The Best Recheado Masala Recipe – A Spicy Goan Delight

Just like every place has its own very popular recipe, Goa too has a very popular best recheado masala recipe, which tastes tangy and spicy. It is not only used to marinate fish like mackerel and shrimp, but also tastes amazing with chicken and vegetables. In Portuguese, “rechedo” means “stuffed,” as this masala is usually stuffed inside fish and then fried. Vinegar, dried red chillies, garlic, and garam masala are used to prepare this masala, which gives a completely different and mouthwatering taste to any dish. The best part? You can make it very easily at home using fresh spices. The homemade recheado masala recipe does not contain any perishable ingredients and is full of aromatic flavours, ideal to spice up your meals! Now, let’s start making the recipe.

Ingredients for Recheado Masala Recipe

Spices & Seeds

• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 teaspoon turmeric powder
• 1 teaspoon black peppercorns
• 5-6 cloves

Dried Red Chillies

• 10-12 Kashmiri red chillies (for vibrant colour)
• 3-4 spicy red chillies (for extra heat)

Other Key Ingredients

• 10 garlic cloves
• 1-inch piece of ginger
• 2 tablespoons vinegar (white or malt vinegar)
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon mustard seeds
• 1 small onion (optional, for added depth of flavour)

Tamarind & Sweetness

• 1 small ball of tamarind (soaked in warm water)
• 1 teaspoon jaggery or brown sugar

Step-by-Step Instructions

1.Dry roast the spices

1. Roast the coriander, cumin seeds, black pepper, cloves, and mustard seeds in a pan over low heat until they emit a fragrant aroma.
2. Then take it out of the heat and let it cool.

2. Soak the chillies

1. Rehydrate dried red chillies by soaking them in hot water for about 10-15 minutes.
2. This allows them to soften and therefore become easier to grind into a fine paste.

3. Put it all together

1. Add the softened chillies, roasted spices, garlic, ginger, tamarind pulp, vinegar, sugar, and salt to a blender and blend.
2. Rub or grind into a very fine paste, adding a little water if necessary and using only a bare minimum to preserve a strong flavour.

4. Save for future use

1. Store the masala in a clean, airtight container.
2. Keep it in the fridge, and it will keep for a maximum of 2 weeks.

How to Use the Recado Masala Recipe

You can use it for fish and seafood

Coat fish (such as mackerel, pomfret, or shrimp) in the masala and let it marinate for at least 30 minutes and then lightly fry it.

For vegetarian recipes

Add it to fried vegetables like potatoes, eggplant, or mushrooms for a spicy flavour.

Have it as a spread or dip

You can use it as a dip for sandwiches or as a spicy spread and snack.

Conclusion

Making Recheado Masala at home is the best way to enjoy the bold and tangy flavours of Goan cuisine. It is a great spicy paste that gives a delicious tangy and spicy flavour to fish, chicken, and even vegetable dishes. Made with the right combination of dried red chillies, vinegar, garlic, and pungent spices, this recheado masala recipe is easy to make and store for future use. Unlike the store-bought stuff, the homemade masala is fresh and can be altered according to your taste. You can use it as a marinade, stuffing, or spread; this delicious paste will add flavour to any dish you make. Make this Recheado Masala recipe today and bring the taste of Goa to your kitchen!