Welcome Goa



Seafood Recipes
Fried Fish

(fish such as kingfish, mackrels, pomfret, butter fish, silver bar, lady fish or mullet fried with rice flour)
slices of kingfish
chilli powder
turmeric powder
salt to taste
coarsely ground rice flour
oil for fryingApply salt to the kingfish slices and marinate for 15 minutes. Drain the excess salt and apply chilli powder and turmeric powder, dip in flour on both sides. Heat a tawa, add oil, and when hot, place the slices on the tawa. Turn two or three times till the fish is evenly cooked and the coating is crisp.Dry Prawn Kismur

(a savoury accompaniment made from dry prawn & coconut)
2 cups cleaned dry prawns
lemon-sized ball of tamarind soaked in water
1 tsp chilli powder
1/4 tsp chilli powder
salt to taste
1 cup freshly grated coconut
1 large onion
2 tsp oil

Clean the prawns by taking off the head, legs and tails. Roast the prawns on a slow fire with two teaspoons oil. Keep stirring continously and when light brown, take off the fire. They will get crisp after a little while. Break the prawns into two to three pieces each depending on the size. Chop the onions finely. Mix together the coconut, chilli and turmeric powders, tamarind juice and salt thoroughly.

Just before serving add the prawn pieces and chopped onion and mix well once again. Do not add prawns before hand as they will get soft. Onion may be roasted in a little oil if preferred to raw.
Note. This kismoor can also be prepared from dried shrimp or mackeral.

Crab Xec Xec

8 medium Crabs
8 tbsps. Grated Coconut
10 dry Red Chilies
2 tbsps. Coriander Seeds
10 Peppercorns
4 Cloves
2 tbsps. Oil
2 Onions (sliced)
½ tsp. Ginger-garlic paste
¼ tsp. Turmeric
¼ cup Tamarind Juice
2 Green Chilies (chopped)

Clean the Crabs. Roast the coconut lightly and clear the pan. Roast the chilies and then the spices. Grind the roasted ingredients to a fine paste using a little water. Heat oil, brown the onion, stir in ginger-garlic paste and turmeric. Fry for a few seconds, add the crabs, mix well and sprinkle tamarind juice. Add half a cup of water, cover the pan and after 10 minutes stir in the roasted spice paste, salt and green chilies. Cook till preparation is thick.

Non-Veg Recipes Chicken Xacuti

1 kg chicken
2 cups diced onion
1 onion, sliced lengthwise
2 cups coconut
4 green chillies
26 garlic flakes
1 inch piece ginger
1/2 tsp turmeric
2 tbsp coriander seeds
10-15 cloves
2 pieces of cinnamon
2 tsp poppy seeds
1/2 dagadful
1/8 piece nutmeg
15 dry red chillies
1 lemon-sized ball of tamarind soacked in water
1 small bunch of coriander leaves
salt to taste
oil for frying
juice of half a lime

Cut and wash a chicken pieces. Apply salt and a paste of green chillies, garlic, ginger and a little turmeric powder and marinate for 15 minutes. In a pan add oil and when hot add coriander seeds, followed by red chillies and roast till they darken. Remove from the pan. Fry poppy seeds, garlic, cinnamon and spices separately and keep aside in a bowl. Fry the garlic add to the bowl. Then fry the sliced onion till brown. Grind to paste. Add more oil to the pan and fry the chopped onion. Add the chicken pieces and fry. Cover and cook on slow fire for a minute. Add the grinding water and stir. The water has to cover the chicen pieces. Once the chicken is cooked, add the ground masala, tamarind juice, salt and lemon juice. Once it comes to a boil remove from the fire. Add finely chopped coriander leaves. This curry is pungent. Add less chillies if desired.

Chicken Cafreal

1 chicken (broiler) – 750 gm
3 level teaspoons salt
1 sour lime
35 small (approx. 1/2″ size) dry, white chillies and 2 green chillies
4 peppercorns
25 flakes garlic
4 inch piece ginger

Clean the chicken, slit it a little and remove the seeds. Wash the chicken well, apply salt and the sour lime juice and keep aside. The chicken may be cut into pieces if desired. Grind all the chillies, peppercorns, garlic, ginger to a fine paste and apply (inside and outside) to the chicken. Allow it to marinate for 7 to 8 hours. Deep fry. Serve hot with a salad.


1 Kg Boneless pork
1 Pork liver, 1 heart, 1 tongue, 2 kidneys
3 Cups water, 12 red dried chillies/peppers
12 Peppercorns, 12 cloves garlic
1″ Piece ginger, 1 teaspoon cumin seeds
8 Cloves, Two 1″ pieces cinnamon
3/4 Cup of vinegar, 1/2 cup oil
1 Peg coconut feni, salt to taste
6 Green chillies/peppers, chopped
4 medium onions, chopped fine

Wash and pat dry the meats. Put it in a deep pan with the water on medium heat. Cover with a lid and parboil the meats, approx 20 minutes. Remove from the fire, cool and dice the meats fine. Keep aside the water. Put all the spices except the green chillies/peppers and onion, into the blender/grinder with the vinegar and grind to a fine paste. Heat the oil in a deep pan on medium heat and lightly fry all the diced meat, stir frying continuously till it is lightly browned.

To this fried meat add the ground spices in vinegar and stir fry for 5 minutes. Add salt to taste, coconut feni, any remaining vinegar, the stock of the boiled meat, chopped onions and green chillies. Lower the heat and let the sorpotel simmer for 45 minutes of more. Take care to stir occasionally.

When the oil comes to the top and the sauce is thick, remove from heat. Remember that sorpotel tastes better on the 3rd or 4th day, after it has been warmed up once a day till the day it is served. It is customary to serve sorpotel with sannas for special occasions.

Veg Recipes Sushelle

1 baby jackfruit
1/2 cup grated coconut
jaggery to taste
salt to taste
4 green chillies
1/2 tsp mustard seeds
tamarind juice

Peel and core the jackfruit. Cut into small pieces and pressure cook without water (steam in separate container). Grind together coconut, jaggery, salt, chillies coarsely. Take the boiled jackfruit and pound/mash it. Dry roast the mustard seeds and powder them. Add this and the coconut mixture to the jackfruit. Mix well with a little tamarind juice into a dry chutney.

Mushroom Tondak

10 mushrooms (4 cups mushroom pieces)
2 cups chopped onion
11/2 tsp home-made sambhar (see recipe)
1 ladle oil
4 flakes garlic
1 inch piece cinnamon
1 cup grated coconut
1 onion sliced lengthwise
a little tamarind
salt to taste

Wash the mushroom and shred them by hand. Chop and slice the onions. Take oil in a deep pan and stir fry the garlic and cinnamon stick. Add the sliced onion and fry till brown. Grind the above with a little tamarind coarsely. In the same pan add a little oil and stir fry the mushroom and chopped onion. Cover and let cook in own juices. Add garam masala and a little water after five minutes, and cook till the onion is done. Add the ground paste, salt and allow to boil until the gravy thickens