The Portuguese word "recheado" means "stuffed". Masala is an Indian word for a spicy paste. This is a "go to" masala in all Goan households. Fishes like mackerels and silver pomfrets are usually stuffed with this masala and shallow fried. It is so versatile and can be used in the preparation of many seafood dishes. The masala is spicy, balanced with sourness from the vinegar and a touch of sweetness, truly delectable. It can be prepared in advance and stored in the refrigerator for easy use. Stores well as the vinegar in the masala acts as a preservative.
I remember growing up when no blenders were out in the market, we had to grind this masala on the grinding stone. My right hand used to burn from the spiciness of the chillies. With frequent grinding, I got used to the heat from the chillies.
Try applying the paste on salmon fillets or steaks. Dip in semolina or breadcrumbs and shallow fry. Scrumptious!
I remember growing up when no blenders were out in the market, we had to grind this masala on the grinding stone. My right hand used to burn from the spiciness of the chillies. With frequent grinding, I got used to the heat from the chillies.
Try applying the paste on salmon fillets or steaks. Dip in semolina or breadcrumbs and shallow fry. Scrumptious!
Recheado Masala
Ingredients:
To be ground to a paste (with vinegar, no water)
15 Kashmiri dried red chillies
8 peppercorns
8 cloves
2 cinnamon sticks (1.5" each)
4 green cardamoms
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
6 large cloves of garlic
a small ball of tamarind
1 teaspoon sugar
3/4 cup palm or white vinegar
salt
Method:
Grind the above ingredients in a blender till fine. The masala should be thick and not runny.
Note:
Ingredients:
To be ground to a paste (with vinegar, no water)
15 Kashmiri dried red chillies
8 peppercorns
8 cloves
2 cinnamon sticks (1.5" each)
4 green cardamoms
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
6 large cloves of garlic
a small ball of tamarind
1 teaspoon sugar
3/4 cup palm or white vinegar
salt
Method:
Grind the above ingredients in a blender till fine. The masala should be thick and not runny.
Note:
- Caramelize an onion in 1 tablespoon of oil and grind with the rest of the ingredients. The onion will add a touch of sweetness to the paste.
- Adjust the spice, sour and sweet according to your taste.
- Too spicy, add some vinegar or tamarind with a pinch of sugar.
- If too sour, add some extra chillies.
- This masala is enough to stuff 8 mackerels.
- Make this masala ahead, lightly saute in little oil, cool and refrigerate for future use. The vinegar in the paste will preserve it for some days.
- My mother never used ginger in the recheado paste especially when using for fish though she said some do. I have been following her footsteps and hence, did not include it in the list of ingredients. When making the paste for meats, I do add ginger.
Mackerel Recheado
(Yields 4)
Ingredients:
4 medium-sized mackerels
a dash of lemon juice
recheado masala (indicated above)
oil for shallow frying
salt
Method:
Descale the mackerels, cut off the fins, slit the flesh open on either sides of the backbone but do not separate the pieces. Remove innards, wash, pat dry, season fish with salt and lemon juice. (Do not leave the fish for too long with lemon juice which will start to cook it.)
Stuff fish with the ground paste on either sides of the backbone.
On medium flame, heat oil in a skillet and fry fish on both sides till cooked through. Place fish on absorbent paper towels.
Serve warm with lemon wedges.
Note:
(Yields 4)
Ingredients:
4 medium-sized mackerels
a dash of lemon juice
recheado masala (indicated above)
oil for shallow frying
salt
Method:
Descale the mackerels, cut off the fins, slit the flesh open on either sides of the backbone but do not separate the pieces. Remove innards, wash, pat dry, season fish with salt and lemon juice. (Do not leave the fish for too long with lemon juice which will start to cook it.)
Stuff fish with the ground paste on either sides of the backbone.
On medium flame, heat oil in a skillet and fry fish on both sides till cooked through. Place fish on absorbent paper towels.
Serve warm with lemon wedges.
Note:
- Mackerels can be substituted with silver pomfrets (pictures below).
Prawn Recheado
(Yields 15)
Ingredients:
15 prawns
a dash of lemon juice
recheado masala (as required, indicated above)
2 tablespoons oil
salt
Method:
Remove the head, using a small pointed scissor cut along the back till the tail. Discard the digestive tract. Then with a knife, make the cut a bit deeper to open the prawn into two connected halves like a butterfly, leaving the shell and tail intact. Wash and pat dry well with paper towels. Season with salt, lemon juice and carefully with a small spoon, stuff recheado masala in each prawns.
Heat two tablespoons oil in a skillet and place prawns, shell side down. Cover skillet for a minute or two for the prawns and spice paste to cook with the steam. Do not turn the prawns. Serve hot with lemon wedges.
(Yields 15)
Ingredients:
15 prawns
a dash of lemon juice
recheado masala (as required, indicated above)
2 tablespoons oil
salt
Method:
Remove the head, using a small pointed scissor cut along the back till the tail. Discard the digestive tract. Then with a knife, make the cut a bit deeper to open the prawn into two connected halves like a butterfly, leaving the shell and tail intact. Wash and pat dry well with paper towels. Season with salt, lemon juice and carefully with a small spoon, stuff recheado masala in each prawns.
Heat two tablespoons oil in a skillet and place prawns, shell side down. Cover skillet for a minute or two for the prawns and spice paste to cook with the steam. Do not turn the prawns. Serve hot with lemon wedges.
