Rechado Paste for fish fry

 Rechedao fish fry is one of the best known recipes from Goa and is quite popular not only with Goans but also non-Goans and the tourists. Rechado paste is a blend of red chilies and spices ground in vinegar and used to fry seafood like cream dory, tilapia, mackerels, squids, prawns, mussels, pomfret, salmon and king fish. I am sure it can be used with other fish too, but I haven't tried it personally with any other fish. As with all recipes, every family has their own version, and what I share with you today is from my mum-in-law's kitchen, tried, tested and relished by the family for many years! This is made in a large quantity and can be used for up to six months if stored correctly. 

Recipe credit: Rozita Coutinho

Ingredients:

1. Kashmiri Chilies - 100 gms
2. Cumin seeds (jeera) - 1/2 tbsp
3. Peppercorn - 1/2 tbsp
4. Cardamom - 4 nos
5. Cinnamon - 3 inches
6. Cloves - 20 nos
7. Turmeric powder - 1/2 tbsp
8. Ginger - 1 inch piece
9. Garlic - 20 nos
10. Vinegar - 350 ml

Method:

1. Dry grind ingredients one through seven. 
2. Add garlic, ginger and vinegar, grind till you get a fine paste. You can use a little more vinegar if needed.
3. Store in a clean dry glass jar that is airtight, and always use a clean dry spoon to take the paste from the jar. Keep the jar in a cool dry place and use as needed. You can use the paste up to six months and it does not require refrigeration. 
4. Use the paste and salt to marinate fish for about twenty to thirty minutes. You can use bread crumbs to coat the fish and shallow fry on all sides till the fish is cooked.