“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
· 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
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.