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Goan · Indian

Recheado masala (Goan red chilli paste)

Vegetarian

रेशाद मसालो · reshad masalo

Dried red chillies soaked in vinegar and ground with garlic, ginger, tamarind and warm spices into a tangy, deep-red paste. The Goan masala stuffed into mackerel and pomfret before frying.

Recheado masala (Goan red chilli paste) is a Goan sauce from India, ready in about 45 minutes and made with dried whole chillies and white vinegar. It serves 12 and is rated easy to cook.

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Prep
15 min
Cook
0 min
Rest
30 min
Total
45 min
Serves
12
Level
Easy
Calories
27

Ingredients

12 servings (about 20 g)

Equipment

Method

  1. Step 1

    Soak the chillies, cumin, peppercorns (opens in a new tab), cloves (opens in a new tab) and cinnamon in the vinegar for at least 30 minutes (or overnight) until the chillies are soft.

    • 3 min

  2. Step 2

    Blend the soaked spices and their vinegar with the turmeric (opens in a new tab), garlic (opens in a new tab), ginger, tamarind (opens in a new tab), sugar (opens in a new tab) and salt to a very smooth, thick paste. Use only vinegar, not water, to loosen it.

    Food safety: Don't lean over the open blender: chilli-vinegar fumes sting the eyes.

  3. Step 3

    Transfer to a sterilised glass jar, smoothing the top; a thin layer of vinegar or oil on top helps it keep.

About this dish

Origin
Goa, India · Well documentedThe name comes from Portuguese recheado, 'stuffed'.More food from India
Dish
Lunch · Dinner · Sauces · Condiments, chutneys & relishes
Cooking method
Blended, No-cook
Taste
spicy (chilli heat), tangy, garlicky, aromatic / warmly spiced
Diet
Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-fat · DASH-style
With the listed swaps: Whole-food focused, Paleo-styleWorked out from the ingredients. How labels work
Good for
Make-ahead · Batch cooking
Cook more with
Dried whole chillies · White vinegar · Cumin seeds · Black peppercorns · Cloves · Cinnamon stick
Techniques
Wet grinding · Emulsification

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

27 kcal per serving

Calculated

1 serving ≈ 23 g · recipe makes 12

Where the energy comes from

  • Protein 13%
  • Carbohydrate 74%
  • Fat 13%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy27 kcal116 kcal
Protein0.9 g3.7 g
Carbohydrate5.2 g22.4 g
Net carbohydrate3.9 g16.7 g
Sugars——
Added sugars0.3 g1.5 g
Fibre1.3 g5.7 g
Fat0.4 g1.9 g
Saturated fat0.1 g0.2 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium198 mg848 mg
Salt equivalent0.5 g2.1 g
Vitamins & minerals per serving
Potassium
140 mg
Calcium
16 mg
Iron
0.8 mg
Magnesium
9 mg
Vitamin A (RAE)
43 µg
Vitamin C
1 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
3 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • To make bangdo recheado, slit cleaned mackerel along the backbone, pack each with a spoonful of paste, rest 30 minutes and shallow-fry.

Common mistakes

  • Adding water to blend — it dilutes the acidity that preserves the paste.

Serve with

  • Stuff into mackerel, pomfret or squid; rub over prawns; or fry a spoonful with onions to start a quick Goan-style curry.

Food safety

  • Store in a scrupulously clean, completely dry jar (sterilise it in boiling water or a low oven and let it dry fully), and always use a dry spoon; moisture is what spoils chutneys and pickles.

Storage

  • Keeps about 1 month refrigerated in a clean glass jar; freeze for longer.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

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Recipe DNA

How this dish is built

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What the dish is built around

Main ingredient

Used in step 2

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