Name: prawns in Goan rachaedo masala recipe by safiya abdurrahman khan at BetterButter
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Yield: 5
Ingredients: 500 grams prawns; 2 Onions sliced; 2 Tablespoons Oil; 2 tablespoons Recheado masala; To taste Salt; Some chopped Coriander leaves; To make rechedo masala; 20 Dry Kashmiri Chillies; 1/2 tsp Cumin; 8 cloves; 2 INCH CINNAMON STICK; 1/4 tsp peppercorns; 12 garlic cloves; 150-200 ml Vinegar; 1 Onion (Sliced); 1 tbsp oil; 1 tbsp sugar; 1/2 tsp Salt

Ingredients Serving: 5

500 grams prawns
2 Onions sliced
2 Tablespoons Oil
2 tablespoons Recheado masala
To taste Salt
Some chopped Coriander leaves
To make rechedo masala
20 Dry Kashmiri Chillies
1/2 tsp Cumin
8 cloves
2 INCH CINNAMON STICK
1/4 tsp peppercorns
12 garlic cloves
150-200 ml Vinegar
1 Onion (Sliced)
1 tbsp oil
1 tbsp sugar
1/2 tsp Salt

Instructions

First let's make recheado masala,
Soak spices in 150 ml vinegar for 2 hours. Roast onion with 1 tbsp oil. Then grind spices along with roasted onion to a fine paste with salt, sugar and vinegar as required. The recheado masala is now ready to be used.
Keep this masala in small container in fridge and need accordingly.
Now we'll prepare prawns, Remove the shells of the prawns and de-vein them. Wash and drain all the water.
Once prawns are dry marinate them with salt and Recheado masala and salt. Keep the marinated prawns for a minimum of two hours. To ensure that is absorbs the spices well, marinating overnight in the fridge will be better.
Heat the oil in a pan and add onions. Stir onion till they are golden brown.
When the onions are golden brown add marinated prawns and stir for 3-5 minutes, till the Goan Recheado masala is cooked and oil starts separating from the masala.
Switch off the flame, garnish with some chopped coriander leaves and serve hot.

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