These recipes were posted by me onto the rec.fod.recipes newsgroup back in 95.
Firstly fish.
Enjoy
Trev
Introduction
The recipes that follow have been collected from various sources: friends, books and restaurants, during my visits
of 93 and 94.
A word of warning. Most dishes are hot, pungent and some very vinegary, so be prepared. Enjoy !
Trevor Hall
A few notes on ingredients
Chillies :- The dried red chillies used are mostly Goan or Kashmiri. They are milder than those available elsewhere,
hence the large quantities may need to be reduced to suit whatever is available. The flavour of course will suffer.
Perhaps a mixture of hot dried chillies and a mild chilli powder may be a suitable alternative. I am afraid you are
on your own though, this lucky person brought a kilo of kashmiri's (the chillies that is) home with him.
Garlic :- Many Goans do not like excessive garlic. They will often cook the garlic cloves whole and discard them.
The local garlic itself seems to help here, being milder than most I have come across. That said, you will find some
dishes that are heavy on the garlic. Vinegar :- Two type are normally available - 1) 'Local' or toddy vinegar.
Toddy is the sap of coconut palms. 2) Mass produced coconut vinegar, usually made with flavourings.
The first of course gives the best results. Substitute a mild white vinegar.
Spices :- The Goans are among the 'stone ground' camp when it comes to grinding, insisting that the flavour
is superior. Whichever method you use, please grind freshly for every meal and get it as finely ground as possible.
Coconut milk :- Take 1 coconut, remove flesh and grate. Cover grated coconut with boiling water. When cool, blend for
a few minutes and then strain. Repeat a second time to obtain a thinner milk. I have found that the dried coconut
powders give acceptable results (a lot easier as well).
Fish and Shellfish
Goan Mussel
Ingredients:
2 cups rice,
1 cup mussels,
1 big onion chopped finely,
1 tomato chopped,
1" cinnamon,
4 cloves,
4 cardamoms,
3 red chillies
1/4 tsp turmeric,
salt to taste
Method:
Heat oil in a big vessel, add the cinnamon, cloves, cardamoms and the chillies. After a min add the onion.
fry this till the onions turn golden. Now add the mussels , fry for 5 mins and add the tomato.
Add salt and turmeric and cook for 7 mins. Now add the rice and 2-1/2 cups of water.
Cover and cook till done. Garnish with slivered jalapenos and chopped cilantro.
Mackerel Para
Para is prepared prior to the onset of the monsoon, when fresh fish may not always be available.
It is commercially available, sold in plastic packets. Unfortunately, as with a lot of Indian packaging,
it does not stand up to a 12 hour air journey - I speak with experience. Although this dish may sound a little
horrendous, it is really good.
25 small mackerel, head, tail and fins removed
ground turmeric
75 dried kashmiri chillies
2 inch piece fresh ginger
3 heads of garlic
1 tbls cummin seeds
1/2 tsp peppercorns
3 off 1 inch pieces turmeric (3 tsp ground)
3 bottles vinegar
Clean and de-scale the fish. Wash in a little vinegar - DO NOT wash in water. Rub the fish with a little turmeric
and dry in the sun for a day. Grind all the spices etc. with some of the vinegar. Place the fish in sterilized glass jars.
Pour over the masala and vinegar until fish is covered. Seal the jars well. Can be consumed after 4 weeks. Para
is usually served as an accompaniment to other dishes. Remove the required amount from the jar and fry in a little oil.
If you cannot get/make dried mackerel then how about
Mol De Peixe (Fresh fish pickle)
Ingredients:
1Kg firm fish or large prawns
1 tsp ground turmeric
3 cups vinegar
25 dried kashmiri chillies
1 tblsp cummin seeds
2 inch piece fresh ginger
1 head of garlic oil salt
Clean the fish and remove head, tail, fins and de-scale. Cut into small steaks, rub with salt and turmeric and
set aside for about 1 hour. Grind spices, garlic and ginger in a little vinegar. Fry the fish until tender.
Fry the masala for a couple of minutes then add the remaining vinegar. Cook for a further 10 minutes on a low heat.
When the fish and masala has thoroughly cooled, place the fish in a sterilized jar and cover with the masala/vinegar
mixture. Consume after 3-4 weeks as per mackerel para.
Balchao (prawn preserve)
Many Asian countries have a balchao type preserve. It is used either in the preparation of other dishes ;-
see Balchao de peixe (fish balchao) and Balchao de porco (pork balchao), or served as an accompaniment to other dishes.
For a fresh balchao, i.e. one you are not going to bottle
Ingredients: 1/4 Kg prawns (shelled).
1tsp cummin seeds 1tsp peppercorns
10 kashmiri chillies vinegar to taste
1 tsp ground turmeric
2 cups oil 4 medium onions,
minced handful of curry leaves
1 inch piece of ginger
finely chopped 3 heads of garlic
finely chopped 4 green chillies, seeded and chopped
salt to taste
Grind together the cummin, peppercorns and chillies with the vinegar. Mix in the turmeric.
Fry the onions in the oil until all the water have gone. Add the prawns, masala, curry leaves, garlic, ginger
and green chillies. Simmer for 10 minutes or so.
Ambot Tik (A sour and hot dish)
Ingredients:
1/2 Kg fish - shark, catfish or other 'meaty' fish
salt
10 dried red chillies
1/4 tsp cummin seeds
4 peppercorns
1/4 inch piece of turmeric (or 1/2 tps ground)
4 cloves garlic
1/2 inch piece of ginger
a marble sized ball of tamarind mixed in 1 cup of water or equivalent of 'instant' e.g Tamcon
1 finely sliced onion 2 tblsp oil
Clean and wash the fish. Cut into small steaks, rub in salt and set aside. Grind all the other ingredients
bar the onion into a paste (masala) with a little water. Fry the onion until brown.
Add the masala and fry for a minute. Add 1 cup of water. Bring to boil then add fish. Cook on low heat until tender.
A little salt and vinegar may be added if desired. Serve with plain boiled rice.
Fish Caldine (yellow fish curry)
Ingredients:
1/2 Kg fleshy fish steaks (prawns may be substituted)
1 coconut
1/4 tsp cummin seeds
6 peppercorns
2 tsp coriander seeds
1 inch piece turmeric (or 1 tsp ground)
2 onions, sliced
1 tomato , sliced
2 tblsp oil
2 green chillies sliced lengthways (or more if desired)
salt and vinegar to taste
Clean and wash the fish. Cut into small steaks, rub in salt and vinegar and set aside. Grind the spices.
Extract a thick milk from the coconut (see intro). Add the ground spices to the coconut and pass through the
blender again to extract a thin milk. Fry the onions and tomato in the oil, add the thin coconut milk.
Bring to the boil and add the chillies, fish and thick coconut milk. Simmer until fish is cooked. Caldine is also
prepared using hard boiled eggs or bhindi (okra/ladies fingers). Serve with plain boiled rice.
Caldeirada (layered vegetables and fish)
Caldeirada is a well known Portuguese dish which, I seem to remember, uses a lot of shellfish. Here is a Goan version.
Ingredients:
10 large mackerel or sardines, cleaned and head removed
4 large onions, sliced
2 large tomatoes, sliced
1 head of garlic, finely sliced
1 inch piece of ginger, finely sliced
3 tbls light oil
1 tblsp vinegar
1/4 tsp ground turmeric
4 bell peppers (red/green) and or green chillies
salt to taste
Layer a few slices of onion and tomato in a pan. Place 1/2 the fish over onions an tomato. Add another
layer of onion/tomato and then another layer of fish. Sprinkle with the garlic and ginger.
Scatter over the remaining onion and tomato. Pour the oil, vinegar and about 6-7 tblsp water over the fish.
add salt is desired. Cook on a low heat until fish is half done. Sprinkle turmeric over fish. Add peppers/chillies.
Cook until fish is tender.
Balchao de peixe (fish balchao)
Ingredients:
6 fillets or steaks of any firm fish
1 onion oil for shallow frying
2 tblsp balchao paste
Masala mix :-
20 dry kashmiri chillies
5 peppercorns
10 cloves garlic
1/2 inch piece turmeric (or 1/2 tsp ground)
3 cloves
small piece of cinnamon bark (about 1/2 inch)
1 tsp coriander seeds
1/4 tsp cummin seeds
Grind together the masala mix in enough vinegar to give a thick paste. Fry the onions until brown, add the masala
and fry for about 5 minutes over a low heat. Add the balchao and continue to cook. In a separate pan fry the fish
slightly. Add the masala/onion mixture to the fish, adding a little water if the paste is too thick. Simmer until
the fish is cooked. Serve with plain boiled rice.
Fish Curry
Ingredients:
1 Pomfret or other white fish, cleaned and cut into steaks.
1 coconut, grated
1/2 tsp cummin seeds
4 cloves garlic
a marble sized ball of tamarind mixed in 1 cup of water or equivalent of 'instant' e.g Tamcon
4 green chillies, slit lengthways
1 onion sliced
1 inch piece ginger, finely chopped
6 dry red chillies
1 inch piece turmeric (or 1 tsp ground)
1 raw mango, cubed
1 lemon s
alt to taste
Sprinkle lemon juice and salt onto fish and marinade for an hour or so. Grind the coconut, dry chillies,
cummin seeds and garlic together. Mix the onion, ginger and green chillis and mash with the turmeric. Add
the chopped mango. Add the ground masala and 1 cup of water. Simmer slowly for 10 minutes.
Add fish and cook slowly until the fish is done. Serve with plain boiled rice.
Fofos (Fish rolls)
Ingredients:
1/2 kg any fleshy fish
3 potatoes, boiled and mashed
1 level tsp turmeric
1 tsp chilli powder
1/2 tsp ground pepper
juice of 1 lime
2 tblsp fish stock
1 egg, beaten well
breadcrumbs
oil for frying
Clean and boil the fish in lightly salted water. Remove bones (if any) and mash together with the potatoes,
chilli powder, turmeric and pepper. Add enough lime juice and stock to moisten. Add salt if required. Form
into oval rolls, dip in the egg then coat with breadcrumbs. Deep fry until golden. A similar dish called
bombils may be made using the above
Method. Here bombay duck, soaked for 1 hour and then de-boned and mashed, is used instead of the fresh fish.
Caril de tomato (Tomato and prawn curry)
Ingredients:
1/2 kg red tomatoes
1 inch piece turmeric (1tsp ground)
8 peppercorns
3 cloves
1/2 tsp cummin
1/2 kg fresh uncooked prawns, cleaned and shelled
1 coconut
2 large onions, finely sliced
1 inch piece of ginger, finely sliced
4 cloves garlic, finely sliced
2 green chillies, finely sliced
Skin and chop the tomatoes then pass through a sieve to remove seeds. Grind together the turmeric, peppercorns,
cloves and cummin. Extract a thick and thin milk from the coconut. Fry the onion, ginger, garlic and chillies
in a little oil until onions are slightly brown. Add spice mix and fry for 30 second or so. Add the prawns
(if using cooked prawns add at the end of the cooking) and fry for a few minutes. Add the tomato juice and cook
for 5 minutes. Add the thin coconut milk and cook for 5 minutes. Add the thick coconut milk and cook until the
sauce is thick. Serve with rice. Note : I was told this may be served with roasted dried prawns, never got to
try them though.
