Recheado Masala is a staple in Goan cuisine, this spice blend is known for its tangy and spicy flavors. 'Recheado' means 'stuffed' in Portuguese, reflecting its primary use for stuffing fish or as a spicy fish marinade. This versatile Goan Recheado Masala paste also works beautifully in other Goan dishes. Here’s a quick and easy recipe with stepwise photos and a video tutorial on how to make authentic Rechead masala at home.
About This Recheado Masala Recipe
I've often ordered recheado fish fry (rechead bangda/fish recheado) and King Fish recheado when we've gone partying with friends here in Goa. But I've never tried making Raechad masala at home.
In a conversation with my Goan neighbor, she told me it's easy and that she makes it frequently at home. This time, I decided to give it a try. I got her recipe for Raechad masala and tried making it in my kitchen. This Goan masala paste smells amazing and tastes the same as what we get here at Goan restaurants.
This Recheado masala recipe is easy. Start with soaking red chilies, ginger, garlic, and tamarind in vinegar for an hour. After an hour, remove them from the vinegar and grind them with other spices to a fine paste. This tangy and spicy masala paste from Goan cuisine is incredibly versatile and can be used on any fish, prawns, crabs, and more.
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Watch how to make it
Ingredients & Substitutions
This Goan Recheado Masala recipe is made with simple ingredients like red chilies, garlic, ginger, spices, and vinegar. This Goan vinegar-based masala is so flavorful and is ready in just 30 minutes. Here's what you will need to make this recipe.
- Kashmiri red chilies: Kashmiri red chilies are less spicy and give a bright red color to this Goan masala paste. You can deseed them before adding them to reduce their spiciness. Substitute it with byadagi or any other dried red chilies but then add as per taste. You can also use Kashmiri red chili powder.
- Vinegar: I used Goan toddy vinegar (coconut vinegar) as it is locally available and for authentic Goan flavor. You can substitute it with palm vinegar, red wine vinegar, or rice vinegar.
- Garlic and ginger: Use fresh garlic and ginger for the best taste and flavor.
- Tamarind: If you do not have tamarind, skip adding them. Some locals don’t add tamarind as the masala gets enough tang from vinegar.
- Onion: I added on small red onion to the masala paste.
- Spices: You will need simple spices like cloves, peppercorns, cinnamon, cumin, and turmeric.
- Sugar: Sugar balances the tanginess and spiciness of the masala paste. Do not skip adding it.
For a detailed list of ingredients and their measurements, check out the recipe card below.
How to make Recheado Masala Recipe with Step-by-Step Photos
Soak the ingredients in vinegar
1) De-seed the Kashmiri chilies if you prefer less heat. Now cut it into 2-3 pieces. In a glass bowl, soak the red chilies in ¾th cup of vinegar. Use only a glass bowl; metal bowls may react with vinegar.
2) Add tamarind, ginger, and garlic to the same glass bowl. Keep it aside for an hour.
Roast the onions
3) Hold the onion with a long fork or tongs and directly expose it to the open flame until the skin is charred and the flesh is softened. Rotate the onion continuously to ensure even roasting. Once the onion is charred, remove it from the heat and let it cool for a few minutes. Cut it in quarters, peel off the charred skin, and cut the root ends. Alternatively, you can slice the onions and pan-fry them in a little oil until golden.
Grind the Recheado Masala
4) Remove the red chilies, garlic, ginger, and tamarind soaked in vinegar to a mixer jar. Do not discard the excess vinegar. Keep it aside we will use it later to grind the masala.
5) To this add the roasted onion, cloves, peppercorns, cinnamon, cumin, turmeric, sugar, and salt. Add vinegar as needed and grind to a smooth thick paste. Do not add water to grind the masala.
6) Taste the masala and adjust the salt, vinegar, or sugar to balance tanginess and spice levels. Transfer the Recheado masala to an airtight jar and freeze. It stays fresh for up to a month.
Tips to make the Best Recheado Masala Recipe
- Use dried Kashmiri chilies for a bright red color and balanced heat.
