This is the taste of Goa. Super hot red recheado masala is used to marinate, coat or stuff into the food you are cooking.
It is Portuguese inspired recipe and the name comes from the Portuguese word for “stuffing”. You use this masala to marinate poultry, or stuff into fish. It is used in meat dishes, too, notably Goan steak.
There are recipes for several recheado dishes in this cookbook.
The basic flavours it imparts are hot and tangy. It is not a subtle way of cooking and it really requires strong flavoured ingredients, such as fish or meat. It is not usually used in vegetarian dishes.
This recipe will give you a yield of about 400g, enough for two recipes. It will keep well in the refrigerator for about three weeks, if kept in an airtight jar. It will lose pungency as it ages. You can also successfully freeze this. I recommend freezing it in containers of around 200g, which is the normal cooking requirement.
- 40 g ginger - coarsely chopped
- 25 cloves garlic - coarsely chopped
- 25 dried Kashmiri chillies - crumbled
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1 stick cinnamon - crumbled
- 5 cloves
- ½ tsp fenugreek seeds
- 1 tsp black mustard seeds
- 1 tsp ground turmeric
- 1 tsp jaggery - grated
- 250 ml red wine vinegar
- 1 tbsp vegetable oil
- 2 red onions - coarsely chopped
- ½ tsp salt
- Place all the ingredients, except the onion, salt and oil, in a glass bowl, mix well, cover and leave to soak overnight.
- Once the ingredients are soaked, heat the oil in a pan. Add the onion and salt and fry for five minutes, or until onion softens. Set aside and allow to cool enough to handle.
- Place the soaked ingredients and onions into a blender and blend to a thick paste.
- Transfer to a sealable jar and refrigerate for further use.
- This makes enough masala for about two dishes. This recipe can be scaled to make more. Just increase all the quantities by the same factor. It would be hard to scale it down, though.