Tomato Prawn Curry II
Ingredients:
1/4 kg uncooked shelled prawns
20 dried kashmiri chillies
10 peppercorns
1 tblsp corriander seeds
1 tsp cummin seeds
25 tomatoes, peeled and chopped
milk from 1/2 a coconut
2 onions, sliced
6 cloves of garlic, chopped
1 inch piece ginger, chopped
4 green chillies
a few curry leaves
handful of freah corriander leaves
salt and pepper to taste
Grind the chillies, corriander, cummin and peppercorns. Fry the onions, garlic and ginger until the onions have
browned. Add the masala, fry for a minute then add the tomatoes and curry leaves and green chillies.
Cook for a minute or so and then add the prawns and coconut milk and fresh corriander. Cook on a low heat until
sauce has thickened.
Prawn Baffad
Ingredients:
1/4 kg uncooked shelled prawns
8 dried kashmiri chillies
1/2tsp cummin seeds
12 peppercorns
3 cloves garlic
1/2 inch piece ginger
1tsp ground turmeric
2 onions, chopped
2 large tomatoes, skinned and chopped
salt to taste
small amount of tamarind dissolved in a litle water
vinegar to taste
Grind together the chillies, cummin, peppercorns, garlic and ginger. Mix in the turmeric. Fry the onions in a
little oil until golden brown. Add the tomato and prawns. Fry for a minute. Add the masala, tamarind and vinegar.
Cover and cook until prawns are done.
Fish in white sauce
The sauce used for this is just a plain old bechemel, with the addition of a good dose of ground black pepper.
Ingredients: 1/2 kg any fleshy fish - fillets or steaks
1 onion finely sliced
1 large tomato finely chopped
2 cloves garlic, finely chopped
1/4" piece ginger, finely chopped
4 peppercorns
2 tsp oil
1 tsp mild vinegar
Fry the sliced until the onion browns. Add one or two cups of water and the peppercorns. Bring to the boil
and add the fish and vinegar. Gently simmer until the fish is done. Serve with you own favourite bechemel.
Prawn Puffs
For the filling:
1/4 kg. prawns
1 onion (chopped fine)
1 tomato (chopped fine)
2 or 3 tablespoons milk
a few drops of lemon juice
Wash and de-shell the prawns. Boil the prawns and then mince the boiled prawns. Using a little oil, fry the
onions and tomato till brown. Then add prawns and fry for a while. Add the milk and lime juice. Cook till a
thick paste is formed. Remove from fire and keep aside.
For the dough:
2 cups maida (flour)
1 cup water
1 tablespoon ghee (hydrogenated oil)
1 or 2 eggs
breadcrumbs
Allow the water to boil, add salt and ghee. Stir in the flour continuously. Remove from fire and knead when warm,
roll out and cut into rounds (for example with a wineglass). Place a little prawn filling in each round. Press down
the edges, dip in beaten egg, coat with bread crumbs and deep fry till golden brown. from Goan Cookbook by Joyce Fernandes
Fish Rolls
1/2 Kg. of any fleshy fish
3 potatoes (boiled and minced)
1 level teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon pepper powder
1 sour lime juice
2 tablespoons fish stock
1 egg (well beaten)
fine breadcrumbs
oil for frying
Clean wash and boil the fish in a little water and salt. Save the water. Remove bones if any and mash together
with the minced potatoes, turmeric, chilli and pepper powders. Add lime juice and stock. Salt may be added if
necessary. Form little oval rolls, dip into beaten edd, coat with bread crumbs and deep fry until golden brown.
Serve hot. from Goan Cookbook by Joyce Fernandes
Fish cooked in layers of vegetables
10 large mackerels or sardines
4 large onions (sliced)
2 large tomatoes (sliced)
1 pod garlic (sliced fine)
1 inch piece ginger (sliced fine)
3 tablespoons salad oil
1 tablespoon vinegar
1/4 teaspoon turmeric powder
4 capcicums/greenpeppers (chopped) or green chillies
2 potatoes (sliced round)
salt to taste
Spread a few slices of onions and tomatoes in a pan. Halve mackerels and place half the quantity over the
onion and tomato slices in the pan. Put another layer of onions and tomatoes and cover with the remaining mackerels.
Lastly, sprinkle with ginger and garlic and the remaining onion and tomato slices. Keep the pan on the fine, pour
the oil, six or seven tablespoons water and the vinegar over the fish. Add salt if desired. Close the lid of the
pan and allow the fish to cook on a slow fire. Shake the pan once in a while. When the fish is half done, sprinkle
the turmeric powder, add green peppers or green chillies. Serve with sliced potatoes.
Prawn Balchao
1 kg fine shrimp (known as "galmbo" in Konkani")
1 bottle palm "feni" (drinking it is a favourite Goan pastime :-)
1 pod garlic
12 peppercorns
6 dry red chillies
3 tablespoons salt
2 clean dry empty bottles
Clean the shrimp thoroughly, wash and tie in a muslin cloth. Allow to hang for about 12 hours till all
the water has drained out. Sqeeze out any water that may be left. Grind the shrimps,salt, garlic and
peppercorns with palm feni only. Mix dry chillies (whole). If any feni is left, it may be added to the shrimp paste.
Fill in the bottle and cap tightly.
Samar Codi (Prawn Curry)
1 tsp cayenne pepper
1 tbsp bright red paprika
1/2 tsp ground turmeric
4 garlic cloves peeled and crushed
1 in piece of fresh ginger peeled and grated
2 tbsp coriander seeds
1 tsp cumin seeds
14 oz can coconut milk well stirred
3/4 tsp salt
3 pieces of kokum or 1 tbsp tamarind paste
1 lb peeled and de-veined uncooked prawns
In a bowl, combine 10 fl oz water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well.
Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to the mixture. Put the spice mixture
into a pan and bring to a simmer. Turn the heat to medium-low and simmer for 10 minutes. The sauce should reduce
and thicken. Add the coconut milk, salt, kokum or tamarind paste and bring to a simmer. Add the prawns and simmer,
stirring now and then, until they turn opaque and are just cooked through. TIPS If you buy unpeeled headless prawns
you will need 1 1/2 lb. Kokum is the semi-dried sour skin of a fruit that grows along India's coast. Tamarind paste
makes a good substitute. Copyright of the British Broadcasting Corporation Title:
Firstly fish.
Enjoy
Trev
Introduction
The recipes that follow have been collected from various sources: friends, books and restaurants, during my visits
of 93 and 94.
A word of warning. Most dishes are hot, pungent and some very vinegary, so be prepared. Enjoy !
Trevor Hall
A few notes on ingredients
Chillies :- The dried red chillies used are mostly Goan or Kashmiri. They are milder than those available elsewhere,
hence the large quantities may need to be reduced to suit whatever is available. The flavour of course will suffer.
Perhaps a mixture of hot dried chillies and a mild chilli powder may be a suitable alternative. I am afraid you are
on your own though, this lucky person brought a kilo of kashmiri's (the chillies that is) home with him.
Garlic :- Many Goans do not like excessive garlic. They will often cook the garlic cloves whole and discard them.
The local garlic itself seems to help here, being milder than most I have come across. That said, you will find some
dishes that are heavy on the garlic. Vinegar :- Two type are normally available - 1) 'Local' or toddy vinegar.
Toddy is the sap of coconut palms. 2) Mass produced coconut vinegar, usually made with flavourings.
The first of course gives the best results. Substitute a mild white vinegar.
Spices :- The Goans are among the 'stone ground' camp when it comes to grinding, insisting that the flavour
is superior. Whichever method you use, please grind freshly for every meal and get it as finely ground as possible.
Coconut milk :- Take 1 coconut, remove flesh and grate. Cover grated coconut with boiling water. When cool, blend for
a few minutes and then strain. Repeat a second time to obtain a thinner milk. I have found that the dried coconut
powders give acceptable results (a lot easier as well).
Fish and Shellfish
Goan Mussel
Ingredients:
2 cups rice,
1 cup mussels,
1 big onion chopped finely,
1 tomato chopped,
1" cinnamon,
4 cloves,
4 cardamoms,
3 red chillies
1/4 tsp turmeric,
salt to taste
Method:
Heat oil in a big vessel, add the cinnamon, cloves, cardamoms and the chillies. After a min add the onion.
fry this till the onions turn golden. Now add the mussels , fry for 5 mins and add the tomato.
Add salt and turmeric and cook for 7 mins. Now add the rice and 2-1/2 cups of water.
Cover and cook till done. Garnish with slivered jalapenos and chopped cilantro.
Mackerel Para
Para is prepared prior to the onset of the monsoon, when fresh fish may not always be available.
It is commercially available, sold in plastic packets. Unfortunately, as with a lot of Indian packaging,
it does not stand up to a 12 hour air journey - I speak with experience. Although this dish may sound a little
horrendous, it is really good.
25 small mackerel, head, tail and fins removed
ground turmeric
75 dried kashmiri chillies
2 inch piece fresh ginger
3 heads of garlic
1 tbls cummin seeds
1/2 tsp peppercorns
3 off 1 inch pieces turmeric (3 tsp ground)
3 bottles vinegar
Clean and de-scale the fish. Wash in a little vinegar - DO NOT wash in water. Rub the fish with a little turmeric
and dry in the sun for a day. Grind all the spices etc. with some of the vinegar. Place the fish in sterilized glass jars.
Pour over the masala and vinegar until fish is covered. Seal the jars well. Can be consumed after 4 weeks. Para
is usually served as an accompaniment to other dishes. Remove the required amount from the jar and fry in a little oil.
If you cannot get/make dried mackerel then how about
Mol De Peixe (Fresh fish pickle)
Ingredients:
1Kg firm fish or large prawns
1 tsp ground turmeric
3 cups vinegar
25 dried kashmiri chillies
1 tblsp cummin seeds
2 inch piece fresh ginger
1 head of garlic oil salt
Clean the fish and remove head, tail, fins and de-scale. Cut into small steaks, rub with salt and turmeric and
set aside for about 1 hour. Grind spices, garlic and ginger in a little vinegar. Fry the fish until tender.
Fry the masala for a couple of minutes then add the remaining vinegar. Cook for a further 10 minutes on a low heat.
When the fish and masala has thoroughly cooled, place the fish in a sterilized jar and cover with the masala/vinegar
mixture. Consume after 3-4 weeks as per mackerel para.
Balchao (prawn preserve)
Many Asian countries have a balchao type preserve. It is used either in the preparation of other dishes ;-
see Balchao de peixe (fish balchao) and Balchao de porco (pork balchao), or served as an accompaniment to other dishes.
For a fresh balchao, i.e. one you are not going to bottle
Ingredients: 1/4 Kg prawns (shelled).
1tsp cummin seeds 1tsp peppercorns
10 kashmiri chillies vinegar to taste
1 tsp ground turmeric
2 cups oil 4 medium onions,
minced handful of curry leaves
1 inch piece of ginger
finely chopped 3 heads of garlic
finely chopped 4 green chillies, seeded and chopped
salt to taste
Grind together the cummin, peppercorns and chillies with the vinegar. Mix in the turmeric.
Fry the onions in the oil until all the water have gone. Add the prawns, masala, curry leaves, garlic, ginger
and green chillies. Simmer for 10 minutes or so.
Ambot Tik (A sour and hot dish)
Ingredients:
1/2 Kg fish - shark, catfish or other 'meaty' fish
salt
10 dried red chillies
1/4 tsp cummin seeds
4 peppercorns
1/4 inch piece of turmeric (or 1/2 tps ground)
4 cloves garlic
1/2 inch piece of ginger
a marble sized ball of tamarind mixed in 1 cup of water or equivalent of 'instant' e.g Tamcon
1 finely sliced onion 2 tblsp oil
Clean and wash the fish. Cut into small steaks, rub in salt and set aside. Grind all the other ingredients
bar the onion into a paste (masala) with a little water. Fry the onion until brown.
