Goan Recheado Masala
- Details
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.
Goan Recheado Masala
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
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.
Goan Recheado Fish Fry
The aroma of the Recheado Masala that wafts in the air is so enticing ! It gets even better when you fry the fish with this Masala. J just couldn’t wait any longer for dinner as his hunger was increasing multi folds 😛 Can’t blame him. Such is the effect of the aroma of Goan Recheado Fish Fry. Ideally the fish to be used for this is Mackerel, as the Goans swear by it. Well, I trusted their judgement and indeed it was awesome. I would suggest marinating the fish overnight so that the fish absorbs all the flavours.