Goan Fish Curry
What’s Goan food without authenticÂ fish curry? This recipe comes exclusively to us from the head chef of Leela Palace, Goa and is a must-try.
Goan Prawn Curry
Crunch your way to juicyÂ prawnsÂ cooked in aÂ coconut milkÂ based Goan curry and let the magic of Goan food take over.
‘Recheado’ means ‘stuffed’ in Portuguese. Simply put, it’s aÂ pomfretÂ infused with a tangy recheado paste and fried withÂ onionsÂ till crisp and golden brown.
This delicious Goan dessert is carefully layered to perfection. It’s prepared usingcoconutÂ milk,Â eggs,Â butter, and most importantly,Â jaggery. Each bite of this cake makes the next one seem even more exciting.
This is perhaps the most sensational and memorable Goan dish. ‘Vin’ stands forÂ vinegarand ‘ahlo’, pronounced and written as ‘aloo‘, means garlic. Chillies, ginger,Â garlicandÂ cuminÂ make the luscious redÂ masalaÂ which is mixed with vinegar lacedÂ porkÂ and cooked in a fiery red gravy till it’s flaky and tender.
Rava Fried Fish
Anyone who has been to Goa or heard of Goan food will know this dish. Fish fillets flavoured withÂ ginger,Â garlicÂ andÂ redÂ chilliesÂ are fried to perfection and garnished with aromaticÂ coriander.
Xacuti is back and this time for those looking for some juicy chunks of spice infusedÂ chicken. This dish is best enjoyed on a bed of hot rice.
This dish originated in the Portuguese colony and hence takes a Portuguese name. Chicken is marinated in an extremelyÂ spicyÂ paste and cooked with vinegar and rum till the chicken turns tender.
This Portuguese inspired dish is cooked in almost every catholic household in Goa forChristmas. It is said that authentic Sorpotel is heated for about 20 minutes each day after the first and tastes best on the 3rd or 4th day.
Commonly known as ‘karanji‘, sweet small balls made ofÂ flourÂ are stuffed with coconut, sugar,Â cardamomÂ andÂ almonds. A famous sweet dish from Goa, this recipe is prepared especially duringÂ Ganesh ChaturthiÂ andÂ DiwaliÂ festivals.