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Goan Recipes - Recipes from Goa
Traditional Goan food is cooked in earthenware on a wood fire, giving it
its unique flavor.
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Goan
Fish Curry Recipe
Ingredients:
1.5 lbs. of fish fillets traditionally we use the pomfret fish
½ cup oil
1/3 cup sliced onions
¼ cup finely chopped tomatoes
¼ cup. coconut Milk
4 green chilies (Slit and deseeded)
Salt to taste
Paste –add these to a blender and make a paste with ½ cup water:
15 whole red chilies or to taste
7 tsp. coriander Seeds
1 tsp. cumin Seeds
1 tsp. turmeric powder
1 ½ tsp. roughly chopped garlic or garlic paste
2 tbsp. roughly chopped ginger or ginger paste
1 tbsp. tamarind paste Shop
for Spices Here
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.
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Goan Vindaloo Recipe
Ingredients:
1.5 lbs of pork cubes from the leg
½ cup oil
1 cup finely chopped Onions
Salt to taste
¼ cup finely chopped cilantro leaves
Marination:
Combine all the marination ingredients and add to pork cubes. Marinate for an hour.
½ cup Malt Vinegar
1 ½ tsp. peppercorns crushed
1 ¾ tsp. brown sugar or a small piece of jaggery
8 green cardamom
8 cloves
3 green chilies (Slit, deseeded)
Salt to taste
Paste –add these to a blender and make a paste with ½ cup water:
7 Whole red chilies
5 Sticks cinnamon (1 inch each) – may have to be ground in a coffee grinder before
adding to blender
1 tsp. cumin seeds
5 tsp. coriander seeds
½ tsp. turmeric powder
1 tbsp. chopped garlic
3 tbsp. chopped ginger
1/3 cup Malt Vinegar Shop
for Spices Here
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.
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Jumbo Shrimp Goan Style Recipe
Ingredients:
2 lbs. large shrimp
½ cup Oil
½ cup Sliced Onions
Salt to taste
Paste –add these to a blender and make a paste with ½ cup water:
10 whole red chili or to taste
2 tbsp. cumin Seeds
1 tsp. turmeric powder
15 cloves and 2 cinnamon Stick (1 inch each) – may have to be ground in a coffee
grinder before adding to blender
3 tbsp. roughly chopped ginger
6 tbsp. Malt Vinegar Shop
for Spices Here
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.
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Tangy Shrimp Goan Style – also called Prawn Balchao Recipe
Ingredients:
2 lbs. prawns or large shrimp
½ tsp. peppercorns
10 cardamom pods
2” cinnamon stick
10 cloves
10 curry leaves
½ tsp. cumin seeds
1 tbsp. Ginger paste
2 tbsp. Garlic paste
2/3 cup Oil
2/3 cup Malt Vinegar
2/3 cup Chopped Onions
10 whole red chili or to taste
5 tsp brown sugar or a 1 inch cube jaggery
Salt- to taste
½ cup Chopped tomatoes Shop
for Spices Here
Method:
1. Blend the peppercorns, cardamoms, cinnamon, cloves, cumin seeds and red chili in a
coffee grinder – add vinegar and keep aside.
2. Heat Oil in a wok and then deep Fry prawns until golden brown. Remove and keep aside.
3. 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.
4. Stir for 2-3 Minutes and add Fried prawns, Curry Leaves, Sugar and Salt.
5. Cook well till the prawns become tender
Serve hot with boiled rice
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Goan Vindaloo Goan Pork Dish
Ingredients
1 kg lean pork cleaned
10 cloves garlic
1 inch piece ginger
10 dried red chillies/peppers
10 peppercorns
8 cloves
1 inch piece cinnamon
1 tsp cumin seeds
½ mustard seeds
2 medium onions, chopped fine
½ tsp sugar
½ tsp vinegar
2 tbsp oil
½ peg coconut feni
2 cups water
Salt as per taste
Method:
Cut the cleaned pork into ½ inch sized pieces.
Apply salt and keep aside.
Grind all the spices and blend it with vinegar, adding the ½ tsp sugar.
Apply the ground spices to the meat and marinate for 3 hours.
Heat the oil in the pan on medium heat and add the meat.
Fry the meat for few minutes, then add the chopped onion, coconut feni, rest of the
vinegar and the water gradually.
