Small Bowl of Goan Recheio Masala
(click to enlarge)

Recheio Masala, Goa


India   -   Recheio Masala (Recheado)
Makes:
Effort:
Sched:
DoAhead:  		 1 cup
**
1-1/2 hrs
Yes		 A very important, and very tasty, Masala in the former Portuguese colony of Goa. It is used primarily with seafoods, but also with meats and some vegetables. It is mild enough I can eat it with a spoon.

20
1/2
12
2
12
7
2
1/2
1
1/2
1/2
1
-----
3
2
1/4

c
cl
in


in
t
T
t
t
t
---
oz
T
t
Byadagi Chilis (1)  
Vinegar (2)
Garlic
Ginger root
Peppercorns blk
Cloves
Cinnamon
Cumin seed
Tamarind (3)
Turmeric
Sugar
Salt
-- Optional
Onion
Oil (4)
Salt
Do-Ahead   -   (1-1/2 hr - 45 min work)
  1. Cap the CHILIS and pour out any seeds that will go. Place in a non-reactive bowl and pour in 1/2 cup Vinegar. Let soak for at least an hour.
  2. If not using concentrate, prepare TAMARIND as described in Note-3.
  3. IF Option: Quarter ONION lengthwise and slice thin crosswise. Heat 2 T Oil and fry Onion and Salt over declining heat until browned to a mahogany color. Add to the bowl where the Chilis are soaking.
  4. Mix All Items in the bowl with the Chilis. Run to a slightly coarse paste, preferably in an Indian Mixie, but it can also be done in a blender. Add a little more Vinegar if necessary for grinding.
  5. Refrigerated in a sealed jar, this masala will keep for a month.
NOTES:

  1. Byadagi Chili

      The pattern recipes all called for "Kashmir Chilis" (Kashmiri Mirch), but real Kashmir Chilis are in critically short supply in India, never mind here. I see from photos what is actually being used is Byadagis, often labeled "Kashmiri", which are very wrinkled while real Kshamiris are smooth. Byadagis are grown in Karnataka, which almost surrounds Goa. If you can't get Byadagis, you can use Guajillos and add some bright red Paprika for color. For details see our Indian Chilis page.

  2. Vinegar

      Coconut Vinegar is preferred, and is easily available in markets serving a Philippine community. Other fine Philippine vinegars could also be used, or a good Malt Vinegar. For details see our Sours page.

  3. Tamarind:

      This recipe doesn't depend a lot on the Tamarind, so some from a jar of concentrate should be fine. Otherwise, make it from about 2 Tablespoons of block form soaked in warm water and strained. If you don't have tamarind use 1/2 T lemon juice - not the same, but it's something. For details and exact method see our Tamarind page.

  4. Vinegar:

      The best vinegar for this recipe is Coconut Vinegar, available in markets serving a Philippine community. Other of the fine Philippine vinegars would work well too, or a good Malt Vinegar. For details see our Vinegars & Souring Agents page.

  5. Comments:

      The photo example was made with Byadagi Chilis, and with the optional Onions.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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