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1st April 2020

Goan Recheado Masala

Recheado Masala

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.


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