Fish Recheiado

Method

Clean and scale the fish, then make a deep slit along the backbone without cutting through completely to create a pocket for stuffing. Toast the coriander seeds, cumin seeds and peppercorns in a dry pan, then grind together with dried red chillies, garlic, ginger, turmeric and salt to form a smooth paste, adding a little water if needed. Finely chop the onions and mix half of them into the paste along with chopped coriander and mint leaves to make the masala. Stuff this mixture generously into the fish cavity and along the slit. Heat oil in a large pan or shallow dish, sauté the remaining onions until golden, then carefully place the stuffed fish into the pan. Cook on medium heat for 5-6 minutes per side until the fish is cooked through and skin is golden. Pour the coconut milk mixed with tamarind paste around the fish and simmer for 3-4 minutes to create a light sauce, basting the fish occasionally. Serve hot with steamed rice or bread.