Recheado masala is a fiery and tangy Goan condiment. It is mostly used as a stuffing for mackerels and other seafood.
Recheado masala paste is so versatile, it can also be used for marinating chicken, prawns or even paneer for a vegetarian option and so many other dishes.
Mackerel fish fry | bangada fish fry is one of the most popular Goan dishes that make use of this Goan recheado masala paste.
Table of Contents
How is Goan recheado masala paste made?
Feni, a spirit prepared exclusively in Goa, is used in the preparation of this paste. Since it is not available here, I’ve skipped it. If you have access to it, then most certainly use it.
Goan vinegar is another important ingredient for the recheado masala. But since that isn’t available here too, I’ve substituted it with red wine vinegar, which is quite similar in taste to the Goan vinegar.
You may also like these quick and delicious recipes made using recheado masala-
Goan recheado masala stuffed squids (calamari)
INSTRUCTIONS TO MAKE GOAN RECHEADO RECIPE
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 an 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 a 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.
NOTE
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.
HOW TO MAKE RECHEADO MASALA?
Recheado Masala | Goan Recheado Masala Recipe
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 100 grams dried Kashmiri chillies
- 1 large garlic bulb, about 75 grams
- 1 inch ginger root
- 1 tsp peppercorns
- 1/2 tbsp 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 (optional, skip if you don't have), If using it, then reduce the vinegar to 1/2 cup
- 1/3 cup sugar
- 3 tsp salt, or to taste
- 1/4 cup vegetable oil
- 1 & 1/2 cup purified water, or as required
Instructions
- Peel the garlic, chop the ginger in smaller pieces.
- Discard the stalks of the chillies, and deseed half of them (or as per your spice preference)
- In an 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.
- Heat oil in a heavy bottomed pan, add the ground masala, cook for about 5 minutes on medium heat until the mixture begins to bubble up.
- Let it cool to room temperature. Transfer to an airtight container, cover and store it in the refrigerator. Use as required.
Notes
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at [email protected]
You can also follow me on :
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Regards,
Freda
Shilpa says
Hi Freda, can I use this in any vegan dishes? other than tofu? Do you think it’ll taste good as a rice dish? Thank you.
Freda Dias says
Hi Shilpa, You can stuff okra with the masala, marinate for about 30 mins, and pan fry it, taste amazing. You can even use it for potatoes. Saute little onions, this masala, add potatoes, little water, and let it cook.
Lallie Pillay says
Amazing recipes
Love them all
Freda Dias says
Thanks, Lallie 🙂
Afra says
so systematically presented…. Preparatn went off smoothly step by step …. Thank u so much mam ….
Freda Dias says
Glad to know Afra! And please call me just Freda 🙂 Thanks for your feedback:)
Noopur says
Lovely colour n texture Freda.. Definitely will try this paste.. Thxx dear..
fredadias says
Thanks a lot dear Noopur 🙂
blondieaka says
Wow this sounds good but not sure if I can get Kashmiri chillis here will have to look..the green paste sounds good (also in the comments) I will have to follow all you ladie so I don’t miss out on the recipe 🙂
fredadias says
Thanks Carol! If you can’t find these chillies, you could use Kashmiri chilli powder. Or use any other non spicy dried chillies, as these are not spicy if deseeded. Or the best substitute will be paprika 🙂
blondieaka says
Thank you Freda…I will try the dried chillies I have here then 🙂
fredadias says
That sounds great 🙂
milkandbun says
I think it would be too spicy for me, but looks so good! 🙂
Freda @ Aromatic essence says
Thanks a bunch Mila 🙂
milliethom says
An amazing recipe for masala, Freda. I’m not sure I could get kashmiri chillies here, but I’ll look on the market when I go. Your photos are wonderfful and really help to see how this is made.
