Recheado Masala Recipe - How to make Goan Recheado Masala Paste
Super hot red recheado masala recipe, made from scratch. Goan food lovers, this recipe is a keeper. Blend all the ingredients, store and marinate your fish or prawns before frying them in oil.
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.