Recheado Pomfret
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 […]
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Goan Pomfret Curry
Usually Goan fish curries are prepared with a ground coconut masala paste. I like to prepare the Goan Pomfret Curry with spiced coconut milk. The curry turns out light and […]
Goan Crab Curry
The Goan crab curry is very simple and quick to make. The coconut gravy of the curry and the flavours of the crabs intermingle to give you a delightful and […]
Bombay Duck Green Curry
Come the rains and fresh fish is sparse as fishermen do not venture into the deep sea. However, around this time Bombay Ducks become available in plenty in the market. […]
Mushroom Xacuti
The Mushroom Xacuti needs no introduction. It’s a versatile dish that can be served at any meal. Serve it at breakfast with some kadak pao, at lunch with hot steamed […]
Tisryo Corop
Tisryo Corop is a Goan Shell-Fish / Clam curry. It is very simple and quick to make. It is similar to the Goan Crab Curry and equally delectable. All you […]
Goan Green Chicken
The Goan Green Chicken is a chicken curry which uses green corriander as its main flavouring agent. Usually cooked with beef in Goa, the chicken variant is good for those […]
Red Pumpkin & Dry Prawns
Salting and drying fish is the oldest known way of preserving fresh produce for use when not available, especially in the rainy season when fishing trawlers do not venture into […]
Egg Xacuti Curry
I’m sure you know about the robust coconut curry – the Goan xacuti. It is usually prepared with meat but I was convinced it would taste good with boiled eggs […]
Prawn and Raw Mango Curry
The Prawn and Raw Mango Curry is a Goan specialty made when mangoes are in season (you can also peel and store the raw mangoes in the refrigerator for later […]