black-eyed pea curry
Preparations of black-eyed peas are common across all of India. This is the Goan way. It has plenty of chilli and coconut and a touch of tomato. This dish, alsande tonak, is a robust, spicy, hot preparation.
goan
Goan recipes.
bread rolls
These bread rolls, pão, come from the Portuguese influence on Indian cuisine. They are very similar to Western bread rolls, but have a subtle Indian twist.
chicken xacuti
This dish is a unique preparation from Goa. It is made with sesame seeds, poppy seeds and a lot of Kashmiri chillies. It is hot, fiery and delicious.
Goan fish curry
A hot and tangy fish curry from Goa. Just-cooked fish in a spicy coconut masala makes this xiti codi a great family meal, or as something special for guests.
Goan layer cake
This layer cake, bebinca, is a splendid example of the Portuguese bakers’ legacy to Indian cuisine. Surprisingly light and delicate.
Goan mackerel recheado
Fried hot and spicy mackerel. This simple fried fish is the traditional bangda recheado from Goa.
Goan mussels recheado
A Portuguese-inspired, hot and tangy mussel dish from Goa. Xinaneao recheado can be served as a starter or a main meal.
Goan prawn cake
This Goan dish, apa de camarao, has a great, and unusual taste combination - a hot, savoury and slightly sweet filling of prawn, baked inside a coconut cake. Very Portuguese, and very Goan.
Goan steak and potato
The Goan version of "meat and three veg", and shows the Portuguese heritage. In fact, it is most commonly called by its Portuguese name of Bife de Goa. It has everything that the Portuguese loved, and inspired in Goan cuisine, namely chilli, garlic and vinegar.
recheado paste
This is the taste of Goa. Super hot red recheado masala is used to marinate, coat or stuff into the food you are cooking.
slow roasted duck
Slow roasted duck, with moist meat, crisp skin and a chilli hit. This is a recipe for duck recheado, or pato recheado. The recipe comes from Goa, and owes its heritage to the Portuguese.
vindaloo
Vindalu is a traditional Goan dish. It is hot with complex layers of flavours. First the pork, then the chilli, vinegar, and garlic, and then the aromatic spices over that. Note that this recipe takes at least several days to prepare.