Goan Recheado Masala Paste

ThisGoan recheado masala paste can be used in so many ways!

Spicy Goan Recheado masala paste can be used in so many tasty ways!

Name: Goan Recheado Masala Paste
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 600
Cuisine: Goan
Ingredients: 20 dried Kashmiri chillies; 1 tsp cumin seeds; ½ tbsp black peppercorns; 1/2 tsp black mustard seeds; 4 cloves; 2.5cm (1 inch) cinnamon stick; 6 fenugreek seeds; 2 tbsp garlic and ginger paste; 1 – 3 green bird’s eye chillies – roughly chopped; 1 tsp turmeric powder; 1 tsp tamarind concentrate; 1 tsp jaggery or sugar; 250ml (1 cup) white wine or coconut vinegar; 250ml tequila or more vinegar; Salt to taste

If you love Goan food as much as I do, this simple recheado masala paste is a good one to have on hand. It keeps in the fridge for weeks and you can also freeze it.

In Goa, it’s used as a marinade for seafood and meats. There are many different recipes for this popular paste/marinade but they are all quite similar.

One of the key ingredients for Goan recheado masala paste is coconut or cashew feni. This is a triple distilled spirit that isn’t available outside of Goa.

No worries there! I’ve drunk my fair share of this cheap booze and it tastes almost exactly like another triple distilled alcohol which I also love, tequila. Here I substitute tequila for the feni and it tastes just like the recheado masala marinades I tried in Goa.

Veggies are also delicious either stuffed or smothered with this spicy Goan masala.

If you like this paste here are more of my recipes for pastes:

Korma Paste
Papaya Paste
Garlic Ginger Paste
Kashmiri Curry Paste
Soola Kebab Paste
Thai Green Curry Paste
Thai Red Curry Paste
Thai Massaman Curry Paste

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If you like spicy dishes, you’ve got to try this Goan recheado masala paste!

Yield: 600ml

Goan Recheado Masala Paste

Prep Time 15 minutes

Cook Time 3 minutes

Total Time 18 minutes

Ingredients

20 dried Kashmiri chillies
1 tsp cumin seeds
½ tbsp black peppercorns
1/2 tsp black mustard seeds
4 cloves
2.5cm (1 inch) cinnamon stick
6 fenugreek seeds
2 tbsp garlic and ginger paste
1 – 3 green bird’s eye chillies – roughly chopped
1 tsp turmeric powder
1 tsp tamarind concentrate
1 tsp jaggery or sugar
250ml (1 cup) white wine or coconut vinegar
250ml tequila or more vinegar
Salt to taste

Instructions

In a dry frying pan, roast the dried chillies, cumin seeds, black peppercorns, mustard seeds, cloves, cinnamon stick and fenugreek seeds over medium high heat for a couple of minutes.
Stir regularly so that the spices roast evenly. When fragrant and warm, remove them from the heat to cool. Once cooled, place the spices in a spice grinder and grind to a fine powder.
Add the remaining ingredients up to the tequila and blend into a smooth paste. Season with salt to taste and store in an air-tight jar in the fridge until required.