Pomfret Rechead – Stuffed Fish

View my step-by-step video

RechadMasalaH2

RechadMasalaH3

RechadMasalaH4

RechadMasalaH5When you think about a Goan fried fish, visions of perfectly crispy fried fish in a red masala paste come to mind, and this recipe for Pomfret Rechad or Pomfret Rechado does not disappoint!. The name Rechado is derived from”recheio” is a Portuguese word  referring to a stuffing and typically this recipe is made by stuffing a fish with this luscious spice paste. This can also be used to marinate fish steaks and makes a wonderful shrimp or seafood chilly fry.

This spice blend is made from dried chillies, spices, fried onions and vinegar. As you may know, I am an admin and member of the Traditional Goan Foodies and before I settled on a recipe I could share with you I took a lot of suggestions and tips from our members that share their authentic recipes from their kitchens. In my opinion, these are the experts of authentic Goan cuisine. My mom does not have a documented Rechad recipe, or not one that I could find anyway, so I had to build this based on member suggestions and my memory of it’s taste.

I can’t remember if my mom used friend onions in the mix, but it seems to make a lot of sense as it provides depth of flavour for the stuffing. Typically Goan vinegar is used in this recipe, it’s not easy to find, and I like to use a 50% 50% blend of Coconut Vinegar and Red Wine Vinegar as a good substitute. Typically the paste is made with a combination of Kashmiri chillies that aren’t very spicy and something that is spicier like Byadgi  chillies, but I’m just going to use 30 Kashmiri chillies. I also like to clean the chillies and take the seeds out, some members advised against this as Kashmiri chillies aren’t very spicy and they rely on the seeds for the heat, but I do believe that keeping the seeds in reduce the impact of the red colour, so out they come!

In the recipe printed below, start with the dry ingredients, and then add the wet ingredients and grind to a smooth paste. I’ve got some beautiful white Pomfret, also called Pamplet in India but you can use any fish of your choice. Although not traditional, I prefer the deboned fillets. This recipe is super easy to follow.


Pomfret Rechead – Stuffed Fish

Ingredients

  • 30 Kashmiri Chillies - I like to deseed them
  • 2 tsps Cumin seeds
  • 2 tsps Peppercorns
  • 20 Cloves
  • 3 inch stick Cinnamon
  • 1 tsp Turmeric powder
  • 3 tbsps Jaggery
  • 1 tsp coarsecsalt
  • 1 tsp Tamarind soaked in 2 tsps of hot water
  • 16 cloves Garlic
  • 3 inch piece of Ginger
  • 1/2 cup Fried Onions
  • 1 cup Vinegar(I use 1/2 coconut and 1/2 Red Wine Vinegar)
  • Pomfrets or any other fish
  • Salt
  • Lemon juice
  • Additional fried onions for stufing
  • Semolina

Instructions

  1. Make the paste by first grinding the dry ingredients, followed by the wet ingredients
  2. Slit the fish, cleaning out all the organs, and marinate with salt and lemon juice for 10 mins
  3. Add some of the masala in the slit of the fish and also add some fried onions
  4. Add masala all over the fish
  5. Dredge in semolina and shallow fry till cooked and the skin is crispy
https://kravingsfoodadventures.com/pomfret-rechead-stuffed-fish/

Ra Ra Gosht – Chunks of meat and ground meat cooked together in a spicy curry

View my step-by-step video

RaRaGoshtH

Most Canadians love their double double … most Indians too …2 is always better than one and when my friend told me about a dish that was prepared with both mutton chunks and ground mutton, I was all over it! I have no idea where the name come from, I tried to research it and didn’t find anything that made sense. If I do find it, I will post an addendum, or if you find it, please let me know in the comments below. This curry is usually slow cooked and requires patience and TLC. If you have a pressure cooker, it can cut down the cooking time quite a bit.

RaRaGoshtH2

Ra Ra Gosht – Chunks of meat and ground meat cooked together in a spicy curry

Ingredients

  • 2. 2 lbs Mutton or lamb
  • 1/4 pound ground mutton or lamb
  • 2 red onions sliced
  • 2 tsps coriander powder
  • Garam masala – Roast and grind 1 tsp each regular and black cumin(shahi jeera), 2 pieces mace(javitri), 2 black cardamoms and a stick of cinnamon. Can sub 3 tsps garam masala
  • 2 tbsps ginger and garlic paste
  • 3 tsps red chilli paste (recipe)
  • 2 chopped tomatoes
  • 6 – 8 cups of water
  • 1 cup stirred yogurt
  • 1 cup chopped coriander
  • Salt to taste
  • 1 tsp fresh ground pepper
  • Oil for frying

