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Pomfret recheado (barbecued spiced pomfret)

Gary Rhodes from Rhodes Across India
Mild Kashmiri chillies give a little heat while tamarind gives a sweet and sour note to this barbecue marinade from Ananda Solomon Watch the video recipe

Pomfret recheado (barbecued spiced pomfret)

Method

watch video

1. Soak the chillies in a little warm water for 10 minutes, drain. Remove the seeds then put them in a food processor with the cumin seeds, peppercorns, turmeric, garlic, onion, tamarind, sugar and vinegar. Blend until it becomes a smooth paste - season with salt.

2. Spread a thin layer of the spice paste over one side of the fish fillets. Dust with a little rice flour, then repeat on the second sides.

3. Cook under a preheated grill or on a barbecue for 1-2 minutes on each side.

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Serves: 2

Prep: 10 min
Cook: 5 min

Ingredients
6 dried Kashmiri Chillies, (halve quantity if not Kashmiri)
1 tsp Cumin seeds
1 tsp Black peppercorns
1/2 tsp ground turmeric
2 garlic cloves, chopped
2 Onions, chopped
2 tsp tamarind pulp
½ tsp Sugar
1 tbsp Cider vinegar, or Goan vinegar
4 pomfret or John Dory fillets, skin removed
rice flour, for dusting