Category: Goa

Goa is the home of vindalho (vindaloo/vindallo etc.), that much bastardized
dish.
Ingredients
1kg Pork, cubed.
10 dried red chilies
6 peppercorns
1 inch piece of ginger
10 cloves of garlic
1 inch piece of cinnamon bark
5 cloves
vinegar (coconut if you can get it) – about 1 cup

Method
Grind the spices, ginger and garlic in the vinegar. Marinate the pork
in the mixture for 2 days in the fridge. Cook, covered, until meat is tender.
Do not add water during cooking. At end of cooking reduce sauce if necessary
– you are aiming for a dryish consistency.

Ingredients
1 tsp cayenne pepper
1 tbsp bright red paprika
1/2 tsp ground turmeric
4 garlic cloves peeled and crushed
1 in piece of fresh ginger peeled and grated
2 tbsp coriander seeds
1 tsp cumin seeds
14 oz can coconut milk well stirred
3/4 tsp salt
3 pieces of kokum or 1 tbsp tamarind paste
1 lb peeled and de-veined uncooked prawns

Method
In a bowl, combine 10 fl oz water with the cayenne pepper, paprika,
turmeric, garlic and ginger. Mix well.

Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to the mixture. Put the spice mixture into a pan and bring to a simmer.

Turn the heat to medium-low and simmer for 10 minutes. The sauce should
reduce and thicken.

Add the coconut milk, salt, kokum or tamarind paste and bring to a simmer. Add the prawns and simmer, stirring now and then, until they turn opaque and are just cooked through.

TIPS If you buy unpeeled headless prawns you will need 1 1/2 lb.

Kokum is the semi-dried sour skin of a fruit that grows along India’s
coast. Tamarind paste makes a good substitute.

Copyright of the British Broadcasting Corporation

Ingredients
1 lb. beef cubed (whichever you use for stewing)
2 tsp salt
6 large onions
8 peppercorns
1 inch piece ginger
6 cloves garlic
1 bunch coriander leaves
1 bunch mint leaves
6 green chilies
salt to

taste
1/2 tsp tamarind concentrate
salt and pepper to taste

Method
Boil the meat, peppercorns, one onion and salt for 20 minutes, drain and reserve the water.

Slice the remaining onions and finely chop the ginger, garlic, chilies, coriander and mint. Fry the onions until translucent.

Add the remaining chopped ingredients and meat.

Pour in about 1 cup of the reserved water and simmer until the meat is done.
Add the tamarind and continue cooking, uncovered over a high heat until the
moisture has evaporated.

Ingredients
1kg Pork, cubed
4 onions, finely sliced
15 cloves garlic
2 inch piece ginger
20 dried red Kashmiri chilies
1 tsp cumin seeds
1/2 tsp peppercorns
1 tsp ground turmeric
6 green chilies, de-seeded and sliced lengthwise
salt, tamarind, vinegar and sugar to taste
oil for frying

Method
Finely slice 8 cloves of garlic and 1 inch of the ginger. Grind together
the dry chilies, cumin, peppercorns and the remaining garlic and ginger.
Add the turmeric to this mixture.

Fry the onions,garlic and ginger (the green masala) until brown. Add the pork, brown, then add the ground masala.

Fry for 10 minutes or so over a low to moderate heat.

Add water, sufficient to cover pork and simmer. When water has reduced by half add the green chilies, tamarind, sugar, salt and vinegar (about 1-3 Tspns).

Continue cooking on a low heat, covered, until meat is tender and gravy is thick.

Sorry, this one is a bit vague.
Ingredients
100 gherkins
1/2 bottle vinegar 1/2 bottle oil
3 tsp salt
8 Tsp sugar
Grind the following in a little vinegar :-
100 dried red chilies
2 Tsp turmeric
10 heads of garlic
1 inch piece ginger
1 tsp fenugreek

Method
Wash and dry the gherkins. Slice lengthwise into 1/4inch slices. Rub with salt
and leave for an hour or so.

