Recheado masala is a fiery and tangy Goan condiment. It is mostly used as a stuffing for mackerels and other seafood.
Recheado masala paste is so versatile, it can also be used for marinating chicken, prawns or even paneer for a vegetarian option and so many other dishes.
Mackerel fish fry | bangada fish fry is one of the most popular Goan dishes that make use of this Goan recheado masala paste .
- How is Goan recheado masala paste made?
- You may also like these quick and delicious recipes made using recheado masala-
- INSTRUCTIONS TO MAKE GOAN RECHEADO RECIPE
- HOW TO MAKE RECHEADO MASALA?
- Recheado Masala | Goan Recheado Masala Recipe
How is Goan recheado masala paste made?
Feni , a spirit prepared exclusively in Goa, is used in the preparation of this paste. Since it is not available here, I’ve skipped it. If you have access to it, then most certainly use it.
Goan vinegar is another important ingredient for the recheado masala. But since that isn’t available here too, I’ve substituted it with red wine vinegar, which is quite similar in taste to the Goan vinegar.
Goan recheado masala stuffed squids (calamari)
Recheado chicken drumsticks
Fish recheado/mackerel recheado
Goan mussels rava fry
INSTRUCTIONS TO MAKE GOAN RECHEADO RECIPE
1.Peel the garlic, chop the ginger in smaller pieces.
2.Discard the stalks of the chillies, and deseed half of them ( or as per your spice preference)
3.In an electric mixer/grinder, add all the ingredients except the water, pulse everything, add water gradually as required, to make a very smooth but thick paste.
4.Heat oil in a heavy bottomed pan, add the ground masala, cook for about 5 minutes on medium heat until the mixture begins to bubble up.
5.Let it cool to room temperature. Transfer to an airtight container, cover and store it in the refrigerator. Use as required.
NOTE
Updating this post to give more info on the storage of this masala. If you will be storing this outside at room temperature then do not use water at all for grinding, grind it with vinegar only. We usually store it in the refrigerator, so a mix of water and vinegar works perfectly fine, it lasts for more than a year in the refrigerator.
HOW TO MAKE RECHEADO MASALA?
Recheado Masala | Goan Recheado Masala Recipe
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 100 grams dried Kashmiri chillies
- 1 large garlic bulb, about 75 grams
- 1 inch ginger root
- 1 tsp peppercorns
- 1/2 tbsp cloves
- 5 green cardamom
- 2- inch cinnamon stick
- 1/3 cup tamarind
- 3/4 cup red wine vinegar/Goan vinegar/white distilled vinegar
- 1/4 cup Feni (optional, skip if you don’t have), If using it, then reduce the vinegar to 1/2 cup
- 1/3 cup sugar
- 3 tsp salt, or to taste
- 1/4 cup vegetable oil
- 1 & 1/2 cup purified water, or as required
Instructions
- Peel the garlic, chop the ginger in smaller pieces.
- Discard the stalks of the chillies, and deseed half of them (or as per your spice preference)
- In an electric mixer/grinder, add all the ingredients except the water, pulse everything, add water gradually as required, to make a very smooth but thick paste.
- Heat oil in a heavy bottomed pan, add the ground masala, cook for about 5 minutes on medium heat until the mixture begins to bubble up.
- Let it cool to room temperature. Transfer to an airtight container, cover and store it in the refrigerator. Use as required.
Notes
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
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Regards,
Freda
Recheado Masala | Goan Recheado Masala Recipe
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 100 grams dried Kashmiri chillies
- 1 large garlic bulb, about 75 grams
- 1 inch ginger root
- 1 tsp peppercorns
- 1/2 tbsp cloves
- 5 green cardamom
- 2- inch cinnamon stick
- 1/3 cup tamarind
- 3/4 cup red wine vinegar/Goan vinegar/white distilled vinegar
- 1/4 cup Feni (optional, skip if you don’t have), If using it, then reduce the vinegar to 1/2 cup
- 1/3 cup sugar
- 3 tsp salt, or to taste
- 1/4 cup vegetable oil
- 1 & 1/2 cup purified water, or as required
Instructions
- Peel the garlic, chop the ginger in smaller pieces.
