Goan Recheado Masala Recipe.
Goan Recheado Masala is Fiery and Tangy. It goes well with Fish,Prawns,Calamari and even with Meat. It is prepared by grinding Kashmiri chillies along with Ginger,Garlic, whole spices and Vinegar.
The name “Recheado” comes from Portuguese word which translates to “Stuffing or Filling” Many of the Goan recipes are similar to Portuguese recipes. Goa was invaded by Portuguese in 1510 and their rule lasted for over more than four decades which is why Goans are heavily influenced by Portuguese Culture, Cuisine and Architecture.
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Goan Recheado Masala Recipe – Video
In olden times when there were no grinders, people used to grind masala’s on the grinding stone and it would partially take the whole day for cooking food as everything was prepared from scratch.
How to make Goan Recheado Masala
Prep time : 30 mins
Total time : 30 mins
Goan Recheado Masala Recipe step by step with photos.
Kashmiri chillies – 25
Malt Vinegar – Half cup (125 ml)
Tamarind ball – Small
Cooking oil – 2 tbsp
Onion (chopped) – 1
Cumin seeds – Half tsp
Cloves – 1 tsp
Cinnamon stick – 2 inch
Black peppercorns – 1 tsp
Turmeric powder – 1 tsp
Garlic cloves – 8
Ginger (chopped) – 1 & half inch
Sugar – 2 tbsp
Warm water – Half cup (60 ml)
1. Soak dry Kashmiri chillies in Vinegar for about 30 minutes.
2. Deseed and soak Tamarind in warm water for about 10 minutes.
3. Fry chopped Onion until translucent and keep it aside.
4. Transfer the soaked Kashmiri chillies in the grinder jar along with Vinegar.
5. Add Fried onion, Tamarind along with the pulp, Cumin seeds, Cloves, Cinnamon stick (broken) Black peppercorns, Turmeric powder, Garlic cloves,Chopped Ginger and Sugar and grind into a smooth paste.
6. Recheado masala paste is ready. The consistency should be thick just as shown in the picture.
7. Transfer the masala paste in an air tight container and store it in the refrigerator for weeks and can be also stored in the freezer if you want to keep it for longer.
You can roast the onion on an open fire or sauté in a pan until translucent.
It can be stored in the refrigerator for weeks because Vinegar used in the masala acts as preservative.
Goan toddy Vinegar will give the best results.
According to your taste, you can adjust spiciness, sourness and sweetness of the paste.
Don’t add water to grind ,instead use Vinegar. Paste should be thick.
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