Goan Recheado Masala: A Flavorful Goan Spice Paste for Stuffed Dishes
Recheado Masala, a traditional spice paste from Goa, is a delicious blend of aromatic and tangy ingredients. Perfect for stuffing fish, chicken, or vegetables, this masala is the heart of Goan cuisine, known for its bold flavors and vibrant spices. This recipe not only packs a punch of flavor but also infuses a sense of warmth with the right balance of heat, sweetness, and tang.
Whether you’re preparing Goan Style Recheado Bangdo (Stuffed Fish) or Recheado Chicken Naan Wraps, this versatile masala can elevate your dish to new levels of flavor. Let’s dive into how you can prepare this rich and aromatic paste right in your own kitchen.
Ingredients for Goan Recheado Masala
| Ingredient | Quantity |
|---|---|
| Dry Red Chilies | 10 (seeds removed) |
| Tamarind Paste | 1 tablespoon |
| Cloves (Laung) | 4 whole |
| Cardamom Pods (Elaichi) | 2 pods or seeds |
| Cinnamon Stick | 1 small piece |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Black Peppercorns | 1/2 teaspoon |
| Fresh Ginger | 1-inch piece, chopped |
| Garlic Cloves | 8 cloves, peeled |
| Onion | 1 medium, sliced |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Vinegar | 2 tablespoons |
| Jaggery | 1 teaspoon, grated |
| Salt | To taste |
Preparation Time: 30 minutes
Cooking Time: 5 minutes
Total Time: 35 minutes
Servings: 1 serving (this recipe makes enough for multiple uses)
Cuisine: Goan
Course: Vegetarian
Diet: Vegetarian
Instructions for Goan Recheado Masala
-
Soak the Spices:
Begin by soaking the dry red chilies, cloves, cinnamon stick, cumin seeds, black peppercorns, cardamom pods, fresh ginger, and garlic in the vinegar. This step is crucial for allowing the spices to soften and their flavors to meld together. Leave them to soak for at least 4 to 5 hours. This can also be done overnight if you prefer to prepare the masala in advance. -
Caramelize the Onion:
While the spices are soaking, heat a pan over medium heat and add a teaspoon of oil. Add the sliced onion to the pan and sauté it until it becomes soft and lightly caramelized. This will bring out the natural sweetness of the onions. Once done, set the onions aside to cool. -
Grind the Ingredients:
After the soaking time is complete, transfer the soaked spices and vinegar to a blender or food processor. Add the caramelized onions, jaggery, salt, and turmeric powder. Blend everything together to form a smooth, thick paste. Adjust the consistency by adding a little more vinegar if necessary. -
Adjust Salt and Flavor:
Taste the masala and adjust the salt or jaggery as needed. The balance of salt and sweetness is key to creating a harmonious masala. Once you’re satisfied with the taste, your Recheado Masala is ready!
How to Use Goan Recheado Masala
This vibrant, flavorful paste can be used in a variety of Goan dishes, most famously Recheado Bangdo (Stuffed Fish) or Recheado Chicken Naan Wraps. Simply use the masala to stuff your chosen meat or vegetables, marinate, and cook to enjoy an authentic Goan experience.
Tips for Best Results:
- This masala can be stored in an airtight container in the fridge for up to a week, making it perfect for prepping ahead of time.
- You can also freeze the paste for later use. Just make sure it’s well sealed.
- For a milder version, you can reduce the number of dry red chilies or remove the seeds from them.
Enjoy your homemade Goan Recheado Masala and let the bold, spicy flavors transport you to the sunny shores of Goa!
Explore More Goan Recipes:
- Goan Style Stuffed Fish (Recheado Bangdo)
- Recheado Chicken Naan Wraps
- Goan Fish Curry
- Sol Kadhi (Goan Coconut Drink)
