You’ve got to have this Goan recheado masala stored in your refrigerator at all times. There! I said what I had to say. This is simply a paste of various spices ground in vinegar. It is used to stuff fish and prepare other pork, meat, seafood and other dishes.
I remember Avozinha use to call it tempero or recheio. In Konkani is it also known as amtan mirem.
With life moving at such a speedy pace, we hardly have enough time to cook a wholesome and extensive meal in the kitchen. That is when such homemade masalas come in handy.
WHERE DOES THE NAME RECHEADO COME FROM?
Recheado or this red masala is a must-have paste in the Goan kitchen.
As the name suggests, which is derived from Portuguese, it is generally used as a stuffing and goes amazingly well with fish or meat preparations. Rechear, recheio and recheado all simply mean stuffed in Portuguese.
USES FOR THIS GOAN RECHEADO MASALA
My favourite way to use this Goan recheado masala would be stuffing some large fleshy fresh mackerels with this paste. It is Nigel’s and my all-time favourite food with some Goan prawn curry and steaming hot rice. The combination is just to die for and especially on a sunny afternoon in Goa. Nothing like it. I’m sure if you are Goan, you’ll instantly second that thought.
Check out the recipe here: Recheado bangde or Recheado Mackerels.
This paste can be used for a variety of other recipes. I would use it to make some pickles or sorpotel or even some ambot tik which are all Goan recipes. With a few variations, you can also use this stuffing paste to pickle sausage meat or even stuff raw mangoes and pickle them.
Find some recipes below that use this recheado paste:
- Goan Sorpotel
- Goan Offal Sorpotel
- Prawn Balchão
- Spicy Prawn Chilli fry
- Goan Brinjal Pickle
- Goan Tendli Pickle
- Fish Ambot Tik
- Recheado Bangde
This paste has a very spicy and tangy taste to it. In Goa, this paste is mainly made in abundance and bottled up for the monsoons or even used throughout the year in many recipes.
Some people also used it to marinate piglings and then roast the meat on firewood. I certainly want to try that out one day though I am not a very big fan of pork except Goan Sausages! Who doesn’t like them?
Being in London and with life here being so busy, this Goan masala is just wonderful and always comes to the rescue. It’s like bottling up readymade or homemade garlic-ginger paste which always comes in handy while cooking. You can use it as a base for curries too.
This recipe version of the paste is from my mum-in-law, ‘Moira Mama'(as we lovingly call her). Just as she makes it. This time when we were down in Goa briefly last month, she made sure to send back a bottle full for us to use here. Trust me, things like this are more precious than Gold.
HOW WAS THIS PASTE TRADITIONALLY MADE IN GOA?
In the olden days, people in Goa used to use a roggdo (huge mortar and pestle) or fator (grinding stone) to make this paste. Some people still do that even now. Nowadays everyone just uses a grinder or blender as a convenience. I would love to use a roggdo again, that’s like working out in the kitchen and is a perfect arm and muscle exercise. Can’t wait to go back home again and try the one at home.
I think I should write more about such posts, like essentials in the kitchen or quick base recipes for most cooking.
If you aren’t in India or any Asian country then you’ll certainly find these chillies in Asian or Indian grocery shops.
REMEMBER: DO NOT GRIND THIS MASALA WITH WATER.
Homemade Goan Recheado Masala
- 1 Blender
- ¼ kg Dried Kashmiri Chillies
- 1 nos Tamarind ball medium sized ball soaked in vinegar until soft
- ½ tsp Cumin Seeds
- ½ tsp Turmeric powder
- ¼ inch Ginger
- 2-3 nos Garlic Pods
- 5-6 nos Cloves
- 2 inch Cinnamon stick
- 1 nos Onion
- Salt to taste
- Sugar to taste
- Vinegar enough to make a thick paste
- Grind the chillies, cumin, turmeric, ginger, onion, clove and cinnamon in a little vinegar until well combined and roughly ground.
- Next add the tamarind, garlic and some more vinegar.
- Add salt and sugar to taste. Blitz a little longer.
- Bottle it up and store it in a dry place or refrigerated.
- Add vinegar according to the consistency you want for the paste to be. Do not make the masala too runny. Grind to a fine thick paste.
- Do not add too much sugar as you won’t want the masala to be too sweet. You can always adjust the recipe for sweetness according to whatever preparations you’ll use the masala for as per your taste.
- This paste can be stored if properly preserved for months.
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