From Grandma’s Kitchen: Recheado Masala

Recheado masala is a tangy masala with a powerful flavour. It goes very well with prawns, fish, squids, and even chicken and some vegetables. The grandmother who shared this recipe with us recommends stuffing this masala into slit mackerels.

 

Ingredients:

15 dry Kashmiri chillies

4 garlic flakes

½ inch ginger piece

5-6 peppercorns

2 cloves

1 small cinnamon stick

¼ tsp turmeric powder

¼ tsp mustard seeds

Marble sized ball of tamarind

½ tsp jeera

Vinegar

Salt to taste

½ tsp sugar

5-6 curry leaves

 

Method:

Grind all the ingredients (except for the sugar and curry leaves) together.

Heat some oil in a frying pan. Add the sugar and curry leaves. Then put the ground masala in the pan and fry. Let it cool and put it in a bottle.