Cover the pan and lower heat. Stir cook till meat is tender and the oil rises to the top. |
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Assado de Leitoa Roast Pigling
Ingredients
4 legs of pigling
4 inch piece of ginger
25 cloves of garlic
1 tsp cumin seeds
2 inch piece of cinnamon
16 cloves
2 tsp peppercorns
2 inch piece of turmeric
1 tsp sugar or small bit of jaggery
4 tbsp ghee or fat
Salt as per Taste
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. |
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Galinha com Coentro chicken dish
with Cilantro
Ingredients
2 chickens
100 gm cilantro leaves
80 gm ginger
80 gm garlic
4 green chillies
10 gm hot masala (cloves, cinnamon, cardamom, peppercorn & cumin seeds)
½ tsp turmeric powder
15 gm cashew nut paste
Oil to fry
1 ½ tbsp lemon juice
Salt as per taste
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.
Galinha Cafreal chicken marinated and fried
Ingredients
1 large chicken (1¼ kg) jointed
6 green chillies/peppers
1 ¼ inch piece ginger
10 cloves garlic
1 tbsp coriander seeds
1 tsp cumin seeds
½ tsp garam masala
1 tbsp lemon juice
3 tbsp oil
2 medium onions, chopped fine
4 large tomatoes, halved
6 medium potatoes, boiled, halved
Salt as per taste
Method:
Grind to a fine paste, the ginger, garlic and all the spices in the lemon juice, including
the green chillies/peppers and half chopped onions, adding salt as per taste.
Joint the chicken and apply the ground spices to the chicken pieces.
Marinate the chicken for 2 hours.
Heat oil in a pan on medium flame and saute the rest of the chopped onion.
Fry the chicken turning them over both the sides till the pieces are browned and cooked
(approx. 20 mins).
In a separate pan: heat 1 tbsp oil and fry potatoes and then very lightly the halved
tomatoes.
Serve the chicken with the fried potatoes and tomatoes..
Goan Sambharachi Kodi Goa Prawn Curry
Ingredients
100 gm peeled prawns
100 gm dried prawns
4 onions
3 coconuts, grated
20 bilimbis
5 mango seeds (padde)
Walnut sized ball of tamarind
1 inch piece ginger
6 flakes garlic
6 green chillies
1 tbsp sugar
4 maggi cubes
2 tbsp oil
4-5 tbsp Goan sambhar masala
Salt as per taste
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.
Goan Fish Curry Goa Hot & Sour Fish Curry
Ingredients
1/2 kg shark fish or sting ray
8 red dried red chillies or peppers
8 cloves garlic
1" piece ginger
10 peppercorns
8 cloves
1" stick of cinnamon
1 teaspoon cummin seeds
1/4 teaspoon turmeric powder
1 teaspoon sugar
2 tablespoons vinegar
1 tablespoon oil
1 medium onion, chopped fine
a few curry leaves
1 1/2 cups water
Salt as per taste
Method:
Clean, wash and slice fish.
Apply salt and keep aside.
Grind all the spices, garlic and ginger in the vinegar then add the sugar.
Heat oil on medium flame and sauté onion till golden brown.
Add the ground spices to this and stir fry for 1 minute.
Add the curry leaves and the water gradually.
Stir cook 15 minutes till the sauce is thick.
Add the fish pieces and cook for 8-10 minutes.
Remove and serve. |
| Goan recipes, goan fish curry, Goan Pork
Vindaloo, Prawn Balchao,
Cocada with Eggs, Crab Curry, Batica, Beef Rolls, Croquettes, Pasteis, Prawn Puffs,
Stuffed Papads,Mushroom Soup, Prawn Soup, Corriander Chutney, Green Mango Chutney, Pickles
Beef Chicken Pork, Boram Pickle, Brinjal Pickle, Carrot Pickle, Fish Chicken Pickle, Lemon
Peel Pickle, Mango Miskut, Mango Water Pickle, Para (fish pickle), Tendli Pickle, Gravy
Tongue, Salted Tongue, Chicken Fry, Chicken Masala, Chicken Xacuti, Galinha Cafreal,
Galinha com Coentro, Aad Maas, Chouricos, Empadinhas, Fejoada, Pork Chilly Fry, Pork
Vindalho, Presunto, Roast Pigling, Sorpotel, Stuffed Pigling, Vindaloo, Crab Curry, Apa de
Camarao, Ambot Tik, Crab Xec Xec, ish Curry, Fish Recheiado, Fish Temperada, Fofos, Galmo
Balchao, Mussel in Shell, Portuguese Sardines, Prawn Amto, Prawn Caldeen, Rissois de
Camarao, Sambharachi Koddi, Shark Xacuti, Squid Chilly Fry, Tisreo Sukhem, Arroz Refogado,
Mutton Biryani, Prawn Pulao, Sannas, Sausage Pulao, Vegetable Pulao, Mushroom Chilly Fry,
Mushroom Cutlets, Mushroom Masala Bhaji, Red Pumpkin |
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