- Discard the stalks of the chillies, and deseed half of them (or as per your spice preference)
- In an electric mixer/grinder, add all the ingredients except the water, pulse everything, add water gradually as required, to make a very smooth but thick paste.
- Heat oil in a heavy bottomed pan, add the ground masala, cook for about 5 minutes on medium heat until the mixture begins to bubble up.
- Let it cool to room temperature. Transfer to an airtight container, cover and store it in the refrigerator. Use as required.
Notes
Sorpotel or Sarapatel, a Portuguese influenced Goan dish is popular and loved all over the world. Learn how to make this Goan delicacy with these step by step pictures.
Hello folks! I hope everyone had a fabulous Holiday season:) Here’s wishing everyone a happy, healthy and prosperous New year 2016!
So today’s post is kind of a guest post, none other than the hubby himself! And why this post? Coz he is a big sorpotel fan, and it was only fitting that I ask him to write today’s post. I have never tried making this classic Goan dish!
If you have been following my blog, you know I love learning traditional recipes, then how could this be left out?? And since my in-laws were here, it was the perfect opportunity to learn how sorpotel is made.
Here is what my hubby has to say-
“Sorpotel- a sweet, tangy, savory and spicy pork dish of Portuguese origin, is synonymous with celebration in Goa, no occasions is complete without it. It is as loved as other popular Goan dishes like Vindaloo (Vindalho), xacuti , or Chicken Cafreal. It is made using a fatty portion of pork along with pork offal . I remember my mother and grandmother prepare it for us and I for one would eat it for days. I believe it is one dish that matures with age.
It had been almost a year since I had tasted one of my favorite pork dishes. And I had almost forgotten what Sorpotel tasted like. Fortunately, my parents were visiting from India for Christmas and I thought to my self what better time to try and make it. Though my wife generally doesn’t like pork she helped my mother prepare it.
Its quite a labor-intensive process and all the ingredients have to be added in just the right proportions to get it to perfection. Hey no pain no gain is what I always say. I could hardly wait to get me a helping of some hot sorpotel with some steaming Sannas . If you love pork I would definitely suggest trying this and I am sure this will surely end up on your favorite’s list.”
- HOW TO MAKE SORPOTEL?
- STEP BY STEP INSTRUCTIONS TO MAKE GOAN PORK SORPOTEL
- HOW TO MAKE GOAN SORPOTEL?
- Sorpotel | Sarapatel | Goan Pork Sorpotel
HOW TO MAKE SORPOTEL?
Sorpotel is prepared across the Konkan region of India, in Goa, Mangalore and by the East Indians. There are slight variations in the way it is prepared across these regions. Today, I’ll be sharing the Goan version.
For this sorpotel recipe, Goan style , you need to prepare the Goan sorpotel masala , which consists of dried chillies, ginger, garlic, cumin seeds, and whole spices like peppercorns, cloves, cinnamon, and cardamom, ground with goan vinegar and sometimes with a mix of feni and Goan palm vinegar.
The pork belly and liver are cooked with water until tender. The stock is reserved for later use. It is then cut into pieces, and lightly fried.
Next, saute onions until translucent, then add the fried pork pieces, and the ground spice paste, turmeric, and jaggery.
After that is mixed, add the tamarind pulp, salt, sugar, and give everything a good mix. Taste for seasoning, and adjust with more jaggery, salt or vinegar to balance out heat, sweetness, and tang. The stew is then simmered for 30 minutes or longer for the flavors to mingle and deepen.
Sorpotel tastes better after a few days as the flavors really get a change to develop as it sits. Do read instructions in the recipe below on the storage of sorpotel.
This is the best goan pork sorpotel recipe and I do hope you give this classic Goan curry a go and love it as much 🙂 Do let me know how it turned out!
STEP BY STEP INSTRUCTIONS TO MAKE GOAN PORK SORPOTEL
1.On medium heat, parboil the pork belly and liver in sufficient water along with bay leaves, cinnamon stick, add salt to season. It takes about 30 minutes. Strain the stock and save for later use.
