Goan Recheado Masala

The Portuguese word for stuffing is Recheio. The recheado masala is primarily used in Goa to stuff fish. However, it’s a versatile sauce that may be used in many other dishes.

Ingredients:

[Standard Measure: 1 cup = 250 ml ]

• Kashmiri Red Chillies (deseeded) – 10
• Cloves – 8
• Cinnamon – ½ inch
• Pepper Corns – 6
• Cumin Seeds – ½ tsp.
• Garlic- 6 cloves
• Ginger – ½ inch
• Palm Vinegar – ¼ Cup + a little more
• Sugar – 2 tbsp.
• Salt – ¼ tsp. or to taste

Step 1:     Cut the chillies into small pieces.

Step 2:     Soak all the spices including the chillies in the vinegar for 30-40 minutes.

Step 3:     Grind the soaked spices with salt and sugar into a fine paste without using any water.

Step 4:     Store in the refrigerator in a clean glass bottle and use as required.

Note:

• You can reduce the amount of sugar. We like to use more because it gives the masala a nice body and taste.