Add the masala and fry for a minute. Add 1 cup of water. Bring to boil then add fish. Cook on low heat until tender.
A little salt and vinegar may be added if desired. Serve with plain boiled rice.
Fish Caldine (yellow fish curry)
Ingredients:
1/2 Kg fleshy fish steaks (prawns may be substituted)
1 coconut
1/4 tsp cummin seeds
6 peppercorns
2 tsp coriander seeds
1 inch piece turmeric (or 1 tsp ground)
2 onions, sliced
1 tomato , sliced
2 tblsp oil
2 green chillies sliced lengthways (or more if desired)
salt and vinegar to taste
Clean and wash the fish. Cut into small steaks, rub in salt and vinegar and set aside. Grind the spices.
Extract a thick milk from the coconut (see intro). Add the ground spices to the coconut and pass through the
blender again to extract a thin milk. Fry the onions and tomato in the oil, add the thin coconut milk.
Bring to the boil and add the chillies, fish and thick coconut milk. Simmer until fish is cooked. Caldine is also
prepared using hard boiled eggs or bhindi (okra/ladies fingers). Serve with plain boiled rice.
Caldeirada (layered vegetables and fish)
Caldeirada is a well known Portuguese dish which, I seem to remember, uses a lot of shellfish. Here is a Goan version.
Ingredients:
10 large mackerel or sardines, cleaned and head removed
4 large onions, sliced
2 large tomatoes, sliced
1 head of garlic, finely sliced
1 inch piece of ginger, finely sliced
3 tbls light oil
1 tblsp vinegar
1/4 tsp ground turmeric
4 bell peppers (red/green) and or green chillies
salt to taste
Layer a few slices of onion and tomato in a pan. Place 1/2 the fish over onions an tomato. Add another
layer of onion/tomato and then another layer of fish. Sprinkle with the garlic and ginger.
Scatter over the remaining onion and tomato. Pour the oil, vinegar and about 6-7 tblsp water over the fish.
add salt is desired. Cook on a low heat until fish is half done. Sprinkle turmeric over fish. Add peppers/chillies.
Cook until fish is tender.
Balchao de peixe (fish balchao)
Ingredients:
6 fillets or steaks of any firm fish
1 onion oil for shallow frying
2 tblsp balchao paste
Masala mix :-
20 dry kashmiri chillies
5 peppercorns
10 cloves garlic
1/2 inch piece turmeric (or 1/2 tsp ground)
3 cloves
small piece of cinnamon bark (about 1/2 inch)
1 tsp coriander seeds
1/4 tsp cummin seeds
Grind together the masala mix in enough vinegar to give a thick paste. Fry the onions until brown, add the masala
and fry for about 5 minutes over a low heat. Add the balchao and continue to cook. In a separate pan fry the fish
slightly. Add the masala/onion mixture to the fish, adding a little water if the paste is too thick. Simmer until
the fish is cooked. Serve with plain boiled rice.
Fish Curry
Ingredients:
1 Pomfret or other white fish, cleaned and cut into steaks.
1 coconut, grated
1/2 tsp cummin seeds
4 cloves garlic
a marble sized ball of tamarind mixed in 1 cup of water or equivalent of 'instant' e.g Tamcon
4 green chillies, slit lengthways
1 onion sliced
1 inch piece ginger, finely chopped
6 dry red chillies
1 inch piece turmeric (or 1 tsp ground)
1 raw mango, cubed
1 lemon s
alt to taste
Sprinkle lemon juice and salt onto fish and marinade for an hour or so. Grind the coconut, dry chillies,
cummin seeds and garlic together. Mix the onion, ginger and green chillis and mash with the turmeric. Add
the chopped mango. Add the ground masala and 1 cup of water. Simmer slowly for 10 minutes.
Add fish and cook slowly until the fish is done. Serve with plain boiled rice.
Fofos (Fish rolls)
Ingredients:
1/2 kg any fleshy fish
3 potatoes, boiled and mashed
1 level tsp turmeric
1 tsp chilli powder
1/2 tsp ground pepper
juice of 1 lime
2 tblsp fish stock
1 egg, beaten well
breadcrumbs
oil for frying
Clean and boil the fish in lightly salted water. Remove bones (if any) and mash together with the potatoes,
chilli powder, turmeric and pepper. Add enough lime juice and stock to moisten. Add salt if required. Form
into oval rolls, dip in the egg then coat with breadcrumbs. Deep fry until golden. A similar dish called
bombils may be made using the above
Method. Here bombay duck, soaked for 1 hour and then de-boned and mashed, is used instead of the fresh fish.
Caril de tomato (Tomato and prawn curry)
Ingredients:
1/2 kg red tomatoes
1 inch piece turmeric (1tsp ground)
8 peppercorns
3 cloves
1/2 tsp cummin
1/2 kg fresh uncooked prawns, cleaned and shelled
1 coconut
2 large onions, finely sliced
1 inch piece of ginger, finely sliced
4 cloves garlic, finely sliced
2 green chillies, finely sliced
Skin and chop the tomatoes then pass through a sieve to remove seeds. Grind together the turmeric, peppercorns,
cloves and cummin. Extract a thick and thin milk from the coconut. Fry the onion, ginger, garlic and chillies
in a little oil until onions are slightly brown. Add spice mix and fry for 30 second or so. Add the prawns
(if using cooked prawns add at the end of the cooking) and fry for a few minutes. Add the tomato juice and cook
for 5 minutes. Add the thin coconut milk and cook for 5 minutes. Add the thick coconut milk and cook until the
sauce is thick. Serve with rice. Note : I was told this may be served with roasted dried prawns, never got to
try them though.
Tomato Prawn Curry II
Ingredients:
1/4 kg uncooked shelled prawns
20 dried kashmiri chillies
10 peppercorns
1 tblsp corriander seeds
1 tsp cummin seeds
25 tomatoes, peeled and chopped
milk from 1/2 a coconut
2 onions, sliced
6 cloves of garlic, chopped
1 inch piece ginger, chopped
4 green chillies
a few curry leaves
handful of freah corriander leaves
salt and pepper to taste
Grind the chillies, corriander, cummin and peppercorns. Fry the onions, garlic and ginger until the onions have
browned. Add the masala, fry for a minute then add the tomatoes and curry leaves and green chillies.
Cook for a minute or so and then add the prawns and coconut milk and fresh corriander. Cook on a low heat until
sauce has thickened.
Prawn Baffad
Ingredients:
1/4 kg uncooked shelled prawns
8 dried kashmiri chillies
1/2tsp cummin seeds
12 peppercorns
3 cloves garlic
1/2 inch piece ginger
1tsp ground turmeric
2 onions, chopped
2 large tomatoes, skinned and chopped
salt to taste
small amount of tamarind dissolved in a litle water
vinegar to taste
Grind together the chillies, cummin, peppercorns, garlic and ginger. Mix in the turmeric. Fry the onions in a
little oil until golden brown. Add the tomato and prawns. Fry for a minute. Add the masala, tamarind and vinegar.
Cover and cook until prawns are done.
Fish in white sauce
The sauce used for this is just a plain old bechemel, with the addition of a good dose of ground black pepper.
Ingredients: 1/2 kg any fleshy fish - fillets or steaks
1 onion finely sliced
1 large tomato finely chopped
2 cloves garlic, finely chopped
1/4" piece ginger, finely chopped
4 peppercorns
2 tsp oil
1 tsp mild vinegar
Fry the sliced until the onion browns. Add one or two cups of water and the peppercorns. Bring to the boil
and add the fish and vinegar. Gently simmer until the fish is done. Serve with you own favourite bechemel.
Prawn Puffs
For the filling:
1/4 kg. prawns
1 onion (chopped fine)
1 tomato (chopped fine)
2 or 3 tablespoons milk
a few drops of lemon juice
Wash and de-shell the prawns. Boil the prawns and then mince the boiled prawns. Using a little oil, fry the
onions and tomato till brown. Then add prawns and fry for a while. Add the milk and lime juice. Cook till a
thick paste is formed. Remove from fire and keep aside.
For the dough:
2 cups maida (flour)
1 cup water
1 tablespoon ghee (hydrogenated oil)
1 or 2 eggs
breadcrumbs
Allow the water to boil, add salt and ghee. Stir in the flour continuously. Remove from fire and knead when warm,
roll out and cut into rounds (for example with a wineglass). Place a little prawn filling in each round. Press down
the edges, dip in beaten egg, coat with bread crumbs and deep fry till golden brown. from Goan Cookbook by Joyce Fernandes
Fish Rolls
1/2 Kg. of any fleshy fish
3 potatoes (boiled and minced)
1 level teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon pepper powder
1 sour lime juice
2 tablespoons fish stock
1 egg (well beaten)
fine breadcrumbs
oil for frying
Clean wash and boil the fish in a little water and salt. Save the water. Remove bones if any and mash together
with the minced potatoes, turmeric, chilli and pepper powders. Add lime juice and stock. Salt may be added if
necessary. Form little oval rolls, dip into beaten edd, coat with bread crumbs and deep fry until golden brown.
Serve hot. from Goan Cookbook by Joyce Fernandes
Fish cooked in layers of vegetables
10 large mackerels or sardines
4 large onions (sliced)
2 large tomatoes (sliced)
1 pod garlic (sliced fine)
1 inch piece ginger (sliced fine)
3 tablespoons salad oil
1 tablespoon vinegar
1/4 teaspoon turmeric powder
4 capcicums/greenpeppers (chopped) or green chillies
2 potatoes (sliced round)
salt to taste
Spread a few slices of onions and tomatoes in a pan. Halve mackerels and place half the quantity over the
onion and tomato slices in the pan. Put another layer of onions and tomatoes and cover with the remaining mackerels.
Lastly, sprinkle with ginger and garlic and the remaining onion and tomato slices. Keep the pan on the fine, pour
the oil, six or seven tablespoons water and the vinegar over the fish. Add salt if desired. Close the lid of the
pan and allow the fish to cook on a slow fire. Shake the pan once in a while. When the fish is half done, sprinkle
the turmeric powder, add green peppers or green chillies. Serve with sliced potatoes.
Prawn Balchao
1 kg fine shrimp (known as "galmbo" in Konkani")
1 bottle palm "feni" (drinking it is a favourite Goan pastime :-)
1 pod garlic
12 peppercorns
6 dry red chillies
3 tablespoons salt
2 clean dry empty bottles
Clean the shrimp thoroughly, wash and tie in a muslin cloth. Allow to hang for about 12 hours till all
the water has drained out. Sqeeze out any water that may be left. Grind the shrimps,salt, garlic and
peppercorns with palm feni only. Mix dry chillies (whole). If any feni is left, it may be added to the shrimp paste.
Fill in the bottle and cap tightly.
Samar Codi (Prawn Curry)
1 tsp cayenne pepper
1 tbsp bright red paprika
1/2 tsp ground turmeric
4 garlic cloves peeled and crushed
1 in piece of fresh ginger peeled and grated
2 tbsp coriander seeds
1 tsp cumin seeds
14 oz can coconut milk well stirred
3/4 tsp salt
3 pieces of kokum or 1 tbsp tamarind paste
1 lb peeled and de-veined uncooked prawns
In a bowl, combine 10 fl oz water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well.
Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to the mixture. Put the spice mixture
into a pan and bring to a simmer. Turn the heat to medium-low and simmer for 10 minutes. The sauce should reduce
and thicken. Add the coconut milk, salt, kokum or tamarind paste and bring to a simmer. Add the prawns and simmer,
stirring now and then, until they turn opaque and are just cooked through. TIPS If you buy unpeeled headless prawns
you will need 1 1/2 lb. Kokum is the semi-dried sour skin of a fruit that grows along India's coast. Tamarind paste
makes a good substitute. Copyright of the British Broadcasting Corporation Title:
Now some chicken.
Chicken Shakuti I (chicken cooked in coconut)
Ingredients:
1Kg chicken, cut into desired pieces (or or off the bone)
6 tblsp ghee
10 onions
2 coconuts - thick and thin milk extracted from one, the other grated and roasted
in a large pan with two of the onions (sliced) and a little ghee. This should be roated until
the coconut has gone a pale brown. Grind this roasted coconut/onion mixture.
2 tblsp corriander seeds
5 peppercorns
15 dried red chillies
dry roast the above and grind into a paste with a little water and add 1tsp turmeric dry roast the following
and grind into a paste with a little water
6 cloves
1/2 inch piece cinnamon
1/2 nutmeg
3/4 tblsp aniseed
1tblsp poppy seeds
2 limes
Chop four of the onions and fry until light brown. Add the chicken and brown. Add the corriander etc. paste,
fry for a minute and then add the thin coconut milk. Cook until chicken is tender. Cut the remaining onions into
quarters and add to the chicken, along with the roated coconut and cinnnamon etc, paste. Simmer for a few minutes
then add the thick coconut milk. Add salt if required. Simmer for 10 minutes or so until sauce has thickened.
Sprinkle over some lime juice prior to serving.
Chicken Shakuti II (chicken cooked in coconut)
Ingredients:
1Kg chicken, cut into desired pieces (or or off the bone)
Dry roast the following in a large pan (until coconut is a light brown, taking care not to burn the spices).
2 tsp corriander seeds
8 dried kashmiri chillies
1/2 tsp cummin seeds
1 tsp fenugreek seeds
5 peppercorns
2 tsp peanuts (unsalted)
1/2 coconut, grated
1 tsp turmeric
4 cardamoms
6 cloves
1 inch piece of cinnamon
1 lemon salt to taste
Add the turmeric, cardamom, cloves and cinnamon to the roasted spices and finely grind. Fry the spice mixture
in some ghee for a few minutes. Add the chicken and brown. Add salt and a little water and simmer until chicken
is cooked. Sprinkle over lemon juice a few minutes before serving.
Chicken Moelho
Ingredients:
1 kg joints
2 tsp cummin seeds
2 tsp mustard seeds
12 kashmiri chillies
1 head garlic
1/2 tsp turmeric
1 onion, sliced
salt and vinegar to taste
Grind the cummin, mustard, chillies and garlic. Add the turmeric and enouch vinegar to form a paste.
Rub the paste all over the chicken pieces and marinade for as long as possible. Fry the onion until brown then
add the chicken and brown. Add a small amount of water (enough to stop the chicken drying out) and simmer until
chicken is tender. Add salt and vinegar to taste and cook for a few minutes more. Note :- This is equally good
when lime juice is used in the spice mixture instead of vinegar.
Chicken Cafreal
Cafreal is one of those dishes where anything seems to go. I was given many variants, exept the one I wanted.
A small restaurant in the back of beyond served the most wonderful Cafreal, so good the locals were queuing up for tables.
The owner though, flatly refused to give me his recipe. Cafreal is essentially chicken (whole or jointed) marinated
in chillies, lime juice (or vinegar) and spices, then either deep fried, barbecued or roasted. The following recipe is
my interpretation but I am still working on it. I have used the roasting method as this produces a great gravy. I also
recommend that you make a stock from the chicken carcass, it adds an extra dimension to a risotto.
Ingredients:
1 chicken, prepared for roasting or jointed chicken pieces
juice of 1 lime
1 level tsp salt
5 dried red kashmiri chillies, ground
3 green chillies, de-seeded
4 peppercorns, ground
1 tblsp corriander seeds, ground
1/2 inch piece cinnamon bark, ground
1/2 inch piece mace, ground
8 cloves garlic
1 inch piece ginger
Rub the salt and lime juice over the chicken (also inside if whole). Grind all the other ingredients together
and rub over the chicken. Cover and marinade over night in the fridge. Heat oven to 325C. Place the chicken in
a roasting tray and cover with foil (this is important - the chicken must be moist when done and the spices must
not burn). For a 4lb chicken, cook for about 2 hrs (adjust the time to the size of bird or if chicken joints are used).
Baste several times during cooking. For the last 15 minutes of cooking, remove the foil. Remove the chicken from
the roasting tray and leave to rest. You now have two options for the 'gravy'. Either collect the pan juices as
is (no don't skim the fat off) or skim the fat, deglaze and make a gravy as normal. When I had it in India it was
served just with the pan juices. Notes :- If a whole chicken was used, then cut into two halves post cooking, do not
carve into slices ;- this is meant to be eaten with your hands. Serve with plenty of bread to dip the juices up. Why
not roast some root veges and garlic in the roasting tray while you are at it.
Chicken Gizad
Ingredients:
1kg chicken, cut into serving size pieces, either on or off the bone
2 tsp cummin seeds
1 tsp peppercorns
1 tsp turmeric
1 onion
5 green chillies, de-seeded
6 cloves garlic
1 inch piece ginger
a marble sized ball of tamarind mixed in 1 cup of water or equivalent of 'instant' e.g Tamcon
1 cup coconut milk salt and vinegar to taste
Grind the spices and finely chop the onion, chillies, garlic and ginger. Fry the onion until brown.
Add the garlic, ginger and green chillies. Cook for a minute or so. Add the ground spices, followed by the chicken.
Fry until the chicken has browned then add about 1/2 cup of water, the salt, tamarind and vinegar. Cover and cook
until chicken is tender. Add the coconut milk an simmer, uncovered, until the sauce thickens. Serve with rice
Chicken Baffad
Ingredients:
1kg chicken, cut into serving size pieces, either on or off the bone
8 dried red kashmiri chillies
1 tsp turmeric
15 peppercorns
1/2 tsp cummin seeds
4 cloves
1 inch piece cinnamon
2 onions, finely chopped
3 green chillies, finely chopped
1 inch piece ginger, finely chopped
12 cloves garlic, finely chopped
thick and thin milk extracted from 1 coconut
salt and vinegar to taste
Fry the onions in a little oil until browned. Meanwhile grind together the spices. Add the chicken, chopped chillies,
garlic and ginger to the pan and cook for a minute or so. Add the ground spices and salt and again cook for a minute
or so. Now add the thick and thin coconut milk so that the milk just covers the chicken. When chicken is cooked
(about 20-30 minutes) add the vinegar and simmer until the sauce has thickened. Serve with rice
Chicken chilli fry
Ingredients:
1/2 kg cubed chicken
3 large onions
8 peppercorns
1 tsp salt
2 inch piece ginger
6 cloves garlic
1 bunch each fresh corriander and mint
6 green chillies
salt and pepper to taste
a small marble sized ball of tamarind mixed in 1 cup of water or equivalent of 'instant' e.g Tamcon
Boil the meat in just enough water to cover, with one of the onions, the peppercorns and salt. Cook for about
10 minutes. Slice the remaining onions and finely chop the ginger, garlic, chillies, corriander and mint.
Fry the onions until translucent then add the other chopped
Add the boiled meat and the strained cooking water. Cook until meat is done. Add tamarind and continue cooking until
the liquid has evaporated. Serve with rice or bread.
Chicken Cafreal
1 chicken (750 g)
3 level teaspoons salt
1 sour lime
35 small dry white chillies (?) and 2 green chillies
4 peppercorns
25 flakes garlic
4 inch piece ginger
sufficient oil to deep fry the chicken
Apply salt and sour lime juice to the chicken. The chicken may be cut into pieces if desired. Grind all
the chillies, peppercorns, garlic, ginger to a fine paste and apply onto the chicken. Allow it to marinade
for 7 to 8 hours. Deep fry and serve hot with a salad. from Goan Cookbook by Joyce Fernandes
Shakoothi (Goan-style Chicken with Roasted Coconut)
Servings: 6
2 1/4 tb coriander seeds
2 1/4 ts whole cumin
1 1/2 ts whole black mustard seeds
1 1/2 One inch stick cinnamon
6 Hole cloves
3/8 ts whole black peppercorns
3/8 ts ground nutmeg
1 1/2 Whole dried hot red chili
3 c grated fresh coconut
1 1/2 One in cube ginger chopped
9 Cloves garlic
3/4 Fresh hod green chili
2 1/4 c water
6 tb vegetable oil
3 Medium onions, minced
3 1/3 lb chicken parts, skinned
2 1/4 ts salt
Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chili in a
small frying pan. Place over a medium flame. Now quickly 'dry-roast' the spices, stirring them frequently until
they emit a very pleasant 'roasted' aroma. Empty the spices into a clean coffee grinder or spice grinder and grind
until fine. Put spiced in bowl. Put the coconut into the same frying pan and dry roast it over a medium flame,
stirring all the time. The coconut should pick up lots of brown flecks and also smell roasted. Put the coconut i
n the bowl with the other dry roasted spices. Put the garlic, ginger, and green chili into the container of an
electric blender, along with some water. Blend until you have a paste. Heat the oil in a 10-12 inch frying pan
or saute pan over a medium high flame. When hot put in the onions. Stir and fry them until they pick up brown spots.
Now pour in the garlic-ginger mixture and stir once. Turn heat to medium. Put in the chicken pieces, salt, as well as
the spice coconut mixture in the bowl. Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turn
heat to low, and cook for 25 to 30 minutes or until chicken is tender. Stir a few times during this cooking period,
making sure that you turn over each piece of chicken so that it gets evenly colored.
Chicken Shakuti I (chicken cooked in coconut)
Ingredients:
1Kg chicken, cut into desired pieces (or or off the bone)
6 tblsp ghee
10 onions
2 coconuts - thick and thin milk extracted from one, the other grated and roasted
in a large pan with two of the onions (sliced) and a little ghee. This should be roated until
the coconut has gone a pale brown. Grind this roasted coconut/onion mixture.
2 tblsp corriander seeds
5 peppercorns
15 dried red chillies
dry roast the above and grind into a paste with a little water and add 1tsp turmeric dry roast the following
and grind into a paste with a little water
6 cloves
1/2 inch piece cinnamon
1/2 nutmeg
3/4 tblsp aniseed
1tblsp poppy seeds
2 limes
Chop four of the onions and fry until light brown. Add the chicken and brown. Add the corriander etc. paste,
fry for a minute and then add the thin coconut milk. Cook until chicken is tender. Cut the remaining onions into
quarters and add to the chicken, along with the roated coconut and cinnnamon etc, paste. Simmer for a few minutes
then add the thick coconut milk. Add salt if required. Simmer for 10 minutes or so until sauce has thickened.
Sprinkle over some lime juice prior to serving.
Chicken Shakuti II (chicken cooked in coconut)
Ingredients:
1Kg chicken, cut into desired pieces (or or off the bone)
Dry roast the following in a large pan (until coconut is a light brown, taking care not to burn the spices).
