Category: Goa

Ingredients
30 limes
4 Tsp dried red Kashmiri chilies
2 Tsp turmeric
2 Tsp cumin seeds
handful curry leaves
2 1/2 cups vinegar
2 Tsp mustard seeds
4 whole heads garlic
5 inch piece ginger
10 green chilies
4 Tsp sugar
2 Tsp salt
2 cups oil

Method
Cut the limes into quarters, salt and keep, covered for 3-4 days.

Grind together the chilies, turmeric, cumin and mustard.

Peel the garlic but keep cloves whole.

Slice the ginger.

Heat the oil in a large pan.

Add the garlic, ginger and curry leaves and cook until the garlic has browned slightly.

Add the ground spices and chopped green chilies. Cook for a minute or so and
then add the vinegar.

Wash the limes in a little vinegar and add to the pan along with the
sugar. Bring to the boil and cook for 15-20 minutes over a low heat. Cool and bottle. Eat after 3-4 weeks.

Ingredients
Pork Vindaloo IV
Servings: 6
2 tsp whole cumin seeds
2 Hot, dried red chilies
1 tsp black pepper corns
1 tsp cardamom seeds
3 In stick cinnamon
1 1/2 ts black mustard seeds
1 tsp fenugreek seeds
5 Tsp white wine vinegar
1 1/2 ts salt
1 Tsp brown sugar
5 Tsp vegetable oil
2 Medium onions cut into rings
1 1/3 c water
2 lb pork cut into 1″ cubes
1 One in cube ginger chopped
8 Cloves garlic peeled
1 Tsp ground coriander seeds
1/2 tsp turmeric

Method
Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black
mustard seeds and fenugreek seeds in a coffee-grinder or other spice grinder. Put the ground spices in a bowl.

Add the vinegar, salt and sugar. Mix and set aside. Heat the oil in a wide, heavy pot over a medium flame.

Put in the onions. Fry, stirring frequently, until the onions turn brown and
crisp. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. (Turn off the heat.)

Add 2-3 Tsp. of water to the blender and puree the onions.

Add this puree to the ground spices in the bowl. (This is the vindaloo paste. It may be made ahead of time and frozen.)

Dry off the meat cubes with a paper towel and remove large pieces of
fat, if any.

Put the ginger and garlic into the container of an electric blender.

Ingredients
1/4 kg uncooked shelled prawns
20 dried Kashmiri chilies
10 peppercorns
1 Tsp coriander seeds
1 tsp cumin seeds
25 tomatoes, peeled and chopped milk from
1/2 a coconut
2 onions, sliced
6 cloves of garlic, chopped
1 inch piece ginger, chopped
4 green chilies
a few curry leaves
handful of freah coriander leaves
salt and pepper to taste

Method
Grind the chilies, coriander, cumin and peppercorns. Fry the onions, garlic
and ginger until the onions have browned. Add the masala, fry for a minute
then add the tomatoes and curry leaves and green chilies. Cook for a minute
or so and then add the prawns and coconut milk and fresh coriander. Cook
on a low heat until sauce has thickened.

Ingredients
1 lb. fleshy fish steaks (prawns may be substituted)
1 coconut
1/4 tsp cumin seeds
6 peppercorns
2 tsp coriander seeds
1 inch piece turmeric (or
1 tsp ground)
2 onions, sliced
1 tomato, sliced
2 Tsp oil
2 green chilies sliced lengthways (or more if desired)
salt and vinegar to taste

Method
Clean and wash the fish. Cut into small steaks, rub in salt and
vinegar and set aside. Grind the spices. Extract a thick milk from the
coconut (see intro). Add the ground spices to the coconut and pass through
the blender again to extract a thin milk. Fry the onions and tomato in
the oil, add the thin coconut milk. Bring to the boil and add the chilies,
fish and thick coconut milk. Simmer until fish is cooked.

Caldine is also prepared using hard boiled eggs or bhindi (okra/ladies’ fingers). Serve with plain boiled rice.

Caldeirada is a well known Portuguese dish which, I seem to remember,
uses a lot of shellfish. Here is a Goan version.

Ingredients
10 large mackerel or sardines, cleaned and head removed
4 large onions, sliced
2 large tomatoes, sliced
1 head of garlic, finely sliced
1 inch piece of ginger, finely sliced
3 tbls light oil
1 Tsp vinegar
1/4 tsp ground turmeric
4 bell peppers (red/green) and or green chilies
salt to taste

Method
Layer a few slices of onion and tomato in a pan. Place
1/2 the fish over onions an tomato. Add another layer of
onion/tomato and then another layer of fish. Sprinkle with the garlic and
ginger. Scatter over the remaining onion and tomato. Pour the oil, vinegar
and about 6-7 Tsp water over the fish. add salt is desired. Cook on a
low heat until fish is half done. Sprinkle turmeric over fish. Add peppers/chilies.

Cook until fish is tender.

