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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 Non-Vegetarian-Dish

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
Goan fish curry recipe

Method

  • Heat the oil in a kadhai or wok. Add sliced onions and saute 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 RECIPENon-Vegetarian-Dish

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 ½ 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
Goan vindaloo recipe

Method

  • Heat the oil in a kadhai or wok.
  • Add sliced onions and saute well until golden brown.
  • Add the paste and saute 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 RECIPENon-Vegetarian-Dish

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
Jumbo shrimp recipe

Method

  • Heat the oil in a kadhai or wok.
  • Add sliced onions and saute well until golden brown.
  • Add the paste and saute 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 RECIPENon-Vegetarian-Dish

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
Tangy shrimp recipe

Method

  • Blend the peppercorns, cardamoms, cinnamon, cloves, cumin seeds and red chili in a coffee grinder ½ 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 saute 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 RECIPENon-Vegetarian-Dish

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
Assado deleitoa recipe

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 Non-Vegetarian-Dish

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
Galinha com chicken recipe

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 RECIPENon-Vegetarian-Dish

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
Goan sambharachi recipe

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.