Instructions

  1. Making sure the mutton is quite dry, heat some oil in a sauté pan and brown the meat on both sides. This can take about 5 – 7 mins.
  2. In a separate frying pan fry 2 sliced red onions till a light golden brown.
  3. Remove the onions and add to the meat and mix well.
  4. Add the coriander and garam masala(previously roasted and ground).
  5. Add the ginger and garlic paste and chili paste and mix really well.
  6. Add the chopped tomatoes.
  7. Add a cup of water, cover and cook for about a half hour. Squish the tomatoes down with the back of your spoon, add salt and more water and continue cooking for another hour, stirring at intervals and adding water when the gravy gets dry. If you have a pressure cooker, you could just cook it in the pressure cooker.
  8. Once the meat is nice and tender, add the yogurt and coriander and more water if required.
  9. Cover and cook for 15 mins, add the raw ground meat, salt as required, pepper and more water and cook till done for another 15 mins.
https://kravingsfoodadventures.com/ra-ra-gosht-chunks-of-meat-and-ground-meat-cooked-together-in-a-spicy-curry/

Mutton Chops

View my step-by-step video

MuttonChopsH

These are such a delicious option to eat especially if you don’t eat lamb for ethical reasons. Mutton has a richer flavor and since it is older sheep or goat, takes a little extra time to cook.  Some people cook it by sautéing it in a frying pan, I prefer to sear it and bake it. This way I can throw some veggies in the pan and I have a whole meal ready.

Mutton Chops

Ingredients

  • 8- 10 mutton chops marinate overnight
  • Marinade6 roasted garlic cloves
  • 1 tsp cumin powder
  • 1 tsp crushed black pepper
  • 1 tsp chilli paste
  • Salt to taste
  • Juice of a lime
  • Olive oil
  • 1 sliced onion

Instructions

  1. Mash the garlic with a muddler or the back of a spoon. Smear the marinade all over the meat on both sides. When marinated, drizzle with some olive oil sear in a pan on each side for a few minutes and then continue to cook in a preheated oven at 350 degrees for 20 – 30 mins
https://kravingsfoodadventures.com/mutton-chops/

Vietnamese Spring Rolls

View my step-by-step videoVietRollsH

VietRollsH2

Not just healthy and gluten free , this delicious roll is also packed with flavor. I was introduced to this treat bu a coworker whose parents used to run a restaurant. I introduced it to my kids and just loved it. The measurements below are not exact, simply because the size of the rice paper wrap you will use will vary.

Vietnamese Spring Rolls

Ingredients

  • Dipping sauce
  • 2 tsp Hoisin sauce
  • 2 tsp Chilli Garlic sauce
  • 1 pound Tiger Shrimp
  • 1 cup rice vermicelli
  • Arugula
  • Mint
  • Coriander
  • Cucumber cut in logs
  • Red pepper but in large square confetti pieces
  • Julienne of carrots
  • 1 cup crab meat
  • Rice paper wraps - medium size

Instructions

  1. Mix the 2 sauces together to prepare the dipping sauce and leave aside.
  2. In a pan, add two tbsps of water and steam the shrimp
  3. Remove and cool
  4. Save the stock, in the same pan add more water and bring to a boil
  5. Cook the rice vermicelli, remove, drain and cool
  6. Take the shrimp and slice horizontally on the chopping board.
  7. Soak the rice paper wrap and spread on a wooden board
  8. Start with the shrimp, arugula, mint leaf, stick of cucumber, coriander, dab of dipping sauce, carrots, red pepper a little crab and finally some of the rice vermicelli. Roll and repeat.
  9. Wipe down your board at intervals to make the rolling easy.
  10. Serve with dipping sauce.
https://kravingsfoodadventures.com/vietnamese-spring-rolls/

Green Masala Chicken Curry

Watch my step-by-step video

IMG_5384

This has always been one of my favorite staple curries. The magic lies in the green masala that I often prepare ahead. The curry is spiced right up and then cooled right down with some coconut milk.

Green Masala Chicken Curry

Ingredients

  • 1/2 recipe Green Masala (approx 1 cup)
  • 1 full chicken about 2 1/2 lbs
  • 1 large sliced red onion
  • 1 large green chilli sliced
  • 2 tsps cumin powder
  • 1 tsp turmeric(haldi) powder
  • 1 tsp salt
  • 1 tsp pepper
  • 2 Roma tomatoes chopped
  • 400 ml coconut milk
  • 3-4 tbsps oil

Instructions

  1. Heat some oil, and fry the onions and chillies for roughly 3 mins.
  2. Add all the powdered spices.
  3. Add the green masala and cook for a few mins and then add the salt and pepper.
  4. Add the chicken and fold in the masala.
  5. Add the tomatoes.
  6. Add the coconut milk.
  7. Cover and cook for 30 - 45 mins, stirring frequently.
https://kravingsfoodadventures.com/green-masala-chicken-curry/

Cilantro & Chilli Chicken Burger with Spiced Fried Onions

View my step-by-step video

CilantroChilliBurger_NoText

CilantroChilliBurgerH2

Every year to celebrate the summer and our backyard, I invent a new recipe for the grill. This year we’ve been trying to cut back on our red meat consumption and so I concocted this recipe that is so big on flavor, that you’d never miss the meat. These can be prepped ahead of time and frozen if desired, but please give additional time to the grilling process. Top these with crunchy spiced fried onions and you have a flavor bomb between your bun!

