• Benwen Lopez

Recheado Masala

“Recheado” in Portuguese means “stuffed”. This sweet, sour and spicy red paste is used to stuff fish especially mackerel and pomfret. It is a versatile mix which can also be used to coat veggies, like brinjal, cauliflower and fried. You could also use it for a stir fry. Recheado Masala is a pantry staple in any Goan household. You grind a batch and store it in the refrigerator.

Credit: My mum, Aplona

Collect it:

· 15 -16 Kashimiri chillies

· 30 Bedgi chillies

· 1 ½ pod of garlic

· 1/2 tsp jeera

· 1 tsp pepper

· 2 pieces of 1 1/2 inch cinnamon stick

· 5 – 6 cloves

· Salt to taste

· Two pinches of sugar

· 1 tbsp hot water

· ¾ cup vinegar

· Small ball of tamarind

Make it:

Grind all the ingredients in vinegar, a little at a time.


§ Adjust the spice, sweet and sour quotient according to your taste.

§ If it is too spicy, add vinegar or tamarind with a pinch of sugar

§ If too sour, add some extra chillies.

§ If using for meats ONLY, add a bit of ginger.

§ Some caramelize an onion in a tablespoon of oil and grind with all the ingredients. The onion adds a touch of sweetness. This is optional.