Chefs making a Goan dish - Pomfret Recheado

From the archive record

Chefs making Goan Pomfret Recheado at a restaurant in Goa, India. Ingredients: For the Masala 3 fresh Pomfrets 12 Garlic cloves 1 Inch Ginger chopped 1 tbsp Cumin seeds 3 Tamarind Pieces 2 Cinnamon sticks (about 1 inch each) 7 to 8 Peppercorn 2 to 3 Green Cardamoms 6 to 7 Red Kashmiri Chiles 4 to 5 Cloves 2 tspn Turmeric 1 tbsp Sugar 8 to 9 tbsp White Vinegar For frying 5 tbsp Oil 4 tbsp Semolina 2 tbsp Rice flour Or Wheat flour Salt as per taste Method: Make sure to clean the pomfrets.Then make an incision with the knife from the mouth of the fish to tail. Don’t apply too much pressure or else it will result in two halves of the fish. The incision is made so that you can easily stuff the masalas in the pomfrets. Combine all the ingredients for the masala (garlic cloves, fennel seeds, gin