Cilantro & Chilli Chicken Burger with Spiced Fried Onions

Ingredients

  • 2 lbs ground chicken thigh
  • 6 tsps prepared Green Masala paste(1/2 recipe) - reserve the remaining paste
  • 2 slices of bread crumbled
  • 1 tsp chopped green chillies
  • 2 tsps coriander powder
  • 2 tsps cumin powder
  • 1 tsp red chilli powder
  • Salt to taste
  • Pepper
  • 1 chopped red onion (roughly 1 cup)
  • 1 handful chopped coriander(1/2 cup)
  • 2 tbsps oil
  • 1 large onion sliced in rings
  • 1 tsp red chilli powder
  • 1 tsp red chilli flakes
  • Salt
  • Pepper
  • 2 tsps all purpose flour
  • Splash of oil
  • 1 cup oil for frying

Instructions

  1. Mix the chicken thigh meat all ingredients and half the quantity of the green Masala paste.
  2. Form these into 6 oz patties.
  3. Chill for a minimum of 2 hours.
  4. While the patties are chilling, mix the chilli powder, chilli flakes, salt, pepper, flour, add to the onions and deep fry.
  5. Place the onions on a baking sheet and crisp up in the oven.
  6. Grease a hot grill and cook the patties for 4 - 5 mins on each side.
  7. Brush the cooked side of the patties with a mixture of the remaining Green Masala paste and the 2 tbsps of oil. Flip and cook for another minute or so on each side.
  8. Top with Spiced Fried Onions and serve.
https://kravingsfoodadventures.com/cilantro-chilli-chicken-burger-with-spiced-fried-onions/

Seekh Kebab

View my step-by-step videoIMG_7417

Looking for the perfect ground meat recipe? Seekh and you shall find! Until my friend Ravish Kohly showed me his tips and tricks, I was doing this all wrong! This kebab is made typically from Beef although Lamb and Mutton are widely available since Beef has been recently banned in India.

Couple of tips
1. Never wash your meat
2. Keep your kebab mixture as try as possible
3. Work the protein by kneading the meat like a dough
3. Use lean meat to minimize the drip and flare up
4. Use metal skewers and cook the kebabs over an indirect flame
5. If using a resular bbq, be sure to elevate the skewers from both sides

Seekh Kebab

Ingredients

  • 1 lb lean ground beef
  • 2 tbsps Garam Masala (2-3 Bay leaves, 10 peppercorns, 10 cloves, cardamom, cinnamon, star anise and mace
  • 1 tsp onion powder
  • 1 tsp dehydrated onion
  • 1 tsp raw mango (amchur powder)
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 2 tsps Green paste - 1/2 cup each coriander and mint, piece of ginger, 2 chillies and oil
  • 1 tsp dried fenugreek leaves or Kasuri methi
  • salt

Instructions

  1. Add the meat to a bowl and add some salt
  2. Grind up the ingredients to make the Garam Masala and add to the meat
  3. Add the onion powder , dehydrated onion, raw mango, turmeric and chilli powder
  4. Add 2 tsps of the green paste and work the protein like you're making a dough
  5. Using equal amounts of the mixture, add to the middle of a metal skewer and press to form a seekh kebab
  6. Cook over hot coals for 10 - 15 mins
https://kravingsfoodadventures.com/seekh-kebab/

Hara Kebabs

View my step-by-step video IMG_7423

IMG_7450

This is one of the most popular kebabs in India. Nuggets of chicken are spiced with a delicate blend of herbs and spices and grilled over charcoal. Hara means green and green herbs are ground together to make the marinade for these delicious morsels. My old childhood friend Ravish Kohly came by one Saturday armed with boxes of ingredients. He showed me how to make a Chipotle Kebab, Seekh Kebab and this recipe below.

