Recheiado (pronounced Rey-shad), simply means ‘stuffed’ in Portuguese. Every Goan household has their own bag of tricks in conjuring this preparation, but primarily, the cleaned fish is slit laterally along its side and the Recheiado masala stuffed into its body cavity, as well as smeared over the outer surface.
The strong aromatic flavour of the fiery-red Judes Recheiado Masala comes from its spicy components – Kashmiri red chillies, garlic, cumin, peppercorns and tamarind which are ground into a smooth but thick paste using vinegar. It is ideal for marinating, stuffing and frying any kind of seafood.