Goan Recheado Masala paste makes an amazing marinade for fish.
This recheado paste is used mostly as a marinade for fish and seafood though it is equally as good on meat in my personal opinion. It is just like the recheado masala you find in Goa!
It only takes minutes to make.
What is recheado paste?
Recheado masala is a flavourful and spicy masala (spice mix) that is popular in Goan cuisine, particularly in Goan seafood dishes. It is known for its vibrant red colour and robust, tangy, and slightly sweet flavour.
How do you prepare recheado masala?
You make the recheado masala by grinding together a combination of spices, herbs, and other ingredients. While variations exist, a typical recheado masala recipe may include ingredients like red chilies, garlic, ginger, cumin seeds, coriander seeds, peppercorns, cinnamon, cloves, tamarind, vinegar, and sugar. You grind the mixture into a thick, coarse paste just like you do in the recipe below.
How do you use this paste/marinade?
You will most often see this marinade in fish and seafood recipe. It gives the fish and seafood a distinctive flavour. The seafood, usually fish like pomfret or mackerel, is coated with the masala and allowed to marinate before being cooked.
The recheado masala not only imparts a spicy kick but also enhances the overall taste of the dish.
Why should you make recheado masala?
If you like Goan food, you’ll know why. This amazing red paste is a key ingredient in Goan cuisine, especially for those who enjoy bold and spicy flavours. If you’re a fan of seafood and spicy food, you are going to love this!
How do you use this spice paste?
Simply rub it all over and inside the cavity of the fish you are cooking. You can cook the fish in a pan but it’s even better to cook it over fire on your barbecue.
Just try it. I’m sure you will come up with many uses for it. Stir it into a curry, for example for a fresh flavour boost.
Are there any hard to find ingredients in a recheado masala?
Recheado masala in Goa is made with coconut or cashew feni. This is a triple distilled spirit that isn’t available outside of Goa.
You can substitute tequila or just leave the alcohol out. From my taste tests, I know that tequila will get you similar if not exact flavour results.
You might like to try some of these pastes too.
Have you tried this Goan recheado masala paste?
If so, please leave a star rating in the recipe card below and a comment. I love receiving your feedback and I’m sure other readers of my blog appreciate it too. Thank you.
- 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
- 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.
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