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Tag Archives: Goan sea food

Fish Caldeirada

Fish Caldeirada

Caldeirada is a fish stew consisting adapted from the portuguese of a wide variety of fish and potatoes, along with other ingredients. A fishermen’s stew, the dish has been described as “a grand and glorious fish muddle that varies from town to town and depends on what the fisherman have managed to catch.

Fish caldeirada
Caldeirada is a fish stew consisting adapted from the portuguese of a wide variety of fish and potatoes, along with other ingredients. A fishermen's stew, the dish has been described as "a grand and glorious fish muddle that varies from town to town and depends on what the fisherman have managed to catch.
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Ingredients
  1. 10 large mackerel or sardines, cleaned and head removed
  2. 4 large onions, sliced
  3. 2 large tomatoes, sliced
  4. 1 head of garlic, finely sliced
  5. 1 inch piece of ginger, finely sliced
  6. 3 tbls light oil
  7. 1 tblsp vinegar
  8. 1/4 tsp ground turmeric
  9. 4 bell peppers (red/green) and or green chillies
  10. salt to taste
Instructions
  1. Layer a few slices of onion and tomato in a pan.
  2. Place 1/2 the fish over onions an tomato.
  3. Add another layer of onion/tomato and then another layer of fish.
  4. Sprinkle with the garlic and ginger. Scatter over the remaining onion and
  5. tomato.
  6. Pour the oil, vinegar and about 6-7 tblsp water over the fish. add salt is
  7. desired.
  8. Cook on a low heat until fish is half done. Sprinkle turmeric over fish.
  9. Add peppers/chillies.
  10. Cook until fish is tender.
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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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Goan Food – ambot tik

Goan Food – ambot tik

Goan Food – ambot tik

More than 400 years under the Portuguese rule, even our cuisine was influenced by it. We pop something in our mouth without so much as thinking twice about it, with only our taste buds taking control of our thoughts that moment.

What intrigued me most, was being in Bangalore and finding it hard to find ‘pao’ that wasn’t so sweet. Turns out, pao is only made in goa and Mumbai. There 3 main varieties of bread are the soft and chewy pao (cube), the crisp ‘undo’ (round) and the ‘poie’ (whole wheat pockets).  Another intriguing form is known as ‘katricho pao’ (scissored bread), where dough is shaped with scissors. Then there is the kaknam (bangles), rings of crusty bread, so called because they tinkle like glass bangles when fresh out of the oven.

Dishes such as ‘racheiado’, ‘caldeirada’ and ‘cabidela’ reflect the legacy of the states colonial heritage. Caldeirada is a mildly flavoured offering in which fish or prawns are cooked in a kind of stew with vegetables, and often flavoured with wine. Racheiado is a delicious preparation in which usually a mackerel or pomfret, is slit down the center and stuffed with spicy red sauce, after which it is cooked normally.

Among the most famous goan dishes is ‘ambot tik’, a slightly sour curry dish which can be prepared with either fish or meat, but more usually fish. ‘sorpotel’ steps in next, prepared from pork, liver, heart and kidney, all of whichj are diced and cooked in a thick and spicy sauce flavoured with feni. “chauricos’ are spicy pork sausages, which owe more than a passing debt to the Portuguese culnury traditions. Yet another dish would be ‘xacuti’. It is a traditional way of preparing meat, usually chicken, by cooking it in coconut milk and adding coconut gratings and a variety of spices.we cannot forget our fish curry rice plate that youngsters so eagerly rush to have and is a staple diet followed by almost every goan. These are just few of the lip-smacking goan dishes.

We goans are very fond of/ cannot do without our drinks. ‘feni’ is a drink which deserves respect. There are two types of feni. Coconut or palm feni is made from the sap drawn from the severed shoots of he coconut tree. In goa this is known as toddy. It is available year round. Cashew feni can only be made during the cashew season in late march and early april. The first distillation is called ‘uraq’, a pleasant and reasonably alcoholic drink. It is distilled again to prepare feni which has a higher alcoholic content. But it is advised not to drink it on an empty stomach and mix with other spirits and certainly don’t swim after a couple of fenis. But the best you will hear is ‘you don’t realise how strong it is until you get up’  

After the main course, it is but customary to move onto dessert. Goa’s most famous sweetmeat is bebinca, a wonderful concoction made from layer upon layer of coconut pancakes. Cooking perfect bebinca is an art form, for the cook has to be timed just right to ensure that all layers are cooked equally. ‘dodol’ is another famous goan sweet, traditionally eaten at Christmas time and made with rice flour, coconut milk, jiggery and cashew nuts. ‘doce’, made with chickpeas and coconut is another favourite, a tradition that it be made for every Christian wedding.

If all this hasn’t made your stomach groan in hunger and want, we don’t know what will. All we know for sure is that by the end of your very own goan meal, you’ll be licking off your fingers.

Goan meals taste best went prepared by goans, but here are a few recipes if you feel in the experimental mood:

 



 

 

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