Recheado masala (also known as rachead masala) is a fiery and tangy paste from Goa. Traditionally used with fish, it can also be used with chicken or vegetables. It's wonderful here with fresh ...

Goa is popular for the extensive use of local spices in its cuisine. If you aren't the unfortunate one whose Goa plan got cancelled again, you would know that the place has got everything a perfect ...

This fiery Goan masala is a blend of hot, aromatic spices, tomatoes, onions and tamarind. Add it to your curries to serve absolutely delectable delicacies.

Most Goans will have a bottle of Recheado Masala stashed away in the fridge or on a shelf in a cool place for use in all kinds of culinary situations. It's a very versatile paste that's always handy ...

Sharjah-based food blogger Bethica Das prepared the fiery Mutton Recheado using her special spicy, tangy masala. "I also added potato, my personal favourite, to the mutton curry," she says. A must-try ...

1. Place the potatoes in a pan of water and parboil for 10 minutes. Drain thoroughly, then spread out in a roasting tray and use kitchen paper to pat dry. 2. Pour the olive oil over the potatoes and ...

Dodol SamosaThe mackerel is a much maligned fish. But in Goa, its abundance and affordability meant it was part of many a meal. Cleaned, slit open on the sides, stuffed with a recheado masala, coated ...

In the Goan kitchen, the “rogddo” has always had a pride of place. The stone grinder—comprising a mortar (semi-circular in shape with a deep varn or bowl at its centre) and pestle (the rogddeacho ...

This Cooke Town resident has a large heart. What more proof do you need than the fact that she’s sharing her family’s recipe so your meals at home can be as good as hers? If you’ve been craving ...

No two curries taste the same especially if one is infused with recheado masala. Though a fraction of people still prefer making pastes at home, a handful of home-grown companies have put their ...