We love our Rechad Masala. This blend of Kashmiri Chillies, ginger, garlic, whole spices and vinegar is every Goenkar’s pride. It’s a perfect marinade for fish and shrimp, but in this recipe, I’m going to flavour my shrimp cakes. This recipe is very similar to the Shrimp Cutlets or Dangar recipe I posted earlier, the only difference is that I used a prepared Rechad Masala instead of using spice powders.

Every couple of months or so I prepare a batch of this paste and store it in my fridge. It’s handy to smear on fish or shrimp or make these delicious cutlets!

Rechad Masala

30 Kashmiri Chillies

2 tsps Cumin seeds

2 tsps Peppercorns

20 Cloves

3 – 1 inch sticks Cinnamon

3 tbsps Jaggery

1/4 cup fresh Garlic

1/4 cup of fresh ginger

1 tsp Turmeric powder

1/2 cup Fried Onions

1 cup Vinegar

1 tsp Tamarind soaked in 1/2 cup of hot water

1 tsp salt

Water as Required

Shrimp Cakes

500 gms (approx.) 1 lb of cleaned and deveined Shrimp or Prawn

1 tsp Salt

1 tsp minced green Chilli

1/2 cup Fried Onions

1/2 cup finely diced coriander

2 tbsps of gram flour

2 – 4 tsps of Rechad Masala

1/2 Semolina

1/2 tsp fresh pepper

To make the Rechad masala, start grinding all the dry ingredients first and then add the wet ingredients, adding water as required to get it nice and smooth.

Pulse the cleaned and deveined Shrimp and add the salt, green chilli, fried onions, coriander, gram flour and rechad masala.

Chill this mixture for atleast 30 mins

Mix the pepper in with the Semolina

Heat some oil, grab a golf ball size of the shrimp mixture and flatten in the semolina coating on all sides

Shallow fry on one side, flipping over