Heat the oil and fry the ground masala for a few minutes. Add vinegar,
bring to boil then add sugar and stir until it dissolves. Add gherkins and cook until tender.

Cool and bottle.

Ingredients
Please see part 1 (fish) for the preparation of the balchao, or buy a commercial
preparation.
1kg pork, cubed
2 onions, sliced
1 Tsp oil or ghee
8 Tsp prawn balchao
salt
2 Tsp tomato ketchup
vinegar as necessary

Method
Grind the following in a little vinegar: 15 dried red Kashmiri chilies, 1 tsp
cumin seeds, 5 peppercorns, 1 tsp turmeric, 5 cloves, 1 inch piece of cinnamon, 1 inch piece of ginger, 10 cloves garlic.

Rub the pork with salt and set aside. Fry the onions until browned. Add the meat
and brown.

Add the masala, ketchup and balchao and fry for a few minutes. Add 2-3 cups of
water, bring to the boil and simmer until meat is tender. If the liquid dries out add a little vinegar and/or water.

Ingredients
200g maida (white flour?)
10 egg yolks
500g sugar
1 cup coconut juice thick)
1/4 nutmeg (powdered)
200g ghee (clarified butter)

Method
Take the coconut milk, mix it with the maida, sugar and egg yolks. Stir
thoroughly till sugar has dissolved, andd nutmeg powder and keep aside.

Heat a little ghee in a pan and pour in one cup of batter. Bake till brown.

Add another spoonful of ghee and another cup of batter. Bake and repeat this
till all the batter is used up. Turn the bebinca upside down and cool before
serving.

Note: Baking of bebinca is done over a slow fire.

from Goan Cookbook by Joyce Fernandes

Ingredients
1 lb Fish Fillets
1 pn Salt
3 tb Vinegar
1 pn Saffron
1/2 ts Peppercorns
1 ts Dry Mustard
1/4 c Ghee Or
3 Tb Of Vegetable -Oil

1 lg Onion, Thinly Sliced
2 lg Garlic Cloves, Crushed
2 md Red Chili Peppers, Finely -Chopped

Method
Put the fish in an open pan, add salt and vinegar. Cook the saffron, peppercorns
and mustard in the heated ghee or oil until well mixed. Pour this spice mixture over the fish in vinegar and cook gently for 15 minutes.

Add the onion, garlic and chilies with about 60 dl of water. Cover and cook, slowly, for 25 minutes.

From How To Make Good Curries by Helen Lawson Copyright 1973.

Ingredients
250 grams rice
1 coconut 3/4 bottle toddy (sap of coconut palm)
salt and sugar to taste

Method
Wash the rice and soak overnight. Drain then grind the rice finely with some of
the toddy.

Grate and then finely grind the coconut. Mix the rice, coconut, 1/2 tsp salt and about 4 Tsp (or more) sugar.

Add enough toddy to make a thick batter. Cover and keep in a warm place for
about 3 hours until batter doubles in quantity.

Pour batter into saucers or idli moulds and steam for 20 minutes.

To check if the sannas are done, pierce with a knife. If the knife comes out clean then the sannas are done.

Ingredients
1 Pomfret or other white fish, cleaned and cut into steaks.
1 coconut, grated
1/2 tsp cumin seeds
4 cloves garlic
a marble sized ball of tamarind mixed in 1 cup of water or equivalent of
‘instant’ e.g Tamcon
4 green chilies, slit lengthways
1 onion sliced
1 inch piece ginger, finely chopped
6 dry red chilies
1 inch piece turmeric (or 1 tsp ground)
1 raw mango, cubed
1 lemon salt to taste

Method
Sprinkle lemon juice and salt onto fish
and marinade for an hour or so. Grind the coconut, dry chilies, cumin
seeds and garlic together. Mix the onion, ginger and green chilis and
mash with the turmeric. Add the chopped mango. Add the ground masala and
1 cup of water. Simmer slowly for 10 minutes. Add fish and cook slowly
until the fish is done. Serve with plain boiled rice.