Best Goan Recheado Masala Recipe
Goan food is known for having strong flavours, bright colours, and just the right amount of heat and tang. The Goan Recheado Masala is one of the most famous spice mixes from this beach paradise. This bright red paste is a must-have in every Goan kitchen. The Portuguese brought it there. It’s usually used to marinate fish like mackerels and pomfrets, but you can also use it on prawns, squid and even veggies like okra and eggplant.
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Recheado Masala was always in our Goan family’s home when I was growing up. I remember that my grandmother made it in big batches, which filled the house with the smell of roasted spices and sour vinegar. This masala made every meal taste better, from stuffed mackerels to spicy prawn fry. If you want to find more recipes, Try Get Healthy Bite! It has a huge collection of tasty and healthy meals.
Ingredients:
To make this authentic Goan Recheado Masala, you’ll need:
- 20 dried Kashmiri chilies (de-seeded for less heat)
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- ½ tablespoon black peppercorns
- ½ tablespoon mustard seeds
- 4 cloves
- 1-inch cinnamon stick
- 1 teaspoon fenugreek seeds
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1-3 spicy green chilies (roughly chopped, optional for extra heat) .2
- 2 tablespoons vinegar (traditionally coconut vinegar is used)
- 1 tablespoon sugar (optional, to balance flavors)
- Salt to taste
Instructions
Prepare the Chilies:
Soak the dried Kashmiri chilies in warm water for 15-20 minutes to soften them. This helps in blending them into a smooth paste.
Toast the Spices:
In a dry pan, lightly toast the cumin seeds, black peppercorns, mustard seeds, cloves, cinnamon stick, and fenugreek seeds until aromatic. Be careful not to burn them.
Blend the Masala:
Add the soaked chilies, toasted spices, ginger paste, garlic paste, green chilies, turmeric powder, vinegar, sugar, and salt to a blender. Blend into a smooth, thick paste. Add a little water if needed to achieve the desired consistency.
Store the Masala:
Transfer the paste to a clean, airtight jar. It can be stored in the refrigerator for up to 2 weeks or frozen for longer shelf life.
How to Use Goan Recheado Masala:
Stuffing Fish:
Use the masala to stuff mackerels, pomfrets, or squids. Coat the fish with the paste, let it marinate, and then shallow fry or grill for a delicious meal.
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Vegetarian Options:
Stuff the masala into okra or small eggplants and cook them in a little oil until tender . 1
Prawn Chili Fry:
oss prawns in the masala and stir-fry with onions for a quick and flavorful dish.
As a Marinade:
Use it as a marinade for chicken or pork before grilling or roasting.
Cooking Tips:
Balance the Flavors:
The key to a good Recheado Masala is balancing the tanginess of the vinegar with the heat of the chilies and the sweetness of the sugar. Adjust these ingredients to suit your taste.
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Use Fresh Spices:
Freshly toasted and ground spices will elevate the flavor of your masala.
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Customize the Heat:
De-seed the Kashmiri chilies for a milder paste or add green chilies for extra heat.
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Vinegar Choice:
Coconut vinegar is traditional, but you can use white vinegar or apple cider vinegar as substitutes.