2 tsp corriander seeds
8 dried kashmiri chillies
1/2 tsp cummin seeds
1 tsp fenugreek seeds
5 peppercorns
2 tsp peanuts (unsalted)
1/2 coconut, grated
1 tsp turmeric
4 cardamoms
6 cloves
1 inch piece of cinnamon
1 lemon salt to taste
Add the turmeric, cardamom, cloves and cinnamon to the roasted spices and finely grind. Fry the spice mixture
in some ghee for a few minutes. Add the chicken and brown. Add salt and a little water and simmer until chicken
is cooked. Sprinkle over lemon juice a few minutes before serving.
Chicken Moelho
Ingredients:
1 kg joints
2 tsp cummin seeds
2 tsp mustard seeds
12 kashmiri chillies
1 head garlic
1/2 tsp turmeric
1 onion, sliced
salt and vinegar to taste
Grind the cummin, mustard, chillies and garlic. Add the turmeric and enouch vinegar to form a paste.
Rub the paste all over the chicken pieces and marinade for as long as possible. Fry the onion until brown then
add the chicken and brown. Add a small amount of water (enough to stop the chicken drying out) and simmer until
chicken is tender. Add salt and vinegar to taste and cook for a few minutes more. Note :- This is equally good
when lime juice is used in the spice mixture instead of vinegar.
Chicken Cafreal
Cafreal is one of those dishes where anything seems to go. I was given many variants, exept the one I wanted.
A small restaurant in the back of beyond served the most wonderful Cafreal, so good the locals were queuing up for tables.
The owner though, flatly refused to give me his recipe. Cafreal is essentially chicken (whole or jointed) marinated
in chillies, lime juice (or vinegar) and spices, then either deep fried, barbecued or roasted. The following recipe is
my interpretation but I am still working on it. I have used the roasting method as this produces a great gravy. I also
recommend that you make a stock from the chicken carcass, it adds an extra dimension to a risotto.
Ingredients:
1 chicken, prepared for roasting or jointed chicken pieces
juice of 1 lime
1 level tsp salt
5 dried red kashmiri chillies, ground
3 green chillies, de-seeded
4 peppercorns, ground
1 tblsp corriander seeds, ground
1/2 inch piece cinnamon bark, ground
1/2 inch piece mace, ground
8 cloves garlic
1 inch piece ginger
Rub the salt and lime juice over the chicken (also inside if whole). Grind all the other ingredients together
and rub over the chicken. Cover and marinade over night in the fridge. Heat oven to 325C. Place the chicken in
a roasting tray and cover with foil (this is important - the chicken must be moist when done and the spices must
not burn). For a 4lb chicken, cook for about 2 hrs (adjust the time to the size of bird or if chicken joints are used).
Baste several times during cooking. For the last 15 minutes of cooking, remove the foil. Remove the chicken from
the roasting tray and leave to rest. You now have two options for the 'gravy'. Either collect the pan juices as
is (no don't skim the fat off) or skim the fat, deglaze and make a gravy as normal. When I had it in India it was
served just with the pan juices. Notes :- If a whole chicken was used, then cut into two halves post cooking, do not
carve into slices ;- this is meant to be eaten with your hands. Serve with plenty of bread to dip the juices up. Why
not roast some root veges and garlic in the roasting tray while you are at it.
Chicken Gizad
Ingredients:
1kg chicken, cut into serving size pieces, either on or off the bone
2 tsp cummin seeds
1 tsp peppercorns
1 tsp turmeric
1 onion
5 green chillies, de-seeded
6 cloves garlic
1 inch piece ginger
a marble sized ball of tamarind mixed in 1 cup of water or equivalent of 'instant' e.g Tamcon
1 cup coconut milk salt and vinegar to taste
Grind the spices and finely chop the onion, chillies, garlic and ginger. Fry the onion until brown.
Add the garlic, ginger and green chillies. Cook for a minute or so. Add the ground spices, followed by the chicken.
Fry until the chicken has browned then add about 1/2 cup of water, the salt, tamarind and vinegar. Cover and cook
until chicken is tender. Add the coconut milk an simmer, uncovered, until the sauce thickens. Serve with rice
Chicken Baffad
Ingredients:
1kg chicken, cut into serving size pieces, either on or off the bone
8 dried red kashmiri chillies
1 tsp turmeric
15 peppercorns
1/2 tsp cummin seeds
4 cloves
1 inch piece cinnamon
2 onions, finely chopped
3 green chillies, finely chopped
1 inch piece ginger, finely chopped
12 cloves garlic, finely chopped
thick and thin milk extracted from 1 coconut
salt and vinegar to taste
Fry the onions in a little oil until browned. Meanwhile grind together the spices. Add the chicken, chopped chillies,
garlic and ginger to the pan and cook for a minute or so. Add the ground spices and salt and again cook for a minute
or so. Now add the thick and thin coconut milk so that the milk just covers the chicken. When chicken is cooked
(about 20-30 minutes) add the vinegar and simmer until the sauce has thickened. Serve with rice
Chicken chilli fry
Ingredients:
1/2 kg cubed chicken
3 large onions
8 peppercorns
1 tsp salt
2 inch piece ginger
6 cloves garlic
1 bunch each fresh corriander and mint
6 green chillies
salt and pepper to taste
a small marble sized ball of tamarind mixed in 1 cup of water or equivalent of 'instant' e.g Tamcon
Boil the meat in just enough water to cover, with one of the onions, the peppercorns and salt. Cook for about
10 minutes. Slice the remaining onions and finely chop the ginger, garlic, chillies, corriander and mint.
Fry the onions until translucent then add the other chopped
Add the boiled meat and the strained cooking water. Cook until meat is done. Add tamarind and continue cooking until
the liquid has evaporated. Serve with rice or bread.
Chicken Cafreal
1 chicken (750 g)
3 level teaspoons salt
1 sour lime
35 small dry white chillies (?) and 2 green chillies
4 peppercorns
25 flakes garlic
4 inch piece ginger
sufficient oil to deep fry the chicken
Apply salt and sour lime juice to the chicken. The chicken may be cut into pieces if desired. Grind all
the chillies, peppercorns, garlic, ginger to a fine paste and apply onto the chicken. Allow it to marinade
for 7 to 8 hours. Deep fry and serve hot with a salad. from Goan Cookbook by Joyce Fernandes
Shakoothi (Goan-style Chicken with Roasted Coconut)
Servings: 6
2 1/4 tb coriander seeds
2 1/4 ts whole cumin
1 1/2 ts whole black mustard seeds
1 1/2 One inch stick cinnamon
6 Hole cloves
3/8 ts whole black peppercorns
3/8 ts ground nutmeg
1 1/2 Whole dried hot red chili
3 c grated fresh coconut
1 1/2 One in cube ginger chopped
9 Cloves garlic
3/4 Fresh hod green chili
2 1/4 c water
6 tb vegetable oil
3 Medium onions, minced
3 1/3 lb chicken parts, skinned
2 1/4 ts salt
Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chili in a
small frying pan. Place over a medium flame. Now quickly 'dry-roast' the spices, stirring them frequently until
they emit a very pleasant 'roasted' aroma. Empty the spices into a clean coffee grinder or spice grinder and grind
until fine. Put spiced in bowl. Put the coconut into the same frying pan and dry roast it over a medium flame,
stirring all the time. The coconut should pick up lots of brown flecks and also smell roasted. Put the coconut i
n the bowl with the other dry roasted spices. Put the garlic, ginger, and green chili into the container of an
electric blender, along with some water. Blend until you have a paste. Heat the oil in a 10-12 inch frying pan
or saute pan over a medium high flame. When hot put in the onions. Stir and fry them until they pick up brown spots.
Now pour in the garlic-ginger mixture and stir once. Turn heat to medium. Put in the chicken pieces, salt, as well as
the spice coconut mixture in the bowl. Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turn
heat to low, and cook for 25 to 30 minutes or until chicken is tender. Stir a few times during this cooking period,
making sure that you turn over each piece of chicken so that it gets evenly colored.
Thanks fornthose Trevor. Any more?
Yes, there are more/
Beef and pork.
Pork and Beef
Pork Vindalho I (marinated)
Goa is the home of vindalho (vindaloo/vindallo etc.), that much basterdized dish.
1kg Pork, cubed.
10 dried red chillies
6 peppercorns
1 inch piece of ginger
10 cloves of garlic
1 inch piece of cinnamon bark
5 cloves
vinegar (coconut if you can get it) - about 1 cup
Grind the spices, ginger and garlic in the vinegar. Marinate the pork in the mixture for 2 days in the fridge.
Cook, covered, until meat is tender. Do not add water during cooking. At end of cooking reduce sauce if necessary -
you are aiming for a dryish consistency.
Pork Vindalho II
1kg Pork, cubed
4 onions, finely sliced
15 cloves garlic
2 inch piece ginger
20 dried red Kashmiri chillies
1 tsp cummin seeds
1/2 tsp peppercorns
1 tsp ground turmeric
6 green chillies, de-seeded and sliced lengthwise
salt, tamarind, vinegar and sugar to taste
oil for frying
Finely slice 8 cloves of garlic and 1 inch of the ginger. Grind together the dry chillies, cummin,
peppercorns and the remaining garlic and ginger. Add the turmeric to this mixture. Fry the onions,garlic and ginger
(the green masala) until brown. Add the pork, brown, then add the ground masala. Fry for 10 minutes or so over a
low to moderate heat. Add water, sufficient to cover pork and simmer. When water has reduced by half add the green
chillies, tamarind, sugar, salt and vinegar (about 1-3 tblspns). Continue cooking on a low heat, covered, until
meat is tender and gravy is thick.
Pork Vindalho III
Ingredients
4-5 jalapeno or serrano chiles, stems removed, sliced
25 dried red New Mexico chiles, seeds and stems removed
1 head of garlic, cloves separated and peeled
2 separate 1/2-inch cubes ginger root, sliced
2 tsp cumin seeds
2 tsp mustard seeds
1 medium onion, diced
1-inch stick of cinnamon
3-4 cloves
1 C oil
1/2 tsp ground mustard
1 tsp turmeric powder
2 lbs lean pork, cut in 1-inch cubes
1 C vinegar
2 tsp salt
Method
Mix the dried chiles, garlic, half the ginger, cumin, mustard seeds, onion, cinnamon and cloves together and
grind or blend them to a fine consistency. Heat the oil and fry the fresh green chiles, ground mustard and the
rest of the sliced ginger until the ginger turns brown and is dry. The add the ground spices and the turmeric and
fry for about 5 minutes. Add the meat cubes and fry for 3-5 minutes. Then add the vinegar and salt and simmer very
slowly for about 1 1/2 to 2 hours until the meat is tender and the oil floats on top. Skim off oil before serving.
Serves: 4-6 brave people.
Meat dishes in India are always regarded as special treats to be served on special occasions such as festival days
or arrival of a special guest. They would be served with vegetable dishes, rice, and breads. Heat scale: Extremely hot.
Pork Vindalho IV
Servings: 6
2 tsp whole cumin seeds
2 Hot, dried red chilies
1 ts black pepper corns
1 ts cardamom seeds
3 In stick cinnamon
1 1/2 ts black mustard seeds
1 ts fenugreek seeds
5 tb white wine vinegar
1 1/2 ts salt
1 ts brown sugar
5 tb vegetable oil
2 Medium onions cut into rings
1 1/3 c water
2 lb pork cut into 1" cubes
1 One in cube ginger chopped
8 Cloves garlic peeled
1 tb ground coriander seeds
1/2 ts turmeric
Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in
a coffee-grinder or other spice grinder. Put the ground spices in a bowl. Add the vinegar, salt and sugar.
