Goan recheado masala recipe is one of those pastes which will take you to the sun-soaked coast of Goa in a moment. This classic paste is deep red, fiery and contains layers of tang and spice, and it is a staple in Goan Catholic kitchens, having been used for generations. It uses Kashmiri red chillies, vinegar, garlic, and some whole spices and is a recipe to make the kitchen smell like heaven. The Portuguese term “recheado” means “stuffed”, which gives you a good idea of how this masala is traditionally used. It's loaded into whole fish such as mackerel or pomfret, which are then shallow fried so that the outside becomes crispy and the masala is well caramelised. The recheado masala recipe can also be used as a marinade for prawns, crab and even chicken, which makes it a versatile masala. The key to this paste is the balance of ingredients, whether it be the heat from the chillies, the sharpness of the vinegar, the earthiness of the whole spices, or the sugar for sweetness. The great thing is that it is easy to make at home. It gets prepared with some everyday pantry essentials in just under 30 minutes. Transfer the recheado masala to an airtight jar and freeze. It stays fresh for up to a month. After you have one of these in your freezer, you will be looking to use it again and again.