This famous red, spicy and tangy “Goan Recheado Masala”, is a quintessential spice paste for every Goan household. It is derived from the Portuguese word “Recheado” which translates to “stuffed” or “filled”, it is what this masala is mostly used for – stuffing fish. The “Goan Stuffed Recheado Bangda (Mackerel)” is the best example.

However, it is a multi-purpose masala, which can also be used in some curries, chilly fries or stir-fries.

Every Goan family have their own take of this masala. I love my mom’s recipe, which I am sharing below. This preparation has a medium spice level.

Stuff it in a Pomfret or Mackerels or add it to your sea-food stir-fry to get the authentic and amazing taste of Goan Cuisine.  

Ingredients:

250gm Kashmiri Chilies

10 small chilies for spiciness

15 Garlic Cloves.

1 ½  inch fresh Ginger

1 small lemon sized tamarind ball

1-2 tbsp. water

Enough vinegar to grind the masala.

Dry Spices

1 tsp. of Turmeric Powder

6 Cloves

1 Cinnamon sticks

1 tsp. of Cumin seeds

10-12 Peppercorns

2-3 Cardamom Pods (optional)

Method:

Grind all the ingredients until smooth thick paste with approximately a small cup of vinegar and dash of water. Keep in mind to add a little vinegar at a time or else it would get watery instead of thick paste.

Tip: Grind all the dry spices first to a fine powder before adding the remaining ingredients to ensure no dry spice is left unground.

Use it in any dish you like or store it in an airtight container up to a 3-4 months.