Thursday, September 27, 2012

Recheado Masala

So finally we have the Raechad Masala recipe, with two versions, one is our own and the other shared by Roselyn who states this is the Salcete version of Raechad. Now ours turns out to be a bright red colour while the latter a orangy colour.

Let us know which one appeals more to your taste buds.

Our Recheado Masala Ingredients:

Raechad masala ingredients

50 Kashmiri Chillies
100 Grams Garlic
15 Grams Cloves
50 Grams Haldi
1 Heaped Teaspoon Jeera
1 Heaped Teaspoon Mustard
1 Heaped Teaspoon Black Pepper
A Small Ball of Tamarind
5 Inch Piece of Ginger
A Pinch of Sugar
A Pinch of Methi

All the above has to be ground in Vinegar, the result is this bright red Recheado masala.

Our Recheado masala

Salcete Recheado Masala Ingredients:

Everest Kashmirilal Chilli Powder - 6 Tablespoons
2 Teaspoons Haldi Powder
4 Teaspoons Jeera Powder
2 Teaspoons Cloves
2 Teaspoons Pepper
Two 4 Inch Cinnamon
A Ball of Tamarind
1 Big Teaspoon Salt
2 Onions of Garlic
4 Inch piece of Ginger
3 - 4 Tablespoons of Sugar
2 Teaspoons Mustard

Again all the ingredients have to be ground in vinegar :)

salcete raecha masala

As you may know the Recheado masala is the perfect complement for a fish fry, especially a Mackeral. Slice the mackeral on both sides along the body and put in as much masala, leave it in for a little while and fry. You could also apply the masala on the outside. Don't forget to let us know which version on the Rechad you liked :)
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12 comments:

  1. Please let me know what is Sfar in the Salcette version of the masala
    Eurika Gomes

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  2. Thanks for this recipe. In your Bardez recipe if I want to use Everest Kashmiri chili powder instead of whole chillies, how much should I use for 50 Kashmiri chillies?

    Thanks,

    Dan

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  3. I had been waiting for this recipe for a long time . Thanks a ton!
    I have heard of a version where fried onion is added to the masala. Does that help?

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  4. Hi Eurika,

    There was a Typo in there, Sfar was actually suppose to be Sugar ;)

    Dan,

    I have'nt a clue, you can add more until you get the red color, that should be easier!

    :)

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  5. Hi Clyde! Thanks for the recipe. For how long can this paste be stored/refrigerated?

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  6. i m a mangalorean, n ur recipe is bright n looks good, wil try it in wht quantity do u use vinegar?

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  7. Hi Clyde, I am from Bardez, my husband from salcette, I tried both recipes, I prefer the Bardez one, actually we all do. the colour also gets affected by the chillies, if you use whole chillies, you get a better colour, I found that out by experimenting. Thanks for the recipe. Louise

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  8. I sometimes add allspice to my rechado - is this a rather mad idea?

    How long can these pastes be kept if refridgerated?

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  9. Hi Clyde, I was on holiday in Goa , and i believe it was Britto's . I remember ordering Masala Crab, and i am sure it was cooked in recheado base.
    If , by any luck, you have the recpe for masala crab cooked in recheado masala, could you please share?
    Rashne.

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  10. Can Anyone please tell me the bardez style?

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  11. Can we use this masala for chicken? Has anyone tried?

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  12. How much of Recheado paste for kg of fish please?

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