Recheio ( stuffing/marinading masala in minutes )

I make this stuffing and marinading masala from ground spices.  It is ready in minutes and tastes and smells like you have been slaving over a grinding stone blending vinegar and spices like it is done in Goa. My family came to Canada when I was young, therefore cooking Goan food was a very low priority for me until my own children were in their late teens. However Recheado seafood was always a favorite when my mother prepared it.  As a working mum in Canada, my mother would come home after work and turn out these wonderful Goan meals for us.  We would come home from school, have tea and cookies, and wait for my mum to come home.  I am so amazed at how my mother managed so much with a full work day schedule, and commuting for well over two hours to get to work and back.   She came home after 6 pm, and had dinner ready by 8 pm.   Her meals were always special, and our dinner discussions were filled with information, laughter, teasing and endless helpings of love.  This blog is filled with gratitude for my mother - Clare (Oliveira) Vaz, who celebrates a birthday today, November 16.  My mother's love for Goa flourished in her Canadian kitchen, and eventually found a place in my heart and soul.

Ingredients

1 level teaspoon hot chilly powder ( reduce to taste)
2 heaped teaspoons paprika
1 level teaspoon cumin/jeera
1 heaped teaspoon garlic powder
1 heaped teaspoon ginger powder
1/2 teaspoon ground black pepper

Red wine Vinegar or Goa Vinegar

2 heaping teaspoons tomato paste

Method

To make the recheado, put all the dry spices in a glass bowl. 

Stir to mix.

Add enough vinegar to form a masala paste (not runny). To this add the tomato paste and mix well. 

Note: You can make a large batch of the powdered masala by doubling or tripling the recipe. Store in an air tight bottle for future use.  When ready to use, just add the vinegar and tomato paste.