Recheado Masala

“Recheado” in Portuguese means “stuffed”. This sweet, sour and spicy red paste is used to stuff fish especially mackerel and pomfret. It is a versatile mix which can also be used to coat veggies, like brinjal, cauliflower and fried. You could also use it for a stir fry. Recheado Masala is a pantry staple in any Goan household. You grind a batch and store it in the refrigerator.

Credit: My mum, Aplona  

  

Collect it:

·           15 -16 Kashimiri chillies

·           30 Bedgi chillies

·           1 ½ pod of garlic

·           1/2 tsp jeera

·           1 tsp pepper

·           2 pieces of  1 1/2 inch cinnamon stick

·           5 - 6 cloves

·           Salt to taste

·           Two pinches of sugar

·           1 tbsp hot water

·           1 tbsp sugar

·           ¾ cup vinegar

·           Small ball of tamarind

Make it:

Grind all the ingredients in vinegar, a little at a time.

Notes:

§   Adjust the spice, sweet and sour quotient according to your taste.

§   If it is too spicy, add vinegar or tamarind with a pinch of sugar

§   If too sour, add some extra chillies.

§   If using for meats ONLY, add a bit of ginger.

§   Some caramelize an onion in a tablespoon of oil and grind with all the ingredients. The onion adds a touch of sweetness. This is optional.