Rechad is a delicious way of eating fish.
At least my husband and elder daughter concur with the rest of the Goans.
In fact, it’s used more often in Catholic families but that does not mean that it’s not used by Hindus. I have tasted the best Mackerel Rechad at Hindu Houses.
Like I said I do not enjoy rechad but my husband and elder daughter love it. So I decided to make it for them. What better time than now when we at #Blogging Marathon are trying to bring to you a variety, a variety in our various marathons.
This one is no different, aptly called “#Buffet on Table “this week our quest is to bring you different combos from in India.
For the choice of Goa, I had help from Shanta my friend who is an amazing foodie and churns out yum food and many times I wonder why I have a blog!!!
Anyway, this is a scaled down masala you can make it and store it in the fridge for 1 month.
After the masala is ready you just apply it to the fish fillets or prawns and shallow fry them. If they are used in mackerels then the fillets are sliced horizontally and then the paste is applied.
Well, you did not think I will be making fish rechad did you? Likely that I will run a mile just to avoid the fish. I have no problem with the cooked fish but I cook it???
Paired with #Vadiya che Kismoor yum….
This is a scaled down masala you can scale it up and larger quantities this can be stored in the fridge for 1 month.
- Preparation Time: 12and ½ hours
- Cook Time: 10 minutes
For the Rechad Masala:
- 10-15 Kashmiri chillies
- 1tsp dhania/coriander seeds
- ½ Tsp jeera/cumin seeds
- 2-3 cloves
- 5-6 kali Mirch/pepper corns
- A pinch of badishep/saunf
- 8-10 garlic cloves
- ½ inch ginger
- ¼ Tsp haldi
- 2 onions
- ½ cup vinegar
- 250 grams Paneer
- 2 tbsp oil
- Cut the red chillies into small bits.
- Soak all the ingredients except the paneer overnight.
- Grind fine the next day.
- The day you plan to make the rechad apply to the paneer.
- Let it stand for 1/2 an hour then shallow fry in a non-stick pan.