GOAN ODYSSEY

Bindu Gopal Rao •

With its distinct elements, Goan cuisine stands out for its distinct taste and flavor profile

The coastal state of Goa is known for its unique cuisine that largely comprises seafood. Some of the most popular dishes include mackerel, shark, tuna, pomfret, and king fish. Goan fare still has a Portuguese flavor, having been a colony until the 1960s. The arroz e chouriço: Goan sausage and rice, pork vindaloo, chicken xacuti and Goan feijoada are some examples of this influence.

One of the best-known desserts is bebinca, a multi-layered cake made with coconut milk, sugar, eggs, and flour. Vendors go door to door every morning, selling poie – or poi – the Goan bread.

“In Goa every place has a very distinctive fish thali,” says Arun Lalwani, founder, Amger, Goa, adding that the sol khadi is a distinguishing element in the thali.

Goan Prawn Curry with Raw Mango courtesy Edridge Vaz , Sous Chef, Taj Resort & Convention Centre , Goa

The traditional Goan prawn curry brings together a unique blend of Indian and Portuguese influences. This dish is not only delicious but also accessible and affordable. It relies on fresh local ingredients, such as prawns, coconut, and mango, which are found in plenty along the Konkan coast that Goa lies on. The curry also goes with freshly baked Goan bread. The addition of mango bestows a unique tangy flavor that complements the richness of the coconut and spices and creates a harmonious balance of flavors.

Ingredients

For the Masala

● 1 coconut

● 10 – 12 dried Kashmiri chilies

● 1 tbsp coriander seeds

● ½ tsp turmeric powder

● ¼ tsp cumin seeds

● 8 garlic cloves

● 10 ml tamarind pulp

● Water as required to grind

For the Curry

● 7 oz prawns (deveined and marinated in salt)

● 1 onion (sliced)

● 2 green chilies (slit)

● 1 mango (wedges marinated in salt)

● Salt to taste

● A pinch of sugar or to taste

Method

● Grind all the listed masala ingredients together into a smooth paste using water.

● Transfer the paste into a vessel, and add approximately three-fourth cups of water.

● Add sliced onion and bring the mixture to a boil.

● Add prawns, raw mango and slit chilies, simmer till the prawn is cooked and mango is tender.

● Adjust the consistency and check for seasoning.

● Serve hot with Goan red rice.

Vegetarian Xacut,i courtesy Sohel Rana Molla , Executive Chef, Amger , Goa

Xacuti, whether made with vegetables or chicken, is popular in Goa. Every restaurant in Goa has this on its menu.

Ingredients

For the first paste

● ½ tsp Fenugreek Seed

● 1 tsp Aniseed

● ½ tsp Jeera

● ½ tsp poppy seed

● 12-13 red chillies

● ½ tsp cinnamon powder

● 4-5 bay leaves

● 2 tbsp black pepper

● 2 tsp coriander seeds

● 6-7 pieces cardamom

● Small nutmeg

● ½ tsp sesame seeds

● 3 black stone flowers

● A pinch of hing (asafetida)

For the second paste

● 2 tsp chopped ginger

● 2 tsp chopped garlic

● 1 ¾ oz chopped onions

● A handful of ground coconut

● 1 tbsp vegetable oil

For the marinade

● 2 tsp chopped ginger

● 2 tsp chopped garlic

● A sprig of coriander leaves

● 2 green chillies

Other ingredients

● 10 oz cauliflower

● 10 oz mushroom

● 10 oz tomato

● 10 oz potatoes

● 3 tbsp vegetable oil

Method

● To make the first paste, grind all the ingredients in that list to a smooth paste.

● Sauté the chopped ginger, garlic, onions, and coconut for the second paste. Let the mix cool down and grind to a fine paste.

● Mix both the pastes and grind together to make the xacuti paste.

● Prepare the marinade by blending all the ingredients in the list to a smooth paste. Apply this on the vegetables.

● Add oil into a pan and cook the vegetables till done. Add the xacuti paste to the vegetables with a little bit of water to maintain slightly thick consistency.

● Cover and cook till ready.

● Serve hot with sannas, appam, rice, or poi.

Pork Assad courtesy

Pawan Kumar , Executive Chef, Aloft Bengaluru

Outer Ring Road

Assad is a Goan roast dish that may include either pork and beef. Assad, which means roast, is a dish based on one the Portuguese brought to India. The spices and Goan vinegar make this dish distinctive. Use original Goan vinegar or palm vinegar and avoid white or cider vinegar. Assad is generally eaten with Goan pao and poi bread.

Ingredients

● 17 ½ oz roast pork

● 3 onions

● 1 tomato

● 4 red chilies

● 1 tsp turmeric powder

● 1 cinnamon stick

● 2 green chilies

● 3 ½ oz ginger- garlic paste

● 7-8 peppercorns

● 5 cloves

● 2 tsp cumin

● 150 ml Goan vinegar

● Coriander leaves for garnish

Method

1. Marinate the pork with ginger garlic paste and sear it. Pot roasts the pork with quarter onion, cumin, 2 red chilies, cloves, and cumin. Add a little over half a cup of Goan vinegar.

2 Sauté the onions in a frying pan, then add quarter tomato, green chilies, cinnamon stick, and sliced pork.

3 Add the pork stock from the roasting pan and let it simmer for 2-3 minutes.

4 Sprinkle chopped coriander as garnish and serve hot.

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