How do I know when the prawns are fully cooked?

Prawns are done when they turn an opaque pinkish-white and curl into a loose C-shape. Avoid cooking until they form a tight O, which means they're overdone.

Can I make the recheado masala paste in advance?

Absolutely. The masala keeps well refrigerated for up to a week in an airtight container, and its flavor actually deepens.

Why did my prawns release water and not sear?

Most likely the pan was overcrowded or not hot enough. Always pat prawns dry before marinating and cook in a single layer over medium heat.

What can I substitute for palm vinegar?

You can use coconut vinegar or white wine vinegar. If using a stronger vinegar like malt, reduce the quantity slightly to avoid overpowering the masala.

Home / Recipes / goan / Goan Prawn Recheado

goanMediumnon vegetariangluten freedairy freesoy free

Goan Prawn Recheado

RATING

4.6/5(128)

TASTE SCORE

8/10

Juicy prawns coated in a tangy, fiery red spice paste, then pan-fried to perfection. This Goan coastal classic uses the bold recheado masala made from Kashmiri chillies, garlic, and vinegar that delivers a punch of sweet, sour, and spicy flavor in every bite. Ready in just 30 minutes.

PREP

15m

COOK

15m

SERVES

100 G

281 cal

SERVINGS

METHOD · 6 STEPS

prep · ~30 min
Soak the Kashmiri chillies.
Remove seeds from the dried red chillies. Soak them in warm water for 30 minutes until soft and plump. Drain and set aside.
prep · ~10 min
Marinate the prawns.
Pat the prawns dry with a kitchen towel. Sprinkle a pinch of salt and turmeric powder over them. Toss gently and set aside for 10 minutes.
TIPDrying the prawns helps the masala stick better and prevents them from steaming in the pan.
mix · ~2 min
Grind the recheado masala paste.
1.Add soaked chillies, garlic, ginger, cumin seeds, peppercorns, cloves, and cinnamon to the mixer grinder.
2.Add tamarind paste, palm vinegar, sugar, and 0.25 tsp salt.
3.Grind to a smooth, thick paste. Add only a teaspoon of water if needed for blending.
TIPUse the soaking water from the chillies if you need extra liquid — it adds depth to the masala.
mix · ~15 min
Coat the prawns with masala.
Transfer the ground masala paste to a bowl. Add the prawns and mix well with your hands until each prawn is evenly and generously coated. Cover and let it marinate for 15 minutes.
fry · ~5 min
Pan-fry the marinated prawns.
1.Heat coconut oil in a heavy-bottomed frying pan over medium heat.
2.Place the masala-coated prawns in a single layer in the pan. Do not overcrowd.
3.Cook for 2 to 3 minutes on the first side until the edges turn opaque and the masala darkens slightly.
4.Flip each prawn carefully and cook the other side for another 2 minutes until fully cooked and slightly charred at the edges.
TIPCook in two batches if needed. Overcrowding drops the pan temperature and the prawns will release water instead of searing.
garnish
Garnish and serve hot.
Transfer the hot prawns to a serving plate. Top with sliced onion rings, a squeeze of fresh lemon juice, and a sprinkle of chopped coriander leaves. Serve immediately with lemon wedges on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the prawns bone-dry before marinating so the masala clings firmly and they sear instead of steam.
2
Soak the Kashmiri chillies in warm water until completely soft for a smoother paste and balanced heat.
3
Grind the recheado masala to a thick, gritty paste; add only the chilli soaking water if needed for extra depth.
4
Cook prawns in a single layer without crowding to keep the pan hot enough for a caramelized crust.
5
For the best texture, flip each prawn only once and cook just until opaque — overdone prawns turn rubbery.
6
Make the recheado masala up to 3 days ahead and refrigerate; the flavor deepens over time.

RECIPE VARIATIONS