Goan Recheado Masala Homemade

Recheado Masala Paste is the must have paste in the Goan kitchen. The spicy, tangy paste is used to stuff mackerel fish, prawns and bhende.
One of the most important spicy paste condiments from the sunny Indian coastline state Goa is the recheado masala.  The famous paste is spicy hot, sour and very flavourful.

How do you use Recheado masala paste?
The Masala is used to flavor fresh seafood such as mackerels and prawns (hence recheado prawns and recheado mackerels) before stir frying the catch of the day in a pan with oil and infusing the spicy red paste flavors into the protein rich sea fare. You can cut open raw bhende (Okra/Lady Finger) and other veggies and stuff them with the thick red paste too.
Goan households often have their own recipes, which might vary a bit in spice amounts and choices of spices. Therefore, recheado masala recipes tend to turn out completely different in flavor and consistency. Personally I don’t like all the variations I had come across, however my mother in laws recipe is spotless and definitely a keeper.