Recheado Masala | Goan Rechaad Masala

This Recheado Masala is a Goan spice blend that you will find in every Goan home. Use it with a variety of seafood. Here's my version of it. Enjoy!!!
Ingredients -
20 Kashmiri red chillies
1 whole pod of garlic, peeled
1 inch ginger, roughly chopped
1/2 tsp turmeric powder
1 tsp cumin seeds
1/4 tsp black peppercorns
3 cloves
2 inches cinnamon
5 cardamom pods
A small ball of tamarind, about the size of a walnut
Vinegar, to grind the masala to a paste
Sugar and Salt, to taste (optional, see note)
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[@julianarodrigues3317]

I like your recipes
Thank you

[@rosariodias8816]

Have tried this amazing recipe n it turned out very well,
thanks for sharing the recipe

[@TheAspiringHomeCook]

So glad you liked it Rosario.

[@sangeetaangelakumar]

Nice recipe can’t wait to try it

[@suezelledcosta5961]

Absolutely loved this recipe. I also added a roasted onion to the mix. All the more delicious!

[@TheAspiringHomeCook]

Thank you Suezelle. Adding roasted onion sounds very interested. I will have to try that out soon. :)

[@suezelledcosta5961]

@@TheAspiringHomeCook It's just how my mum makes it. And you're right. Every Goan family has their own unique recipe for this racheado masala.

[@benadacosta6129]

Yes it's tastier with roasted onion..

[@supravinaik8956]

Tried your recipe and it turned out so well!!! 😋 Yummm.... Thanks for sharing 👍🏻

[@PranaliKande]

Ruch ayli😍

[@annepakrasi8994]

Thank you for the lovely recipe

[@deepupanicker]

Awesome, I am trying it tonight

[@mariepereira1321]

Thanks so much Trisha. Will make this and store it asap.

[@simmim4611]

Thank you for the recipe. I wanted this for frying my bangdas this Sunday.

[@TheAspiringHomeCook]

You're most welcome. Bangdas with rechaad masala turn out so yummy. Enjoy!

[@pearldsouza2770]

Beautiful dark rich colour
Superb masala n well explained THANKS a lot
God bless you

[@sharonrao3354]

Good

[@Mariedzil3]

Great recipe Trisha. What quantity do you finally get after grinding. Thanks for sharing.

[@TheAspiringHomeCook]

Thanks Marita, I've never really measured the finished product, but I'd say you get around a cup of the masala.

[@Mariedzil3]

@@TheAspiringHomeCook Thank you Trisha 😊

[@santanadcruz9653]

Thank you so much

[@xavierj.dealmeida2269]

Nice, well explained attractive voice

[@naturelover8585]

Mam can u please show us how to do choriso masala..... Ur recipies looks awesome...

[@mashdsilva8190]

Thanks so much

[@sanjaysolanki4913]

Can I use lemon ya sugar n how long i keep

[@dorispereira3551]

nice..... but share some recipes with this masala

[@TheAspiringHomeCook]

Thank you Doris, I will. :)

[@carmelinemarcus2102]

Delicious Rachoedo Masala. Can this be frozen as I would make in a bigger quantity by doubbling your recipe. Thanks for sharing 🙂

[@TheAspiringHomeCook]

Hi Carmeline, I usually make a double batch and just store it in an airtight glass bottle in the fridge. It keeps for a few months without any trouble. Just make sure that your spices, blender jar, spoons and the jar you're storing it in are completely dry and use a dry spoon to take out the masala when you want to use it and it should be fine, especially because we're grinding the masala in vinegar. No water used at all.
If you want to freeze it, I would recommend freezing it in smaller portions, so that you can take out one portion for a one time use. Maybe freeze it in an ice cube tray first and then in a jar or bag.
I hope this helps.

[@carmelinemarcus2102]

@@TheAspiringHomeCook yup I will freeze it in small portions to be safe. Thanks for yr valuables reply once again🙂

[@georgenadvi9932]

Thanks. Trying it with prawns today.

[@TheAspiringHomeCook]

I hope you like it as much as we do. :)

[@philomenabraggs5287]

Thanks a lot dear for sharing this recipe can v USE this Masala for any fish

[@TheAspiringHomeCook]

You can use it with any fish, but I tend to use it with Mackerals, pomfret, king fish and shark. Personally, I wouldn't use it with a delicate fish like Bombay ducks or Basa or even Salmon. But ultimately, it comes down to personal preferences and tastes. If I'm not sure, I fry one piece with the masala and see if I like it and then proceed with the rest. Hope this helps. :)

[@mariadsouza636]

Wat about salt ? U didnt add ... is it required or not

[@TheAspiringHomeCook]

@@mariadsouza636 I dont add it to my masala. I prefer to add the salt to the fish or any other dish I'm making directly. That way I can control the seasoning to suit our taste.

[@manojnair8463]

👏👏👏👏👏👏👌👍

[@briancardoso1411]

Can i keep the treshad masala at room temperature?

[@TheAspiringHomeCook]

Hi Brian, I have never tried storing it at room temperature. I dont think it'll keep for long. Store in an airtight bottle / jar in the refrigerator.

[@krishnakharvi5971]

Supet

[@naturelover8585]

Wow

[@dagmarali1340]

Give the ing in the description box please with the measurements

[@TheAspiringHomeCook]

The written recipe is linked in the description box.

[@Albenny456]

👍🏿👍🏿👍🏿

[@MariaGomes-qq9im]

Why you did not give proper quantity of each ingredient?

[@TheAspiringHomeCook]

Not sure what you’re referring to. All the quantities are in the video and the complete written recipe is linked in the description box. Hope that helps.

[@balwinderjeetsinghchahal7718]

Hey Asp..,
May we use normal white vinegar..?
Regards

[@TheAspiringHomeCook]

You definitely can, but you may need to use slightly less as I can be sharper in flavour.

[@naturelover8585]

Mam can u please show us how to do choriso masala..... Ur recipies looks awesome...