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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Juicy prawns tossed in a fiery, tangy, and slightly sweet Goan Recheado masala. This classic coastal dish is a flavor explosion, perfect as an appetizer or a side with steamed rice.
Crispy, pan-fried mackerel stuffed with a fiery and tangy Goan recheado masala. This iconic dish brings the vibrant flavors of the Goan coast right to your kitchen, perfect with a squeeze of lime.
A fiery and tangy Goan specialty where boiled eggs are pan-fried in the iconic Recheado masala. This vibrant red paste, made with Kashmiri chilies and vinegar, coats the eggs for a flavor-packed appetizer or side dish that's ready in minutes.
When stored in a clean, airtight glass jar in the refrigerator, it can last for 4 to 6 months due to the preservative nature of vinegar and salt.
Yes, you can freeze it in small portions or ice cube trays for up to a year. Thaw only what you need.
A mix of Kashmiri red chili paste, white vinegar, garlic, and a pinch of garam masala and sugar can mimic the flavor profile.
It is traditionally spicy and tangy. However, the heat level depends on the type of chilies used; Kashmiri chilies provide more color than heat.
The signature tang comes from the use of Goan toddy vinegar, though apple cider or white vinegar are common substitutes.
Look for a deep, vibrant red color and check the label for natural ingredients like vinegar and garlic rather than artificial colors or thickeners.
Yes, the traditional ingredients (chilies, spices, garlic, vinegar) are naturally gluten-free.
The most famous dish is 'Fish Recheado' (stuffed fried fish), but it is also used in Pork Sorpotel and various Goan stir-fries.
Most recipes include a small amount of sugar or jaggery to balance the intense heat of the chilies and the acidity of the vinegar.
Recheado Masala is a versatile ingredient found in cuisines around the world. With 165 calories per 100g and 4.2 grams of protein, it's a nutritious addition to many dishes.
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