Recipe for Shortcut Goan Recheado Masala
Recipe for Shortcut Goan Recheado Masala
The Goan Recheado Masala is a thick Masala paste made out of Dried Kashmiri Chillies and other spices. Some call it 'Rechiar' I call it 'Reshiad' while my friend's Husband calls it 'Ray Charles' 😅 Recheado masala is mainly used for stuffing Fish, but can be used in many other dishes as well.The taste of Recheado masala should be Hot, Spicy and Tangy.My Mom has always been a busy bee and she tries to find shortcut methods to replicate a dish, especially on days when she's either too tired or running out of time, but still wants to cook for us! This shortcut Recheado Masala recipe is one such recipe which is one of her many favourites. It is extremely simple and quick to make, especially when you're completely exhausted or running out of time but still want to enjoy that Fish Fry!😋 This is how Mom and I have always made Recheado Masala.Do Give it a try! I'm sure you'll enjoy it! Writing this one for all the Busy Bees! Thank you for all that you do for your families😊1/2 Cup Kashmiri Chilly powder(use only Kashmiri Chilly powder. If you use any other, you won't get the desired Red colour.)1.5 tbspn Jeerem Meerem Powder(recipe given below)1.5 tbspn Sugar2 tbspn Tomato Ketchup5 tbspn Vinegar2 tbspn Ginger Garlic Paste(recipe given below)1 tspn Coriander Seed PowderAdd all the above mentioned ingredients into a BowlWith the help of a spoon or spatula, mix all the ingredients well, to form a Paste and your shortcut Recheado masala is readyNote:- The consistency should not be runny or doughyYou can store this paste in an airtight container(preferably glass) in the refrigerator for about month or so and use it as and when you likeNote:- Always use a dry spoon when scooping out the masala paste from the container. Any contact with water, can cause the masala to catch fungus and get spoilt.Enjoy this shortcut Recheado masala recipe to marinade Chicken, Chicken Wings, Prawns, Squids or to Stuff Fish! Note:- Since Recheado masala doesn't contain salt, please make sure you season your protein(chicken, fish, meat,etc.) well before marinading it with the masala.
Ingredients
- 1/2 Cup Kashmiri Chilly powder(use only Kashmiri Chilly powder. If you use any other, you won't get the desired Red colour.)
- 1.5 tbspn Jeerem Meerem
- 1.5 tbspn Sugar
- 2 tbspn Tomato Ketchup
- 5 tbspn Vinegar
- 2 tbspn Ginger Garlic Paste(recipe given below)
- 1 tspn Coriander Seed Powder(optional)
Instructions
- Add all the above mentioned ingredients into a Bowl
- With the help of a spoon or spatula, mix all the ingredients well, to form a Paste and your shortcut Recheado masala is readyNote:- The consistency should not be runny or doughy
- You can store this paste in an airtight container(preferably glass) in the refrigerator for about month or so and use it as and when you likeNote:- Always use a dry spoon when scooping out the masala paste from the container. Any contact with water, can cause the masala to catch fungus and get spoilt.
- Enjoy this shortcut Recheado masala recipe to marinade Chicken, Chicken Wings, Prawns, Squids or to Stuff Fish! Note:- Since Recheado masala doesn't contain salt, please make sure you season your protein(chicken, fish, meat,etc.) well before marinading it with the masala.
Follow these steps to make the Ginger Garlic Paste
- Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days
Follow these steps to make the Jeerem Meerem Powder
- Add the following into to a mixer grinder*100gms Cumin seeds*100gms Pepper corns*50gms Cloves (if its too strong, you can add about 25-30gms)*50gms Cinnamon (if you don’t like the cinnamon flavor much, add only 30gms)-Grind all these ingredients to a fine powder-Transfer this spice mix into an Air Tight container -As soon as the powder is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the spice powder has turned completely cool and only then cover it with a lid-You can use Jeerem Meerem powder to make curries, chilly fries, cutlets, etc. Add the required quantity as per your taste(Please use only a DRY spoon while removing the Jeerem Meerem powder from the Air Tight container)-Jeerem Meerem powder should be stored in a dry place. It can be stored up to 1 year.