Goan Recheado Prawns

 
prawns_recheado.jpg

Recheado paste is a traditional Goan chili paste used specially for seafood dishes but can also be used in any other dish. Goa is a state along the coastline of India due to which it's cuisine is rich with delicious seafood dishes. I used this paste to make fried prawns giving the prawns a spicy and tangy flavour. Every Goan household has their own version of this paste depending on the spices they add. This is my take on this yummy recipe and it certainly does remind me of the authentic flavours of the Goan cuisine.

Ingredients:

For the Recheado Paste:

This recipe makes 1/2 cup or 125 ml

  • 15-16 dried red chilli

  • 1 tsp cumin seeds

  • 1 tsp pepper corns

  • 1 inch cinnamon stick

  • ½ tsp turmeric

  • 1 cardamom

  • 4 cloves

  • 6-7 cloves of garlic smashed and chopped

  • 1 inch ginger chopped

  • 1 tsp tamarind soaked in water without seed

  • 1 tbsp sugar

  • 3-4 tbsp vinegar

For the Prawns fry:

  • 250-300 gm prawns

  • ½ cup semolina or sooji

  • 1 tsp red chili powder

  • Salt to taste

Method:

For the Recheado Paste:

  • Soak the dried red chilis in warm water for 20-30 min.

    • 15-16 dried red chilis

  • In a blender add cumin seeds, peppercorns, cinnamon, cardamom and cloves. Blend it well till you get a powdered mix.

    • 1 tsp cumin seeds

    • 1 tsp pepper corns

    • 1 inch cinnamon stick

    • 1 cardamom

    • 4 cloves

  • After the chilis have been soaked de-seed them.
    Make sure your fingers are protected or covered while de-seeding to avoid burning of the fingers.

  • Add the soaked chilis, ginger, garlic, tamarind, sugar, turmeric and vinegar in the blender and blend the mixture.

    • 1 inch ginger chopped

    • 6-7 cloves of garlic smashed and chopped

    • 1 tsp tamarind soaked in water without seed

    • 1 tbsp sugar

    • ½ tsp turmeric

    • 3-4 tbsp vinegar

  • Keep adding vinegar or very little water as required to make a thick paste.
    Avoid using water if you want to store this sauce. This paste lasts for about 10 days if you add a little bit of water but it will last for about a month if you use only vinegar.

For the Prawns fry:

  • Marinate the prawns in the Recheado paste for 30 minutes.

  • Heat just enough oil in a pan to shallow fry the prawns.

  • Take ½ cup of semolina and mix ½ tsp of salt and 1 tsp of red chili powder .

  • Once the pan in hot, lightly pat the prawns with the semolina mix and pan fry it till the prawns are cooked.