Goan Recheado Masala

Here’s a traditional-style recipe for Goan Recheado Masala (also spelled “Rechado” or “Rechardo”), the fiery, tangy spice paste used in many Goan fish and seafood dishes.

Goan Recheado Masala

Ingredients

• 20–25 dried Kashmiri red chilies (adjust for heat)
• 6–8 garlic cloves
• 1-inch piece ginger
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 8–10 black peppercorns
• 4 cloves
• 1-inch cinnamon stick
• ½ tsp turmeric powder
• 1 tsp sugar or jaggery
• 2 tbsp tamarind pulp
• ½ cup vinegar (traditionally palm vinegar; white vinegar works too)
• Salt to taste
• 1–2 tbsp oil (optional, for smoother texture)

Some ingredients are available to purchase HERE

Instructions

1. Prepare the chilies
   • Remove stems from the dried chilies.
   • Soak them in warm water for 20–30 minutes until softened.
2. Toast the spices
   • In a dry pan, lightly roast:
     • cumin seeds
     • mustard seeds
     • peppercorns
     • cloves
     • cinnamon
   • Roast for 1–2 minutes until aromatic. Let cool.
3. Blend the masala
   • Drain the chilies.
   • Add chilies, roasted spices, garlic, ginger, turmeric, sugar, tamarind, vinegar, and salt to a blender.
   • Grind into a thick, smooth paste.
   • Add a little more vinegar if needed for blending.
4. Optional finishing step
   • Heat 1–2 tbsp oil in a pan.
   • Cook the paste for 3–5 minutes on low heat to deepen flavor and improve shelf life.

Storage

• Store in a clean glass jar in the refrigerator.
• Keeps for about 2–3 weeks.
• A thin layer of oil on top helps preserve it longer.

How It’s Used

This masala is commonly stuffed into or coated on:

• pomfret
• mackerel
• prawns
• squid

Then the seafood is shallow-fried or grilled.

You can also use it as:

• a sandwich spread
• marinade for chicken
• spicy stir-fry paste

For a more authentic Goan flavor, use coconut or toddy vinegar if available.