The Portuguese word for stuffing is Recheio. The recheado masala is primarily used in Goa to stuff fish. However, it’s a versatile sauce that may be used in many other dishes.
[Standard Measure: 1 cup = 250 ml ]
- Kashmiri Red Chillies (deseeded) – 10
- Cloves – 8
- Cinnamon – ½ inch
- Pepper Corns – 6
- Cumin Seeds – ½ tsp.
- Garlic- 6 cloves
- Ginger – ½ inch
- Palm Vinegar – ¼ Cup + a little more
- Sugar – 2 tbsp.
- Salt – ¼ tsp. or to taste
Step 1: Cut the chillies into small pieces.
Step 2: Soak all the spices including the chillies in the vinegar for 30-40 minutes.
Step 3: Grind the soaked spices with salt and sugar into a fine paste without using any water.
Step 4: Store in the refrigerator in a clean glass bottle and use as required.
- You can reduce the amount of sugar. We like to use more because it gives the masala a nice body and taste.
Nice recipe. Noticed u don’t use tamarind. So I guess it’s not a must
Yes Shirley, its not needed. The vinegar does the job.
Hi how much of quantity this masala will become after grinding
Should be about 100 gms.