Prawns Recheado Masala Recipe with step by step photos. Prawns recheado is a spicy, hot, tangy, reddish-orange famous goan masala used mainly for fish. This dish is quite regular at our house make them every week. This red masala goes well with all kind of fish majorly used for mackerels, barramundi and pomfrets in Goa. But due to popular demand at home make them with prawns as they are hubby’s favorite.
If you check a goan hotel menu they practically have recheado or reshad masala for chicken, paneer and all types of fishes. This masala could be made in bulk quantities and stored in the freezer. They last long due to the addition of vinegar in them which also acts as a preservative.
Apparently have posted pomfret recheado and mackerel recheado. I have added coconut vinegar which is traditional but you could use white vinegar. Also cinnamon spice is optional mostly added in goan paste or masala for meat or chicken. Prefer not to use cinnamon for fish in this recipe as its too strong spice for fish that’s what my mom and granny say.
The other traditional goan recipes are cafreal masala, caldin curry, peri peri sauce, xacuti masala, bafad masala, ambotik curry, vindaloo, balchow, tendli pickle, prawn chili fry, goan prawns curry, fish fry, goan egg curry, goan crab curry and dangar. There are many veg alternatives too specially now during Lental season like veg foogath, veg caldine, mushroom xacuti, sol kadhi, sorak curry, tender coconut and kaju sukke, rice poori, mushroom dangar, peas pulao, goan veg curry, tendli pickle, suran fry, laal maath and mushrom chili fry.
You could use any size of prawns for this recipe. I have used tiger prawns also some fry them coated with semolina some just fry them as it is. Honestly have tried both the ways and love both way however hubby prefers crunchy exterior with semolina so mostly make that way. But sometimes fry them without semolina as the masala goes well with steamed rice.
- Wash the prawns, peel their skin and de-vein them.
2. Soak all the spices, ginger, garlic, tamarind pulp and kashmiri chilies except oil in vinegar.
3. Add sugar and salt. Also, add turmeric powder. Combine all nicely and marinate for 35-40 mins.
4. Grind the mixture until soft and smooth. Add more vinegar if required but ensure the paste has to be thick so add vinegar accordingly. If the masala paste is thin then it would not stick to the prawns.
5. Coat the masala on the prawns.
6. Marinate them for 30 mins.
7. Mix semolina and flour together. Spread them on a dish.
8. Coat the marinated prawns gently coat them with the dry mixture.
9. Heat oil until warm. Place them gently on the heated pan. Fry until golden brown on both sides. Don’t cluster with too many while frying.
10. After some time flip the prawns and fry them from other side until crisp.
11. Repeat the same with the rest of prawns. Serve prawns recheado hot as a side dish or with salad, lime wedges, rice and curry. We had ours with prawns pulao.
If you are looking for more prawn recipes then do check prawns pulao, prawns biryani, goan prawns curry, prawns achari, prawns masala, prawns malvani, prawns moilee, punjabi prawns curry, kolambi masala, prawns green masala, prawns gassi, prawns fry and butter garlic pepper prawns.
Prawns Recheado Masala Recipe card below:
- 250-300 gm of fresh prawns of any size from medium to large (peeled and de-veined)
- 17-18 dry red kashmiri chilies
- 1 inch ginger chopped
- 7-8 garlic cloves
- 1.5 tsp pepper corn
- 1 tsp cumin seed
- ½ tsp turmeric powder
- 4-5 cloves
- 2 green cardamom
- 1 tbsp sugar
- 2 marble sized tamarind ball without seed or pulp
- 2.5 tbsp coconut vinegar / white vinegar or as required
- salt as required
- oil for shallow frying
- ½ cup semolina
- 2 tbsp rice flour
- Soak all the spices, ginger, garlic, tamarind pulp and kashmiri chilies except oil in vinegar.
- Add sugar and salt.
- Also, add turmeric powder.
- Combine all nicely and marinate for 35-40 mins.
- Grind the mixture until soft and smooth. Add more vinegar if required but ensure the paste has to be thick so add vinegar accordingly. If the masala paste is thin then it would not stick to the prawns.
- Coat the masala on the prawns. Marinate them for 30 mins.
- Heat oil until warm.
- Mix semolina and flour together. Spread them on a dish.
- Coat the marinated prawns gently coat them with the dry mixture.
- Place them gently on the heated pan. Fry until golden brown from both sides. Don't cluster with too many while frying.
- Repeat the same with the rest of prawns.
- Serve prawns recheado hot as a side dish or with salad, lime wedges, rice and curry. We had ours with prawns pulao.
2. If you aren't able to find kashmiri chilies then use bedgi chilies or kashmiri red chili powder.
3. You could use white vinegar or coconut vinegar.
4. Any left over paste could be stored in the fridge for future use.