- You can adjust the spiciness of Rechead masala by deseeding the Kashmiri red chilies and reducing the number of peppercorns.
- Taste the masala and adjust the flavors as needed. You can add more chilies for heat, more vinegar for tanginess, or more sugar for sweetness.
- Keep the consistency of the masala thick so that it can be used later for stuffing.
How to use this Goan Rechead Masala?
It is most popularly used in preparing stuffed mackerel or pomfret, but it’s so versatile that you can use it in your curries and marinades.
- Stuffing: Traditionally this masala is used as stuffing to make Stuffed Mackerels or Pomfrets.
- Marinades: It's perfect for marinating fish to make rechead masala fish, prawns, squid, and other seafood. You can also use it to marinate chicken and make rechead masala chicken, lamb, or any other meat.
- Stir-fries: Add a spoonful of rechead masala to your stir-fries like prawn chili fry for a delicious burst of flavor. It is also added to curries.
Frequently Asked Questions
This Goan masala is moderately spicy. You can adjust it by adding or reducing Kashmiri red chilies and black pepper.
You can store it in an airtight container. Label it with the date of packing. Keep it in the freezer for a long storage life. It stays good for a month.
Yes, you can use it in making vegetable stir fry or stuffed okra, eggplant, etc.
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Recipe Card
Goan Recheado Masala Recipe
Equipment
- 1 Glass bowl
- 1 Mixer Jar
Ingredients
- 20 kashmiri red chilies cut into 2-3 pieces (deseed them to reduce spiciness)
- ¾ cup Goan toddy vinegar coconut vinegar or rice vinegar
- half lemon size ball of tamarind (skip if not available)
- 15 garlic cloves
- 1- inch ginger
- 1 onion
- 8 cloves
- 15 peppercorns
- 1 inch cinnamon
- ½ teaspoon cumin
- ½ teaspoon turmeric
- 2 teaspoon sugar
- 1 teaspoon salt
Instructions
Preparations
- Soak the ingredients in vinegar: De-seed the Kashmiri chilies if you prefer less heat. Now cut it into 2-3 pieces. In a glass bowl, soak the red chilies in ¾th cup or vinegar. Use only a glass bowl; metal bowls may react with vinegar.
- Add tamarind, ginger and garlic to the same glass bowl. Keep it aside for an hour.
- Roast the onion: Hold the onion with a long fork or tongs and directly expose it to the open flame until the skin is charred and the flesh is softened. Rotate the onion continuously to ensure even roasting. Once the onion is charred, remove it from the heat and let it cool for a few minutes. Cut it in quarters, peel off the charred skin, and cut the root ends. Alternatively, you can slice the onions and pan-fry it in little oil until golden.
Making the Recheado Masala
- Remove the red chilies, garlic, ginger and tamarind soaked in vinegar to a mixer jar. Do not discard the excess vinegar. Keep it aside we will use it later to grind the masala.
- To this add the roasted onion, cloves, peppercorns, cinnamon, cumin, turmeric, sugar and salt. Add vinegar as needed and grind to a smooth thick paste. Do not add water to grind the masala.
- Taste the masala and adjust the salt, vinegar, or sugar to balance tanginess and spice levels. Transfer the Recheado masala to an airtight jar and freeze. It stays fresh for up to a month.
Video
Notes
- You can use this masala to make recheado fish fry.
- Use dried Kashmiri chilies for a bright red color and balanced heat.
- You can adjust the spiciness of Recheado masala by deseeding the kashmiri red chilies and reducing the quantity of peppercorns.
- Taste the masala and adjust the flavors as needed. You can add more chilies for heat, more vinegar for tanginess, or more sugar for sweetness.
- Keep the consistency of the masala thick so that it can be used later for stuffing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti
This recheado masala is so delicious. I love that classic Goan kick. It's the perfect combination of spicy and tangy. I used it to stuff some mackerel, and it was absolutely delicious. This recipe is a keeper. Try this recipe, you will love it.