Thursday, August 11, 2011

Fish Reshad Masala (Goan Style) - Racheado… rich with taste...

I was skeptical when one of my SIL’s friends asked for this reshad masala, but the end result was absolutely delicious finger licking dish. That was the first time I heard about the masala. This is one of the distinctive masala along side fish (all kinds). I Googled and found a lot of articles about this wonderful mix of spices.

This fiery hot red masala paste which is sweet and sour with a tangy flavour can be used as the main spice mix in a curry or to marinate meat or fish. This is usually made with mackerel fish, but I tried with pearl spot fish and it came out well.

Reshad masala is called as Racheado. This is one of Goa’s most famous dishes. Racheado means “stuffed” in portugese. In this the mackerels are stuffed with this masala and then fried in oil. This masala can be made and stored in air tight containers for months.

Next time I will try to marinate chicken with this masala and fry them.

For grinding:
  1. Shallots- 6nos
  2. Ginger and garlic paste- 1tbsp
  3. Pepper corns- 1tbsp
  4. Red chillies (Kashmiri chillies)- 8-9 nos
  5. Cumin seeds- 1tsp
  6. Coriander seeds- 2tsp
  7. Turmeric powder- 1tsp
  8. Cloves- 2nos
  9. Cinnamon stick- 1 small stick
  10. Cardamoms- 2nos
  11. Tamarind- 1 small round ball
  12. Sugar- a pinch
  13. Salt- as per taste
  14. Vinegar- 1tbsp
For frying:
  1. Fish (Pearl Spot)- 3-4 nos
  2. Oil- for shallow frying
  1. Grind the ingredients from 1 to 13 along with vinegar to a fine paste. Do not add water while grinding.
  2. Wash and clean the fish and give some slashes on both sides of the fish so that the masala can spread inside.
  3. Coat this ground masala on the fish well inside and outside and marinate for about ½ an hour.
  4. Pour oil in a non stick pan for shallow frying. Fry the marinated fish on low flame till both the sides are golden brown in colour and crisp.
  5. Serve this as a  starter / appetiser or along with hot rice.

  • Instead of using whole garam spices, we can use 1tsp of garam masala powder while grinding.
  • We can use 2tbsp of Kashmiri chilli powder instead of red chillies.
  • Instead of vinegar we can use lime juice for grinding.


  1. Love the flavors, tangy & spicy. Looks so yummy, will try this with chicken. Thanks for sharing :)

  2. fabulous looking masala on the fish delicious

  3. Fiery red, spicy, mouthwatering masala...This ones new to me :)
    Prathima Rao
    Prats Corner

  4. Bookmarking this,this is new for me :)

  5. i love goan dish and fish fry... these dishes looks so tempting.. .wonderful photography

  6. A fish lover's delight no doubt :) looks spicy!!!!

  7. they look spicy n yummy...never heard of this masala before

  8. wow! this masala sounds like a flavour explosion and one that i would love to try! bookmarked! thanks for sharing, dear!

  9. Thats a wonderful looking masala,thanks for sharing..

  10. Dear Zareena
    Very nice recipe and I am going to try it soon. I think I can get good dressed and frozen Makarel here.
    Have a nice weekend

  11. I'm a huge fan of hot and spicy goan dishes. And this one particularly looks so yummy. Hey it's a bummer you can't easily get frozen puff pastry sheets in India, and that too in B'lore.

  12. yummmy recipe..
    do stop by to collect ur award..:)
    Tasty Appetite

  13. hi zareena, your fish looks so delicious especially with the slightly burnt look and spicy color.
    looking at your photo,i imagine the flesh is so soft.. must try your spice mix

  14. Fish masala looks spicy, flavourful, delicious and yummy. Wonderful presentation.

  15. looks yumm :D I love the color :D

  16. New recipe and it looks fantastic!

  17. I love this fiery spicy dish, looks absolutely delicious.

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