Grilled Prawns In Recheado Masala

Grilled prawns in recheado masala is a spicy prawns recipe made by coating shrimps in Goan recheado masala and grilling them in an oven.

Grilling prawns on skewers is an easy recipe and tastes yummy too. Try this recheado prawns recipe which is an authentic Goan recipe but with a delicious twist.

I had grilled shrimps dish at a beach resort in Goa and ever since then I have been making this delicious  and easy prawns starter.

Recheado masala is a delicious Portuguese Goan style masala. This masala tastes spicy, tangy, sweet and absolutely delicious. It goes well with fish. You can use it for your stuffing into mackerel or pomfret, or make curry with it or even make grilled prawns like how I made today. You can even use this masala for marinating chicken and then grill it.  Wear your innovative caps and make different dishes with this Goan masala.

Make this dish with fresh or frozen prawns. If you are using frozen shrimps, just thaw them before using. Store recheado masala in the fridge for upto a week. You can try other recipes with prawns.

Let us see the prawns recheado recipe ingredients:

1. Prawns / Shrimps: Use medium sized prawns for making this recipe. The prawns should be held on skewers while grilling. If you get small shrimps, you can apply the recheado masala and grill the prawns in a frying pan.
2. Spices for marination: Turmeric powder and red chili powder are applied to prawns along with salt.
3. Spices for making recheado masala:  Dry red chilies, garlic, cloves, turmeric powder, cumin seeds, mustard seeds, black pepper powder, tamarind and fenugreek seeds are the spices used for making Goan recheado paste.
4. Sugar: The masala has sweet, sour, tangy and spicy taste. Sugar is added to provide the right amount of sweetness.
5. Vinegar: Vinegar adds the right amount of sourness in the Goan masala recipe.
6. Onion: Finely chopped onion is added while making the masala.

Let us see the steps to make Grilled Prawns In Recheado Masala recipe:

1. Marinate the prawns by applying the masala mentioned for marinating prawns and keep in the freezer for 20 minutes. I apply only chili powder, turmeric powder and salt while marinating prawns.
2. First dry grind the above mentioned recheado masala ingredients without adding vinegar.
3. Then add 4 tablespoon vinegar and again grind to make a thick paste.
4. Add more vinegar to grind into a thin paste. The recheado masala is ready.
5. Paste should be smooth but thick as shown in picture below. It should be thicker than ketchup. You should be able to apply it to the prawns and fish.

6. Apply the recheado masala to the prawns on both sides and put the prawns on skewers.
7. Pre-heat the oven in convection mode for 5 minutes at 180C.
8. Brush prawns with olive oil.
9. Grill the prawns for 10 minutes. After 10 minutes flip to the other side, again brush with olive oil and grill for another 10 minutes.

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5 from 1 vote

Grilled Prawns In Recheado Masala

Grilled prawns in recheado masala is a spicy prawns recipe made by coating shrimps in Goan recheado masala and grilling them in an oven. Find step by step instructions in this recipe.

Prep Time20 minutes mins

Cook Time30 minutes mins

Servings: 10 Prawns

By: Raksha Kamat

Equipment

• OTG

Ingredients

For marinating the prawns:

• 10 Prawns
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/4 teaspoon salt

For the recheado masala:

• 8 dry red chilies
• 10 garlic cloves
• 2 cloves
• 1 tablespoon turmeric powder
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1 teaspoon black pepper powder
• 1 marble sized ball of tamarind
• 1/4 teaspoon sugar
• 4 fenugreek/methi seeds
• 1/2 cup chopped onion
• A pinch of salt
• 1/2 cup vinegar for grinding
• 1 tablespoon olive oil/any edible oil for brushing the prawns

Instructions

• Marinate the prawns by applying the masala mentioned above for marinating prawns and keep in the freezer for 20 minutes.
• First dry grind the above mentioned recheado masala ingredients without adding vinegar.
• Then add 4 tablespoon vinegar and again grind to make a thick paste.
• Add more vinegar to grind into a thin paste.
• Paste should be smooth but thick as shown in picture below. It should be thicker than ketchup. You should be able to apply it to the prawns and fish.
• Apply the recheado masala to the prawns on both sides and put the prawns on skewers.
• Pre-heat the oven in convection mode for 5 minutes at 180C.
• Brush prawns with olive oil.
• Grill the prawns for 10 minutes. After 10 minutes flip to the other side, again brush with olive oil and grill for another 10 minutes.

Notes

1. Recheado Masala can be stored in airtight container in refrigerator for upto a week.
2. Apply it to prawns, fish or chicken and enjoy the authentic Goan taste.
3. You can use any edible oil for brushing. I prefer olive oil.
4. Serve with lemon.
5. Tastes best when it is hot.

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Note: The recipe was published on 22 May 2015. It has been republished with pinterest image.

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