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Category Archives: seafood

PRAWNS BALCHAO RECIPE

PRAWNS BALCHAO RECIPE

Prawns Balchao is a spicy sea food dish from the beautiful coast of Goa. It was initially introduced by the Portugese when they Colonized Goa. Balchao is a method of cooking in a spicy tangy tomato sauce.

PRAWNS BALCHAO RECIPE
Prawns Balchao is a spicy sea food dish from the beautiful coast of Goa. It was initially introduced by the Portugese when they Colonized Goa. Balchao is a method of cooking in a spicy tangy tomato sauce.
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Ingredients
  1. • 1 kg small to medium-sized prawns
  2. • 4 tbsps vegetable/ canola/ sunflower cooking oil
  3. • 3 large tomatoes chopped fine
  4. • 2 large onions chopped fine
  5. • 10-12 dry red chillies
  6. • 2 tbsp garlic paste
  7. • 1 tbsp ginger paste
  8. • 1 tbsp cumin seeds
  9. • 1 tsp mustard seeds
  10. • 2 inch stick of cinnamon
  11. • 8-10 cloves
  12. • 2 tbsp sugar
  13. • 1/2 cup vinegar
  14. • Salt to taste
Instructions
  1. • Put the prawns in a large bowl and sprinkle salt on them and Keep aside.
  2. • Roast the dry red chillies, cumin seeds, mustard seeds, cloves and cinnamon till they begin to release their aroma. Take off from the fire and cool it.
  3. • Grind the ginger, garlic and roasted spices into a smooth paste using the vinegar.
  4. • Heat the oil on a medium flame in a pan. Add the prawns and stir fry till opaque. Remove from the pan and keep aside.
  5. • In the same pan, fry the onions till light brown. Add the tomato and fry till soft.
  6. • Now add the spice-vinegar paste, sugar and salt to taste and fry till the oil begins to separate from the masala.
  7. • Add the prawns to this masala, mix well and cook for 2-3 minutes.
  8. • Serve with piping hot, plain boiled rice.
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Crab Xec Xec

Crab Xec Xec

A traditional Goan crab curry a blend of rich spices and coconut.

CRAB XEC XEC
A traditional Goan crab curry a blend of rich spices and coconut
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Ingredients
  1. 4 medium Crabs, cleaned
  2. 5 tbsp desicated coconut, (can use fresh grated too)
  3. 5 Kashmiri chillies
  4. 2 Green chilies, slit
  5. 2-3 flakes of garlic
  6. small piece of ginger
  7. 2 tbsp Coriander seeds
  8. 5-6 Black peppercorns
  9. 2-3 cloves
  10. 2 Onions, medium, sliced
  11. 1/4 tsp Turmeric
  12. Small pinch of tamarind soaked in hot water
  13. Salt for seasoning
Instructions
  1. 1. Wash the crabs, break into half, remove the legs if required. Add salt.
  2. 2. In a pan, roast the coconut until light brown(do not add any oil)
  3. 3. Roast the chillies , add the finely chopped onions.
  4. 4. In a blender grind the coconut, roasted chillies, onions, garlic, ginger and the spices. Add the water in which the tamarind was soaked, making sure not to add any seeds. Add water if required.
  5. 5. Heat oil add the paste and cook until it starts to bubble.
  6. 6. Add the crabs, mix well .Add water, if required, cover and cook.
Notes
  1. Season with salt and add the slit green chillies.
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Fish Racheado

Fish Racheado

Fish Racheado

If you’ve been to Goa and have fallen in love with it, this dish will take you back to beautiful Goa with memories of lazy lunches, balmy weather, pretty hand printed sarongs, fresh and simple seafood, cane chairs and warm sands.

Fish Racheado - The recipe
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Ingredients
  1. 1 pomfret
  2. ½ a lemon
  3. salt to taste
  4. 20 red chillies
  5. 6-7 pc cloves
  6. 2 pc cinnamon
  7. 5 pc green cardamoms
  8. ¼ tsp cumin seeds
  9. ¼ tsp black pepper corns
  10. 2 pc ginger
  11. 1 pod of garlic
  12. 2 tsp oil
  13. 1 large chopped onion
  14. 1 tsp sugar
Instructions
  1. Soak red chillies, cloves, cinnamon, green cardamoms, cumin seeds, black pepper corns, ginger and garlic in toddy vinegar for 12 hours. Then grind to a paste.
  2. Sauté onions in 1 tsp oil on low flame till brown. Add sugar. Now add the sautéed onions to the prepared paste. The recheado masala is now ready.
  3. Clean and cut fish, then stuff it with reacheado paste. Add salt and lime juice. Refrigerate below 5 degrees centigrade 1 hour. Then shallow fry fish in 1 tsp oil for 7-8 minutes each side.
  4. Fish reacheado is ready. It's best served hot with goan bread. Mackerels can also be used in place of pomfret.
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