Recheado Masala Paste is the must-have paste in the Goan kitchen. The spicy, tangy paste is used to stuff mackerel fish, prawns and stuffed okra. Learn how to make recheado masala paste with the recipe below:
One of the most important spicy paste condiments from the sunny Indian coastline state Goa is the recheado masala. The famous paste is spicy hot, sour and very flavorful.
How do you use Recheado masala paste?
The Masala is used to flavor fresh seafood such as mackerels and prawns (hence recheado prawns and recheado mackerels) before stir frying the catch of the day in a pan with oil and infusing the spicy red paste flavors into the protein-rich sea fare. You can cut open raw bhende (Okra/Lady Finger) and other veggies and stuff them with the thick red paste too.
Goan households often have their own recipes, which might vary a bit in spice amounts and choices of spices. Therefore, recheado masala recipes tend to turn out completely different in flavor and consistency. Personally, I don’t like all the variations I had come across, however, my mother in laws recipe is spotless and definitely a keeper.
How to make goan recheado masala paste?
The recipe is easy to follow and you can make it at home. You just need a good blender and all the fresh ingredients, which can be easily found anywhere in India.
Some of the ingredients are Kashmiri Chili (Red dried chili as seen in the back of the picture), Indian Cumin (not Caraway seeds please!), Peppercorns, Mustard seeds and so on.
Oh and there are two peculiar ingredient additions to the paste which are very important or the recheado paste wouldn’t come out as it should. One is coconut vinegar (white wine vinegar will do too) and Coconut Feni.
Feni is a high percentage transparent spirit made in Goa with either coconut or cashew. I compare it often to vodka or schnapps, just that feni has a very unique and different – and maybe unexpected – aroma.
Vinegar and feni are essentials in the recheado masala recipe because they increase the shelf life of the paste and give it the extra flavor kick. If you don’t get feni in your area, then you can use vodka too.
How to store recheado and how long can the red goan paste be stored?
Store recheado masala in a dry and cool place. Keep the jar with the paste in a dark place, you can place it in a paper bag to keep it away from the light. You can store the paste for months if you want.
Prepare a 500-milliliter jar full, store it and use it always just before frying the fish or prawns, as seen in my recheado prawns recipe. It’s that simple!
- 1 inch fresh Ginger
- 1 medium Garlic bulb
- 25 red dried Kashmiri Chili
- a few dried bird's eye chili for the heat ( I add about 3)
- ¼ Teaspoon Cumin seeds
- 4-5 Peppercorn
- 1 inch Cinnamon stick
- 5 Cloves
- pinch Fenugreek seeds
- ¼ teaspoon brown or black Mustard seeds
- ¼ teaspoon Turmeric powder
- pinch Salt
- 1 Teaspoon Sugar
- 500 milliliter White Vinegar (and maybe more is needed)
- 60-milliliter Coconut Feni
- Peel your garlic and ginger. Cut your ginger into chunks. Discard the chili stem.
- Keep all the spices soaked overnight in the vinegar with the feni in a plastic or glass bowl. Not in a metal bowl since the ingredients might react with the metals.
- Blend all the ingredients ginger, garlic, chilis, cumin, peppercorn cinnamon clove fenugreek seeds, mustard seeds, turmeric powder, salt, sugar, vinegar and coconut feni to a fine paste. If the paste is to thick add some more vinegar, it depends which consistency you want at the end. The paste should not be completely liquid.
- Do not add any water because that will reduce the shelf life of the paste.
- Store the smooth paste in a jar and keep in the fridge for further use. Fry with fresh fish or prawns.
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