Rechado Fried Shrimp

Rechad Masala is the King of Goan spice pastes or masalas. This rich red paste is made from dry Kashmiri Chillies, Ginger & Garlic, Spices, Tamarind & Vinegar. It keeps in your fridge for a while because of the vinegar and is great to slather fish with or in this case Shrimp or Prawn. I like to butterfly the Shrimp to give it a greater surface area for the masala and the semolina which will make the shrimp wonderfully crispy.

The only challenge I have with this recipe is saving the shrimp till the time I need to serve it!

Rechad Fried Shrimp

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Ingredients Method

Ingredients

  

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

• 500 gms approx. 1 lb of cleaned and deveined Shrimp or Prawn
• 1 tsp Salt or to taste
• 2 tsps Rechad Masala
• 1 cup Semolina

Method

 

1. 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
2. Marinate the shrimp with the salt and masala
3. Butterfly the shrimp to get more surface area
4. Dip in the semolina
5. Shallow fry on one side, flipping over