Ridge Gourd Moong
Gosali/turai (ridgegourd) cooked with split green gram (moong) is a simple preparation which contains high fiber and very low calories. The coconut oil in this recipe enhances the flavor and […]
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Goan Prawn Chow Chow
The Goan Prawn Chow Chow was made regularly at all occasions in Goa. I remember when I was young, how the Goan mestins (cooks) would cook it. The vegetables were chopped, […]
Red Pumpkin Prawn Verdur
This is a short-cut, no-grind method to prepare the Red Pumpkin Prawn Verdur. Ideal to make when you are short of time and do not want to scrape or grind […]
Prawn and Potato Curry
I use an electric stone grinder for most of my masalas. The reason I do this is because the masala is ground without any heating and hence the curry turns […]
Prawn Ladyfinger Caldinho
Prawn Ladyfinger Caldinho is a staple Goan curry prepared in most Goan households especially when the local variety of ladyfingers are available. The Goan Caldinho is a mildy spiced coconut […]
Bangde Hooman
The Bangde Hooman is a Mackerel Curry prepared by Goans. It is a coconut curry and uses the spice Tirphal (Indian Prickly Ash) or tefla (as known in Goa). The […]
Goan Mackerel Salad
The Goan mackerel salad is an easy to make salad commonly served at a family get-together or at lunch/dinner. You can use canned mackerels (in brine/oil/tomato) or you can use […]
Mackerels in Tomato
If you have eaten the canned mackerels in tomato you will know how yummy they taste. You don’t even have to bother about the bones as they are so soft […]
Mackerel Recheado
Recheio is the Portuguese word for stuffing. Stuffing fish with a recheio and then frying is practised regularly in Goan Cuisine. The spicy and tangy recheado masala is mostly used […]
Pork and Beef Stew
When Goans prepare the pork and beef stew, all the ingredients are cooked separately and then combined in the end. The preparation looks and tastes dry. Dollops of butter are […]