Name: Homemade Goan Recheado Masala
Prep time: 10 min
Total time: 10 min
Cuisine: GOAN
Ingredients: ¼ kg Kashmiri Red Chillies; 1 Tamarind; ½ tsp Cumin Seeds; ¼ Ginger; 3 Garlic; 6 Cloves; 2 Cinnamon; 1 Onion; Salt; Sugar; Goan Vinegar

AuthorVania CottaCategory30 MINUTES OR LESS, BROWSE RECIPES, BY CUISINE, BY SKILL/TIME, EASY, FOOD PREP GUIDES, FOOD SERIES, FOOD TO THE RESCUE, GOAN, HOW-TO, RECIPE INDEX, RECIPESCuisineGOANCooking MethodGRINDINGTags#goanfoodblog, #goanmasalas, #goanrecipes, #goanspicepaste, #musthavegoanspicepaste, #recheadomasala, #traditionalgoanrecipes, #trulysoulfullyeatsDifficultyBeginner

This homemade Goan recheado masala paste is spicy and tangy. It is perfect for fish and meat preparations. A must-have paste to keep handy at home.

Yields1 Serving

Prep Time10 minsTotal Time10 mins

¼ kg Kashmiri Red ChilliesDried

1 Tamarindmedium lime size ball, kept soaked in vinegar until soft

½ tsp Cumin Seeds

¼ Gingerinch piece, fresh

3 GarlicWhole pods, fresh

6 Cloves

2 Cinnamoninches, stick

1 Onionmedium sized

Saltto taste

Sugarto taste

Goan Vinegarenough to grind the ingredients into a thick paste

Coarsely grind the chillies, cumin seeds, turmeric, ginger, onion, cloves and cinnamon in a little vinegar until well combined.

Next, add tamarind with the vinegar that was used to soften it and garlic. Grind all this into a fine, thick paste adding more vinegar to adjust the consistency. Do not make this paste too runny.

Add salt and sugar to taste. Be mindful of the sugar added, as you do not want this paste to be too sweet.

Once the paste is slightly cooled down post-grinding, store it properly in a glass airtight jar. Make sure it doesn't come in contact with water.

This recipe can be adjusted for sweetness according to the recipe it will be used in, as per your taste.
This recipe can be stored for up to months if preserved properly.
For a spicer version of this paste, add about 5-6 whole black peppercorns.

Ingredients

¼ kg Kashmiri Red ChilliesDried

1 Tamarindmedium lime size ball, kept soaked in vinegar until soft

½ tsp Cumin Seeds

¼ Gingerinch piece, fresh

3 GarlicWhole pods, fresh

6 Cloves

2 Cinnamoninches, stick

1 Onionmedium sized

Saltto taste

Sugarto taste

Goan Vinegarenough to grind the ingredients into a thick paste

Directions

Coarsely grind the chillies, cumin seeds, turmeric, ginger, onion, cloves and cinnamon in a little vinegar until well combined.

Next, add tamarind with the vinegar that was used to soften it and garlic. Grind all this into a fine, thick paste adding more vinegar to adjust the consistency. Do not make this paste too runny.

Add salt and sugar to taste. Be mindful of the sugar added, as you do not want this paste to be too sweet.

Once the paste is slightly cooled down post-grinding, store it properly in a glass airtight jar. Make sure it doesn't come in contact with water.

Notes

This recipe can be adjusted for sweetness according to the recipe it will be used in, as per your taste.
This recipe can be stored for up to months if preserved properly.
For a spicer version of this paste, add about 5-6 whole black peppercorns.

Homemade Goan Recheado Masala

Ingredients Directions

Discover more from Truly Soulfully Eats

Subscribe to get the latest posts sent to your email.