Goan Recheado Masala Recipe | Rechead Masala Goan Paste | Goan Fish Recheado Masala | Rechaad Masala

[@louisepereira5116]

Looks absolutely delicious n mouthwatering.

[@GetCookingNow]

Thank you so much Louise 🙂

[@heenaali664]

Bahut khub 😋

[@GetCookingNow]

Thank you so much Heena 🙂

[@renabreu2788]

Wow nice texture. Oh chilies..

[@GetCookingNow]

Thank you so much @reenabreu2788 🙂

[@philomenadsa9000]

Nice and red the masala was l should try making it

[@GetCookingNow]

Yes Philomena, do try and make this Recheado Masala, I'm sure you'll love it 🙂 Do also check out our Christmas Sweets Playlist 👇: kzbin.info/aero/PLjXg79Llo3rpprx7R2mXrOZYIj4HhUgVz

[@nancydsouza9938]

Awesome. Thanks for always explaining in detail. Mouth watering receipe. God bless you and your team.

[@GetCookingNow]

Thank you so much Nancy for your wonderful words of appreciation and blessings 🙏 God Bless you too 🙏

[@marthadsouza4856]

Your receipe r too good thanks. GBU.

[@GetCookingNow]

Martha, Thank you so much for your kind words of appreciation 🙂

[@momsieiro100]

Wow never knew that you can fry the onion and also fry the masala to store. Thank you will certainly try.

[@GetCookingNow]

Thank you so much @momsieiro 🙂 When you fry the onion you get a sweet caramelized taste which adds a nice twist to the Recheado Masala!

[@esperancepereira9060]

Lovely 😋

[@GetCookingNow]

Esperance, Thank you so much 🙂

[@LUIZAPO-g1p]

Very nice and reach in colour

[@GetCookingNow]

Thank you so much Luiza 🙂

[@arcangelaalvares9657]

Very nice, delicious Goan recheado masala for all types of sea foods.🙏🏻

[@GetCookingNow]

Thank you so much Arcangela & must acknowledge that you have a lovely name 🙂

[@cynthiagoveas7766]

Awesome chutney

[@GetCookingNow]

Cynthia, are you referring to the Recheado Masala or Green Chutney???

[@leenarebello6379]

Thank you for the lovely recipe. God bless.

[@GetCookingNow]

You're welcome Leena & may God Bless you too 🙏

[@lailahirani852]

Looks delicious will surely try it

[@GetCookingNow]

Thank you so much Laila 🙂

[@shobhadsilva1478]

Looking delicious.I never use onion but surely i will try thanks for sharing

[@GetCookingNow]

Thank you so much Shobha & do give us your feedback once you try 🙂

[@joanhawes7482]

Thanks for sharing the recipe 🙏🏻

[@GetCookingNow]

You're welcome Joan 🙂

[@mykitchenstories761]

Lovely recipe, super colour too

[@GetCookingNow]

Thanks you so much Leander 🙂

[@lilyrodrigues6001]

Lovely masala

[@GetCookingNow]

Thank you so much Lily 🙂

[@jenniferfernandes8134]

Really very, very, well explained

[@GetCookingNow]

Thank you so much Jennifer 🙂

[@indiradmello1004]

You have given a good exp to make this recipe thankyou now I would like that sol Kodi recipe it 3 50 am canada time hope I can see it 21 noon time God bless

[@GetCookingNow]

Thank You so much Indira but unfortunately we will not be able to fulfill your request. But you can definitely check out some other interesting recipes on our channel 🙂 God Bless!

[@julietabraham476]

The ubiquitous Rechado that means stuffing from the Portugese Recheio, the Malaysians make a similar paste called Rendang but they add lemongrass and turmeric leaves.My mama would fry the paste as you did and store it.Awesome recipe as always.

[@GetCookingNow]

Juliet, Thank you so much for sharing such Interesting info. Yes my mother would also fry the paste and store it, that's how I picked it up!

[@julietabraham476]

@@GetCookingNow Yes Brother, I always look for culinary tips from my peers.Also my mama would say add a pinch of sugar for that taste...her secret ingredient...lol

[@GetCookingNow]

Juliet, If you notice in most of my recipes, I do add a little sugar. It makes all the difference in taste 🙂

[@julietabraham476]

@@GetCookingNow Absolutely.

[@S.e-n8z]

God bless

[@GetCookingNow]

Thank you so much Effi 🙂

[@JulieFaria-ct1kk]

Looks good

[@GetCookingNow]

Thank you so much Julie 🙂

[@kinnaripatel8849]

Thankyou for this recipe

[@GetCookingNow]

You're welcome Kinnari 🙂 Wish you a very Happy New Year 🎊

[@janhaviteli9078]

Perfect

[@GetCookingNow]

Thank you so much Janhavi 🙂

[@severineandrades3124]

Thank you fr the recipe you explained4the sameso well

[@GetCookingNow]

Severine, You're welcome & thank you so much for your encouraging words 🙂

[@vijaysinghkaintura5860]

Very very nice

[@GetCookingNow]

Thank you so much Vijay 🙂

[@sumitachoudhurry]

Truly yumm,thankyou!

