Recheado Fish

Clean the Pomfret thoroughly. Make deep slits or scores on both sides of each fish, ensuring not to cut all the way through. Pat dry with paper towels.

To prepare the Recheado masala, combine the soaked Kashmiri dried red chilies, cumin seeds, coriander seeds, black peppercorns, cloves, cinnamon stick, turmeric powder, fresh ginger, and garlic cloves in a grinder.

Add white vinegar, tamarind paste, jaggery, and salt to the grinder. Grind everything to a very smooth, thick paste. Add a tiny bit of water if necessary to aid grinding, but keep the paste as thick as possible.