Recheado Masala is spicy, tangy, masala paste of Goa. I love this spicy, tangy masala paste. This paste is mostly used to make fish preparations. It has a lot of vinegar so there is no need to add any extra sourness while making any preparation. You can fry any fish in this paste.
Now many of you will wonder why is that I always use Seer Fish. Since this has no thorn just one center bone, this is preferred by us. Its a tasty, fleshy and juicy fish.
4 Thick Slices Seer fish
4 Tablespoons Heaped Recheado Masala Homemade
Salt to Taste
1/3 Cup Rice Flour for coating
4 Tablespoons Oil for Frying or as required
Wash and pat dry the fish with a paper towel. Apply salt and masala to the fish well and keep in the refrigerator for atleast 30 minutes to marinate.
Spread the rice flour on to a plate. Coat each slice of fish with flour. Keep aside.
Heat a pan with oil , place the slices of fish. Fry on low flame till one sides is done. Then flip and fry till the done.
Enjoy this fish with onions and lemon slices.
Sending this to Fish Friday Foodie - Host of the month's event is April Tuell - theme Pan or Deep Fried Fish . Thank you April for hosting this event.
Labels: Fish, Recheado Masala, Goa, Fish Friday