IMG_7363

IMG_7372

IMG_7382

Hara Kebabs

Ingredients

  • 1lb boneless chicken thigh meat cut in small cubes
  • Make paste of the following in a little oil
  • 3-4 green chillies
  • 2 cups chopped corriander
  • 3-4 Spring onions
  • 1 tsp mint paste
  • 1 tsp red chilli powder
  • 2 tsps ginger and garlic paste
  • 1 tsp coriander powder
  • 1 tsp cumin(jeera) powder
  • 1/2 tsp raw mango(amchur) powder
  • salt
  • oil
  • Worcestershire sauce
  • 1 tsp dried fenugreek leaves(kasuri methi)

Instructions

  1. Make sure the chicken is dry before adding some salt, oil and Worcestershire sauce
  2. Chill for at least one hour
  3. Grind all the ingredients noted to make a sticky green paste
  4. Add 4-5 tbsps of the paste to the meat
  5. Work the protein
  6. Add salt if required and fenugreek leaves
  7. Marinate
  8. Skewer and cook over hot coals
https://kravingsfoodadventures.com/hara-kebabs/

Tava Chicken

View my step-by-step video TavaChicken_NoText

Popular in India, this recipe is made using marinated chicken cooked with onions and spices.  My friend Sheela Sonawane shared this recipe with me and I was fascinated to see ingredients like onions and coriander cooked in different ways in the same prep. While this was being prepared, my son who is also my cameraman was drooling over the camera!

IMG_7644 IMG_7648

Tava Chicken

Ingredients

  • 2 pounds chicken thigh(dark meat) cut into 1 inch strips
  • 1.5 tbsps Tandoori Masala
  • 1.5 tbsps Ginger & Garlic paste
  • Salt
  • Pepper
  • 3 large sliced red onions
  • 4 tbsps chopped coriander
  • 3 green chillies finely chopped
  • 3 green chillies sliced
  • Pinch of turmeric powder
  • 1 tsp coriander powder
  • 1 tsp chilli powder
  • 1/4 tsp ginger paste
  • 2 Roma tomatoes
  • Pinch of clove powder
  • Pinch of cinnamon powder
  • 5 tbsps oil

Instructions

  1. Marinate the chicken overnight in the tandoori masala with the ginger and garlic paste, salt and pepper.
  2. In a large heated tava, pan or skillet, add the oil and then half the sliced onions
  3. Add 2 tbsps of the chopped coriander and fry well
  4. Add the chicken and cook for at least 10 – 15 mins
  5. Add the turmeric, coriander and chilli powder and stir frequently.
  6. Make a well in the centre of the chicken and add the tomatoes and cook for a few minutes till the tomatoes are soft before mixing them into the chicken.
  7. Add the sliced green chillies and the remainder of the onion
  8. Add the rest of the chopped coriander
  9. Finally sprinkle with clove and cinnamon powder
https://kravingsfoodadventures.com/tava-chicken/

Chicken Korma – Tender chicken in a creamy gravy

Watch my step-by-step video

ChickenKormaCashewnut_Notext

When it comes to a Korma recipe, there are so many variations from the use of yogurt, cream, nut pastes and coconut cream. Some gravies are dark and earthy and others are light and creamy. This recipe uses cashew nut paste that makes this gravy creamy and luxurious. If you love Indian food sans the spice, this recipe is perfect for you!

Chicken Korma – Tender chicken in a creamy gravy

Ingredients

  • 1 full chicken cut in pieces approx 2 lbs (Watch how to cut a chicken video)
  • 1 tsp chilli powder
  • 1/2 tsp turmeric
  • Juice of half a lemon
  • 2 tbsps ginger and garlic paste
  • Salt and white pepper powder
  • 1/2 cup raw unsalted cashew nuts
  • 1 tsp white poppy seeds
  • 1 tsp white melon seeds
  • 1/2 cup stirred yogurt
  • 2 tbsps ghee
  • 2 green chillies slit in half
  • 3 cardamoms
  • 6 cloves
  • 2 bay leaves
  • 1 tsp each chilli, cumin, garam masala, white pepper
  • 1/2 tsp turmeric
  • 1/2 – 1 cup heavy cream
  • Salt
  • White pepper

Instructions

  1. Soak the cashewnuts, poppy and melon seeds for half and hour
  2. Marinate the chicken with lemon juice, 1 tsp chilli powder, 1/2 tsp turmeric, salt and pepper for 30 mins to overnight
  3. Grind the seeds to a smooth paste
  4. In a pan, heat 2 tbsps of ghee and saute 2 slit green chillies, 3 cardamoms, 6 cloves and 2 bay leaves
  5. Add the nut paste and stir quickly so it doesn't burn
  6. Add the yogurt
  7. Strain the paste and discard all the whole spices
  8. In another saute pan, lightly brown the chicken
  9. Add the nut paste.
  10. Add the rest of the powdered spices
  11. Cook for 30 to 40 mins, adding water as required and stirring frequently
  12. Finish with heavy or whipping cream
https://kravingsfoodadventures.com/chicken-korma-tender-chicken-in-a-creamy-gravy/