Temprado Masala- Homemade - Goan Masala

Temprado Masala is a green Goan masala and a very spicy masala paste. This can be used to make just anything you wish, be it fish or meat. It is a multipurpose masala paste.

Ingredients

10 Green chilies
1/2 Teaspoon Turmeric powder
8 Cloves Garlic
1 Big Piece  Ginger 

1 Teaspoon Cumin seeds
1 Teaspoon Heaped Black Pepper Corns
1 Teaspoon Granulated White sugar
1 Teaspoon Vinegar or as required to grind 

Method

Keep all ingredients ready and put them in a mixer grinder  Grind the masala into a slightly coarse paste using vinegar.

Temprado Masala is now ready. 

My Notes

To grind the paste I used only a teaspoon of vinegar, you can add more if you wish.

Can reduce the peppercorns or green chillies according to your taste.

If you are making this in large quantity then label and store the remaining paste in the deep freezer, stays well for many months.

I use this to marinate meat and  chicken too.

You would like to check on other Goan Recipes
Goan Prawns On Sticks
Recheado Masala - Homemade 

Pan Fried Seer Fish in Recheado Masala

Labels:  Masala, Homemade, Goa, Green Chilly, Black Peppercorns, Vinegar, Multipurpose Masala, Preservatives free

Goan Prawns On Sticks # #FISHFRIDAYFOODIE

Fish on stick is a most popular beach food in Goa. These are delicious and mouthwatering prawns on sticks. Made this for a party and they vanished in minutes.

Sending this to Fish Friday Foodies, theme for this month is recipes for kebabs with fish or seafood of any sort, grilled, broiled, baked, ceviche, fish/shrimp balls...you name it. As long as you put a stick in it, it's good our Host is Sue Slusser Lau, thank you for choosing this wonderful theme.

Ingredients
40 Medium Size Prawns - shelled and deveined
1 Cup Fine Semolina
1/2 Cup All Purpose Flour
Oil as required for shallow fry

For marination 
1 Teaspoon Turmeric powder
2 Teaspoons Heaped Red Chilly powder
1/2 Teaspoon Tamarind paste
1 Teaspoon Garlic paste
2 Tablespoons  Lemon juice
Salt to taste

Method

Soak the sticks in water for at least half an hour.

In a bowl , add all the ingredients for marination , mix well. Add  in the prawns, apply the paste on each prawn well  and keep it for marination, minimum 2 hours in refrigerator.

In a plate mix the semolina and all purpose flour, keep aside.

Thread about 3 prawns on a stick. Like wise thread all the prawns on sticks and keep aside.

Before frying, coat the prawns thoroughly with  semolina mix.

Heat oil in a wide non stick skillet, when oil is hot enough, add the stick prawns evenly on the skillet, do not overcrowd.
Once they are nice and brown on one side, flip and cook the other side till it changes color. Squeeze lemon juice on top before serving.  Enjoy... the stick prawns......yummmm

Labels : Fish, Prawns, Goa, Fish Friday

My Notes:
Adjust the spices according to your taste.

An InLinkz Link-up

Pan Fried Seer Fish in Recheado Masala #FISHFRIDAYFOODIE

Recheado Masala is spicy, tangy, masala paste of Goa. I love this spicy, tangy masala paste. This paste is mostly used to make fish preparations. It has a lot of vinegar so there is no need to add any extra sourness while making any preparation. You can fry any fish in this paste.

Now many of you will wonder why is that I always use Seer Fish. Since this has no thorn just one center bone, this is preferred by us. Its a tasty, fleshy and juicy fish.

Ingredients
4 Thick Slices Seer fish
4 Tablespoons Heaped Recheado Masala Homemade
Salt to Taste
1/3 Cup Rice Flour for coating
4 Tablespoons Oil for Frying or as required

For Garnishing
Onion Slices
Lemon Slices

Method
Wash and pat dry the fish with a paper towel. Apply salt and masala to the fish well and keep in the refrigerator for atleast 30 minutes to marinate.

Spread the rice flour on to a plate. Coat each slice of fish with flour. Keep aside.

Heat a pan with oil , place the slices of fish. Fry on low flame till one sides is done. Then flip and fry till the done.

Enjoy this fish with onions and lemon slices.

Sending this to Fish Friday Foodie - Host of the month's event is April Tuell - theme Pan or Deep Fried Fish . Thank you April for hosting this event.

Labels:  Fish, Recheado Masala, Goa, Fish Friday

An InLinkz Link-up

Recheado Masala - Homemade

Recheado means stuffed in Portuguese. Recheado Masala is spicy, tangy and a traditional Goan recipe.
Recheado masala is a red paste which is used to make fish preparation.

I made this paste and stored it in the freezer for further use. You can also use this paste to grill baby potatoes or any other veggies.

Ingredients

20 Kashmiri Chillies
20 Cloves Garlic
8 Cloves
1 Teaspoon Turmeric
1/2 Heaped Teaspoon Cumin seeds
1/2 Heaped Teaspoon Mustard seeds
20 Black Peppercorns
2 Tablespoons Tamarind paste
2 Inch Piece of Ginger
A Pinch of Sugar
A Pinch of Methi
1 Stick cinnamon
1/2 Teaspoon Sea Salt
1/2 Cup Vinegar

Method

Grind all the above using vinegar, the recheado paste is bright red.

This will stay good in the freezer for months.

Labels:  Goa, Masalas, Recheado