If you love Goan food as much as I do, this simple recheado masala paste is a good one to have on hand. It keeps in the fridge for weeks and you can also freeze it. In Goa, it’s used as a marinade for seafood and meats. There are many different recipes for this popular paste/marinade but they are all quite similar. In Goa, a key ingredient is coconut or cashew feni. This is a triple distilled spirit that isn’t available outside of Goa. No worries there! I’ve drunk my fair share of this cheap booze and it tastes almost exactly like another triple distilled alcohol which I also love, tequila. Here I substitute tequila for the feni and it tastes just like the recheado masala marinades I tried in Goa.
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- 20 dried Kashmiri chillies
- 1 tsp cumin seeds
- ½ tbsp black peppercorns
- ½ tsp black mustard seeds
- 4 cloves
- 2.5cm (1 inch) cinnamon stick
- 6 fenugreek seeds
- 2 tbsp garlic and ginger paste
- 1 – 3 green bird’s eye chillies – roughly chopped
- 1 tsp turmeric powder
- 1 tsp tamarind concentrate
- 1 tsp jaggery or sugar
- 250ml (1 cup) white wine or coconut vinegar
- 250ml tequila or more vinegar
- Salt to taste
- In a dry frying pan, roast the dried chillies, cumin seeds, black peppercorns, mustard seeds, cloves, cinnamon stick and fenugreek seeds over medium high heat for a couple of minutes. Stir regularly so that the spices roast evenly. When fragrant and warm, remove them from the heat to cool. Once cooled, place the spices in a spice grinder and grind to a fine powder. Add the remaining ingredients up to the tequila and blend into a smooth paste. Season with salt to taste and store in an air-tight jar in the fridge until required.