Mix and set aside. Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring frequently,
until the onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container of an
electric blender or food processor. (Turn off the heat.) Add 2-3 tablespoons of water to the blender and puree the onions.
Add this puree to the ground spices in the bowl. (This is the vindaloo paste. It may be made ahead of time and frozen.)
Dry off the meat cubes with a paper towel and remove large pieces of fat, if any. Put the ginger and garlic into the
container of an electric blender or food processor. Add 2-3 tablespoons of water and blend until you have a smooth paste.
Heat the oil remaining in the pot once again over a medium-high flame. When hot, put in the pork cubes, a few at a time,
and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all the pork this way.
Now put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds.
Add the coriander and turmeric. Stir for another few seconds. Add the meat, any juices that may have accumulated as
well as the vindaloo paste and the water. Bring to a boil. Cover and simmer gently for an hour or until port is tender.
Stir a few times during this cooking period. Serve with rice. from Goan Cookbook by Joyce Fernandes.
Sorpotel I
Sorpotel is a dish served at festivals. It is served with sannas, a type of rice bread. I have included the recipe
for sannas, even though you will not be able to make it ;- it uses the sap of the coconut palm (toddy) as the source
of yeast.
1kg pork
1/2kg pork liver and heart
1 cup pork blood mixed with
1/2 cup coconut vinegar
1/4 bottle of coconut vinegar small ball of tamarind, soaked in a cup of water
1 whole head of garlic, finely chopped
2 inch piece of ginger, finely chopped
3 onions, finely chopped 4 green chillies,
finely chopped salt to taste
Masala - grind the following into a paste with a little vinegar
20 dry chillies
1 teaspoon cummin seeds
6 cloves
1 tsp tumeric
10 peppercorns
1 inch piece cinammon bark
Wash and boil the uncut pork, liver and heart. Cool and cube into small pieces then brown in a little pork fat,
remove and set aside. Add ginger, garlic and onions and fry until onions change colour. Add masala and stir and
fry for a minute or so then return meat to pan along with the tamarind and some of the vinegar if more liquid is
required. Cook on a low heat for 1- 1 1/2 hours until meat is tender. Add the chillies and blood (which may require
a good stir prior to adding T.H.), cook for another ten minutes or so. Better eaten the next day re-heated!
Sorpotel II
1kg pork 1/4kg pigs liver
3 green chillies, finely chopped
2 inch piece of ginger, finely chopped
20 cloves of garlic, finely chopped
15 dried red Kashmiri chillies
1 tsp peppercorns
1 tsp cummin seeds
2 tsp corriander seeds, dry roasted
1 tsp turmeric a marble sized ball of tamarind mixed in 1 cup of water or equivalent of 'instant' e.g Tamcon vinegar,
salt to taste
Boil the meat with 2 cups of water until liquid reduces by half. Reserve the boiling liquid. Cool then cut the meat
into cubes. Fry in a little oil until brown. Add the green chillies, garlic and ginger. Grind together the dried chillies,
peppercorns, cummin and corriander with a little vinegar, add the tamarind to this mixture. Add this masala to the meat
and fry for a few minutes. Add the reserved boiling liquid, salt, tamarind and vinegar. Simmer, covered until the meat
is tender.
Sannas
250 grams rice
1 coconut
3/4 bottle toddy (sap of coconut palm)
salt and sugar to taste
Wash the rice and soak overnight. Drain then grind the rice finely with some of the toddy.
Grate and then finely grind the coconut. Mix the rice, coconut, 1/2 tsp salt and about 4 tblsp (or more) sugar.
Add enough toddy to make a thick batter. Cover and keep in a warm place for about 3 hours until batter doubles in
quantity. Pour batter into saucers or idli moulds and steam for 20 minutes. To check if the sannas are done,
pierce with a knife. If the knife comes out clean then the sannas are done.
Pork Balchao
Please see part 1 (fish) for the preperation of the balchao, or buy a commercial preperation.
1kg pork, cubed
2 onions, sliced
1 tblsp oil or ghee
8 tblsp prawn balchao
salt
2 tblsp tomato ketchup
vinegar as necessary
Grind the following in a little vinegar :- 15 dried red Kashmiri chillies 1 tsp cummin seeds 5 peppercorns 1 tsp turmeric
5 cloves 1 inch piece of cinnamon 1 inch piece of ginger 10 cloves garlic Rub the pork with salt and set aside.
Fry the onions until browned. Add the meat and brown. Add the masala, ketchup and balchao and fry for a few minutes.
Add 2-3 cups of water, bring to the boil and simmer until meat is tender. If the liquid dries out add a little vinegar
and or water.
Espetada
1kg pork, cubed
5 tblsp vinegar
5 dried red chillies
3 green chillies
15 peppercorns
10 cloves garlic
4 cloves
1 tsp cummin seeds
1 tsp turmeric
1 inch piece ginger
1 inch piece cinnamon
small bunch corriander leaves
Rub a little salt into the pork and set aside. Grind together the remainingingredients using a little water.
Mix the pork with this spice mixture and add the vineger. Marinate for at least 8 hours. Put pork cubes onto
skewers and grill/barbecue until tender.
Beef Chilly Fry
1/2 kg beef cubed (whichever you use for stewing)
2 tsp salt
6 large onions
8 peppercorns
1 inch piece ginger
6 cloves garlic
1 buch corriander leaves
1 bunch mint leaves
6 green chillies
salt to taste
1/2 tsp tamarind concentrate
salt and pepper to taste
Boil the meat, peppercorns, one onion and salt for 20 minutes, drain and reserve the water. Slice the remaining
onions and finely chop the ginger, garlic, chillies, corriander and mint. Fry the onions until translucent.
Add the remaining chopped ingredients and meat. Pour in about 1 cup of the reserved water and simmer
until the meat is done. Add the tamarind and continue cooking, uncovered over a high heat until the moisture
has evaporated.
Masala Chilly Fry
1/2 kg steak, cubed
6 red chillies
2 tsp turmeric
1 tsp cummin
6 cloves garlic
salt to taste
1 tsp ground pepper
1 inch piece ginger
4 cloves
2 inch piece cinnamon
seeds from 3 black cardamoms
1/2 tsp instant tamarind (tamcon)
Grind together all the ingredients (except meat). Add a little water to make a paste. Mix masala with meat and
marinate for two hours. Fry the meat in a little oil over a low heat for about 20 minutes. Add 1 cup of water
and simmer until meat is tender.
Kidney and tomato
3 lambs kidneys, cleaned, cored and cubed
2 rashers of bacon, chopped
5 tomatoes, chopped
small buch corriander leaves, chopped small
buch mint leaves, chopped
6 cloves garlic, chopped
1/2 inch piece ginger, chopped
2 green chillies, chopped
1 onion, minced or very finely chopped
salt and pepper to taste
In a little oil fry the onions until they start to brown. Add the remaining ingredients other than the kidney.
Fry for 5 minutes then add the kidney, salt and pepper. Cook until done. Serve on either fried or toasted bread.
Empadinhas (Small pork pies)
1/2 kg. pork cut fine or minced
6 large onions
For the pastry:
250 g. flour seived thrice with 1/2 teaspoon baking powder
125 g. flour and 125 g. semolina seived with baking powder
3 egg yolks
1 tablespoon ghee (hydrogenated oil) 1/4 teaspoon salt
Knead all the above ingredients thoroughly till a soft dough is formed and keep aside. Do not use water.
Grind to a fine paste:
2 green chillies
1 red chilli
1/2 inch piece ginge
6 flakes of garlic
a pinch or two of cumminseeds
1/4 inch piece turmeric
6 peppercorns
1 inch piece cinnamon
6 cloves
Mix together the cut/minced pork and the ground spices well. Brown the sliced onions in a little oil, add the
meat mixture and fry well. Add two tablespoons tamarind water or vinegar, a teaspoon of sugar and a little warm water
just enough to allow the meat to cook. Remove from fire when the preparation gets relatively dry. Salt may be added
if desired. Divide the dough into small even-sized balls. Spread them on greased aluminum forms, fill with meat
stuffing and cover with remaining dough. Close every empadinha well, till it has a nice finish.
Brush the top of each empadinha with beaten edd yolk to give it a glazed finish. Bake till light brown. from
Goan Cookbook by Joyce Fernandes
Sarapatel
A Goan classic
1 kg pork
1/2 kg pork liver and heart
1/4 bottle vinegar (approx. 300 ml)
a small amount of tamarind and salt to taste
Grind the following in vinegar:
30 dry red chillies
1 teaspoon cumminseeds
1 inch piece turmeric
4 cloves Slice the following:
1 full pod garlic
2 inch piece of ginger
3 onions
4 green chillies
Wash and boil the pork,liver and heart in full piece. Cool and cut into small cubes, then fry in frying pan
(without using any oil) till nice and brown. Using a little fat from the fried pork, fry the ginger, garlic and onions,
until the onions change colour. Add the masala (the mixed spices), fry well then add the fried pieces of meat.
The tamarind paste should be added to the meat together with a little vinegar (if necessary).
Add two teaspoons of salt or more if desired. Cook on a slow fire till meat is tender. Finally add green chillies.
Cook for another ten minutes and remove from the fire. Sarapatel tastes good on the next day, and even better after
three days or more. from Goan Cookbook by Joyce Fernandes
Goan Kebab Curry
1 lb. lean lamb
1 lb. pork
Thin slices fresh ginger
2 Tabl. ghee or oil
1 lg. onion, finely chopped
4 cloves garlic, finely chopped
2 fresh red or green chillies, seeded
1 Tabl. ground cummin
2 Tabl. black mustard seed, ground
2 teas. chilli powder or to taste
2 teas. garam masala
1/2 Cup vinegar
1/2 Cup water
2 teas. salt
1/2 teas. ground black pepper
Cut both meats into cubes and thread on bamboo skewers alternately with thin slices of tender ginger.
Heat ghee or oil in a saucepan and fry the onion, garlic, chillies until onion is soft and golden brown.
Add the ground spices and continue stirring and frying for 1 minute. Add vinegar, water, salt and pepper.
Let the mixture come to the boil, then put in skewers of meat, turn to coat in the spice mixture, cover and cook
on very low heat until meat is tender. Stir and turn kebabs once or twice during cooking. When meat is tender,
cook, uncovered, until gravy is thickened and dark. Serve with white rice and accompaniments.
Yield: 6 servings
Beef and pork.
Pork and Beef
Pork Vindalho I (marinated)
Goa is the home of vindalho (vindaloo/vindallo etc.), that much basterdized dish.
1kg Pork, cubed.
10 dried red chillies
6 peppercorns
1 inch piece of ginger
10 cloves of garlic
1 inch piece of cinnamon bark
5 cloves
vinegar (coconut if you can get it) - about 1 cup
Grind the spices, ginger and garlic in the vinegar. Marinate the pork in the mixture for 2 days in the fridge.
Cook, covered, until meat is tender. Do not add water during cooking. At end of cooking reduce sauce if necessary -
you are aiming for a dryish consistency.
Pork Vindalho II
1kg Pork, cubed
4 onions, finely sliced
15 cloves garlic
2 inch piece ginger
20 dried red Kashmiri chillies
1 tsp cummin seeds
1/2 tsp peppercorns
1 tsp ground turmeric
6 green chillies, de-seeded and sliced lengthwise
salt, tamarind, vinegar and sugar to taste
oil for frying
Finely slice 8 cloves of garlic and 1 inch of the ginger. Grind together the dry chillies, cummin,
peppercorns and the remaining garlic and ginger. Add the turmeric to this mixture. Fry the onions,garlic and ginger
(the green masala) until brown. Add the pork, brown, then add the ground masala. Fry for 10 minutes or so over a
low to moderate heat. Add water, sufficient to cover pork and simmer. When water has reduced by half add the green
chillies, tamarind, sugar, salt and vinegar (about 1-3 tblspns). Continue cooking on a low heat, covered, until
meat is tender and gravy is thick.
