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 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). 

Goan Recheado Masala

 

          Recheado Masala is a fiery and a tangy Goan red chili spice paste that is full of flavors. It 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 the other two ingredients that are used, 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.

• 10 Kashmiri red chilies, broken into small pieces
• 1 onion, roasted on an open flame
• 10 garlic cloves
• 1/2" ginger
• 1/2 tsp. whole peppercorns
• 1/2 tsp. cumin seeds
• 6-7 cloves
• 1" cinnamon stick
• salt to taste
• 1 tsp. sugar
• 1/2 tsp. tamarind paste
• 1/2 cup vinegar

          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. Add vinegar accordingly). 

          If you need to store in an air tight container for a longer time, then sauté the paste in 2 tbsp. of oil for 4-5 minutes. Allow it to cool down before storing. Use as required.

          This paste can be used for marinating the fish or as a stuffing. It can also be used to marinate or cook chicken, mutton, prawns or mushrooms / paneer for a veg. version.