2.Deseed about half or more of the chillies (as per your spice preference), soak in hot water for about 15-20 minutes. Drain and use. Grind the drained chillies along with the other spice mentioned under To be ground to a smooth paste with vinegar.
3.Cut the pork into small 1-2 cm pieces. In the same pot, add the cubed pork and liver pieces, fry it in about 1 tablespoon oil, until it changes color. Do not over fry, or else the meat will turn tough. Fry in batches if required. Set aside.
4.Now add 1 tablespoon oil, heat on medium-low heat, saute finely chopped onions until translucent. Add the fried pork pieces, mix well.
5.Now add prepared ground masala, jaggery & turmeric powder, saute on medium-high heat for about 2-3 minutes.
6.Rinse the grinder with about 1 cup water, add this to the pot along with the reserved stock, tamarind pulp, sugar and salt as per taste. Mix everything well, let it simmer on medium-low heat for about 30 minutes. Taste, adjust by adding more vinegar and sugar to balance out the tang and spice. Sorpotel tastes best after a week since it requires a couple of days for the flavors to marry well. Also, it acquires a darker color, the longer it is kept. As you see in the picture below, it is taken the day it was made, right on the stove top. The other pictures are taken 2 days after it’s preparation. Heat the sorpotel until it just about boils, every day. Leave it covered at room temperature. If you want to refrigerate it, then there is no need of boiling every day. Enjoy sorpotel with sannas .
HOW TO MAKE GOAN SORPOTEL?
Sorpotel | Sarapatel | Goan Pork Sorpotel
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1 kg of fatty pork, belly/shoulder
- 350 grams pork liver
- 3 cups finely chopped onions
- 1 tbsp tamarind pulp/lime size tamarind soaked in about 1/2 cup warm water (strain the extract and use)
- 1 tbsp turmeric powder
- 2 inch piece of white cane jaggery & one 2 inch piece of Goan palm jaggery, substitute with sugar as desired to balance out the tang and spice
- 3-4 bay leaves
- 2- inch cinnamon stick
- 2 tsp sugar
- 2 tbsp oil
- Salt to taste
To be ground to a smooth paste
- 35 Kashmiri red chillies
- 25 cloves
- 2 tsp peppercorns
- 2- inch cinnamon stick
- 4 green cardamom
- 2 tsp cumin seeds
- 14 garlic cloves
- 3 inch piece of ginger
- 1/2 cup red wine vinegar/Goan vinegar, or use a mix of both Feni :vinegar :: 1:2 , or as required to grind a smooth paste
Instructions
- On medium heat, parboil the pork belly and liver in sufficient water along with bay leaves, cinnamon stick, add salt to season. It takes about 30 minutes. Strain the stock and save for later use.
- Deseed about half or more of the chillies ( as per your spice preference), soak in hot water for about 15-20 minutes. Drain and use. Grind the drained chillies along with the other spice mentioned under To be ground to a smooth paste with vinegar.
- Cut the pork into small 1-2 cm pieces. In the same pot, add the cubed pork and liver pieces, fry it in about 1 tablespoon oil, until it changes color. Do not over fry, or else the meat will turn tough. Fry in batches if required. Set aside.
- Now add 1 tablespoon oil, heat on medium-low heat, saute finely chopped onions until translucent. Add the fried pork pieces, mix well.
- Now add prepared ground masala, jaggery & turmeric powder, saute on medium-high heat for about 2-3 minutes.
- Rinse the grinder with about 1 cup water, add this to the pot along with the reserved stock, tamarind pulp, sugar and salt as per taste. Mix everything well, let it simmer on medium-low heat for about 30 minutes. Taste, adjust by adding more vinegar and sugar to balance out the tang and spice. Sorpotel tastes best after a week since it requires a couple of days for the flavors to marry well. Also, it acquires a darker color, the longer it is kept. As you see in the picture below, it is taken the day it was made, right on the stove top. The other pictures are taken 2 days after it’s preparation. Heat the sorpotel until it just about boils, every day. Leave it covered at room temperature. If you want to refrigerate it, then there is no need of boiling every day. Enjoy sorpotel with sannas .
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
Post updated with new step wise pictures.
