Recheado
Seasoning Paste

Hot and Tangy Fish Fry Paste

Seasoning Paste Hot and Tangy Fish Fry Paste Derived from the Portuguese word ‘recheado’ meaning stuffed, Goan Recheado is a hot, tangy paste used as a stuffing for fish, or as a coating for prawns. This popular preparation is regularly consumed at Goan lunches and dinners, traditionally combining brilliantly with Goan fish/prawn curry and rice. Mackerels or pomfrets are usually slit and stuffed with this masala paste and shallow fried till golden brown, whereas prawns and other seafood are coated and fried. As a variation, the fish/seafood may be coated with semolina before frying. Recheado paste is also known to be used with other meats and even paneer. Our home-based recipe uses local vinegar blended with exotic spices to give this paste its unique taste. Just follow our easy steps, and have mouth-watering Recheado dishes brought to your plate in a matter of minutes!! You can’t say you’ve had Goan food, until you have had Recheado, so make sure there’s enough always!!

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GOAN FLAVOURZ RECHEADO

ORIGINAL RECIPE

INGREDIENTS NEEDED:
- One pack – Goan Flavourz Fish/Prawn Fry Recheado Seasoning Paste.
- Desired amount of Fish (mackerels, pomfret, kingfish, etc) or Prawns (shelled/de-veined), wash and drain.
- Cooking Oil and Salt, as required.

PREPARE IN 3 EASY STEPS
1. Spilt and slice the fish on either side of the spine bone, and on both sides of the fish. Apply a little salt inside the slits and over the fish.
2. Stuff the fish (or coat the prawns) with Goan Flavourz Goan Fish/Prawn Fry Recheado Seasoning Paste, and set aside for a few minutes.
3. Heat oil in a flat pan, and shallow fry on a medium flame till done. Serve hot.

IDEAS
Best when recipe is used with mackerels, pomfrets or kingfish. Sea Bass or any fleshy fish may be used as an alternative. To increase pungency, apply more paste, to decrease apply less paste. Additional vinegar may be added to the paste based on individual taste.

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