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Recipe for :

Resheardo Masala

Chef SoundararajanThis recipe comes from Chef Soundararajan who is the Corporate Executive Chef of Club Mahindra, which has world-class resorts in various locations in India. Chef Soundararajan is involved in the overall planning, execution and overseeing of the Food and Beverage operation for the Group. In addition he is the founder General Secretary of the South India Culinary Association which was set up in 1998 as a professional body to enable culinary professionals to exchange culinary notes and to bring a closer bond between the culinary professionals.

"When you think of Goa (a region of India), think of fun, frolic and a lot of food and drinks.

Goan cuisine was a fusion food amalgamating Southern Indian and Mughul cuisine. A large environmental aspect came about through the interpretations of the Portugese in the mid Nineteenth century thus culminating in exotic dishes like Sorpotel, Calsidela, Caldeen, Caleiradg, Cafreal Vindatoo.

Goa's contribution to cuisine became a household name and you would not find a menu without Xacuti. This style of cooking is one of the finest gravy / masala combinations Goa has gifted to regional Indian cuisine".


2 Pomfret (350 gms each)

Resheardo Masala:
60 ml Refined oil
20 gms Red Chilly
5 gms Cinnamon
10 Cloves
15 Black pepper corn
1 gm Turmeric Powder
2 gms Cumin Seeds
10 gms Ginger
1 clove of Garlic
5 gms Sugar
30 ml Goan toddy Vinegar
15 gms Tamarind
1 Onion medium size
Salt to taste

  • Prepare a paste out of all the ingredients given under the Resheardo Masala, in a stone grinder or a mixer grinder.
  • Heat oil in a frying pan. Sauté some finely chopped onions and add this paste. Cook for a minute. The Resheardo Masala is now ready.
  • Clean the pomfret, slit along the topside and underneath the middle bone. Season with salt and white pepper powder. Stuff the Resheardo Masala in both the slits.
  • Shallow fry both sides in hot oil in a frying pan keeping the pan covered, for 8 - 10 minutes.
  • Can be served with lemon, Goan rice, 'poi' - the Goan bread fermented with toddy, onion rings, etc.

Chef Soundararajan