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Goan Cuisine - 'Beach Capital of India'


Goa has a long coast line of almost 60 miles along the Arabian Sea, and holds some of the most beautiful beaches in the world. Origianl Goan cuisine consists of a melange of regional foods like Malvani and Konkani cuisine. Seafood, coconut milk, rice and paste are mainstays and of Goan delicacies. The area is located in a tropical climate, and spices and flavors are intense. Use of Kokum, tamarind is another distinct feature. Goan food cannot be considered complete without fish.

Goa is India's smallest state of India and has been a center of international trade. The cuisine of Goa is influenced by its Hindu origins and four hundred years of Portuguese colonialism, the cuisines of the two though different, have come together as culinary wonders.

Goan Fish Curry Recipe
Ingredients:
1.5 lbs. of fish fillets traditionally we use the pomfret fish
½ cup oil
1/3 cup sliced onions
¼ cup finely chopped tomatoes
¼ cup. coconut Milk
4 green chilies (Slit and deseeded)
Salt to taste
Paste –add these to a blender and make a paste with ½ cup water:
15 whole red chilies or to taste
7 tsp. coriander Seeds
1 tsp. cumin Seeds
1 tsp. turmeric powder
1 ½ tsp. roughly chopped garlic or garlic paste
2 tbsp. roughly chopped ginger or ginger paste
1 tbsp. tamarind paste Shop for Spices Here
Method:
Heat the oil in a kadhai or wok. Add sliced onions and sauté well until golden brown.
Add diced tomatoes to it and then add the paste and cook on low for about 2 minutes.
Add coconut Milk and 1 cup Water and bring to boil. Add salt to taste.
Add fish and green chilies to it and let it simmer for 5-10 Minutes. Bring to Boil and then serve Hot with plain boiled rice.
Goan Vindaloo Recipe
Ingredients:
1.5 lbs of pork cubes from the leg
½ cup oil
1 cup finely chopped Onions
Salt to taste
¼ cup finely chopped cilantro leaves
Marination:
Combine all the marination ingredients and add to pork cubes. Marinate for an hour.
½ cup Malt Vinegar
1 ½ tsp. peppercorns crushed
1 ¾ tsp. brown sugar or a small piece of jaggery
8 green cardamom
8 cloves
3 green chilies (Slit, deseeded)
Salt to taste
Paste –add these to a blender and make a paste with ½ cup water:
7 Whole red chilies
5 Sticks cinnamon (1 inch each) – may have to be ground in a coffee grinder before adding to blender
1 tsp. cumin seeds
5 tsp. coriander seeds
½ tsp. turmeric powder
1 tbsp. chopped garlic
3 tbsp. chopped ginger

Method:
Heat the oil in a kadhai or wok. Add sliced onions and sauté well until golden brown.
Add the paste and sauté well till the oil separates from the paste.
Add pork along with the Marinade and Stir for 2-3 Minutes. Add 5 cup Water.
Cover and Simmer well until pork is tender. Add Salt and mix.
Serve hot garnished with chopped cilantro leaves. Serve hot with Boiled rice.


Jumbo Shrimp Goan Style Recipe
Ingredients:
2 lbs. large shrimp
½ cup Oil
½ cup Sliced Onions
Salt to taste
Paste –add these to a blender and make a paste with ½ cup water:
10 whole red chili or to taste
2 tbsp. cumin Seeds
1 tsp. turmeric powder
15 cloves and 2 cinnamon Stick (1 inch each) – may have to be ground in a coffee grinder before adding to blender
3 tbsp. roughly chopped ginger
6 tbsp. Malt Vinegar
Method:
Heat the oil in a kadhai or wok. Add sliced onions and sauté well until golden brown.
Add the paste and sauté well till the oil separates from the paste.
Add shrimp. Cover and simmer till the paste dries up. Add salt and mix.
Serve Hot Skewered on toothpicks for cocktails.
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Tangy Shrimp Goan Style – also called Prawn Balchao Recipe
Ingredients:
2 lbs. prawns or large shrimp
½ tsp. peppercorns
10 cardamom pods
2” cinnamon stick
10 cloves
10 curry leaves
½ tsp. cumin seeds
1 tbsp. Ginger paste
2 tbsp. Garlic paste
2/3 cup Oil
2/3 cup Malt Vinegar
2/3 cup Chopped Onions
10 whole red chili or to taste
5 tsp brown sugar or a 1 inch cube jaggery
Salt- to taste
½ cup Chopped tomatoes Shop for Spices Here
Method:
1. Blend the peppercorns, cardamoms, cinnamon, cloves, cumin seeds and red chili in a coffee grinder – add vinegar and keep aside.
2. Heat Oil in a wok and then deep Fry prawns until golden brown. Remove and keep aside.
3. Add Onions to the hot oil in the Kadhai or wok and sauté well till Golden Brown and then add Ginger and Garlic pastes to it. Stir for a Minute and then add Chopped tomatoes to it and also the Blended paste.
4. Stir for 2-3 Minutes and add Fried prawns, Curry Leaves, Sugar and Salt.
5. Cook well till the prawns become tender
Serve hot with boiled rice
 
Goan Vindaloo Goan Pork Dish
Ingredients
1 kg lean pork cleaned
10 cloves garlic
1 inch piece ginger
10 dried red chillies/peppers
10 peppercorns
8 cloves
1 inch piece cinnamon
1 tsp cumin seeds
½ mustard seeds
2 medium onions, chopped fine
½ tsp sugar
½ tsp vinegar
2 tbsp oil
½ peg coconut feni
2 cups water
Salt as per taste
Method:
Cut the cleaned pork into ½ inch sized pieces.
Apply salt and keep aside.
Grind all the spices and blend it with vinegar, adding the ½ tsp sugar.
Apply the ground spices to the meat and marinate for 3 hours.
Heat the oil in the pan on medium heat and add the meat.
Fry the meat for few minutes, then add the chopped onion, coconut feni, rest of the vinegar and the water gradually.
Cover the pan and lower heat. Stir cook till meat is tender and the oil rises to the top.

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