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A classic Goan appetizer where hard-boiled eggs are slit and pan-fried in a fiery, tangy red recheado masala. It's a quick, flavorful dish perfect with Goan pao or as a side with rice.
For 4 servings
Boil and Prepare Eggs
Prepare Recheado Masala Paste
A classic Goan appetizer where hard-boiled eggs are slit and pan-fried in a fiery, tangy red recheado masala. It's a quick, flavorful dish perfect with Goan pao or as a side with rice.
This goan recipe takes 35 minutes to prepare and yields 4 servings. At 293.86 calories per serving with 14.22g of protein, it's a moderately challenging recipe perfect for appetizer or side_dish or lunch or dinner.
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Sauté and Cook Masala
Fry the Eggs
Garnish and Serve
Replace eggs with boiled and slit baby potatoes or cubes of firm paneer. The cooking process remains the same.
Use the same recheado masala to marinate and fry prawns, mackerel (bangda), or sardines. Adjust cooking time accordingly.
Marinate small, boneless chicken pieces in the recheado masala for at least 30 minutes, then pan-fry until cooked through for a delicious chicken recheado.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The masala is packed with spices like turmeric, ginger, garlic, and chilies, which are known for their potent anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
The capsaicin compound found in red chilies can provide a temporary boost to your metabolism, which may aid in more efficient calorie burning.
A serving of two pieces contains approximately 275-300 calories. This is an estimate and can vary based on the size of the eggs and the amount of oil absorbed during cooking.
It can be part of a balanced diet. Eggs are a fantastic source of high-quality protein and essential nutrients. The spices offer anti-inflammatory benefits. However, as it is a fried dish, it should be consumed in moderation, especially if you are monitoring your fat intake.
Absolutely! Recheado masala stores very well. You can prepare a large batch and keep it in a clean, airtight glass jar in the refrigerator for up to a month. The flavors often deepen over time.
It is traditionally served as an appetizer or 'snack' with Goan bread (pao). It also pairs wonderfully as a side dish with Goan fish curry rice or a simple dal and steamed rice.
If the prepared paste is too spicy, you can balance it by adding a little more tamarind for tang, a pinch of sugar for sweetness, or by sautéing an extra onion to a paste and mixing it in to increase the volume and mellow the heat.
While coconut vinegar provides the most authentic Goan taste, you can substitute it with white wine vinegar or apple cider vinegar in a pinch. Avoid using dark, strong vinegars like balsamic.
This recipe goes great with these complete meals
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A classic Goan delicacy featuring fresh clams cooked in a semi-dry, spiced coconut masala. This dish perfectly balances spicy, tangy, and sweet flavors, bringing the taste of the Goan coast to your table.
A comforting Goan-style curry where eggs are gently poached in a fragrant, tangy coconut gravy. This coastal classic is quick to make and pairs beautifully with steamed rice for a wholesome meal.
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