Chef Tushar Tondvalkar’s Goan Indo-Portuguese-inspired recheado masala uses vinegar, whole spices, tamarind pulp and jaggery to build a punchy chilli blend for prawns.
The Story
Recheado masala is a Goan dish with Indo-Portuguese heritage, built around a concentrated mix of chilli, warm whole spices, tangy vinegar and tamarind, finished with a touch of sweetness from jaggery or sugar. The resulting paste is designed to coat seafood—an approach reflected in the featured method for jumbo prawns, where the masala is sautéed briefly so it clings and cooks through without turning bitter.
To make the chilli masala base, gather the following ingredients: coconut vinegar or white vinegar (200 ml), water (500 ml), Kashmiri red chilli (50 g), black peppercorn (2 tbsp), cloves (1 tbsp), cumin (3 tbsp), a cinnamon stick (about 2 inches), tamarind pulp (5 tbsp), jaggery or sugar (1/2 cup), turmeric (1 tsp) and salt to taste.
Begin by placing all of the masala ingredients into a bowl and letting them sit for 30 minutes. This resting step is part of the recipe’s core technique, allowing the spices to soften and absorb the liquid before blending.
After the 30-minute soak, transfer the mixture to a blender and blend until smooth and fine. If the mixture is too thick to blend cleanly, add more water as needed to reach a smooth paste.
For the featured prawn preparation, start with 4 jumbo prawns. Heat a pan over medium-high heat, season the prawns with salt, and sear them on both sides until they develop a nicely coloured surface.
Once the prawns are coloured, add 2 to 3 tbsp of the chilli masala paste, along with 2 tsp sugar and a small splash of water. Sauté for about one minute, using the pan heat to let the masala coat the prawns and cook through.
To finish, add 2 tbsp butter and stir until it melts into the masala. The recipe then calls for chopped cilantro, with the prawns served immediately while the sauce is fresh and glossy.
The balance in this dish comes from combining the chilli depth of Kashmiri red pepper with whole spice warmth (peppercorn, cloves, cumin and cinnamon), then cutting it with vinegar and tamarind while rounding the sharpness with jaggery or sugar. In practice, the short sauté time after adding the paste helps keep flavour bold while preventing the spices from overcooking during the final stage of cooking.
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