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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.
For 4 servings
Prepare the Recheado Masala Paste
Marinate the Prawns
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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.
This goan recipe takes 35 minutes to prepare and yields 4 servings. At 494.11 calories per serving with 35.63g of protein, it's a moderately challenging recipe perfect for appetizer or side or lunch or dinner.
Cook the Prawns
Garnish and Serve
Use firm-fleshed fish fillets like pomfret, mackerel, or kingfish instead of prawns. The cooking time will vary depending on the thickness of the fish.
Substitute prawns with paneer cubes, mushrooms, or baby potatoes. Marinate and cook in the same way, adjusting cooking times accordingly.
Use the Recheado masala as a stuffing for whole fish like pomfret or mackerel. Slit the fish, stuff it with the masala, and then shallow fry until cooked through.
Prawns are a fantastic source of high-quality, lean protein, which is essential for muscle repair, immune function, and overall body maintenance.
The masala paste is rich in spices like turmeric, ginger, and garlic, which are known for their powerful anti-inflammatory and antioxidant properties, helping to combat oxidative stress.
The capsaicin in red chilies can provide a temporary boost to your metabolism, which may aid in weight management.
One serving of Goan Prawn Recheado contains approximately 250-280 calories, depending on the size of the prawns and the amount of oil used. It's a relatively low-calorie, high-protein dish.
Yes, it can be a healthy dish. Prawns are an excellent source of lean protein and omega-3 fatty acids. The masala is made from natural spices with anti-inflammatory properties. To keep it healthier, use minimal oil for shallow frying.
Prawn Recheado is very versatile. It can be served as an appetizer with onion rings and lemon wedges, or as a main course with Goan pao (bread), steamed rice, or as a side with a traditional Goan fish curry rice.
Absolutely! The masala stores very well. You can prepare a large batch and keep it in a sterilized, airtight glass jar in the refrigerator for up to a month. The flavors often deepen and improve over time.
If the final dish is too spicy, you can squeeze some fresh lime or lemon juice over it to cut through the heat. When making the masala, you can reduce the number of hot chilies (like Bedgi) and use more of the milder, color-giving Kashmiri chilies.