How to create the perfect Recheado Masala

With life moving at such a speedy pace, we hardly have enough time to cook a wholesome and extensive meal in the kitchen…That’s when such masalas come in handy… 

Recheado or this red masala is a must have paste in the Goan kitchen. As the name suggests, which is also derived from the Portuguese language, it is generally used as a stuffing and goes amazingly well with fish or meat preparations. My favourite would be Recheado bangde or Recheado Mackerels. It is my all time favourite food with some prawn curry and steaming hot rice. 

This paste can be used for a variety of other recipes. I would use it to make some pickles or sorpotel or even some ambot tik which are all Goan recipes. With a little variations you can also use this stuffing paste to pickle sausage meat or even stuff raw mangoes and pickle them. 

This paste has a very spicy and tangy taste to it. In Goa, this paste is mainly made in abundance and bottled up for the monsoons or even used throughout the year in many recipes. Some people also used it to marinate piglings and then roast the meat on firewood. I certainly want to try that out one day though I am not a very big fan of pork except Goan Sausages! Who doesn’t like them?😃

Being in London and with life here being so busy, this Goan masala is just wonderful and always comes to the rescue. It’s like bottling up readymade or homemade garlic-ginger paste which always comes in handy while cooking. You can use it as a base for curries too. 

So, this recipe version of the paste is from my loving new mom, ‘Moira Mama'(that’s what Nigel and me call her while talking,because now we have two mamas☺️). 

You can also use this paste to stuff vegetables. Don’t forget to check out my Stuffed Grilled Okra recipe. 

You can make this paste with however many kilos of chillies you want and preserve it. For this recipe I’ve used quarter kilo of dried red Kashmiri chillies. It’s best refrigerated, but if the weather is cool enough like here in London, then you can even leave it out at normal room temperature as the vinegar used acts as a preservative. Here, again I would prefer to use Goan vinegar which is made from the coconut toddy. You could also substitute it with Palm vinegar. 

In olden days, people in Goa used to use a rogdo or fator (grinding stone) to make this paste. Nowadays everyone just uses a grinder or blender. I would love to use a rogdo again, that’s like working out in the kitchen and is a perfect arms and muscle exercise. Can’t wait to go back home.

I think I should write more about such posts, like essentials in the kitchen or quick base recipes for most cooking. 

For now go on and try this out…

If you aren’t in India or any Asian country then you’ll certainly find these chillies in Asian or Indian grocery shops. 


  • 1/4 kg Dried Kashmiri chillies 
  • 1 medium sized ball of tamarind soaked in vinegar until soft
  • 1/2 tsp Cumin Seeds or Jeera 
  • 1/2 tsp Turmeric powder or Haldi
  • 1/4 inch ginger 
  • 2-3 pods Garlic
  • 5-6 Cloves 
  • 2 inches cinnamon stick
  • 1 onion 
  • Salt to taste 
  • Sugar to taste 
  • Vinegar enough to make a thick paste


Grind the chillies, cumin, Turmeric, ginger, onion, cloves and cinnamon in a little vinegar until well combined and roughly ground.

Then add the tamarind, Garlic and more vinegar. Add vinegar according to the consistency you want for the paste to be. Do not make it too runny. Grind to a fine thick paste. 

Add salt and sugar to taste. Do not add too much sugar as you won’t want it to be too sweet. You can always adjust the recipe for sweetness according to whatever preparations you’ll use it, as per your taste. 

This paste can be stored if properly preserved upto months. 




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