Prawns Recheado Masala (hot & spicy)
Prawns Recheado Masala Recipe with step by step photos. Prawns recheado is a spicy, hot, tangy, reddish-orange famous goan masala used mainly for fish. This dish is quite regular at our house make them every week. This red masala goes well with all kind of fish majorly used for mackerels, barramundi and pomfrets in Goa. But due to popular demand at home make them with prawns as they are hubby’s favorite.
Author: Flavorsofmumbai/Photo credit to flavorsofmumbai.com
Ingredients
- for recheado
- 250-300 gm of fresh prawns of any size from medium to large (peeled and de-veined)
- 17-18 dry red kashmiri chilies
- 1 inch ginger chopped
- 7-8 garlic cloves
- 1.5 tsp pepper corn
- 1 tsp cumin seed
- ½ tsp turmeric powder
- 4-5 cloves
- 2 green cardamom
- 1 tbsp sugar
- 2 marble sized tamarind ball without seed or pulp
- 2.5 tbsp coconut vinegar / white vinegar or as required
- salt as required
- oil for shallow frying
- For coating prawns:
- ½ cup semolina
- 2 tbsp rice flour
Instructions
- Soak all the spices, ginger, garlic, tamarind pulp and kashmiri chilies except oil in vinegar.
- Add sugar and salt.
- Also, add turmeric powder.
- Combine all nicely and marinate for 35-40 mins.
- Grind the mixture until soft and smooth. Add more vinegar if required but ensure the paste has to be thick so add vinegar accordingly. If the masala paste is thin then it would not stick to the prawns.
- Coat the masala on the prawns. Marinate them for 30 mins.
- Heat oil until warm.
- Mix semolina and flour together. Spread them on a dish.
- Coat the marinated prawns gently coat them with the dry mixture.
- Place them gently on the heated pan. Fry until golden brown from both sides. Don't cluster with too many while frying.
- Repeat the same with the rest of prawns.
- Serve prawns recheado hot as a side dish or with salad, lime wedges, rice and curry. We had ours with prawns pulao.
