Trout Rechad

When you grow up close to the water, be it by an ocean, lake, or river, you develop a natural affinity for fish. You start to appreciate the subtle differences in flavor and texture between various types of fish and learn to cook and eat them in a thousand different ways.In India, where I grew up, fish was steamed, fried, or cooked in curries and served over beds of warm scented rice or bread—and it was always on the menu for weekends. These days, although I live on the other side of the world, seafood is still a mainstay in my Bay Area kitchen, and pan-seared and fried fish are popular options at my home when guests visit. What I like about serving dishes like this Rechad with Trout is the convenience it offers; the spice blend can be made ahead of time, and fish cooks rather quickly, so I'm not trapped at the stove when I want to be spending time with my guests.I lean on rechad masala quite often; it's a bright red paste that's prepared by grinding down Kashmiri chiles with vinegar and a few spices. It's a staple in many kitchens in Goa, a region located on the west coast of India. Goan cuisine is renowned for its use of chiles, but that wasn't always the case. When the Portuguese arrived in the 16th century, they introduced chiles from South America, which quickly became an integral part of the local cuisine. In Portuguese the word "recheado" means stuffed and in Goa, you'll see it spelled as either "recheado" or "rechad" on restaurant menus.In this recipe, I lean on Kashmiri chiles for their bright red lycopenic color. These chiles are mild in their heat level and are only sold dry. They're readily available at Indian grocery stores and spice markets; if you can't find them, use any dried red chile that you like.The classic choices of fish for this recipe are usually pomfret or mackerel, but I've found trout to work exceptionally well. Once it's fried, serve this fish with warm rice and a light salad and a few wedges of fresh lime or lemon to squeeze over the top.

Trout Rechad
Photo: Jen Causey
Active Time:
45 mins
Total Time:
45 mins


  • 6 dried Kashmiri chiles (or another mild dried red chile, such as pasilla negro), stemmed

  • 1/2 cup chopped yellow onion

  • 1/4 cup apple cider vinegar

  • 2 garlic cloves

  • 1 (1-inch) piece fresh ginger, peeled

  • 1 teaspoon black peppercorns

  • 1 teaspoon granulated sugar

  • 1/2 teaspoon cumin seeds

  • 1/4 teaspoon fine sea salt, plus more to taste

  • 4 (12-ounce) whole trout, cleaned, scaled, and patted dry

  • 1/4 cup fine semolina flour or all-purpose flour, divided

  • 1/4 cup peanut oil, divided

  • 1 cup thinly sliced red onion rings

  • Cilantro sprigs, for garnish

  • Lime wedges and cooked long-grain white rice, for serving


  1. Process chiles, onion, vinegar, garlic, ginger, peppercorns, sugar, cumin, and salt in a blender until smooth, about 45 seconds. Reserve 2 tablespoons marinade for brushing.

  2. Make 2 (6-inch-long) deep slits on each side of each fish parallel to the spine. Fill each slit with 1 teaspoon remaining marinade. Place 1 tablespoon flour in a fine wire-mesh sieve, and sprinkle evenly over both sides of 1 fish. Repeat procedure with remaining 3 fish and remaining 3 tablespoons flour.

  3. Heat 2 tablespoons oil in a large nonstick skillet over medium. When oil is hot, add 2 fish. Cook, undisturbed, until skin is browned and crisp and fish is just cooked through, 5 to 7 minutes per side. Transfer to a platter, and loosely cover with aluminum foil to keep warm. Wipe skillet clean, and repeat procedure with remaining 2 tablespoons oil and remaining 2 fish. Brush fish evenly with reserved 2 tablespoons marinade, and sprinkle with salt to taste. Garnish with onion and cilantro. Serve with lime wedges and rice.

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