The pomfret stuffed with green masala is a variation of the popular recheado fish (Fish stuffed with the red recheado masala is popularly served in most Goan homes and restaurants). I wanted some different flavour because the use of the red recheado masala in Goan dishes has become kind of an overkill. I therefore perfected this variation that uses the same principle but the stuffing is green and with a different flavour. It tastes out of the world. But you’ll need to make it and eat it to believe me.

Serves: 2 to 4 Persons

Prep. Time: 20 Mins. + 15 Mins. (marination)

Cooking Time: 20 Mins.

Ingredients:

[ Standard Measure – 1 cup = 200 ml ]

Silver Pomfrets – 2 medium (600 gms)
Red Chilly Powder – 1 tbsp.
Turmeric Powder – 1 tsp.
Lime – 1 small
Salt – 1 ½ tsp. or to taste
For the Green Masala Stuffing:
- Green Corriander Leaves – 1 cup
- Light Green Chillies – 5
- Ginger – ½ inch
- Garlic – 8 cloves
- Tamarind – 1 small marble sized
- Cloves – 4
- Cinnamon – ½ inch
- Cumin Seeds – ¼ tsp.
- Black Pepper Corns – 6 to 8
- Sugar – 1 tsp. (optional)
Coconut (grated) – ½ cup
Onion (finely chopped) – 1 medium
Maida [APF] – ½ cup or as required
Oil – 4 tbsp.

Step 1: Clean and slit the pomfrets on either side of the bone.

Step 2: Marinate in a mixture of 1 tsp. salt, turmeric and chilli powders and lime juice for 15 to 20 minutes.

Step 3: Grind all the ingredients for the stuffing to a fine paste using 2 to 3 tbsp. water and transfer to a bowl.

Step 4: Add the grated coconut to the same grinder and pulse for 10 seconds. Remove and add to the bowl with the ground masala. Also add the finely chopped onion and ½ tsp. salt and mix well (taste the paste for seasoning and add if required).