Goan Machi All along the Konkan coast, a variety of fish and shellfish
are cooked in a hot sweet and sour coconut sauce. ‘Kokum’ fruit is used
with tamarind to produce a sour effect, but the curry can be made successfully
with limes or lemons as a replacement. I find the flavor improved if the
fish is prepared a day in advance.
1
Ingredients
3/4 lbs firm white fish fillets
1 tsp turmeric salt
2 tsp lemon juice
3 dried hot chili peppers
1 tsp cumin seed
2 tbls coriander seeds
1 tsp black peppercorns
6 cloves garlic
1 1/4 inch piece peeled fresh gingerroot
2 1/2 cups freshly grated coconut
1 large onion
2 tbls veg. oil
5 fl. oz. tamarind juice
5 kokums or chopped
flesh from 1/2 lime or lemon
7 oz. peeled tomatoes
3 fresh hot green chili peppers

Method
Sprinkle the fish fillets with the turmeric, a little salt, and
the lemon juice. Leave for several hours. Grind the seeded red chili peppers,
cumin and coriander seeds, and peppercorns to a fine powder, then work
with the garlic, ginger and coconut in a food processor to form a smooth
paste. Chop the onion and fry in the heated oil until golden brown. Add
the spice paste and cook gently for 10 minutes. Pour in 1 quart of boiling
water and simmer for 20 minutes. Now put in the fish and it’s liquid, together
with the tamarind juice and the kokums. Cook gently for 10 minutes. Just
at the very end, add the chopped tomatoes and seeded green chili peppers.
from Favorite Indian Food by Diane Seed.

A delicious shellfish recipe from Goa, using spices and fresh coconut.

Ingredients
2 1/4 lbs. mussels
4 Tbl. veg. oil
1 tsp. cumin seeds
1 medium onion
6 cloves garlic
1 1/4 inch piece fresh ginger root
2 fresh hot chili peppers
1 tsp. turmeric
2 cups freshly grated coconut
1 tsp. salt

Method
Heat the oil and let the cumin seeds begin to spatter before adding
the finely chopped onion. Cook until it is soft. Grind the garlic and ginger
to a paste with a little water. Add the paste to the onion and, after a
few minutes, stir in the seeded and chopped chilies and turmeric. Add the
coconut, salt and about 10 fl. ozs. water. Simmer for about 5 minutes,
then add the scrubbed mussels, still in their shells. Mix well and simmer
for another 5 minutes or so, when all the shells should be open.

From Favorite Indian Food by Dianne Seed

Chicken Chicken Shakuti I (chicken cooked in coconut)
Chicken Shakuti II (chicken cooked in coconut)
Chicken Moelho
Chicken Cafreal
Chicken Gizad
Chicken Baffad
Chicken chili fry
Goanese Fiery Duck Curry in Vindaloo Sauce

Ingredients
1Kg chicken, cut into desired pieces (or or off the bone)
6 Tsp ghee
10 onions
2 coconuts – thick and thin milk extracted from one, the other grated
and roasted in a large pan with two of the onions (sliced) and a little
ghee. This should be roated until the coconut has gone a pale brown. Grind
this roasted coconut/onion mixture.
2 Tsp coriander seeds
5 peppercorns
15 dried red chilies dry roast the above and grind into a paste with a little water and add 1tsp turmeric.

Dry roast the following and grind into a paste with a little water:
6 cloves
1/2 inch piece cinnamon
1/2 nutmeg
3/4 Tsp aniseed
1 Tsp poppy seeds
2 limes

Method
Chop four of the onions and fry until light brown. Add the chicken and brown.
Add the coriander etc. paste, fry for a minute and then add the thin coconut
milk. Cook until chicken is tender. Cut the remaining onions into quarters and
add to the chicken, along with the roated coconut and cinnnamon etc, paste.
Simmer for a few minutes then add the thick coconut milk. Add salt if required.
Simmer for 10 minutes or so until sauce has thickened. Sprinkle over some
lime juice prior to serving.

Another traditional Goan Christmas treat.
Ingredients
1 lb. flour
2 Tsp. ghee
a pinch of salt
For the filling:
1 lb. sugar
1/2 cup water
1 half ripe coconut grated fine
100 g. cashew nuts (chopped very fine)
100 g. raisins
2 Tsp. ghee
6 cardamons (powdered)
oil for frying

Method
Mix flour, salt and ghee well, add just enough water to knead into a small
dough. Keep aside.

Heat sugar and water till a syrup is formed. Add the grated coconut, ghee and nuts. When the mixture has thickened, add raisins and cardamon powder. Remove from fire after the mixture turns quite dry. Cool and keep aside. Divide the dough into small balls, roll out into thin rounds, put a spoonful of the coconut filling on each round, wet the edges, press down to form half-moon shapes. Trim
edges preferably with a cutter and deep fry in hot oil.

In India, a paper back edition of this recipe book is available for about 30
rupees (~ US $ 1).

You can contact the author the following address: Joyce Fernandes D/5 Kundaikar
Nagar, Dada Vaidya Rd., Panjim, Goa. India. 403001