Goan Recheado Masala
Goan 'Curry' Paste
Submitted By: Taz
Ingredients:
20 Dried Kashmiri Chiles (Kashmiri Mirch)
10 cloves Fresh Garlic (Leh-sun) - smashed
2 inch piece Fresh Ginger (Adrak) - rough chopped
10-12 Black Peppercorns (Kali Mirch)
6-8 Whole Cloves (Laung)
1 2inch Cinnamon Stick (Dalchini)
1 tsp Cumin Seed (Jeera)
1 tsp Tamarind Concentrate (Imli)
¾ tsp Turmeric Powder (Haldi)
½ Cup Coconut 'Toddy' Vinegar (Toddy Vinagre) - can substitute white wine vinegar
½ tsp Jaggery (Gur)
Kosher Salt (Namak) to taste
-OPTIONAL-
½ Medium Onion (Pyaz) - sliced thin
2 Tbs Coconut oil (Nariyal ka Tel)
Preparation:
- -OPTIONAL- Heat oil in a medium skillet over medium-low heat until shimmering - Add onion and sauté (stirring regularly) for 10 minutes - Add a tsp of salt and continue to sauté (stirring regularly) until caramelized and mahogany in color (apx 30-60 minutes) - Add a Tbs of the vinegar to the pan an lightly scrape the bottom of the pan with rubber/silicone spatula to deglaze and lift all of the 'fond' - Transfer to the work bowl of a small food processor or blender - Set aside to cool for 20 minutes
- Place the Kashmiri chiles in a bowl and add the vinegar - allow to soak for 20 minutes
- Transfer the soaked chiles and the vinegar to the work bowl containing the caramelized onion (if using) and add all of the remaining ingredients
- Grind into a slightly coarse, thick paste (think tomato paste) - Add additional vinegar as needed to achieve consistency
Use immediately or store in an air tight container in refrigerator for up to 1 month
This extremely versatile 'go to ' masala paste is found in almost all Goan households. Most commonly, it is used to stuff or marinate fish and seafood but it is also used as a general 'curry paste' to quickly add flavor to pretty much any type of dish.
