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Goan Recheado Masala

The word recheado means stuffed in Portuguese. Recheado masala is a red paste which is filled as stuffing in fishes like pomfret and mackerel or used to make chilly fry or stir fry.
  • Passive
    2 Hours
  • Prep
    5 minutes
  • Cook
    10 minutes
  • Servings
    6 People

Ingredients

  • 20 Dry Kashmiri Chillies
  • 1/2 tsp Cumin
  • 8 cloves
  • 2 inch Cinnamon stick
  • 1/4 tsp Peppercorns
  • 12 Garlic cloves
  • 150-200 ml Vinegar
  • 1 Onion (Sliced)
  • 1 tbsp Oil
  • 1/2 tsp Salt
  • 1 tbsp sugar (Or palm Jaggery)

Instructions

  • 1 Soak spices in 150 ml vinegar for 2 hours. Roast onion with 1 tbsp oil. Then grind spices along with roasted onion to a fine paste with salt, sugar and vinegar as required. The recheado masala is now ready to be used.

Recipe Notes

  1. You can grind spices along with roasted onion with vinegar right away without soaking them before in vinegar.

 

122 Comments

  1. Keep me posted about latest recipies

    1. hi Anita, we don’t have a mailing list but you can join our facebook page for regular upadates https://www.facebook.com/xantilicious/

      1. Awesome Work!!! Great recipes!!!

        1. Thanks so much Hilton. Thanks again for your appreciation towards my work 🙂 Cheers !

    2. Update on new recipes. I luv ur recipes. Simple & quick.

      1. Thanks venesha for appreciating my work ../ do try out some recipes and share your feedback with me

  2. I tried your recipe of recheado masala n the masala was superb.
    Thank you..

  3. Hi

    Do we need to add ginger for this masala

    Thanks

    1. Hi r fernandes,

      No ginger in recheado masala 🙂

  4. Hi ! I will try this, I had amazing stuffed squids in Goa once but now I live in Australia- any suggestions for chilli alternatives? We like heat but cannot find dry Kashmiri here?

    Thank you

    1. Hello Estelle

      You can use red chili powder if you have no other option 🙂

  5. Your recipes rock Xanti !!!

    1. Thanks for your appreciation Denise 😊

    2. How much red chilli powder would you have to use?

      1. Hi Satu-Ann
        Try to make use of Kashmiri chilies 🙂

  6. Nice recipie. Can you pls tell which vinegar to use. Since I live in sydney, I don’t have goan vinegar. thanks in advance.

    1. Hi Elita, here in The US , I use the Heinz White Vinegar. Try that out .

  7. Hi Xanti. Love Your reviews. Do we need to refrigerate this masala until use or our can be stored outside and for how long of at room temperature? Thanks

    1. Hi Gina

      It can be stored outside for as long as 4-6 months BUT as long as you have not used any water to it while grinding. Has to be ground with vinegar only. But if the temperature is too hot(your climate), I would advise you to keep it refrigerated (lasts for a year or so).

  8. Wow

    1. Thanks Loretta 🙂

  9. How much quantity should be used fir the dish ? Many thanks

    1. Hello Jay

      There are a couple of recipes that use recheado masala recipe. In the recipe notes below of recheado masala page, there are links to couple of recipes thatuse this masala.

  10. Great and well organised

    1. Thank you so much Bernard 🙂

  11. Does the taste change if I add turmeric powder to it ?

    1. I don’t add turmeric to it , coz it changes the color of the masala …If you want it nice and red, then I would say don’t use turmeric powder.

  12. As you have suggested that without soaking in vinegar, one can directly grind the spices, fried onion in vinegar. My Question is how much ml of vinegar to be used if directly grinding.

    1. Hi Karan
      Just sufficient enough to grind the masala to a fine paste…no adding of water 🙂

  13. Hi xanti,

    You do not add tamarind for this masala? as all goan masalas tamarind is added.

    1. Hi Freeda
      Recheado can be done by adding little tamarind as well… I grind it fully with vinegar only 🙂

  14. Amazing taste. Made the masala last night and prepared rechad squids today. Thanks

    1. Hi Eva
      Thanks for trying this masala … glad you loved it And thanks again for your feedback 😊

  15. Just made the masala and stuffed the mackerels. Had them for lunch today. The recipe is easy to make and simply😋😋😋

    1. Thank you Angela for your lovely feedback 🙂
      happy to know that you liked it 🙂

  16. Hi Xanti.
    I live in Melbourne and the chillies (Kashmiri Chillies dry) which we get here gives no colour and its very hot and spicy.
    Would u suggets any other chilli which will give the bright red colour?

