Prawn with okra
This is the quintessential Goan Prawn Curry when you ask for Prawn curry rice in a Goan restaurant. The Okra (Lady’s Finger or Bende in Konkani) is a traditional addition to home made prawn curry and rarely available in restaurants. Soongta is prawn in Konkani language and Hooman essentially means curry or gravy. The Hindu […]
Prawns with Bottle Gourd
A Caldin is perhaps the most soul warming food in all of Goan cuisine. Considered the ultimate comfort food, Caldin is essentially a broth made traditionally with prawns and bottle gourd, or pumpkin. The word Caldin is derived from the Portuguese ‘caldinho’ which means broth. The recipe we have here is prawns with bottle gourd […]
Chicken cafreal
Just like Vindaloo, Cafreal is another preparation that has become synonymous with Goan cuisine. Chicken Cafreal is the most popular and no Goan restaurant or home is complete without a version of this ancient favourite. This spicy green thick gravy dish is believed to have travelled from the beautiful country of Mozambique, on the South […]
Pork vindaloo
Even for those unfamiliar with the vast repertoire of Goan cuisine, Vindaloo is dish that rings a bell. For most people who love Goan cuisine, or the many who love anything of Goa, Vindaloo is quintessentially Goan. Known for its deep red colour and its fiery hot and spicy composition, Vindaloo is known all over […]
Prawns with Grated Coconut
The traditional spice blends of the Kunbi tribe, the original inhabitants of Goa and the Konkan region, is unrivalled when it comes to cooking shell fish whether it’s clams or crabs or prawns. Many of their preparations were untried till recently and the Tisryo (clam) masala has become extremely popular with both Goans and tourists. […]
Mackerel Curry
Fish curries are an indispensable part of Indian cuisine, especially that of the coastal regions where the sheer variety of seafood or local river fish gives rise to innumerable ways to prepare them, some highly traditional and some others a blend of traditional with modern elements. Being a staple in these regions, fish preparations range […]
Fried Eggplant
Batter fried Eggplant (Aubergine) is a common accompaniment with meals or as a snack in most parts of India, of which the Bengali variation called Begun Bhaja is the most famous. Every state and locality has its own versions but the essential ingredients are the same, and its very simple to make. With The Women […]
Fried Anchovies
Anchovies are small fish which in Konkani language are called Velio, and are extremely popular not only in Goa but in many parts of India especially the coastal areas. There are many variations to cooking them, mainly frying, and with various marinades, in different parts of the country. In Southeast Asian countries like Indonesia, Singapore, […]
Egg xacuti
When in doubt, use eggs. So goes the saying. Eggs are underrated when it come to hosting parties because often they are connected with breakfasts. But beyond the omelettes and the scrambled versions, the variety of curries that eggs offer is infinite, and every cuisine has its own set of specific egg curries and preparations […]
Vegetable Caldin
Caldin is comfort food. The word Caldin is derived from the Portuguese ‘caldinho’ which means broth. It is a simple warm broth made with many ingredients but traditionally with prawns and bottle gourd, or prawns and pumpkin. Please see our Caldin with prawn and bottle gourd recipe here. Caldin again traces its origins to the […]
