Easy Rechado Goan mutton chops recipe | Spicy yet good!

What is Rechado masala ?

Rechado masala a.k.a. reachad masala is a fiery and tangy paste used in seafood or meat dishes.

The masala is vinegar-based and relies on Kashmiri red chilies for its bright red color and vinegar for its tanginess. If you’ve been to Goa, you probably must have had the fish or any meat dish marinated in this masala. Well, if you haven’t …here is one more reason for your Goa calling.

Here is a dish which uses Rechado masala but not in a traditional way and I think you might not get your hands on it easily: Mutton Chops feat. Goan Reshado Masala !

How do you make Rechado masala ?

Reshado masala is prepared by grinding Kashmiri red chilies along with whole spices. You can control the spiciness by adjusting the amount of chilies that go into your paste. Goan vinegar is the binder that brings the acidity to the masala as well as act as preservative. If you wanna store the paste for long time then heat some oil in pan and fry the paste until it forms bubbles .Cool it and store it in the fridge and it good to go for months. Key is not to add water at all.

Another important ingredient that is added to masala is Feni: local Goan spirit. I did not have this with me so I skipped it in my Rechado masala.

Let’s go through the process:

Rechado Masala

In a blender add together Kashmiri red chilies, cumin seeds , cinnamon stick ,cloves ,black peppercorns ,ginger ,garlic, sugar ,salt ,tamarind turmeric and vinegar.
Make a fine paste. Now fry this masala with oil in a pan and store for it later. This recipe does not require the paste to be fried in oil since we will coat the chops with paste and fry them in oil .So there is no need of cooking the masala separately.

Mutton chops

Clean your mutton chops and sprinkle them with a bit of salt.
Now rub Resahdo masala on both sides of a chop.
Now dip the coated chop in breadcrumbs forming an even layer on both sides of a chop
Heat oil in a pan on medium flame and fry the chops on both the sides for about 8-10 minutes so that the outside becomes crispy. Serve’em hot!