TOP FIVE MUST TRY DELICACIES OF GOA

 TOP FIVE MUST TRY DELICACIES OF GOA

1.Pork vindaloo

Ingredients

• 1kg pork shoulder, trimmed and cut into bite-sized cubes
• 3 tbsp vegetable oil
• 2 large onions, finely chopped
• 1 tbsp mild chilli powder
• 250ml chicken stock
• handful coriander leaves

To serve

• cooked basmati rice, to serve
• naan, to serve

For the marinade

• 6 green cardamom pods
• ½ tsp black peppercorns
• 125ml red wine vinegar
• 1 heaped tbsp finely grated ginger
• 4 large garlic cloves, finely grated
• 1 tsp golden caster sugar
• 8 small dried chillies
• pinch of ground cloves
• 2 tsp ground coriander
• 1 tsp ground cumin
• ¼ tsp turmeric

• 2.FISH CURRY RICE

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Ingredients

• 250g frozen sustainable white fish, cut into bite-sized pieces
• 1 lime, juiced
• 1 tsp ground turmeric
• 3 tbsp vegetable oil or ghee
• 1 large onion, finely chopped
• 1 tbsp grated ginger
• 3 garlic cloves, thinly sliced
• 2 tsp ground cumin
• 2 tsp ground coriander
• ½-1 tsp chilli flakes or powder, or to taste
• 2 tbsp tomato purée
• 250g prepared diced butternut squash and sweet potato mix
• 200ml coconut milk
• 2 tbsp tamarind paste (optional)
• small bunch of coriander, roughly chopped, or use mint
• cooked rice, to serve (about 250g uncooked weight)

3.    CHICKEN CAFREA



• For the sauce

  • ½ large onion, roughly chopped
  • 2 garlic cloves, chopped
  • 1 green chilli, finely chopped
  • vegetable oil, for frying
  • 400g can plum tomatoes
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp turmeric

  For the meat & veg

  • 2-3 chicken breasts, diced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • ½ large onion, sliced
  • 1 red pepper, chopped
  • 2 red chillies, finely chopped (optional)
  • 2 tsp garam masala
  • handful of fresh, chopped coriander leaves
  • cooked basmati rice or naan bread to serve

  
  

• 4. Chicken Xacuti

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• Ingredients of Chicken Xacuti

  • For marination:
  • 1 kg Chicken
  • 1/4 tsp Turmeric powder
  • 1 tsp Salt
  • Paste 1 for marination:
  • 2 inches GInger
  • 10 Garlic flakes
  • 1/2 bunch Coriander
  • 5 Green chillies
  • Paste 2 for Xacuti Masala:
  • 1 tsp Groundnut oil
  • 2 Onions, sliced
  • 2 Green chillies
  • 1 Ginger (1 inch)
  • 5 Garlic flakes
  • 1 large Coconut, grated
  • 1/2 bunch Coriander
  • Paste 3 of Xacuti Masala:
  • 2 inches Cinnamon
  • 3 Cardamoms, peeled
  • 1 tsp Aniseed
  • 1 tsp Black pepper corn
  • 1 tbsp Poppy seeds
  • 1 tbsp Coriander seeds
  • 8-10 Kashmiri red chillies
  • 1 Star anise
  • 1 Maize flower
  • 1/4 piece Nutmeg
  • 1/2 inch Turmeric
  • Finishing:
  • 2 tsp Groundnut oil
  • 2 Onions, sliced
  • 2 Green chillies slit
  • 1/4 cup Wate
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  • 5.SORPOTEL
  
  
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    For the Sorpotel Masala:-

    •  2 inch Cinnamon stick
    •  1 tbsp Black Pepper Corns
    •  2 tsp cloves
    •  2 tsp Cumin seeds
    •  2 inch Ginger Piece
    •  10 Garlic cloves
    •  15 Dry red Kashmiri chillies (for the red color)
    •  5 Byadagi red dry chillies (for spice)
    •  2 marble sized Tamarind (Soak in sufficient water)
    •  Vinegar (as required to grind paste)

    Other Ingredients:-

    •  1/2 kilograms Meat (pork)
    •  1/2 kilograms Liver (other organs as well IF USING , I use pork meat and beef liver)
    •  4 large Onions (chopped)
    •  8-10 Garlic cloves (chopped )
    •  1 inch Ginger Piece (chopped)
    •  2 Green chilies (sliced)
    •  3-4 tbsp Goan Palm jaggery (Or sugar, as per taste, I use palm jaggery)
    •  Vinegar (if required at the end for taste)
    •  Salt (As per taste)