Recheado masala, is a very popular Goan condiment. It is fiery and tangy, mostly used as a stuffing for mackerels, and other sea food. This paste is so versatile, it can also be used for marinating chicken, and so many other dishes, You can check my post on Goan style calamari,where I’ve used recheado masala paste for the preparation of this dish. This can also be used as a marinade for chicken , prawns or even Paneer.
100 grams dried Kashmiri chillies
1 large garlic bulb ( about 75 grams)
1 inch ginger root
1 teaspoon pepper
1/2 tablespoon cloves
5 green cardamom
2 inch cinnamon stick
1/3 cup tamarind
3/4 cup red wine vinegar/Goan vinegar/ white distilled vinegar
1/4 cup Feni ( Skip , if you don’t have, If using it, then reduce the vinegar to 1/2 cup) -optional
1/3 cup sugar
3 teaspoons salt, or to taste
4 tablespoons vegetable oil
1 & 1/2 cup purified water or as required
1.Peel the garlic, chop the ginger in smaller pieces.
2.Discard the stalks of the chillies, and deseed half of them ( or as per your spice preference)
3.In a electric mixer/grinder, add all the ingredients except the water, pulse everything, add water gradually as required, to make a very smooth but thick paste.
4.Heat oil in heavy bottomed pan, add the ground masala, cook for about 5 minutes on medium heat until the mixture begins to bubble up.
5.Let it cool to room temperature. Transfer to an airtight container, cover and store it in the refrigerator. Use as required.
Updating this post to give more info on the storage of this masala. If you will be storing this outside at room temperature then do not use water at all for grinding, grind it with vinegar only. We usually store it in the refrigerator, so a mix of water and vinegar works perfectly fine, it lasts for more than a year in the refrigerator.
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