Hello Everyone! A bunch of warm & fuzzies coming your way! I’m back and just in time to say it’s still October. I nearly didn’t make it, truth be told.
It has been an insane couple of months so thank you for keeping up with my roller coaster posting schedule. While I’m slowly getting back into the groove & unpacking, post travels, renovations and what not, it’s been simple comfort staples in the home kitchen.
No doubt in a few weeks we’ll be talking Romescu sauce & crostinis but for the moment, it’s Goan fried fish, shrimp curry, green beans vegetable & other such comfort foods from good ole’India.
So here goes without further ado – we’re diving into Goan fish fry with Recheado masala (spice) paste.
Recheado masala paste is rich in spices and achieves that Goan classic taste pallete of hot, spicy and sour. It’s also genius because it can take blah fish and infuse a ton of flavor into it. My class over the weekend were amazed by how good tilapia tasted in this recipe given that they usually stay abway from this personality-less fish.
As always, the recipe is authentic but NOT traditional. And why ever would I say that? Because for one we’re not starting with 24 pieces of chili are we? More like a wimpy 4! Fact is most of our bellies aren’t steel lined the way Goan bellies are being raised on the hot hot stuff.
So we’re sticking with the wimpy 4 chillies. I’m also not stuffing a whole oily fish like Macekrel with the masala which is also what is traditionally done and truly delicoious. But most of us here in the US don’t always do well with oily smelly fish with skin and bones.
So instead I’m using fish fillets here of white fish – tilapia, Swai & flounder would all work well.
Last but not least, an all sooji crust is the traditional way to go which gives you a hard crispy crust – a little too hard for my taste! So we’re using an equal mix of sooji & rice flour to still us that lovely crispy crust without the hardness.
Before I sign off, don’t worry about how heavily seasoned the fish marinade starts out, all the excess will fall away as the fish sits and marinates using only the optimum amount of flavoring on the fish. And last but not least – eat it hot off the stove. Allowing it to sit will turn the crust soggy…don’t go there folks!