Goan Recipes

Pork Vindalho, Roast Pigling, Galinha Cafreal, Galinha com Coentro, Sambharachi Koddi, Goan Fish Curry,...

Goan cuisine is a blend of different influences the goans had to endure during the centuries. The staplefood in Goa is fish, both among the Hindus as well as the Catholics. On other fronts however, there is a vast difference in the foods of these two communities, the main reason being that the Christians also eat beef and pork which are taboo in most Hindu households. While Hindu Goan food does not seem to have picked up any Portuguese influence, the Christian food has been influenced not only by the Portuguese, but also by its overseas settlments.


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.


  • Note: Chicken or beef can also be used in the recipe given for Pork Vindaloo


Assado de Leitoa Roast Pigling

Ingredients

4 legs of pigling
4 inch piece of ginger
25 cloves of garlic
1 tsp cumin seeds
2 inch piece of cinnamon
16 cloves
2 tsp peppercorns
2 inch piece of turmeric
1 tsp sugar or small bit of jaggery
4 tbsp ghee or fat
Salt as per Taste


Method:

  • Wash the legs of the pigling well, prick slightly and rub in the salt and keep aside.
  • Grind all spices to fine paste with a little water and apply this paste to the legs.
  • Sprinkle a tablespoon of vinegar and keep aside for an hour or so.
  • Then take a pan, place it on slow fire, pour ghee or fat and arrange the legs.
  • Allow to sizzle for a while and then add 3 or 4 cups of warm water including the water with which the grinding stone has been washed.
  • When the water is almost dried and the meat is cooked, remove the pan from the fire.
  • With the help of a fork and knife ( do not use fingers) slice the meat off the legs very neatly and fry these pieces in ghee or fat in a frying pan.
  • Arrange the meat slices on a flat dish, sprinkle the gravy that is left in the pan over the meat and surround the meat with salad.


Galinha com Coentro chicken dish with coriander

Ingredients

2 chickens
100 gm coriander leaves
80 gm ginger
80 gm garlic
4 green chillies
10 gm hot masala (cloves, cinnamon, cardamom, peppercorn & cumin seeds)
½ tsp turmeric powder
15 gm cashew nut paste
Oil to fry
1 ½ tbsp lemon juice
Salt as per taste


Method:

  • Clean, remove skin and de-bone the chicken and cut into eight pieces.
  • Marinate the chicken with salt, lemon juice and turmeric powder and keep aside.
  • Grind the spice and other ingredients together to a fine paste.
  • Rub the chicken with ground paste. Keep it at least one hour for marination.
  • Heat oil and quickly fry the chicken on both sides, thereby sealing in its juice.
  • Do not over fry. Add remaining ingredients and cook for 3 to 4 minutes.
  • Add salt as per taste. Remove and serve in its own pan juice.
  • Serve with local bread/garlic fried rice.


Galinha Cafreal chicken marinated and fried

Ingredients

1 large chicken (1¼ kg) jointed
6 green chillies/peppers
1 ¼ inch piece ginger
10 cloves garlic
1 tbsp coriander seeds
1 tsp cumin seeds
½ tsp garam masala
1 tbsp lemon juice
3 tbsp oil
2 medium onions, chopped fine
4 large tomatoes, halved
6 medium potatoes, boiled, halved
Salt as per taste


Method:

  • Grind to a fine paste, the ginger, garlic and all the spices in the lemon juice, including the green chillies/peppers and half chopped onions, adding salt as per taste.
  • Joint the chicken and apply the ground spices to the chicken pieces.
  • Marinate the chicken for 2 hours.
  • Heat oil in a pan on medium flame and saute the rest of the chopped onion.
  • Fry the chicken turning them over both the sides till the pieces are browned and cooked (approx. 20 mins).
  • In a separate pan: heat 1 tbsp oil and fry potatoes and then very lightly the halved tomatoes.
  • Serve the chicken with the fried potatoes and tomatoes..


Goan Sambharachi Kodi goa prawn curry

Ingredients

100 gm peeled prawns
100 gm dried prawns
4 onions
3 coconuts, grated
20 bilimbis
5 mango seeds (padde)
Walnut sized ball of tamarind
1 inch piece ginger
6 flakes garlic
6 green chillies
1 tbsp sugar
4 maggi cubes
2 tbsp oil
4-5 tbsp Goan sambhar masala
Salt as per taste


Method:

  • Mix the dried and fresh prawns together, salt and keep aside.
  • Slice the bilimbis, add a handful of salt and let it drain.
  • Heat 2 tablespoons of oil in a pan.
  • Crush the ginger and garlic and fry over slow fire in the heated oil.
  • Slice the onions, and fry along with the ginger and garlic, till brown.
  • Remove the mixture in a bowl and keep aside.
  • Fry the blimbis in the remaining oil in the pan till they change color.
  • Remove from the pan and keep aside.
  • Add ginger and garlic and fried onions back to the pan.
  • Add the prawns, mango seeds and green chillies and fry.
  • Extract thick coconut juice and keep aside.
  • Then take about 1½ litre of thin juice.
  • Take 4 to 5 tablespoons of the above sambhar masala and blend well with the coconut juice.
  • Add it to the prawn mixture in the pan and let it boil well for about half an hour.
  • Then add the thick coconut juice, bilimbis, sugar, maggi cubes and ½ cup tamarind water.
  • Let the mixture cook well.
  • Add salt and sugar if necessary.


  • Note: Cook and eat with boiled Goa rice as a curry. If heated everyday, this curry can last for a long time without refrigeration.


Goan Fish Curry Goa hot & sour fish curry

Ingredients

1/2 kg shark fish or sting ray
8 red dried red chillies or peppers
8 cloves garlic
1" piece ginger
10 peppercorns
8 cloves
1" stick of cinnamon
1 teaspoon cummin seeds
1/4 teaspoon turmeric powder
1 teaspoon sugar
2 tablespoons vinegar
1 tablespoon oil
1 medium onion, chopped fine
a few curry leaves
1 1/2 cups water
Salt as per taste


Method:

  • Clean, wash and slice fish.
  • Apply salt and keep aside.
  • Grind all the spices, garlic and ginger in the vinegar then add the sugar.
  • Heat oil on medium flame and sauté onion till golden brown.
  • Add the ground spices to this and stir fry for 1 minute.
  • Add the curry leaves and the water gradually.
  • Stir cook 15 minutes till the sauce is thick.
  • Add the fish pieces and cook for 8-10 minutes.
  • Remove and serve.

The Goan lifestyle is a blend of the east and the west reaching a peak of perfection in the culinary arts. Though fish is a Goan obsession, the Goan cuisine also includes all types of meat and vegetables, each cooked in their won unique way. Traditional Goan food is cooked in earthenware on a wood fire, thereby landing a unique flavor which no gourmet chef can duplicate in the modern day kitchen.