[@GetCookingNow]

Sumita, you're welcome & thanks for your feedback on the video!

[@annierodrigues2932]

I like your all recipes always I watch I want to know about the circuit can you send the recipe please of circle and rose beef

[@GetCookingNow]

Thank you so much Annie for your lovely comment. Do you want the recipe for Roast Beef?? It's already there on our channel. Also I didn't understand which is the other recipe you want? Please let me know 🙂

[@Munishamaiah-e7k]

Thanks Sir Danyavad

[@GetCookingNow]

Munishamaiah, you're welcome 🙂

[@Amelia-zb8iw]

I will try and get back to you. Thx.

[@GetCookingNow]

Yes Amelia, do give me your feedback 🙂

[@fatimasheikh7093]

❤❤❤

[@GetCookingNow]

Thanks Fatima 🙂

[@anitadcunha2172]

I like this masala

[@GetCookingNow]

Thank you so much Anita 🙂

[@peacedsouza]

Thanks for this recipe...would like to try it out. Instead of whole red Kashmiri chillies how much red Kashmiri chilli powder should I use. Please let me know...Thanks once again

[@GetCookingNow]

Irene, Chilli powder will not give you the same texture & volume like the whole chillies give you. So ideally if you can get whole chillies it would be better. If not then Kashmiri chilli powder will also do. Since we have used 25 whole Kashmiri chillies for this recipe you will need at least 4 to 5 table spoons of Kashmiri chilli powder. Start with 3 tbsp chilli powder first & grind with the other spices. Then gradually keep adding more chilli powder while grinding & keep checking the taste. Hope this helps!🙂

[@jocyleenfernandes578]

👍👍

[@GetCookingNow]

Thank you so much Jocyleen 🙂

[@odettedsilva9232]

What would be the shelf life approximately of this recipe. Should I refrigerate it as soon as it is made?

[@GetCookingNow]

Odette, you should always refrigerate this paste if you are keeping it for more than a day. In the refrigerator it will last for at least a month. Frozen will remain for at least 3 months 🙂

[@priyarebelo4032]

I tried it today .and it came out awesome.the perfect quantity of water n vinegar.plz do share sweet n sour chole.plz . thank you

[@GetCookingNow]

Priya, Thank you so much for your wonderful feedback 🙂 We will definitely try to come up with the Chole Recipe soon!

[@stellafeyonalewis5431]

Thanks bro

[@GetCookingNow]

Thank you so much Stella 🙂

[@cecilagomes518]

How many spoons chilli powder should use

[@GetCookingNow]

Cecila, Chilli powder will not give you the same texture & volume like the whole chillies give you. So ideally if you can get whole chillies it would be better. If not then Kashmiri chilli powder will also do. Since we have used 25 whole Kashmiri chillies for this recipe you will need at least 4 to 5 table spoons of Kashmiri chilli powder. Start with 3 tbsp chilli powder first & grind with the other spices. Then gradually keep adding more chilli powder while grinding & keep checking the taste. Hope this helps!🙂

[@rufinapo4124]

Can we make Prawns mole of this Recheado masala. Please reply

[@GetCookingNow]

Yes Rufina, you can use it to make prawn mole. Just adjust the vinegar as per your taste 🙂

[@rufinapo4124]

@GetCookingNow thank you

[@GetCookingNow]

You're welcome 🙂

[@ashokawithanage8216]

👍👍💖 🇱🇰

[@GetCookingNow]

Nick, Thank you so much 🙂

[@adolfinacardozo8640]

I don't fry the onion. I just roast it on the gas. I'll try your way of mkng the masala.

[@GetCookingNow]

Adolfina, do check it out & give me your feedback 🙂

[@yennaihrdrocarbon1833]

Why we need water

[@GetCookingNow]

@yennaihrdrocarbon We don't grind it only with Vinegar as it will become a little sour. If you're okay with the Recheado being a little sour you can skip the water. In any case we have cooked the Recheado after grinding it so it will remain good for a long time 😃

[@stanylstanyl3585]

Masala is nice. Its only for pork,and chicken not in beef.May be beef will shortly going to BANN in goa. Assam yesterday banned beef, followed by goa soon....today in Tv.....😢

[@GetCookingNow]

Stanyl, This Recheado Masala is perfect for Fish preparation, but can also be used for meat dishes.

[@flaviasequeira3849]

I roast the onion over the gas flame

[@GetCookingNow]

Flavia, yes some channels have shown that in their recipe but I prefer to fry the onion in a pan.

[@sylviadsouza530]

Don’t think water is used to grind rechado masala

[@GetCookingNow]

Sylvia, we prefer using water because if you use only vinegar the Recheado Masala becomes extremely sour. We also cook our Recheado Masala for it to last longer. But if you prefer extremely sour Recheado Masala then soak the tamarind in vinegar instead of water & then grind the Recheado Masala with vinegar. Hope that helps! 🙂