
Herring recheado with katchumber salad and pilau rice

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Herring has been a staple food source since at least 3000 B.C. There are numerous ways the fish is served and many regional recipes: eaten raw, fermented, pickled, or cured by other techniques. The fish was sometimes known as "two-eyed steak".
ingredients
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serves: 4
4 (8-oz/225-g) herring
1 quantity Goan Masala Paste
RICE:
Canola oil, for frying
6 large shallots (thinly sliced)
3 whole cloves
3 green cardamom pods
piece 2-inch (5-cm) of cinnamon stick
1 leaf bay
1 2/3 cups (275 g) basmati rice
1/2 teaspoon salt
2 1/2 cups (600 ml) boiling water
KATCHUMBER SALAD:
1 lb (450 g) vine-ripened tomatoes (thinly sliced)
1 red onion (quartered and thinly sliced)
2 tablespoons roughly chopped cilantro
1/4 teaspoon ground cumin
pinch of cayenne pepper
1 tablespoon white wine vinegar
1/4 teaspoon salt
Servings Per Recipe: 4
Amount per Serving
Calories: 739
- Total Fat: 10.7 g
- Saturated Fat: 2.4 g
- Trans Fat: 0 g
- Cholesterol: 34 mg
- Sodium: 1353.7 mg
- Total Carbs: 139.9 g
- Dietary Fiber: 13.3 g
- Sugars: 22.7 g
- Protein: 24.2 g
preparation

Mackerel recheado:
Replace the herring with 4 (8-oz/225-g) mackerel and spread each one with 1 tablespoon of masala pasta. Cook for 3 to 4 minutes on each side.
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