, chopped

          Soak all the whole spices in the vinegar for 30 minutes. Then blend along with ginger, garlic, turmeric powder, sugar and salt into a smooth paste. Keep aside.

          Heat oil in a pan and sauté the onion till light brown. Now add the spice paste and stir fry till the oil separates. 

          Add the mushrooms and mix everything well. Sauté on a high flame for 2-3 minutes. 

          Add 1 cup water and simmer on a medium flame till the gravy thickens and you get the desired consistency. (Adjust the water accordingly).

          Switch off the flame and garnish with coriander leaves. Serve with hot steamed rice, jeera rice, pulao, plain  biryani, paratha, naan, tandoori roti or just plain chapati.

                                  Heat oil in a pan & sauté onion till light brown. 

                                  Add spice paste & stir fry till the oil separates. 

                          Add mushrooms & mix well. Sauté on a high flame for 2-3 minutes. 

                  Add 1 cup water & simmer on a med. flame till gravy thickens & you get
                  the desired consistency. (Adjust the water accordingly).

                            When done, switch off the flame & garnish with coriander leaves.

                        Serve with hot steamed rice, jeera rice, pulao, plain  biryani, paratha,
                         naan, tandoori roti or just plain chapatti.