Pork Vindalho III
Ingredients
4-5 jalapeno or serrano chiles, stems removed, sliced
25 dried red New Mexico chiles, seeds and stems removed
1 head of garlic, cloves separated and peeled
2 separate 1/2-inch cubes ginger root, sliced
2 tsp cumin seeds
2 tsp mustard seeds
1 medium onion, diced
1-inch stick of cinnamon
3-4 cloves
1 C oil
1/2 tsp ground mustard
1 tsp turmeric powder
2 lbs lean pork, cut in 1-inch cubes
1 C vinegar
2 tsp salt
Method
Mix the dried chiles, garlic, half the ginger, cumin, mustard seeds, onion, cinnamon and cloves together and
grind or blend them to a fine consistency. Heat the oil and fry the fresh green chiles, ground mustard and the
rest of the sliced ginger until the ginger turns brown and is dry. The add the ground spices and the turmeric and
fry for about 5 minutes. Add the meat cubes and fry for 3-5 minutes. Then add the vinegar and salt and simmer very
slowly for about 1 1/2 to 2 hours until the meat is tender and the oil floats on top. Skim off oil before serving.
Serves: 4-6 brave people.
Meat dishes in India are always regarded as special treats to be served on special occasions such as festival days
or arrival of a special guest. They would be served with vegetable dishes, rice, and breads. Heat scale: Extremely hot.
Pork Vindalho IV
Servings: 6
2 tsp whole cumin seeds
2 Hot, dried red chilies
1 ts black pepper corns
1 ts cardamom seeds
3 In stick cinnamon
1 1/2 ts black mustard seeds
1 ts fenugreek seeds
5 tb white wine vinegar
1 1/2 ts salt
1 ts brown sugar
5 tb vegetable oil
2 Medium onions cut into rings
1 1/3 c water
2 lb pork cut into 1" cubes
1 One in cube ginger chopped
8 Cloves garlic peeled
1 tb ground coriander seeds
1/2 ts turmeric
Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in
a coffee-grinder or other spice grinder. Put the ground spices in a bowl. Add the vinegar, salt and sugar.
Mix and set aside. Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring frequently,
until the onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container of an
electric blender or food processor. (Turn off the heat.) Add 2-3 tablespoons of water to the blender and puree the onions.
Add this puree to the ground spices in the bowl. (This is the vindaloo paste. It may be made ahead of time and frozen.)
Dry off the meat cubes with a paper towel and remove large pieces of fat, if any. Put the ginger and garlic into the
container of an electric blender or food processor. Add 2-3 tablespoons of water and blend until you have a smooth paste.
Heat the oil remaining in the pot once again over a medium-high flame. When hot, put in the pork cubes, a few at a time,
and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all the pork this way.
Now put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds.
Add the coriander and turmeric. Stir for another few seconds. Add the meat, any juices that may have accumulated as
well as the vindaloo paste and the water. Bring to a boil. Cover and simmer gently for an hour or until port is tender.
Stir a few times during this cooking period. Serve with rice. from Goan Cookbook by Joyce Fernandes.
Sorpotel I
Sorpotel is a dish served at festivals. It is served with sannas, a type of rice bread. I have included the recipe
for sannas, even though you will not be able to make it ;- it uses the sap of the coconut palm (toddy) as the source
of yeast.
1kg pork
1/2kg pork liver and heart
1 cup pork blood mixed with
1/2 cup coconut vinegar
1/4 bottle of coconut vinegar small ball of tamarind, soaked in a cup of water
1 whole head of garlic, finely chopped
2 inch piece of ginger, finely chopped
3 onions, finely chopped 4 green chillies,
finely chopped salt to taste
Masala - grind the following into a paste with a little vinegar
20 dry chillies
1 teaspoon cummin seeds
6 cloves
1 tsp tumeric
10 peppercorns
1 inch piece cinammon bark
Wash and boil the uncut pork, liver and heart. Cool and cube into small pieces then brown in a little pork fat,
remove and set aside. Add ginger, garlic and onions and fry until onions change colour. Add masala and stir and
fry for a minute or so then return meat to pan along with the tamarind and some of the vinegar if more liquid is
required. Cook on a low heat for 1- 1 1/2 hours until meat is tender. Add the chillies and blood (which may require
a good stir prior to adding T.H.), cook for another ten minutes or so. Better eaten the next day re-heated!
Sorpotel II
1kg pork 1/4kg pigs liver
3 green chillies, finely chopped
2 inch piece of ginger, finely chopped
20 cloves of garlic, finely chopped
15 dried red Kashmiri chillies
1 tsp peppercorns
1 tsp cummin seeds
2 tsp corriander seeds, dry roasted
1 tsp turmeric a marble sized ball of tamarind mixed in 1 cup of water or equivalent of 'instant' e.g Tamcon vinegar,
salt to taste
Boil the meat with 2 cups of water until liquid reduces by half. Reserve the boiling liquid. Cool then cut the meat
into cubes. Fry in a little oil until brown. Add the green chillies, garlic and ginger. Grind together the dried chillies,
peppercorns, cummin and corriander with a little vinegar, add the tamarind to this mixture. Add this masala to the meat
and fry for a few minutes. Add the reserved boiling liquid, salt, tamarind and vinegar. Simmer, covered until the meat
is tender.
Sannas
250 grams rice
1 coconut
3/4 bottle toddy (sap of coconut palm)
salt and sugar to taste
Wash the rice and soak overnight. Drain then grind the rice finely with some of the toddy.
Grate and then finely grind the coconut. Mix the rice, coconut, 1/2 tsp salt and about 4 tblsp (or more) sugar.
Add enough toddy to make a thick batter. Cover and keep in a warm place for about 3 hours until batter doubles in
quantity. Pour batter into saucers or idli moulds and steam for 20 minutes. To check if the sannas are done,
pierce with a knife. If the knife comes out clean then the sannas are done.
Pork Balchao
Please see part 1 (fish) for the preperation of the balchao, or buy a commercial preperation.
1kg pork, cubed
2 onions, sliced
1 tblsp oil or ghee
8 tblsp prawn balchao
salt
2 tblsp tomato ketchup
vinegar as necessary
Grind the following in a little vinegar :- 15 dried red Kashmiri chillies 1 tsp cummin seeds 5 peppercorns 1 tsp turmeric
5 cloves 1 inch piece of cinnamon 1 inch piece of ginger 10 cloves garlic Rub the pork with salt and set aside.
Fry the onions until browned. Add the meat and brown. Add the masala, ketchup and balchao and fry for a few minutes.
Add 2-3 cups of water, bring to the boil and simmer until meat is tender. If the liquid dries out add a little vinegar
and or water.
Espetada
1kg pork, cubed
5 tblsp vinegar
5 dried red chillies
3 green chillies
15 peppercorns
10 cloves garlic
4 cloves
1 tsp cummin seeds
1 tsp turmeric
1 inch piece ginger
1 inch piece cinnamon
small bunch corriander leaves
Rub a little salt into the pork and set aside. Grind together the remainingingredients using a little water.
Mix the pork with this spice mixture and add the vineger. Marinate for at least 8 hours. Put pork cubes onto
skewers and grill/barbecue until tender.
Beef Chilly Fry
1/2 kg beef cubed (whichever you use for stewing)
2 tsp salt
6 large onions
8 peppercorns
1 inch piece ginger
6 cloves garlic
1 buch corriander leaves
1 bunch mint leaves
6 green chillies
salt to taste
1/2 tsp tamarind concentrate
salt and pepper to taste
Boil the meat, peppercorns, one onion and salt for 20 minutes, drain and reserve the water. Slice the remaining
onions and finely chop the ginger, garlic, chillies, corriander and mint. Fry the onions until translucent.
Add the remaining chopped ingredients and meat. Pour in about 1 cup of the reserved water and simmer
until the meat is done. Add the tamarind and continue cooking, uncovered over a high heat until the moisture
has evaporated.
Masala Chilly Fry
1/2 kg steak, cubed
6 red chillies
2 tsp turmeric
1 tsp cummin
6 cloves garlic
salt to taste
1 tsp ground pepper
1 inch piece ginger
4 cloves
2 inch piece cinnamon
seeds from 3 black cardamoms
1/2 tsp instant tamarind (tamcon)
Grind together all the ingredients (except meat). Add a little water to make a paste. Mix masala with meat and
marinate for two hours. Fry the meat in a little oil over a low heat for about 20 minutes. Add 1 cup of water
and simmer until meat is tender.
Kidney and tomato
3 lambs kidneys, cleaned, cored and cubed
2 rashers of bacon, chopped
5 tomatoes, chopped
small buch corriander leaves, chopped small
buch mint leaves, chopped
6 cloves garlic, chopped
1/2 inch piece ginger, chopped
2 green chillies, chopped
1 onion, minced or very finely chopped
salt and pepper to taste
In a little oil fry the onions until they start to brown. Add the remaining ingredients other than the kidney.
Fry for 5 minutes then add the kidney, salt and pepper. Cook until done. Serve on either fried or toasted bread.
Empadinhas (Small pork pies)
1/2 kg. pork cut fine or minced
6 large onions
For the pastry:
250 g. flour seived thrice with 1/2 teaspoon baking powder
125 g. flour and 125 g. semolina seived with baking powder
3 egg yolks
1 tablespoon ghee (hydrogenated oil) 1/4 teaspoon salt
Knead all the above ingredients thoroughly till a soft dough is formed and keep aside. Do not use water.
Grind to a fine paste:
2 green chillies
1 red chilli
1/2 inch piece ginge
6 flakes of garlic
a pinch or two of cumminseeds
1/4 inch piece turmeric
6 peppercorns
1 inch piece cinnamon
6 cloves
Mix together the cut/minced pork and the ground spices well. Brown the sliced onions in a little oil, add the
meat mixture and fry well. Add two tablespoons tamarind water or vinegar, a teaspoon of sugar and a little warm water
just enough to allow the meat to cook. Remove from fire when the preparation gets relatively dry. Salt may be added
if desired. Divide the dough into small even-sized balls. Spread them on greased aluminum forms, fill with meat
stuffing and cover with remaining dough. Close every empadinha well, till it has a nice finish.
Brush the top of each empadinha with beaten edd yolk to give it a glazed finish. Bake till light brown. from
Goan Cookbook by Joyce Fernandes
Sarapatel
A Goan classic
1 kg pork
1/2 kg pork liver and heart
1/4 bottle vinegar (approx. 300 ml)
a small amount of tamarind and salt to taste
Grind the following in vinegar:
30 dry red chillies
1 teaspoon cumminseeds
1 inch piece turmeric
4 cloves Slice the following:
1 full pod garlic
2 inch piece of ginger
3 onions
4 green chillies
Wash and boil the pork,liver and heart in full piece. Cool and cut into small cubes, then fry in frying pan
(without using any oil) till nice and brown. Using a little fat from the fried pork, fry the ginger, garlic and onions,
until the onions change colour. Add the masala (the mixed spices), fry well then add the fried pieces of meat.
The tamarind paste should be added to the meat together with a little vinegar (if necessary).
Add two teaspoons of salt or more if desired. Cook on a slow fire till meat is tender. Finally add green chillies.
