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

3.03 from 576 votes


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


  • 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


  • 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
  • Marinate the shrimp with the salt and masala
  • Butterfly the shrimp to get more surface area
  • Dip in the semolina
  • Shallow fry on one side, flipping over
If you like this recipe, you will certainly LOVE these Shrimp cakes made with the same masala –