Goan Recheado Masala Recipe

close-up of goan recheado masala in white bowl.

Recheado Masala with step-by-step photos and a video recipe. Also called Rechead masala, this spicy and tangy spice blend used in Goan cuisine as stuffing or marinades for fish. This Goan Recheado masala recipe is quick and easy to make at home with red chilies, vinegar, garlic and spices.

Prep Time30

Total Time30

Course: Condiment

Cuisine: Goan, Indian

Servings: Cup

Calories: 367kcal

Author: Preeti

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

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