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Fish Recheado Masala by Nikki Legon

Fish Recheado Masala by Nikki Legon

Fish Recheado Masala...

 


shutterstock 57434497SERVES 4


4 flat fish

 


FOR THE PASTE

20 red chillies

½ lemon

8 cloves

1 whole head of garlic cloves thumb size piece of ginger

8 green cardamom pods

2 cinnamon sticks

½  tsp black peppercorns

½ tsp cumin seeds

2 large onions, chopped

2 tbsp sugar

50g tamarind pulp

White vinegar

 

 


METHOD

Soak all of the paste ingredients in white vinegar for 12 hours.

Clean the fish if necessary.  Make two deep cuts either side of the bone,apply salt and vinegar and set aside for 10 minutes.

Sauté the onions in a little oil until golden, add the sugar and cook for a further 5 minutes.

Place all of the ingredients for the spice paste into a blender with the onions and blend to a smooth paste.

Stuff the deep cuts with the spice paste. You can leave the fish like this for one hour before shallow frying.

Heat enough oil in a frying pan to cover one side of the fish. Gently fry the fish uncovered for 4 to 5 minutes each side, turning once, until golden brown.

Serve with a cucumber and grated carrot salad, with chopped mint and a little Greek yogurt.