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 aromaticessence77@gmail.com
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Regards,
Freda
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.
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.
Amazing recipes
Love them all
Thanks, Lallie 🙂
so systematically presented…. Preparatn went off smoothly step by step …. Thank u so much mam ….
Glad to know Afra! And please call me just Freda 🙂 Thanks for your feedback:)
Lovely colour n texture Freda.. Definitely will try this paste.. Thxx dear..
Thanks a lot dear Noopur 🙂
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 🙂
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 🙂
Thank you Freda…I will try the dried chillies I have here then 🙂
That sounds great 🙂
I think it would be too spicy for me, but looks so good! 🙂
Thanks a bunch Mila 🙂
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.
Thanks a lot Millie. Kashmiri chillies are not very spicy, if the seeds are removed. It should be easily available in Indian stores 🙂
Thanks Freda. We have an Indian store in Lincoln. I’ll look there. 🙂
So much in love with the color
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…..
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 !
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
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 🙂
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.
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 ?
Wooooooow so incredible and love the color Sweety
Thanks a lot Linda <3
Beautiful photos and luscious-looking masala!
Thanks so much 🙂
looks so yummy!
Thanks Ideen 🙂
Lovely color and very spicy and flavorful recipe!
Thanks a lot dear 🙂
I can smell the recheado from here 🙂
🙂 Thanks a lot Nandini !
Freda it’s such a beautiful color and sounds really delicious. I can think of many different uses.
Thanks a lot Suzanne! Yes the possibilities are really endless 🙂
Love the color.. I bet it makes any gravy inciting..flavours are awesome
Thanks dear ! It sure does 🙂
Loooks gorgeous, and is this used as a chutney ??
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.
Beautiful recipe, Freda! This looks packed with flavor…so rich & wonderful! I simply love recipes like this! Thank you for sharing!
Thanks so much Lana 🙂 :*
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? 🙂
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 🙂
What about an Almond extract? Do you think that might work since Feni is almond-based? (I think?)
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.
Good to know…thanks Freda! 🙂
My pleasure, Linda 🙂
Will have to try this interesting recipe sometime☺☺☺☺….lovely pics once again
Thanks so much Lina 🙂 Did you make the cake yet?
On Saturday ☺☺….Sunday is the stall…I will send you the pics
Okies cool!! looking forward to it 🙂 You can buzz me if you have any queries Lina 🙂
Yes sure….ty!!!
The texture is amazing, I would love to try it with sardines Freda! 🙂
Thanks Linda! With Sardines sounds great, it works really good with mackerels and pomfrets.
This sounds intestine to me…. lovely share dear… 🙂 🙂
Thanks a bunch Chitra 🙂
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.
Most welcome Gloria! hope you like it 🙂
loved the colour n I bet it tastes too good.
It sure does Gloria 🙂
Looks real hotttt??
hehe.. 😀
??
As always, such beautiful shots. The red color is so mesmerizing 🙂
Thanks so much for your kind words as always dear 🙂
Fiery red! Looks so rich dear .. Waiting for more
Thanks so much Trupti!! 🙂
Thank you for sharing this. I will make it asap. It will be very convenient to store and use as and when needed.
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 🙂
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 ☺
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 🙂
☺
Wow this would be great for a marinade! yumm. It is also just beautiful lol
Hehe!! thanks so much Lynn <3 🙂
I read about the marinade and I like that idea! I would love to use it on chicken??
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:)
I dont know those chillies lol I can look for either of those and try them. My kids would love this!
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:)
oh wow ok that would be great! ok we have a tiny little mini mart type place I will ask there! thanks Freda!
That’s cool Lynn 🙂
Yes
Lovely presentation Freda..
Thanks a lot Parul 🙂