    1. Hi Syddney
      I feel these could be the Byadagi chilies,…they don’t give a red color and are very spicy …kashmiri are opposite…give red color and are not spicy 🙂

  17. Hi xanti,
    Thanks for the recheado masala recipe. It’s awesome.

    1. Thanks Matilda for your lovely feedback … glad that you liked it 😊

  18. Xanti Thank u so much for the recipe… i have tried it and the masala turned out to be extremely yummy…

    1. Thanks sharon for trying the recipe and for your feedback 🙂

  19. Hi Xanti! I have tried many of your receipes but tried the recheado masala receipe for the first time today it turned out to be delicious 😋. Thank you so much for sharing.

    1. Hi Monica
      Thanks so much for trying out my recipes . Thanks for sharing your feedback regarding the Recheado masala , glad to know you liked the same 😊

  20. Hi, I tried recheado masala on my blog, I am an avid reader of your site

    1. Thanks Donella

  21. OMG I have found a wealth of recipes Xanti Pinto, I am excited about making the Tuna Croquettes, I make my own Cutlets with Salmon , actually I use Cans or sometimes Fresh Salmon and they come out good !!! Your recipes are all superb . I get confused when you quantifyyou ingredients into ML. I live in the U.S. so we dont use the Metric System dont laugh !!!! Thank You so much Have a nice Day

    1. Hi Leslie
      Thanks for your feedback 😊
      Btw , I too live in the US 😊… do try out some recipes and do share your feedback 😊

  22. Hi Xanti,

    The photo looks super so if mine comes out looking even half that good I’ll be happy. Had a couple questions for you:

    If I want to add tamarind to this recipe, how much of it would you recommend? Would anything need to be adjusted if tamarind is being added?

    Would using sugar cane or goan vinegar require any changes in any other ingredient quantities?

    To scale this recipe for 24 people, is it a simple multiplication or would certain ingredients need volume/weight adjustments?

    thanks

    1. Hi Bijal
      Yes double or multiple the quantities for ingredients. Use vinegar as mush as needed to grind to fine paste .
      Utamarind use as per required ( maybe 2 small 1 inch sized tamarind balls for the recipe )

  23. Very good compilation very very helpful

    1. Thanks Pegad 😊

  24. No ginger garlic?? I can taste those in d restaurant rechado masala!!

    1. Hi nidhi
      There is garlic (please check the recipe )
      But no ginger

  25. My grandmother likes to add a tablespoon of coconut or cashew fenny to he recheado masala

    1. Hi Anthony
      Good tip ! Thanks for sharing this . Will give it a try 😊👍🏻

  26. Hey Xanti! Tried the recipe and totally loved it. Can I replace it with toddy/cashew vinegar which I got it from Panjim? I feel that it might give it a more goanese flavour profile. What do you think?

    1. Hi ankur
      Yes you can use the vinegar to give it a more Goan flavor .

  27. Hi Xanti for this absolutely lovely recipe…tried this with prawns today and we loved it👍🏻🙂

    1. Hi Veeda
      Thanks for trying it and for sharing your feedback with me 😊

  28. Hi its me allan . Thank u for the receipe . Tried it came out to be very delicious. Stuffed in mackerl it tasted even better. God blesd

    1. Hi Allan
      Thanks a lot for trying the recipe , thanks for sharing your feedback 😊

  29. Great step by step recipe for the masala.
    Sure will check it out.
    Thanks so much !

    1. Thanks daisy

  30. Hi Xanti, Thank you for the lovely recipe. Tried it with promfrets. Came out perfect.

    1. Thank Violet for trying the recipe and for sharing your feedback with me 😊

  31. Lovely recipes..i juz love it..simple n easy to mke

    1. Your most welcome Kritika 😊

  32. Hi Xanti, thanks for the recipe will definitely try it out. Looks delicious.

    1. Your most welcome Senorina

  33. Hi xanti,

    Can you please confirm that roasting the onions means to just sauté them in a pan?

    Thanks

    1. Yes..wanted to ask d same question

  34. Great ! Thank you for sharing.

    1. Your most welcome Stephen

  35. Can i use apple cider vinegar in place of coconut vinegar?

    1. Hi simran
      No , use white vinegar if possible

  36. Hai Shanti,
    Thanks for the lovely, simple and easy recipe.
    Can you post some goan recipes on my email?
    Thanks. Keep it up.

