black-eyed pea curry
Recipes for black-eyed pea curry 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.
hot
Well, everyone thinks Indian food is hot. Given that it isn’t, here is a place chilli-hounds can find hot food.
chicken xacuti
Xacuti is a unique dish from Goa. It is made with chicken, sesame seeds, poppy seeds and a lot of Kashmiri chillies. It is hot, fiery and delicious.
chilli pickle
This green chilli pickle, hari mirch ka achaar is hot and intensely chilli flavoured. It is cooked largely in the sun, with lemon juice, salt and spices.
Goan fish curry
Goan fish curry is hot and tangy. Just-cooked fish in a spicy coconut masala makes this xiti codi a great favourite.
Goan fried fish
Fried hot and spicy mackerel. This simple Goan fried fish is the traditional bangda recheado.
Rajasthani red lamb
Laal maas is a smoky, fiery, slow-cooked, hunter-style lamb dish from Rajasthan. Kashmiri chillies give a deep red colour, heat and depth to this dish - and you need a lot of them.
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.
vindaloo
Vindaloo is hot and has complex layers of flavours. First the pork, then the chilli, vinegar, and garlic, and then the aromatic spices over that.