Goan Recheado Masala
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Usually when we buy fish, I fry it the traditional Kerala Style. But this time, I had already made up my mind on trying the ‘Goan Style’. I had heard a lot about the Recheado Masala. As usual, I searched my favourite blog, Goan Food Recipes. I was under the impression that it would take a long time to prepare this. It turned out that all I had to do was, to assemble all the ingredients and grind. Voila !! The Masala was ready 🙂
I halved the recipe and tweaked it a bit to suit my liking. I used Byadgi Chillies instead of Kashmiri Chillies, as they too are less hot and imparts a wonderful,fiery red colour. This masala can be used to prepare Non vegetarian as well as vegetarian recipes.
| Prep Time | 10 minutes |
| Servings |
cup
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Ingredients
- 25 chillies Byadgi or Kashmiri Red
- 30 Garlic cloves cloves
- 1 tablespoon Cloves
- 2 tablespoons Turmeric powder powder
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Black peppercorns
- 1/2 teaspoon Tamarind paste
- 2.5" piece Ginger
- 1/2 tablespoon (or less) Sugar
- a pinch Fenugreek powder
- 1/2 cup Vinegar
- to taste Salt
Ingredients
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Instructions
- Put all the ingredients in a blender.
- Grind to a smooth paste.
- Transfer to an airtight container. Store in refrigerator and use when needed.
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