Masala Pomfret Recheiado

  • Yield : 2-3
  • Servings : 2-3
  • Prep Time : 30m
  • Cook Time : 10m
  • Ready In : 45m

History and invaders leave their indelible mark not just on the country, but also on its cuisine. This is evident if you look at the  Goan cuisine, which uses a lot of vinegar unlike the rest of the Indian subcontinent, due to its  Portuguese influence.

Pomfret, or Paplet as it is called in Marathi, is an absolute  delicacy and is much favoured by the Saraswat and Parsi communities in Mumbai. Gordon Ramsay on his Indian tour was very impressed with the pomfret and maintains that the English John Dory is quite similar in taste.

If you ask for a pomfret recipe, a Saraswat would say Paplet Kalputi (a delicious coconut based gravy), a Parsi would swear by their famous Patrani Macchi (pomfret in green masala steamed in a banana leaf), but  a Goan Christian would absolutely insist on the Pomfret Recheiado.

Such is the magic of India, and Indian cooking.  Partly the result of so many invasions, and thereby changes in language, culture and religion. There are so many many recipes that if you decided to eat only Indian food, a lifetime would not be enough.

Today I bring to you the fabulous Pomfret Recheiado, a star recipe from the fun-loving and lively  Christian community from Goa.


  • Pomfret 2-3
  • 1st MARINADE
  • Lemon juice- 1 tbsp
  • Turmeric powder- 1/2 tsp
  • Salt- to taste
  • 2nd MARINADE
  • Cumin- 1 tsp
  • Cinnamon- 1 1/2 inch
  • Cloves- 4
  • Peppercorns- 9-10
  • Ginger- 2 inch, grated (or 1 frozen cube)
  • Garlic, grated- 4 cloves (or 1 frozen cube)
  • Whole red chillies- 4
  • Sugar- 1/2 tsp
  • Vinegar- 1-2 tsp
  • Oil for frying


1. Wash and clean the fish. Pat dry with a kitchen towel to remove the extra water.
2. Make 2-3 slits diagonally on either side of the fish.
3. Marinate with the 1st marinade and leave aside for 15-20 minutes.
4. Grind all the spices for the 2nd marinade.
5. If the spices do not grind to a paste with just the vinegar, try adding a couple of tablespoons of water. Do not grind too smooth, try to keep the paste coarse.
6.Rub this masala paste on the fish and let marinate for 20-30 minutes. Even a couple of hours in the fridge will do.
7. Heat oil in a pan and when the oil is sufficiently hot, shallow fry the fish till golden brown on both sides.
8. Serve hot with onion rings and lemon wedges.
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