Recheado Masala Recipe | Step by step instruction to prepare Recheado Masala
April 8, 2017
How to make Goan Recheado Masala Paste
Recheado Masala : Goa is in the Western Coast of India. Goa has distinct food preparation method as well as taste. Goan cuisine is famous all over India. Rice, seafood vegetables, coconut, pork, meat and other local spices are the major ingredients in Goan cuisine. Use of kokum is another distinct feature of Goan cuisine. The climate in Goa is tropical and spices used are intense. Goan cuisine is influenced by Portuguese, Muslim and Hindu way of cooking. Seafood is one of the main attractions of Goan cuisine. You will notice many similarities with Konkani and Malvani cuisine.
Fried fish in Ricardo masala paste is a must try dish in Goa. Here is a recipe to prepare Recheado masala. The taste of this masala can vary from region to region and from household to household. This is a recipe I got from my Goan Catholic friend during a visit to her house during one of the vacation. The fish fry prepared with Ricardo masala is amazing and taste and I recommend having Goan fish fry at least once whenever you visit Goa.
1 medium size garlic bulb cleaned and separated OR 12 to 15 garlic cloves.
¼ teaspoon cumin seeds.
¼ teaspoon of fenugreek seeds
1 cinnamon stick of approximately 1 inch
½ teaspoon turmeric powder
6 to 7 peppercorn
¼ teaspoon of mustard seed
½ teaspoon sugar
50 ml of Pure and natural White vinegar.
Clean the chili and remove its stem.
Scrape the outer skin of ginger and cut it into small pieces.
Separate the garlic and peel it and clean.
In a ceramic or glass bowl soak all the ingredients in the vinegar overnight. Do not use metallic bowls and try to avoid plastic bowls too.
Add enough vinegar to soak the ingredients.
Now blend all the ingredients such as Kashmiri Chili, Ginger, garlic, peppercorn, cumin seeds, cloves, Fenugreek seed, cinnamon stick, turmeric powder, mustard seeds, sugar and salt.
Add enough vinegar so that it will be a proper paste consistency.
Use only vinegar and try to avoid adding water so that it can have a long shelf life
Also trying to use fresh and natural vinegar for a better taste
How to make Fish Recheado using Fish Recheado Masala
Stuff the masala on a clean fish. If fish piece is big like mackerel just make few incisions on the top and stuf the masala there too
Marinate tye fish for around 30 - 45 minutes
Fry the fish in a shallow pan till it is dark brown color.
Garnish it with onion rings as well as coriander leaves and serve it.
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