Cook for another ten minutes and remove from the fire. Sarapatel tastes good on the next day, and even better after
three days or more. from Goan Cookbook by Joyce Fernandes
Goan Kebab Curry
1 lb. lean lamb
1 lb. pork
Thin slices fresh ginger
2 Tabl. ghee or oil
1 lg. onion, finely chopped
4 cloves garlic, finely chopped
2 fresh red or green chillies, seeded
1 Tabl. ground cummin
2 Tabl. black mustard seed, ground
2 teas. chilli powder or to taste
2 teas. garam masala
1/2 Cup vinegar
1/2 Cup water
2 teas. salt
1/2 teas. ground black pepper
Cut both meats into cubes and thread on bamboo skewers alternately with thin slices of tender ginger.
Heat ghee or oil in a saucepan and fry the onion, garlic, chillies until onion is soft and golden brown.
Add the ground spices and continue stirring and frying for 1 minute. Add vinegar, water, salt and pepper.
Let the mixture come to the boil, then put in skewers of meat, turn to coat in the spice mixture, cover and cook
on very low heat until meat is tender. Stir and turn kebabs once or twice during cooking. When meat is tender,
cook, uncovered, until gravy is thickened and dark. Serve with white rice and accompaniments.
Yield: 6 servings
And now the last part - a few pickles/chutneys.
Pickles and chutneys
Lime Pickle
30 limes
4 tblsp dried red Kashmiri chillies
2 tblsp turmeric
2 tblsp cummin seeds
handful curry leaves
2 1/2 cups vinegar
2 tblsp mustard seeds
4 whole heads garlic
5 inch piece ginger
10 green chillies
4 tblsp sugar
2 tblsp salt
2 cups oil
Cut the limes into quarters, salt and keep, covered for 3-4 days. Grind together the chillies, turmeric, cummin
and mustard. Peel the garlic but keep cloves whole. Slice the ginger. Heat the oil in a large pan.
Add the garlic, ginger and curry leaves and cook until the garlic has browned slightly. Add the ground spices
and chopped green chillies. Cook for a minute or so and then add the vinegar. Wash the limes in a little vinegar
and add to the pan along with the sugar. Bring to the boil and cook for 15-20 minutes over a low heat.
Cool and bottle. Eat after 3-4 weeks.
Lime chutney
12 limes
2 pods garlic
4 inch piece ginger
8 green chillies
1 tblsp chilli powder
12 tblsp sugar
1 cup vinegar
Clean the limes and chop into smallish pieces, removing the seeds. Keep any lime juice that collects whilst chopping.
Finely slice the garlic, ginger and chillies. Mix together all the ingredients except the vinegar.
Cook over a low heat until mixture is thick. Add the vinegar and simmer for 5 minutes. Cool and bottle.
Eat after 3-4 weeks.
Gherkin Pickle
Sorry, this one is a bit vague.
100 gerkins
1/2 bottle vinegar
1/2 bottle oil
3 tsp salt
8 tblsp sugar
Grind the following in a little vinegar :-
100 dried red chillies
2 tblsp turmeric
10 heads of garlic
1 inch piece ginger
1 tsp fenugreek
Wash and dry the gherkins. Slice lengthwise into 1/4inch slices. Rub with salt and leave for an hour or so.
Heat the oil and fry the ground masala for a few minutes. Add vinegar, bring to boil then add sugar and stir
until it dissolves. Add gherkins and cook until tender. Cool and bottle.
Sweet mango chutney
250 grams half-ripe mangoes (i.e. still firm)
2 ripe mangoes
10 tblsp sugar
2 inch piece ginger
12 gloves garlic
1/2 tsp salt
3 tsp chilli powder
1/2 cup vinegar
Peel and cube the half-ripe mangoes. Mix with the sugar and set aside for an hour. Peel and chop the ripe mangoes.
Grind the ginger and garlic with a little of the vinegar. Add to the sugared mangoes along with the salt and chilli powder.
Cook over a low heat until the cubes mangoes are tender. Cool and bottle.
Pickles and chutneys
Lime Pickle
30 limes
4 tblsp dried red Kashmiri chillies
2 tblsp turmeric
2 tblsp cummin seeds
handful curry leaves
2 1/2 cups vinegar
2 tblsp mustard seeds
4 whole heads garlic
5 inch piece ginger
10 green chillies
4 tblsp sugar
2 tblsp salt
2 cups oil
Cut the limes into quarters, salt and keep, covered for 3-4 days. Grind together the chillies, turmeric, cummin
and mustard. Peel the garlic but keep cloves whole. Slice the ginger. Heat the oil in a large pan.
Add the garlic, ginger and curry leaves and cook until the garlic has browned slightly. Add the ground spices
and chopped green chillies. Cook for a minute or so and then add the vinegar. Wash the limes in a little vinegar
and add to the pan along with the sugar. Bring to the boil and cook for 15-20 minutes over a low heat.
Cool and bottle. Eat after 3-4 weeks.
Lime chutney
12 limes
2 pods garlic
4 inch piece ginger
8 green chillies
1 tblsp chilli powder
12 tblsp sugar
1 cup vinegar
Clean the limes and chop into smallish pieces, removing the seeds. Keep any lime juice that collects whilst chopping.
Finely slice the garlic, ginger and chillies. Mix together all the ingredients except the vinegar.
Cook over a low heat until mixture is thick. Add the vinegar and simmer for 5 minutes. Cool and bottle.
Eat after 3-4 weeks.
Gherkin Pickle
Sorry, this one is a bit vague.
100 gerkins
1/2 bottle vinegar
1/2 bottle oil
3 tsp salt
8 tblsp sugar
Grind the following in a little vinegar :-
100 dried red chillies
2 tblsp turmeric
10 heads of garlic
1 inch piece ginger
1 tsp fenugreek
Wash and dry the gherkins. Slice lengthwise into 1/4inch slices. Rub with salt and leave for an hour or so.
Heat the oil and fry the ground masala for a few minutes. Add vinegar, bring to boil then add sugar and stir
until it dissolves. Add gherkins and cook until tender. Cool and bottle.
Sweet mango chutney
250 grams half-ripe mangoes (i.e. still firm)
2 ripe mangoes
10 tblsp sugar
2 inch piece ginger
12 gloves garlic
1/2 tsp salt
3 tsp chilli powder
1/2 cup vinegar
Peel and cube the half-ripe mangoes. Mix with the sugar and set aside for an hour. Peel and chop the ripe mangoes.
Grind the ginger and garlic with a little of the vinegar. Add to the sugared mangoes along with the salt and chilli powder.
Cook over a low heat until the cubes mangoes are tender. Cool and bottle.
Thanks. I love to cook. Will print the recipes and try some this weekend. Pity it's snowing here at the moment. Not quite the perfect setting for Goan dishes but hopefully the food will cheer us up and bring back some hot, happy memories.
Mustard Oil is used frequently in the eastern part of India, particulalry West Bengal (Capital City: Calcutta or Kolkatta), both for external use during winters (heated up with garlic to apply to the body) and as a cooking oil.
There are some steamed fish dishes like Bhape Ilish (Steamed Fish) and Bhape Chingri (Steamed Prawns) that is steamed in a paste made from mustard, coconut and green chillies and topped with mustard oil.
There are some steamed fish dishes like Bhape Ilish (Steamed Fish) and Bhape Chingri (Steamed Prawns) that is steamed in a paste made from mustard, coconut and green chillies and topped with mustard oil.
All those recipes are bringing back some great memories - only been back 4 days!
Has anyone got a recipe for Beef de Goa which my husband ate in a couple of places and is raving over? I've had a look on various internet sites with no luck.
Has anyone got a recipe for Beef de Goa which my husband ate in a couple of places and is raving over? I've had a look on various internet sites with no luck.
I thought this one was worth reviving 
Thanks Fiona, and also Trevor for all those yummy sounding recipes. I have been looking on Amazon/ E Bay for a good Goan recipe book since i came back to UK. Mmm garlic butter tiger prawns make me 
PLEASE!! Does anyone have the recipe for chicken lollipop (sometimes known as drums of heaven)?Had them a few times as a starter in Goa and would love to do them at home.
http://www.tarladalal.com - my favourite Indian cookery writer.
http://www.ndtvcooks.com - Goan in this site
http://food.sify.com/ - Goan recipes on here
http://www.ndtvcooks.com - Goan in this site
http://food.sify.com/ - Goan recipes on here
Essential Goa Cook Book by Maria Teresa Menezes is a very good Goan cookbook and is on Amazon for £11.99 plus postage. I bought it in Mumbai and didn't pay more than 350rps for it so wait until you go back 
Using this book I cooked some beautiful spicy beef in Goa and only wish it was as cheap to buy beef here.
Using this book I cooked some beautiful spicy beef in Goa and only wish it was as cheap to buy beef here.
Depends where you are staying -
Calangute - Oxford book store - opposite St. Anthonys chapel (the one in the middle of the road) It is above a dress shop. Very helpful staff and if they have not got what you want they will ring their branch in Mumbai and have it sent down to Goa at no extra cost.
Calangute - round the corner from Luma supermarket, next to Bread and More is Rods - it is a gift shop but he has a fair selection of books.
Panjim - Broadway books at the far end of 18th June Road. Go to the end of the road and you will see a small roundabout - go over the road and Broadway books is over there on the right hand side. Once again it is upstairs and you will see a very large sign painted on the wall - big shop with hundred of books.
Panjim - near to Domino Pizza at the church end of 18th June Road is a small shop on the corner - gives a good discount if they have got what you want. Seem to have the same books all the time.
There are also book sales in the Braganza Hall, next door to the police station in Panjim, when they are on there is a large banner on the wall outside. Don' miss looking at the tiles on the entrance hall wall - they are magnificent.
And yes I do buy lots of books in Goa
Calangute - Oxford book store - opposite St. Anthonys chapel (the one in the middle of the road) It is above a dress shop. Very helpful staff and if they have not got what you want they will ring their branch in Mumbai and have it sent down to Goa at no extra cost.
Calangute - round the corner from Luma supermarket, next to Bread and More is Rods - it is a gift shop but he has a fair selection of books.
Panjim - Broadway books at the far end of 18th June Road. Go to the end of the road and you will see a small roundabout - go over the road and Broadway books is over there on the right hand side. Once again it is upstairs and you will see a very large sign painted on the wall - big shop with hundred of books.
Panjim - near to Domino Pizza at the church end of 18th June Road is a small shop on the corner - gives a good discount if they have got what you want. Seem to have the same books all the time.
There are also book sales in the Braganza Hall, next door to the police station in Panjim, when they are on there is a large banner on the wall outside. Don' miss looking at the tiles on the entrance hall wall - they are magnificent.
And yes I do buy lots of books in Goa
Ann,Thanks for lollipop recipe,will try it out next weekend.Let you know how it tastes!
Hi everyone!
Just been looking at all the fantastic recipes on here! My OH can't wait to get stuck into those!
We are going to Goa for the first time on the 22nd December for 2 weeks with a couple of our friends!
I was just wondering if anybody had any more links to beach shack menu's?
I have had a look at Bobby's shack and it looks very good, but now I am itching to see more!!!!
Just been looking at all the fantastic recipes on here! My OH can't wait to get stuck into those!
We are going to Goa for the first time on the 22nd December for 2 weeks with a couple of our friends!
I was just wondering if anybody had any more links to beach shack menu's?
I have had a look at Bobby's shack and it looks very good, but now I am itching to see more!!!!
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