Goan Recheado masala

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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.

 Coming back to this masala, It is prepared by grinding Kashmiri chillies along with other spices. You can control the amount of heat, by deseeding the chillies to suit your palette. Feni, a spirit prepared exclusively in Goa, is used in the preparation of this paste, but since it’s 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. Despite of the omission of the 2 authentic ingredients, it still turned out as good 🙂 You can prepare a large batch, and store it in a clean , sterilized container in the refrigerator. It stays good even for a year. Make sure you use a clean and dry spoon each time you use this paste.
 Ingredients: ( Makes about 800 grams of masala)

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

Preparation:

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.

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5.Let it cool to room temperature. Transfer to an airtight container, cover and store it in the refrigerator. Use as required.

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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.

I would love to hear from you , please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com 

Thanks for reading!

Regards,

Freda:)

83 comments

  1. 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.

  2. 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? 🙂

  3. 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 ?

  4. 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.

  5. 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 🙂

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