Goan Prawn Recheado
Juicy prawns tossed in a fiery, tangy, and slightly sweet Goan Recheado masala. This classic coastal dish is a flavor explosion, perfect as an appetizer or a side with steamed rice.
For 4 servings
Prepare the Recheado Masala Paste
- Soak both types of dried red chilies in hot water for 30 minutes to soften them. This step is crucial for a smooth paste.
- Drain the chilies and transfer them to a high-speed blender or grinder.
- Add the garlic, ginger, small chopped onion, cloves, cinnamon, peppercorns, cumin seeds, turmeric powder, tamarind paste, jaggery, and toddy vinegar to the blender.
- Blend everything into a very smooth, thick paste. Add a tablespoon of water only if absolutely necessary to facilitate blending. The paste should be thick, not watery.
Marinate the Prawns
- Pat the cleaned and deveined prawns completely dry with paper towels.
- In a mixing bowl, toss the prawns with 0.5 tsp of salt.
- Add about 3/4 of the prepared Recheado masala to the prawns. Reserve the remaining 1/4 of the masala for later.
- Mix well to ensure each prawn is evenly coated. Let it marinate for at least 15-30 minutes at room temperature.
Cook the Prawns
- Heat the vegetable oil in a wide, heavy-bottomed pan or skillet over medium-high heat.
- Add the thinly sliced medium onion and sauté for 4-5 minutes until it becomes soft and light golden brown.
- Carefully place the marinated prawns in the pan in a single layer. Avoid overcrowding the pan; cook in batches if necessary.
- Cook for 2-3 minutes on one side until they turn pink and slightly charred. Flip the prawns and cook for another 2 minutes.
- Add the remaining 1/4 of the Recheado masala to the pan. Stir gently and cook for 1-2 minutes until the raw smell of the masala disappears and it coats the prawns beautifully.
- Check for seasoning and add the remaining 0.5 tsp of salt if needed. Be careful not to overcook the prawns.
Garnish and Serve
- Turn off the heat. Garnish with freshly chopped coriander leaves.
- Serve immediately as a starter or as a side dish with steamed rice and a simple Goan dal (varan).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use Goan toddy vinegar. If unavailable, white wine vinegar or apple cider vinegar are the best substitutes.
- 2Do not overcook the prawns. They cook very quickly, and overcooking will make them tough and rubbery. Cook just until they turn pink and opaque.
- 3The Recheado masala can be made in a larger batch and stored in an airtight glass jar in the refrigerator for up to a month. It's a versatile paste for fish, chicken, or vegetables.
- 4Patting the prawns dry is essential. This helps the masala adhere better and allows the prawns to fry rather than steam in the pan.
- 5Adjust the number of Bedgi chilies to control the spice level. For a milder version, use only Kashmiri chilies.
Adapt it for your goals.
Fish Recheado
Use firm-fleshed fish fillets like pomfret, mackerel, or kingfish instead of prawns. The cooking time will vary depending on the thickness of the fish.
Vegetarian RecheadoVegetarian Recheado
Substitute prawns with paneer cubes, mushrooms, or baby potatoes. Marinate and cook in the same way, adjusting cooking times accordingly.
Stuffed RecheadoStuffed Recheado
Use the Recheado masala as a stuffing for whole fish like pomfret or mackerel. Slit the fish, stuff it with the masala, and then shallow fry until cooked through.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are a fantastic source of high-quality, lean protein, which is essential for muscle repair, immune function, and overall body maintenance.
Packed with Anti-inflammatory Spices
The masala paste is rich in spices like turmeric, ginger, and garlic, which are known for their powerful anti-inflammatory and antioxidant properties, helping to combat oxidative stress.
Metabolism Booster
The capsaicin in red chilies can provide a temporary boost to your metabolism, which may aid in weight management.
Frequently asked questions
One serving of Goan Prawn Recheado contains approximately 250-280 calories, depending on the size of the prawns and the amount of oil used. It's a relatively low-calorie, high-protein dish.