    1. Hi Diana
      Thanks for the appreciation.
      Well you can find all my recipes at
      http://www.xantilicious.com

  37. Thanks alot.
    God bless you

    1. Thanks Diana

  38. Hi xanti, loved your racheado masala. My husband says it is not just good but it is the best🤩😁

    1. Thank you Luiza for your feedback … happy to hear your comment 😊

  39. Is sugar really required?

    1. Hi Jessel
      You can skip
      But that’s how I do it .

  40. Hi Xanti
    The red chillies need to be desseeded or should we put them in whole…

    1. Hi Elma
      Deseed the chilies

      1. Ok… I tried it out as a whole but it turned out great and everyone loves it .. thanks a lot for this amazing recipe.

        1. Thanks for sharing your feedback Elle

  41. Thankyou Xanti tried many of your recipes.Simple to follow.👋

    1. Thanks Florence for your feedback

  42. Thank you for the amazing recipe for Recheado masala. I normally get the Recheado masala from my mum in India, but because of the lock-down it was not possible to get it. I never knew i could grind the Recheado masala in the comfort of my own home. All at home love it!!!!!!!!
    Once again, A BIG THANKS

    1. Hi marina
      Glad to hear that ! Thanks for sharing your feedback and for trying the recipe

  43. I’ve always depended on my mom for making masalas for me, cos there’s that secret mom-ingredient call “love” , right? Thanks for sharing this. It tastes just like mom’s!

    1. Thanks Trecila …
      Glad you loved the recipe 😊thanks again for your lovely feedback

  44. Hey Xanti
    Thanks for the recipe,
    Your recipes are so detailed and so easy to follow
    I tried it and it’s yumm
    Thank you again

    1. Hi Marea
      Thanks a lot for your feedback 😊

  45. Hi like rechado masala very much but v don’t use vinegar can replace vinegar with any other ingredients

    1. Hi leena
      If your making Recheado Masala and using it right away then you may mix a little water to it.
      If your storing the masala for a Longer time , then you need to add only vinegar no water

  46. Hi Xanti:
    Enjoy browsing your site and learning from you. Since we have tons of lemons and limes here in N Cali, I use Bearss lime juice and palm vinegar (from the Asian store) 50:50. Both impart great flavor and sweetness. Since I have tried (and failed) growing Kashmiri chillies, I use ‘mucho’ nacho jalapenos that I dehydrate once they are ripe. The recheado I get out of this process is to die for! Please keep up the good work, and thanks for sharing!

    Luke

  47. Hi Xanti
    Would like to make a big batch of this masala and refrigerate it. For how long do you think it will keep?

    1. Hi Elaine
      It stays good for months in the refrigerator

  48. Hi Xanti,
    I want to replace the Kashmiri Chillies with Kashmiri Chilli Powder (Everest).
    Can u please tell me instead of 20 chillies how many tablespoons of chilli powder to add?

    Thanks.

    1. Hi
      I have no idea how much chili powder to use as I have not tried using it

  49. Most authentic reachead masala recipe. It’s the exact taste that my mum used to get in her masala. The sugar and roasted onion are the touches that make it authentic. Great work.

    1. Thanks Anita

  50. Fantastic recipe!!

    1. Thanks Tanisha

  51. Thank you Xanti pinto, your recipe is awsome as always😊

  52. When I went to Goa as a kid 25yrs ago, the guy who owned the beach shack was a friend of my parents’ friend and he grilled us up some amazing pomfret with this red masala, we loved it that much he gave us some to take back to UK. To this day the best fish dish ever! Only now have I realised this masala was recheado masala 🤦. I looked at few recipes but settled on yours and it was amazing so thank you for posting it!!
    What type of vinegar do you use?
    I saw a few recipes mention feni, is it used commonly in Goa? Does adding it make a big difference?

    1. Hi thanks for sharing your feedback… well currently I’m based in the US and I use white vinegar that’s available here

  53. I wanted to rate this 5 🌟 but it didn’t let me

    1. Thank you 🙏

  54. Excellent!

    1. Thanks 😊

  55. Amazing recipe and easy to use.

    1. Thank you for trying the recipe and for sharing your feedback 😊

  56. When it comes to goan food, I always follow your recipes. Thank you

    1. Thank you Remy

  57. Your masala is great.

  58. Hi Xanti,
    This is one of the best recheado masala I have ever tried. All the spices are well balanced. It’s so good I even eat it with plain rice😁
    God bless you for sharing.

    1. Thanks Sherry for your feedback, glad you liked it.

    2. Nice recipe for recheado masala
      Great taste

      1. Thanks Francisco.

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