Freda @ Aromatic essence says
Thanks a lot Millie. Kashmiri chillies are not very spicy, if the seeds are removed. It should be easily available in Indian stores 🙂
milliethom says
Thanks Freda. We have an Indian store in Lincoln. I’ll look there. 🙂
Love Served Daily says
So much in love with the color
Loretta says
Yikes Freda, that first picture with all the seeds around made me get goosebumps! :). Yes Feni definitely adds to the rechado masala, as does the Goan vinegar and the Kashmiri chilies. I’ve never made that masala, as I don’t use it as much, I think I ordered it from Nandini. But I do make the green masala often, as I use it on everything. It looks pretty good though I must say, especially in pomfrets 🙂 Now you’re making me salivate…..
Freda @ Aromatic essence says
Hehe Loretta! The cafreal masala right? I’m partial towards the green masala too, as I really love the aroma and the flavor of the cilantro leaves , My mom makes a green masala prawn biryani too, I love that too! But recheado is great for sea food 🙂 Compliments it so well !
Loretta says
Actually Freda, it is not the cafreal masala. My Mum used to make this green masala years ago, and we’ve all learned to make it now. You can put it in just about anything, I make potato chops with it, shepherds pie, pot roast, chicken curry etc. It’s a little different from cafreal, but also made with tons of fresh coriander and all the spices and ground in vinegar. It stays in the refrigerator for quite sometime. The Green masala prawn biryani sounds awesome. I came across another lady who blogs on Goan food, and she talked about making baath….remember that? Yummmm
Freda @ Aromatic essence says
Can you give me the link to her website, Loretta? I’m not sure I’ve seen that .. Are you talking about Melinda ? I havnt heard about vinegar being used in green masala, do you have that recipe up on your blog ? I would love to have a look at it 🙂
Loretta says
Not sure how I found her website, but it is called celebrationinmykitchen.com…No I don’t have the green masala on my blog, but I’ll send it to you of you like.
Freda @ Aromatic essence says
Oh yeah I know her ! Her name is Jessie, I’ve seen her posts on various food groups on FB, I would love to know the recipe for the masala , why don’t you put it on the blog whenever you make it next Loretta ?
Linda Fernandes says
Wooooooow so incredible and love the color Sweety
Freda @ Aromatic essence says
Thanks a lot Linda <3
asundaysundae says
Beautiful photos and luscious-looking masala!
Freda @ Aromatic essence says
Thanks so much 🙂
ideenbarimani says
looks so yummy!
Freda @ Aromatic essence says
Thanks Ideen 🙂
kushigalu says
Lovely color and very spicy and flavorful recipe!
Freda @ Aromatic essence says
Thanks a lot dear 🙂
Nandini says
I can smell the recheado from here 🙂
Freda @ Aromatic essence says
🙂 Thanks a lot Nandini !
apuginthekitchen says
Freda it’s such a beautiful color and sounds really delicious. I can think of many different uses.
Freda @ Aromatic essence says
Thanks a lot Suzanne! Yes the possibilities are really endless 🙂
Traditionally Modern Food says
Love the color.. I bet it makes any gravy inciting..flavours are awesome
Freda @ Aromatic essence says
Thanks dear ! It sure does 🙂
This Cake is Desi says
Loooks gorgeous, and is this used as a chutney ??
Freda @ Aromatic essence says
Thanks Bineesh ! it’s more of a marinade 🙂 apply it to chicken , shrimps and grill , or stuff it in mackerels and fry after coating it with semolina ! Mackerels cooked this way are very popular in Goa.
Lana-Once Upon a Spice says
Beautiful recipe, Freda! This looks packed with flavor…so rich & wonderful! I simply love recipes like this! Thank you for sharing!
Freda @ Aromatic essence says
Thanks so much Lana 🙂 :*
Linda says
I like the sound of this masala Freda! Looks so delicious – so, the only ingredient I don’t have is the Feni (obviously!) – what would you recommend as a replacement if I want to keep the liquor portion in the masala instead of reducing the vinegar? 🙂
Freda @ Aromatic essence says
Thanks Linda! Unfortunately there isn’t a replacement really for Feni, since it’s taste is really unique. You can totally skip it though, like I have, I have tasted the masalas both with and without the feni, and this is quite close to the original deal 🙂
Linda says
What about an Almond extract? Do you think that might work since Feni is almond-based? (I think?)
