GOA RECHEADO BASE MIX

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PRODUCT

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— SUITABLE FOR PURE VEGETARIAN FOOD —

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— SUITABLE FOR PURE VEGETARIAN FOOD —

goa recheado base mix is used to create the Recheado Masala which is  paste that includes fresh onions, fresh tomato among other things. Check the USAGE tab to get the method of how the goa recheado base mix is used to prepare Recheado Masala.

INGREDIENTS
Red Chili, Himalayan Salt, Turmeric, Garlic, Onion, Mustard Seed, Clove, Sugar, Cumin Seed, Ginger, Black Pepper, Cinnamon, Fenugreek Seed.

USAGE
This powder is just the base and not the Racheado Masala itself. Use the method below to create Recheado Masala:

[1] Put 1 cup hot water in ¼ cup tamarind; soak for 15 minutes. Strain: separate the paste from solid parts to get a smooth paste. [2] Soak 100g goa recheado base mix in ½ cup vinegar for at least 30 minutes. Put this mixture into a blender, add 2 Tbs of the tamarind paste, and 1 cup tomato (chopped), blend till smooth. [3] Heat ¼ cup coconut oil and sauté 1½ cup onion (sliced thin) till brown. Add the blended masala paste and sauté till oil separates. Remove heat, mix well and let it cool. Store it in the fridge.

Click QUICK RECIPE tab for one of the ways to use Recheado Masala.

BEST BEFORE
12 months from date of packaging

STORAGE CONDITIONS
THIS PRODUCT IS PACKED IN PET JARS WITH TIGHT LID: Always store in a cool dry place – Away from sunlight and heat – Keep lid tightly closed after use – Don’t expose jar to temperature over 65° C.

Fried Pomfret Goan Style
FRIED POMFRET GOAN STYLE
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2 x 400g Pomfret | whole, cleaned

STEP 1
Prepare a marinade paste using:
1 tsp Ginger (grated)
1 tsp Garlic (grated)
1 tsp Red Chili powder—optional
1 Tbs Lime juice
1 Tbs Racheado Masala*

Make deep cuts on both sides of the fish; thoroughly apply all over the fish filling up the cuts. Marinate in the fridge for 1 hour.

STEP 2
Prepare a coating powder using:
½ cup Wheat flour
¼ cup Corn flour

Combine and coat thoroughly the marinated fish on both sides with the coating powder. Heat 3 Tbs oil in a pan, gently place the coated fish into the pan and lower the heat. Cover pan and let fry for 3 minute. Uncover pan, turn the fish. Fry uncovered for another 2 minute. The actual frying time should be adjusted according to the size of the fish.

* How to prepare Recheado Masala:

[1] Mix ¼ cup tamarind and 1 cup hot water; soak for 15 minutes. Strain. Separate the paste from solid parts to get a smooth paste.

[2] Soak 100g goa recheado base mix in ½ cup vinegar for at least 30 minutes. Put this mixture into a blender, add 2 Tbs of the tamarind paste, and 1 cup tomato (chopped), blend till smooth.

[3] Heat ¼ cup coconut oil and sauté 1½ cup onion (sliced thin) till brown. Add the blended masala paste and sauté till oil separates. Remove heat, mix well and let it cool. Store it in the fridge.


KEEP SPICES/SEASONINGS FRESH LONGER

(This product is packed in PET jar with tight lid )

  • Use dry spoon only
  • Store in a cool dry place
  • Store away from sunlight and heat
  • Keep lid tightly closed after use
  • Do not expose PET jars to temperature over 65° C

BEST BEFORE

12 months from date of packaging

USE BEFORE

18 months from date of packaging

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