1) Crab Xec Xec

Preparation of Crab Xec Xec (pronounced shack shack) is similar to that of Chicken Xacuti (pronounced Shagoti). Both dishes require you to pre-roasted spices such a coconut, black pepper, Kashmari red chillies, cumin and cloves and grind them to a paste. The delicate crab meat has a nice sweet, rich flavour and goes great with steamed rice and can also be enjoyed with bread or chapattis.

2) Goan Fish Curry

The authentic Goan fish curry is a must to taste when you are in Goa. A curry sauce is made with local spices, coconut and water. The fish is simmered in the sauce along with slices of raw mango. Not every recipe or restaurant version includes raw mango but the most traditional version is supposed to have it. The fish used in this curry differs from mackerels, shark fish, pomfret etc. The process of making this curry is quite easy and tastes delicious when consumed after some time of its making. It is served with steamed rice.

3) Samarachi Kodi

Samarachi Kodi is a dish usually prepared during the monsoons. A spicy coconut curry made with dried prawns, as fresh prawns are often not available during the monsoon season. Some also use Bombay ducks instead of prawns as a substitute. Samarachi Kodi is prepared with, onion, coconut, tamarind and tomatoes which are fried with a spicy, tangy masala. Coconut milk is then added to give it the typical flavour and texture. Samarachi Kodi is served best with hot rice and a pickle on the side, totally delicious and nutritious!

4) Chicken Xacuti

Chicken Xacuti is another Portuguese influenced dish. It consists of chicken, potatoes, onions, coconuts, chillies, and other spices. Kashmiri chillies are specifically used as they give intense hot flavour and also give colour to the dish. This chicken curry is eaten along with pau (local bread) by the locals in the region. You can serve it along with rice instead, which makes an equally good accompaniment.

5) Pork Vindaloo

‘Vin' comes from the word vinegar and 'ahlo' means garlic in Portuguese. Vindalho is the original pronunciation. Others claim that with the addition of potato (Aloo in Hindi), which is common in most recipes, we get ‘Vind-aloo.’ The dish consists of pork, onions, chillies, garlic along with vinegar and other spices. Masala is prepared using the chillies and other ingredients and is then mixed with meat and vinegar. This mixture is stored overnight. The dish is then friend using onions and other herbs. The more in advance you prepare the dish, the better it tastes as the meat get marinated properly and absorbs the flavours. It has a mixed taste that is spicy and tangy at the same moment. It is originally a Portuguese dish but is loved by the natives of Goa.

6) Mussel Rawa Fry

Mussels are a delicacy in Goa. Mussels rava fry or in our common name Xinanio rava fry. Fresh mussels are separated from their shells are marinated with recheado masala, coated with rawa (semolina) and are shallow fried. The shells are boiled in some water, patted dried and used as attractive serving dish to hold the fried mussels. Xinanio (pronounced shenaneo) tastes so tasty when fried. The texture is crispy from outside and moist in the inside with an intense flavour of masala. This is a popular dish served as an appetizer in Goan restaurants and shacks.

7) Ambot Tik

The meaning of ‘ambot’ is sour and ‘tik’ is spicy in Portuguese. This is another Portuguese influenced delicious dish from Goa, made with fish that has fewer bones. It’s a sour and spicy curry which combines red chillies and kokum. The fun lies when its Spicy and Tangy flavour results in tongues are out and eyes are teary. The spice of this curry is well balanced with the tamarind and vinegar which forms the basis for the sour component. The popular fish of choice for this curry is shark fish. It is best served with Goan boiled rice/regular steamed rice.

8) Fish Recheado

Goan Caldin or Caldeen is a mild and delicious, yellow seafood curry made with few spices and coconut milk extract. It’s usually made with fish, but some people make it with prawns as well as vegetables. Although the original caldine curry is made with any fleshy fish. Fish caldin as well as veg caldin is often served in the shacks and restaurants in Goa.

9) Caldin

Goa achieved its independence from the Portuguese colonial rule in 1961. Every 19th of December, Goa celebrates the Liberation day and there are parades where they pay tribute to the freedom fighters and the Indian Navy. So if you are in Goa in December you will get to watch this parade that ultimately unify and meet at the Campal ground in Panjim.

10) Chicken Cafreal

Chicken Cafreal is a dish which is a mixture of Portuguese and Goan cuisine. It is a spicy green coloured dish that will leave your mouth watering. The exciting green spicy paste makes it completely tempting and delicious along with a superb blend of aromatic spices. Cafreal is often huge and very filling so make sure you’re hungry if you order it!

Posted On : 03/06/2019

Written By : Calangute Chatterbox