Freda @ Aromatic essence says
Feni is cashew based, made from the cashew nut fruit.As per Wiki, it has an alcohol content of 43-45% abv, you can read more by clicking on the wiki link I have added in the post, Linda.People add Sprite or lemonde and dilute Feni if at all they wish to drink . The flavor profile of feni and almond extract are completely different too, a drop of almond extract will probably change the whole aroma of the masala.
Linda says
Good to know…thanks Freda! 🙂
Freda @ Aromatic essence says
My pleasure, Linda 🙂
Lina says
Will have to try this interesting recipe sometime☺☺☺☺….lovely pics once again
Freda @ Aromatic essence says
Thanks so much Lina 🙂 Did you make the cake yet?
Lina says
On Saturday ☺☺….Sunday is the stall…I will send you the pics
Freda @ Aromatic essence says
Okies cool!! looking forward to it 🙂 You can buzz me if you have any queries Lina 🙂
Lina says
Yes sure….ty!!!
lapetitepaniere says
The texture is amazing, I would love to try it with sardines Freda! 🙂
Freda @ Aromatic essence says
Thanks Linda! With Sardines sounds great, it works really good with mackerels and pomfrets.
Chitra Jagadish says
This sounds intestine to me…. lovely share dear… 🙂 🙂
Freda @ Aromatic essence says
Thanks a bunch Chitra 🙂
Gloria says
It’s a classic Goan masala paste and wanted to know the ingredients. thank you for sharing Freda. I will try a mutton recipe with this masala. Am sure hubby dear will love it.
Freda @ Aromatic essence says
Most welcome Gloria! hope you like it 🙂
Gloria says
loved the colour n I bet it tastes too good.
Freda @ Aromatic essence says
It sure does Gloria 🙂
Neethu says
Looks real hotttt??
Freda @ Aromatic essence says
hehe.. 😀
Neethu says
??
CHCooks says
As always, such beautiful shots. The red color is so mesmerizing 🙂
Freda @ Aromatic essence says
Thanks so much for your kind words as always dear 🙂
MyCulinarySaga says
Fiery red! Looks so rich dear .. Waiting for more
Freda @ Aromatic essence says
Thanks so much Trupti!! 🙂
skd says
Thank you for sharing this. I will make it asap. It will be very convenient to store and use as and when needed.
Freda @ Aromatic essence says
Thanks so much Skd! The last time my mum in law made it before she left for India, It remained for a year , good ,in the refrigerator 🙂
skd says
The vinegar acts as a preservative I presume. That was so sweet and kind of your mom in law Freda. Moms are like that. Always caring ☺
Freda @ Aromatic essence says
Besides adding it as a preservative, it’s also needed to add the tang to the masala, this is such a well balanced spice paste, there is heat, tang and a little sugar balances all that out 🙂 I’m sure you will love it, Skd 🙂 yes mom’s are like that, I’m glad they are here this Christmas 🙂
skd says
☺
Lynz Real Cooking says
Wow this would be great for a marinade! yumm. It is also just beautiful lol
Freda @ Aromatic essence says
Hehe!! thanks so much Lynn <3 🙂
Lynz Real Cooking says
I read about the marinade and I like that idea! I would love to use it on chicken??
Freda @ Aromatic essence says
Yes Lynn! we grill it with chicken too, just let the chicken marinate for about 30 mins in this masala, you can adjust the salt accordingly! do you get Kashmiri chillies? Or else I’ve tried these with the Mexican red chillies, and they work fine too:)
Lynz Real Cooking says
I dont know those chillies lol I can look for either of those and try them. My kids would love this!
Freda @ Aromatic essence says
Kashmiri chillies look just like the ones in this picture. They are not very spicy, if you remove the seeds, these are the mildest of all the chilly varieties in India! They give a lovely red hue to the final paste or gravy! You will easily find them in any Indian grocery store Lynn:)
Lynz Real Cooking says
oh wow ok that would be great! ok we have a tiny little mini mart type place I will ask there! thanks Freda!
Freda @ Aromatic essence says
That’s cool Lynn 🙂
Lynz Real Cooking says
Yes
Parul Singhal says
Lovely presentation Freda..
Freda @ Aromatic essence says
Thanks a lot Parul 🙂