Recheado Masala
The Recheado Masala is a very famous Goan hot and spicy red chili paste, blended with a lot of spices such as cloves, pepper, cumin seeds, mustard seeds, cinnamon turmeric along with ginger, garlic, and vinegar as the main ingredient. This is very spicy and well-blended masala with the unique flavors of each and every spice used. The Goan culinary is centralized mainly around the red chili, spices and the vinegar made from the coconut toddy. The word recheado means stuffed in Portuguese, therefore, we have Cavalas Recheados meaning stuffed mackerel. The red color of the masala is prominent due to the red-hot Kashmiri chilies used. The Amount of vinegar used acts as a preservative for the masala, allowing the masala to be left in a glass jar unrefrigerated. However, it is advisable to refrigerate the masala due to harsh climatic changes.
This Masala or Paste is mainly used by local Goan folks in cooking fish and other meats. The Mackeral stuffed with recheado masala is the most common followed by vindalo, mole, balchao and ambot tik. It is not only used as a stuffing for mackerels but it can be used as a stuffing for any other fish like pomfrets, squids and many more. Thes Fish and Meats can also be marinated using this masala and coated with rava or semolina and fried.
Take a look below at two different recipes for making the masala using chili powder and using the whole chilies.
1. Remove the stalks of the Red Kashmiri chilies, peel the garlic cloves if unpeeled. Cut the red chilies, garlic, and ginger into fine pieces.
2. With the exception of salt and water, soak all the ingredients in vinegar for an hour.
3. Add all the above-listed ingredients to a blender. Blend to form a nice spicy thick paste.
4. Once ready, fill the recheado paste into glass jars, refrigerate and use when required.
5. This is a second type of recipe using full red chilies instead of chili powder, this paste is a bit spicier than the above recipe of the recheado masala paste.
This Masala or Paste is mainly used by local Goan folks in cooking fish and other meats. The Mackeral stuffed with recheado masala is the most common followed by vindalo, mole, balchao and ambot tik. It is not only used as a stuffing for mackerels but it can be used as a stuffing for any other fish like pomfrets, squids and many more. Thes Fish and Meats can also be marinated using this masala and coated with rava or semolina and fried.
Take a look below at two different recipes for making the masala using chili powder and using the whole chilies.
RECIPE I
Ingredients
3 Tbsp Kashmiri Chili Powder
1 Tsp Turmeric or Haldi
2 Tsp Jeera or Cumin Seeds
1 Tsp Cloves
1 Tsp Black Pepper
1 Cinnamon Stick
1/2 Tsp Salt
1 and 1/2 inch Ginger
1/4 Cup Garlic Cloves
1 Tsp Mustard
2 Tbsp Honey or Sugar
A Ball of Tamarind
1/4 Cup of Vinegar or more as required
1/4 Cup Water
1 Tsp Turmeric or Haldi
2 Tsp Jeera or Cumin Seeds
1 Tsp Cloves
1 Tsp Black Pepper
1 Cinnamon Stick
1/2 Tsp Salt
1 and 1/2 inch Ginger
1/4 Cup Garlic Cloves
1 Tsp Mustard
2 Tbsp Honey or Sugar
A Ball of Tamarind
1/4 Cup of Vinegar or more as required
1/4 Cup Water
Servings / Time
A Small Jar / 15 minutes
Preparation
1. Add all the above ingredients to a blender to form a nice fine paste. More water or vinegar can be added depending upon your required masala thickness.
2. Adjust the ingredients as per your requirements of more or less spicy.
3. The Recheado Masala paste can be filled in glass jars and refrigerated.
4. The Recheado Masala can then be used as and when required for cooking.
5. This recipe can be used in the non-availability of dried Kashmiri red chilies. For better results, all the spices can be soaked in vinegar for about an hour and then ground, but for a faster method follow the above procedure.
2. Adjust the ingredients as per your requirements of more or less spicy.
3. The Recheado Masala paste can be filled in glass jars and refrigerated.
4. The Recheado Masala can then be used as and when required for cooking.
5. This recipe can be used in the non-availability of dried Kashmiri red chilies. For better results, all the spices can be soaked in vinegar for about an hour and then ground, but for a faster method follow the above procedure.
RECIPE II
Ingredients
16 Medium Sized Kashmiri Dried Red Chillies
2 Tbsp Garlic Cloves
1 Tsp Cloves
1 Tsp Jeera or Cumin Seeds, Heaped
1 Tsp Mustard Seeds, Heaped
1 Tsp Black Pepper, Heaped
1 and 1/2 inch of Ginger Piece
1 Tbsp Haldi or Turmeric Powder
A Small Ball of Tamarind
1 Cup Of Vinegar
1 Tsp Honey or Sugar
1/8 Cup Water
1/2 Tsp Salt
2 Tbsp Garlic Cloves
1 Tsp Cloves
1 Tsp Jeera or Cumin Seeds, Heaped
1 Tsp Mustard Seeds, Heaped
1 Tsp Black Pepper, Heaped
1 and 1/2 inch of Ginger Piece
1 Tbsp Haldi or Turmeric Powder
A Small Ball of Tamarind
1 Cup Of Vinegar
1 Tsp Honey or Sugar
1/8 Cup Water
1/2 Tsp Salt
Servings / Time
A Medium Sized Glass Jar / 1 Hour 20 minutes
Preparation
1. Remove the stalks of the Red Kashmiri chilies, peel the garlic cloves if unpeeled. Cut the red chilies, garlic, and ginger into fine pieces.
3. Add all the above-listed ingredients to a blender. Blend to form a nice spicy thick paste.
4. Once ready, fill the recheado paste into glass jars, refrigerate and use when required.
5. This is a second type of recipe using full red chilies instead of chili powder, this paste is a bit spicier than the above recipe of the recheado masala paste.
Companies like Valley Spice use a number of practices to bring allergen-free pure & authentic blended masala to the user with all their health benefits intact. These involve sustainable agricultural practices and processing with state-of-the-art machines.
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