Goan Recheado Piri Piri Paste - Olde Goa - 200g

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Goan Recheado Piri Piri Paste - Olde Goa - 200g

(Ref: CPS227)

Price: £4.75

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Recipe
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200g

Heat Rating: 2 chillies medium

Recheado / Reshado is an aromatic Goan masala for marinating, stuffing and frying all types of seafood. (Recheado means 'stuffed' in Portuguese.)

Every Goan family will have their own recipe, and normally serve the whole fish cut lengthwise, stuffed with plenty of this masala and fried.

Worth trying with mackerel, or meaty white fish and excellent with prawns and shellfish.

• 100% natural

• no gluten

• no MSG

• no artificial additives

• no artificial preservatives

• vegetarian and vegan

Recipe Idea: Seafood Recheado Serves 4

Marinate 500g fresh fish or prawns with 2 tbsps Olde Goa Recheado Paste and keep aside for 15 minutes.

Shallow fry the fish or prawns in oil until golden brown on both sides.

Serve with rice or salad and lime wedges.

Recipe Idea: Baby Aubergine Recheado Serves 4

Slit 300g baby aubergines into quarters, but still attached to the stalks. Add salt and set aside.

Fry 3 chopped onions until soft, add 2 tbsps Olde Goa Recheado Paste and stir fry for 2-3 minutes.

Add the aubergines and stir. When the aubergines start to stick to the pan, add 125ml water and cook for another 3 to 5 minutes.

Serve with rice.

Chef'sTip: Marinated sea bass, king prawns and squid are great on the barbeque.

Ingredients: Fresh Garlic and Ginger, Chillies, spices, tamarind, salt, onions, sugar, Refined Sunflower Oil, coconut vinegar.

If there are any allergens in the ingredients they are marked as bold.

Allergy Advice: made in a facility with nuts and milk.

Once open, store in a cool dry place, away from direct sunlight and use within 6 months.

Product of Goa, India

•  Manufacturer (or, UK Distributor / Reseller) :

    Spices of India
    27 Haviland Road
    Ferndown Industrial Estate
    Wimborne
    Dorset, UK
    BH21 7SA
    UK

Testimonial:

"Dear Spices of India, I placed an order yesterday morning and delivery to me was made this morning at 08.15hrs. A BIG thank you!!"

- Antony Simpson

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