Raechad masala is very much famous in Goa. This masala can be used with any fish but it goes best with Mackerel.It’s like raechad and mackerel are made for each other.
The sweet and tangy tamarind used in Raechad masala forms the essential part of Goan cuisine recipes. It gives the sweet and tangy flavor to most of the Goan cuisine recipes.
Tip: If prefer spicy you can increase the proportion of goan red chillies according to taste. Bedgi chillies are non spicy and only imparts red colour to the raechad masala.
Health Benefits of Tamarind:
- Tamarind fruit contains certain health benefiting essential volatile chemical compounds, minerals, vitamins and dietary fiber.
- Tamarind is rich in tartaric acid. Tartaric acid gives a sour taste to food but is also a very powerful antioxidant which helps the body protect from harmful free radicals.
- Tamarind fruit contains many volatile phytochemicals such as limonene, geraniol, safrole, cinnamic acid, methyl salicylate, pyrazine and alkylthiazoles. Together these compounds account for the medicinal properties of tamarind.
- It is a good source of minerals like copper, potassium, calcium, iron, selenium, zinc and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure.
- In addition, it is also rich in many vital vitamins, including thiamin, vitamin A, folic acid, riboflavin, niacin, and vitamin-C. Much of these vitamins plays antioxidant, and co-factor functions for enzyme metabolism inside the body.
Preparation Time: 15 mins
Goan Red Chillies: 12
Bedgi Chillies: 12
Garlic: 1 pod (around 18 cloves)
Ginger: 5 inch
Cinnamon: 2 inch
Pepper: 1 tspn
Cloves: 1 tspn
Jeera: 1 tspn
Tamarind: ½ cup
Turmeric: 1 tbspn
Vinegar: 1 cup
Salt to taste
- Soak the tamarind in little vinegar for 10 mins.
- Mix all the ingredients and grind it to a fine paste.
- Transfer to a glass container and refrigerate. Use whenever required.