Makes: 3 cups
Ingredients:
- Kashmiri dry red chillies – 30
- Peppercorns – 10
- Garlic flakes – 20
- Ginger – 1″
- Cinnamon – 1½” broken into bits
- Cumin – ¼ tsp
- Coriander seeds – 2 tsp
- Cloves – 10
- Jaggery powder/ Raw sugar/ Sugar – 2 tablespoons
- Salt to taste
- Vinegar (preferably palm vinegar) – 1 cup
- Tamarind – 1 lime-sized ball
Method:
- Break the red chillies into bits and pour the vinegar over it to soften the chillies and help grind the masala to a fine paste. Add more vinegar if required to grind the masala.
- Grind all the ingredients including the vinegar chilli mix to as fine a paste as possible.
- Refrigerate in a glass bottle.
Notes:
- Recheado masala is used to make fish or prawn balchão, fried stuffed Mackerel.
- If I have the masala in stock I use it for vindaloo too.
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