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 Shrimp Cakes


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