Recheado masala originates from Goa, it is a Portuguese name meaning stuffed. It’s a classic Goan masala with balanced taste of spicy, sour a little sweet.
Recheado Masala: A versatile masala
Recheado masala paste is so versatile that can be used in different recipes, hence is a very useful masala for working women and housewives.
This masala paste can be used for stuffing fish, vegetables, frying chicken, frying fish, paneer and making Recheado gravy.
There are many varieties of the recheado masala paste preparation. I got this recipe from one of my friend who is an amazing cook.
Recheado fish masala
The recipe in this section I am going to mention is of fish masala in recheado masala paste.
Preferably I cook this type of dish in a traditional way in a wood stove (Chulha). But in apartments, there are restrictions using it so you can use the gas stove as I have mentioned in the recipe section. First, marinate the fish with recheado masala paste. In an earthen pot, spread a banana leaf, spread some minced onions ginger garlic and green chillies. Place the marinated fish and again top it with the minced ingredients. Close the lid, place some charcoal on it and let it cook. The blend of the spices, the masala and the infused aroma of the charcoal smoke makes this dish remarkably tastier.
Prepare some extra masala so that you can store in the refrigerator and use it as and when required.
Since we use onions and garlic, store this paste in the freezer.
As you reheat this dish more often the gravy becomes thick and tastes awesome.
While grinding the paste, some people use only vinegar and do not use water. In some recipes, sugar is added for mild sweetness. Ginger is not added by few.
If you are storing it out in room temperature do not use water, use only vinegar.
I love to relish this dish on a rainy day with a bowl full of conji topped with ghee. The aroma of the dish is unforgettable.
Read all delicious fish recipes on Spices & Aromas
Fish Receado MasalaCourse: MainCuisine: GoanDifficulty: Medium
- For Mincing
1 Kg Sardines
¼ kg Onion (minced)
Ginger small piece
4-5 Green chillies
- For Masala
3 Tbsp Coriander
8 Red Chillies
½ tsp Jeera
½ tsp Pepper
- Clean and cut Fish apply salt and turmeric and keep aside.
- Grind the ingredients mentioned for masala
- Take a vessel in which you want to cook. Heat oil fry onion till translucent add garlic, in few seconds add curry leaves, ginger and green chilly.
- Take the ground masala and fry for some time. Take out half masala keep it aside and arrange fish on leftover masala. Now spread the masala kept aside on fish and give a good boil.
- check for salt vinegar and turn off the gas.
- This preparation goes well with pomfrets, sardines, seer and Mackrel
- Cook it in slow fire