Recheado Masala is a type of Goan Masala (spice mix). The word “recheado” is derived from Portuguese, meaning stuffed. This masala is primarily used for stuffing fish but can also be used with chicken, paneer, and vegetables. Traditionally, it pairs exceptionally well with mackerel, though it can also enhance the flavors of pomfret and chonak fish. In my opinion, Recheado Bangado, mackerel stuffed with this masala, epitomizes deliciousness.
This spicy, tangy, and slightly sweet masala is easy to prepare. Below is the list of ingredients and the method to make Recheado Masala.
Ingredients for Recheado Masala:
- 15 to 20 Kashmiri chilies
- 1 onion
- 1 large garlic bulb (10 to 12 cloves)
- 1-inch piece of ginger
- 1 to 1.5 inches of cinnamon
- A tamarind ball the size of a small lemon
- 8 to 10 cloves
- 1/4 teaspoon turmeric
- 1/2 teaspoon cumin seeds
- 2 teaspoons sugar
- 1 teaspoon (or to taste) salt
- Vinegar
Method:
- First, roast the whole onion over a flame until well-charred. Once cooled, cut it into medium-sized pieces.
- In a bowl, combine the roasted onion pieces, Kashmiri chilies, and all other spices.
- Add about a small bowl of vinegar to this mixture and let it marinate for an hour.
- After an hour, grind this mixture into a thick paste without adding any water. If necessary, add a little more vinegar while grinding but avoid using water.
When stored in the refrigerator, Recheado Masala can last up to a week.
