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Goan Recheado Masala
Prep Time
5 mins
Cook Time
3 mins
Total Time
8 mins

Goan beeches and fish curry, no one can say no to them. But this time I am more in mood of a grilled fish recipe with a Goan touch to it. Recheado masala is authentic Goan recipe.

Course: Side
Cuisine: Goan
Servings: 6
  • 6-7 large garlic cloves
  • 1/2   inch ginger root
  • 1/4 teaspoon black peppercorn
  • 5- 6 cloves
  • 3 tablespoons tamarind pulp
  • 1/4 cup Goan vinegar or white distilled vinegar
  • 1/2 cup Feni Skip , if you don’t have, If using it, then reduce the vinegar to 1/2 cup -optional
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1/2 cup purified water or as required
  1. Prepare garlic and ginger by peeling and chopping them into small pieces.

  2. Discard the stalks of the chillies, and deseed half of them. As the seeds increase level of spiciness so it is individual preference to keep them or discard.

  3. In a mixer/grinder, add all the ingredients except the water, pulse everything, add water gradually as required, to make a very smooth but thick paste.

  4. Then heat a pan on medium heat and add oil. Add the grounded mixture, sauté about a minute. 

  5. Let it cool down before serving.