Ingredients:

• 1 – Pomfret
• 1/2 – Lemon
• 20 – Red Chillies
• 6 to 7 – Cloves
• 2 pieces – Cinnamon
• 5 pieces – green Cardamom
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Black Peppercorns
• 2 inch piece – Ginger
• 1 pod – Garlic
• 2 tsp – oil
• 1 – large chopped Onion
• 1 tsp – Sugar
• Salt to taste
• Toddy Vinegar

Method:

1. Soak red chillies, cloves, cinnamon, green cardamom, cumin seeds, black peppercorns, ginger and garlic in toddy vinegar for 12 hours.
2. Then grind it to a paste.
3. Saute onions in 1 tsp oil on low flame till brown.
4. Add sugar.
5. Now add the sauteed onions to the prepared paste.
6. Clean and cut fish, then stuff it with reacheado paste.
7. Add salt and lime juice.
8. Refrigerate below 5 degrees Celsius for 1 hour.
9. Then shallow fry fish in 1 tsp oil for 7-8 minutes on each side.
10. Fish reacheado is best served hot with Goan bread.