Goan Recheado Masala

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If you’ve been to Goa, you’ve probably had a fish dish made with this masala. Spicy with a zing of lemon. Just as we East-Indian pride on own bottle masala recipe, every Goan family will have their own recipe for raechad masala.

Below is my sister Pearl’s recipe because it is very popular in the family. I hope you enjoy it too.

Goan Recheado Masala

5 from 1 vote

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Course: Dinner, Lunch

Cuisine: Anglo-Indian, Goan

Keyword: masala, Recheado, spice mix

Prep Time: 15 mins

Total Time: 15 mins

Calories: 385kcal

$5

Adjust Servings Here: 1 cups

Recheado masala also known as raechad masala is a fiery and tangy paste that is used to marinate fish. It has a variety of spices and a rich red color. Made with chilies, spices, and vinegar.

Ingredients

• 200 grams Red Chillies Kashmiri or smoked sweet paprika
• 1 cup Onions chopped
• 10 cloves Garlic
• 3 inch Ginger fresh
• 10 Cloves
• 10 Pepper corns or 1 tsp powder
• 3 inch Cinnamon stick
• 1/2 tsp Cumin jeera
• 1 tsp Sugar
• 1 tsp Salt
• 1 tsp Tamarind paste (small ball fresh)
• 1/2 cup Vinegar
• 2 tbsp Jaggery

Instructions

• Grind all ingredients in a blender
• Use more vinegar if necessary – no water

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Nutrition Information

Calories: 385kcal | Carbohydrates: 85g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Sodium: 2370mg | Potassium: 1129mg | Fiber: 10g | Sugar: 52g | Vitamin A: 1904IU | Vitamin C: 310mg | Calcium: 162mg | Iron: 4mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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