http://bobbysshack.com/ , never been but I hear many good things about this place, I`m deffo going to give it a try in 4weeks time

Why don't you try making it yourself; here's some recipes from Emerciana, a restaurant that gave me cooking lessons in Goa.....

The masala mixes need to be bought in Goa though especially the Kitchen King, chaat masala and chana masala......
Indian Masala's from Beejay @ Emericiana, Benaulim, South Goa.
Prop: Apollo De Souza

Tandori Paste - Used for Chicken Tikka,Tandori Chicken, Tandori Fish Masala's

1 teaspoon red chilli powder
1 teaspoon Kitchen King
1 teaspoon Tandori chicken masala
2 tablespoons ginger and garlic paste (ginger and garlic blended)
4 tablespoons Mustard oil
4 tablespoons white vinegar or lemon juice
1 teaspoon cumin powder
Big pinch sea salt
1 teaspoon table salt
1 teaspoon garam masala
250g natural yogurt
2 teaspoons red colouring

1st mustard oil, add the kitchen king, red chilli powder, cumin powder, tandori chicken masala, garam masala, garlic & ginger paste, white vinegar (lemon juice), red colour, add the salts and pour in the yogurt mix it up with a spoon.

Slice meat or Fish and Marinate for 4 hours.

Butter Chicken Sauce - Can be used as a base for all Indian Curries with Chicken.

Quantity = 1

Ingredients as tandori paste and;
1 teaspoon desiccated coconut
1 teaspoon butter
200g tomatoe paste (diced tomatoe boiled up)
1 teaspoon red chilli paste
200g cashew nut pasted (blended cashew nuts with a little oil)
Chicken
½ inch Ginger
2 cloves Garlic
Sugar to taste
Coriander & Coconut for garnish

Fry up the ingredients until oil floats to top. Boil chicken with Garlic and Ginger separately . Add chicken mix to sauce, add a little sugar and sprinkle with coconut, butter and coriander to garnish.

Onion Sauce - Is a base sauce for vegetable curries, Paneer, Korma, Allo Mutter and Aloo Gobi.

Quantity = 1 portion

1 sliced onion - caramalised and blended in a mixer.
1 teaspoon Chicken Masala
½ teaspoon Kashri Methi
1 teaspoon Chaat Masala
1 teaspoon Chhole Masala
Big pinch Salt
All Tandori Ingrediants but not Mustard Oil or Vinegar

Mix it together and fry lightly for 15 mins, the oil will float on the top when ready.

Goan Fish Curry

Quantity = 4 people

1st masala
4 teaspoons coriander seeds
Red dried Piri-piri chillies (to taste)
Flesh and milk of 1 coconut
A little vinegar (lemon juice)

2 sliced onion
4 diced tomatoe
Water
Salt

Fry a little oil and onion, add the diced tomatoe and water, salt. Boil it up add in the 1st masala. Add the fish serve with naan, roti or vegetable rice.

Let me know if anyone tries them out.

Arl

You know what Arl

You just made my year.

I've been trying to get authentic recipes like this for ages. I can;t understand the ones my Indian friends have written out for me and whilst I understand them when they talk me through, by the time I get home I'm totally lost again.

I've even had people pre -mix and bag them for me but the writing on the bag rubbed off on the way home so I was left with bags of nice smelling but otherwise fairly useless spices.

I assume the masala for the Goan Fish Curry is fish masala?

I will definitely be trying these and I'll let you know how I get on

fritz, where it says the 1st masala the ingredients are for it underneath.

Regards
Arl

The recipes sound great. I'll definitely be trying them. My mouth is watering at the thought of the butter chicken sauce. We don't go to Goa until March but I'll check out our local Asian supermarket, just in case I can get some of the more unusual ingredients there. I brought back a Goan cook book a few years ago and have tried some of the dishes from it too. Mind you it never seems to taste the same back home. Must be something to do with the lack of sun, sea and atmosphere. (or maybe the lack of kingfishers!)
Gail

Try this news site i read daily - at the top of the page click on the title 'cusine' and then on the '100 recipes'.

http://goacom.com/cuisine.php?file=cuisine_home&smid=12

Good site, Spike.

Of all the Indian cookbooks I reckon the best and simplest is the "Madhur Jaffrey's Indian Cookery" book that the BBC printed to coincide with her TV show in about 1982! I think it's still in print.

I always end coming home with recipes and spices from my trips to Goa but they never taste quite right somehow. My mouth is watering just reading your recipes (especially butter chicken which is my favourite). Thank you, I shall give them a go after attaining more spices during my next trip.

Is there any cookery courses happening in the North, calangute/Baga area???

Visiting at the end of March and this would be great

great recipes..........thanks
& thanks spike added that site to my favs.

2 other good indian cooking books:
indian resteraunt cookbook by pat chapman
the curry secret by kris dhillon

ive managed to make loads of stuff from these 2 that taste just like a good local indian ( uk indian that is )

If anyone is having problems getting spices etc here in the UK, may I suggest the following site may be helpful.

http://www.in2curry.co.uk

are there any more shacks/restuarants with web sites when i am there next week i shall try and encourage them to do so
derek

http://www.shravanrestaurant.com/menu.html

Arlene, just tried the recipe for butter chicken, very nice btw, but must warn you about the use of Mustard oil I substituted it with olive oil after reading this :

All natural oils are composed of different fatty acids, the type and amount of which determine the oils properties. These fatty acids (often summarised on the packaging of edible oils as, saturates, monounsaturates and polyunsaturates) are inherently linked to the oils origin. In its pure form, mustard oil contains a fatty acid called erucic acid (cis-dos-13-enoic acid) at levels between 22% and 50%. EU Directive 80/891/EEC requires the erucic acid content of foods to be no greater than 5%. As a consequence, no pure mustard oil may be classified as a food.

I bought some from my local Asian shop and on the bottle it says `External use only` , when I asked the chap in the shop he says they use it for their hair and he had never heard of it used for cooking, he is Pakistani so maybe they don`t.

Just thought I would bring this to your attention
P.S. Glad I bought 4 boxes of kitchen King now

you may find this article interesting.

More about Goan food here

following up on a query on the restaurant thread you will find the recipe for mo mos here

Hi feel the vive,

I substitue twith olive oil too! But the recipes are as they taught me in Goa. Gld you liked the butter chicken, try the goan fish curry one use cod, instead of pomfret. it is yummy.

Great food sites Fiona, leaving on the 20th October for 2 months so will put some into action. Will let you know results.