GOA RECIPES

Goan cuisine is a blend of konkan, Arabian and Portuguese cuisines. Goan food is known through out the world. Goa is particularly famous for its seafood.

The Goans are known to eat a lot of rice, fish and pork. Food is a big deal over here and Goa is a treasure trove of various culinary delicacies.

Goan recipes are usually hot and spicy. But the taste is brought down by good use of coconut. Discover this coastal cuisine of Goa right here.

GOAN FISH CURRY RECIPE

Ingredients Fish fillets 1.5 lbs Oil 1/2 cup Sliced onions 1/3 cup Finely chopped tomatoes Coconut milk 1/4 cup Green chillies 4 Salt to taste Paste Whole red chilies to taste 15 Corainder seeds 7 tsp Cumin seeds 1 tsp Turmeric powder 1 tsp Roughly chopped garlic 1 1/2 tsp Ginger paste 2 tbsp Tamarind paste 1 tbsp
Method Heat the oil in a kadhai or wok. Add sliced onions and sauté well until golden brown. Add diced tomatoes to it and then add the paste and cook on low for about 2 minutes. Add coconut Milk and 1 cup Water and bring to boil. Add salt to taste. Add fish and green chilies to it and let it simmer for 5-10 Minutes. Bring to Boil and then serve Hot with plain boiled rice.

GOAN VINDALOO RECIPE

Ingredients Pork cubes from the leg 1.5 lbs Oil 1/2 cup Finely Chopped onions 1 cup Salt to taste finely chopped cilantro leaves 1/4 cup Marination:(Combine all the marination ingredients and add to pork cubes. Marinate for an hour.) Malt Vinegar 1/2 cup peppercorns crushed 1 1/2 tsp brown sugar or a small piece of jaggery 1 ¾ tsp green cardamom 8 cloves 8 green chilies 3 Salt to taste Paste –add these to a blender and make a paste with ½ cup water: Whole red chilies 7 Sticks cinnamon 5 cumin seeds 1 tsp coriander seeds 5 tsp turmeric powder 1/2 tsp Chopped garlic 1 tsp Chopped ginger 3 tsp Malt Vinegar 1/3 cup

Method Heat the oil in a kadhai or wok. Add sliced onions and sauté well until golden brown. Add the paste and sauté well till the oil separates from the paste. Add pork along with the Marinade and Stir for 2-3 Minutes. Add 5 cup Water. Cover and Simmer well until pork is tender. Add Salt and mix. Serve hot garnished with chopped cilantro leaves. Serve hot with Boiled rice.

JUMBO SHRIMP RECIPE

Ingredients Large shrimp 2 lbs Oil 1/2 cup Sliced onions 1/2 cup Salt to taste Paste(add these to a blender and make a paste with 1/2 cup water) Whole red chilli 10 Cumin seeds 2 tbsp Turmeric powder 1 tsp Cloves 15 Cinnamon stick 2 Roughly chopped ginger 3 tbsp malt vinegar 6 tbsp
Method Heat the oil in a kadhai or wok. Add sliced onions and sauté well until golden brown. Add the paste and sauté well till the oil separates from the paste. Add shrimp. Cover and simmer till the paste dries up. Add salt and mix. Serve Hot Skewered on toothpicks for cocktails.

TANGY SHRIMP RECIPE

Ingredients Prawns 2 lbs Pepper corns 1/2 tbsp Cardamom pods 10 Cinnamon stick 2 Cloves 10 Curry leaves 10 Cumin seeds 1/2 tsp Ginger paste 1 tbsp Garlic paste 2 tbsp Oil 2/3 cup Malt vinegar 2/3 cup Chopped onions 2/3 cuo Whole red chili 10 Brown sugar 5 tsp Sal to taste Chopped tomatoes 1/2 cup

Method Blend the peppercorns, cardamoms, cinnamon, cloves, cumin seeds and red chili in a coffee grinder – add vinegar and keep aside. Heat Oil in a wok and then deep Fry prawns until golden brown. Remove and keep aside. Add Onions to the hot oil in the Kadhai or wok and sauté well till Golden Brown and then add Ginger and Garlic pastes to it. Stir for a Minute and then add Chopped tomatoes to it and also the Blended paste. Stir for 2-3 Minutes and add Fried prawns, Curry Leaves, Sugar and Salt. Cook well till the prawns become tender Serve hot with boiled rice

ASSADO DE LEITOA ROAST PIGLING RECIPE

Ingredients Legs of pigling 4 Piece of ginger 4 inch Garlic 25 cloves Cumin seeds 1 tsp Cinnamon 2 inch Cloves 16 Pepper corns 2 tsp Turmeric 2 inch Sugar 1 tsp Ghee or fat 4 tbsp Salt

Method Wash the legs of the pigling well, prick slightly and rub in the salt and keep aside. Grind all spices to fine paste with a little water and apply this paste to the legs. Sprinkle a tablespoon of vinegar and keep aside for an hour or so. Then take a pan, place it on slow fire, pour ghee or fat and arrange the legs. Allow to sizzle for a while and then add 3 or 4 cups of warm water including the water with which the grinding stone has been washed. When the water is almost dried and the meat is cooked, remove the pan from the fire. With the help of a fork and knife ( do not use fingers) slice the meat off the legs very neatly and fry these pieces in ghee or fat in a frying pan. Arrange the meat slices on a flat dish, sprinkle the gravy that is left in the pan over the meat and surround the meat with salad.

GALINHA COM COENTRO CHICKEN DISH RECIPE

Ingredients Chickens 2 Cilantro leaves 100 gm Ginger 80 gm Garlic 80 gm Green chillies 4 Hot masala 10 gm Turmeric powder 1/2 tsp Cashew nut paste 15 gm Oil to fry Lemon juice 1 1/2 tsp Salt

Method Clean, remove skin and de-bone the chicken and cut into eight pieces. Marinate the chicken with salt, lemon juice and turmeric powder and keep aside. Grind the spice and other ingredients together to a fine paste. Rub the chicken with ground paste. Keep it at least one hour for marination. Heat oil and quickly fry the chicken on both sides, thereby sealing in its juice. Do not over fry. Add remaining ingredients and cook for 3 to 4 minutes. Add salt as per taste. Remove and serve in its own pan juice. Serve with local bread/garlic fried rice.

GOAN SAMBHARACHI RECIPE

Ingredients Peeled prawns 100 gm Dried prawns 100 gm Onions 4 Coconuts 3 Bilimbis 20 Mango seeds 5 Ginger 1 inch Garlic 6 flakes Green chillies 6 Sugar 1 tbsp Maggi cubes 4 Oil 2tbsp Goan sanbhar masala 4-5 tbsp Salt

Method Mix the dried and fresh prawns together, salt and keep aside. Slice the bilimbis, add a handful of salt and let it drain. Heat 2 tablespoons of oil in a pan. Crush the ginger and garlic and fry over slow fire in the heated oil. Slice the onions, and fry along with the ginger and garlic, till brown. Remove the mixture in a bowl and keep aside. Fry the blimbis in the remaining oil in the pan till they change color. Remove from the pan and keep aside. Add ginger and garlic and fried onions back to the pan. Add the prawns, mango seeds and green chillies and fry. Extract thick coconut juice and keep aside. Then take about 1½ litre of thin juice. Take 4 to 5 tablespoons of the above sambhar masala and blend well with the coconut juice. Add it to the prawn mixture in the pan and let it boil well for about half an hour. Then add the thick coconut juice, bilimbis, sugar, maggi cubes and ½ cup tamarind water. Let the mixture cook well. Add salt and sugar if necessary.