It was just a regular weekend. As usual hubby went to the local mall to get fish. He came back with some mackerels, sardines and tiger prawns. Always wanted to try recheado masala and this time I thought that it is a perfect opportunity to make recheado prawns. Also I want to experiment again with my HamiltonBeach India OTG with I received from BlogAdda. Grilling prawns on skewers was easy and they tasted yummy too. So read the recipe and try this yet another authentic Goan recipe.
When hubby comes home with loads of fish my little one gets happy. She just loves fish.. actually we all love fish. Goans by heart and soul, we love fish. In Bangalore, though the fish is not that fresh, they nicely clean and cut the fish as requested by us. I still don't know to cut and clean fish. I only know how to clean prawns.
Without a second thought I made sardines curry and rice. Hubby told me to make stuffed mackerel. But this time I thought I shall give a try to the recheado masala. The ingredients and procedure is are listed below. This masala can be stored in the fridge for upto a week. You can use it for your stuffing into mackerel or pomfret, or make curry with it or even make grilled prawns like how I made today. You can even use this masala for marinating chicken and then grill it. Whatever you make with this masala, it will be yumm...
Without a second thought I made sardines curry and rice. Hubby told me to make stuffed mackerel. But this time I thought I shall give a try to the recheado masala. The ingredients and procedure is are listed below. This masala can be stored in the fridge for upto a week. You can use it for your stuffing into mackerel or pomfret, or make curry with it or even make grilled prawns like how I made today. You can even use this masala for marinating chicken and then grill it. Whatever you make with this masala, it will be yumm...
Prep. Time:30 Min's, Makes 10
Ingredients:
For marinating the prawns:
10 Prawns
1/2 tsp turmeric powder
1 tsp red chili powder
1/4 tsp salt
For the masala:
8 dry red chilies
10 garlic cloves
2 cloves
1 tbsp turmeric powder
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp black pepper powder
1 marble sized ball of tamarind
1/4 tsp sugar
4 fenugreek/methi seeds
1/2 cup chopped onion
A pinch of salt
1/2 cup vinegar for grinding
1 tbsp olive oil/any edible oil for brushing the prawns
Procedure:
Marinate the prawns by applying the masala mentioned above for marination and leave in the freezer for 20 Min's.
First dry grind the above mentioned masala without adding vinegar first.
Then add 4 tbsp vinegar and again grind to a thick paste.
Add more vinegar to grind into a think paste.
Paste should be smooth but thick as shown below.
It should be thicker than ketchup. You should be able to apply it to the prawns and fish.
Apply the recheado masala to the prawns on both sides and put the prawns on skewers.
Pre-heat the oven in convection mode for 5 Min's at 180C.
Brush the prawns with olive oil.
Grill the prawns for 10 Min's. After 10 Min's flip to the other side, again brush with olive oil and grill for another 10 Min's.
Note: You can use any edible oil for brushing. I prefer olive oil.
Serve with lemon.
Tastes best when it is hot.
Recheado Masala can be stored in airtight container in refrigerator for upto a week.
Apply it to prawns, fish or chicken and enjoy the authentic Goan taste.
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Ingredients:
For marinating the prawns:
10 Prawns
1/2 tsp turmeric powder
1 tsp red chili powder
1/4 tsp salt
For the masala:
8 dry red chilies
10 garlic cloves
2 cloves
1 tbsp turmeric powder
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp black pepper powder
1 marble sized ball of tamarind
1/4 tsp sugar
4 fenugreek/methi seeds
1/2 cup chopped onion
A pinch of salt
1/2 cup vinegar for grinding
1 tbsp olive oil/any edible oil for brushing the prawns
Procedure:
Marinate the prawns by applying the masala mentioned above for marination and leave in the freezer for 20 Min's.
First dry grind the above mentioned masala without adding vinegar first.
Then add 4 tbsp vinegar and again grind to a thick paste.
Add more vinegar to grind into a think paste.
Paste should be smooth but thick as shown below.
It should be thicker than ketchup. You should be able to apply it to the prawns and fish.
Apply the recheado masala to the prawns on both sides and put the prawns on skewers.
Pre-heat the oven in convection mode for 5 Min's at 180C.
Brush the prawns with olive oil.
Grill the prawns for 10 Min's. After 10 Min's flip to the other side, again brush with olive oil and grill for another 10 Min's.
Note: You can use any edible oil for brushing. I prefer olive oil.
Serve with lemon.
Tastes best when it is hot.
Recheado Masala can be stored in airtight container in refrigerator for upto a week.
Apply it to prawns, fish or chicken and enjoy the authentic Goan taste.
