Recheado masala paste is so versatile, it can also be used for marinating chicken, prawns or even paneer for a vegetarian option and so many other dishes. Mackerel fish fry | bangada fish fry is one of the most popular Goan dishes that make use of this Goan recheado masala paste.
How is Goan recheado masala paste made?
Feni, a spirit prepared exclusively in Goa, is used in the preparation of this paste. Since it is not available here, I’ve skipped it. If you have access to it, then most certainly use it. Goan vinegar is another important ingredient for the recheado masala. But since that isn’t available here too, I’ve substituted it with red wine vinegar, which is quite similar in taste to the Goan vinegar.
INSTRUCTIONS TO MAKE GOAN RECHEADO RECIPE
Recheado chicken drumsticks Fish recheado/mackerel recheado Goan mussels rava fry 2.Discard the stalks of the chillies, and deseed half of them ( or as per your spice preference) 3.In an electric mixer/grinder, add all the ingredients except the water, pulse everything, add water gradually as required, to make a very smooth but thick paste. 4.Heat oil in a heavy bottomed pan, add the ground masala, cook for about 5 minutes on medium heat until the mixture begins to bubble up. 5.Let it cool to room temperature. Transfer to an airtight container, cover and store it in the refrigerator. Use as required.
NOTE Updating this post to give more info on the storage of this masala. If you will be storing this outside at room temperature then do not use water at all for grinding, grind it with vinegar only. We usually store it in the refrigerator, so a mix of water and vinegar works perfectly fine, it lasts for more than a year in the refrigerator.
HOW TO MAKE RECHEADO MASALA?
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