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.
Servings 10 Prawns
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
- Recheado Masala can be stored in airtight container in refrigerator for upto a week.
- Apply it to prawns, fish or chicken and enjoy the authentic Goan taste.
- You can use any edible oil for brushing. I prefer olive oil.
- Serve with lemon.
- Tastes best when it is hot.