Several ingredients make Goan food deliciously stand apart: Very fresh seafood. The use of organic vinegars and sometimes feni (the typical Goan liquor) too. Grated coconut. Signature masala pastes. Many types of meat.
This simple seafood curry recipe with kingfish, a few spices, coconut, tomatoes and kokum is typical of Goan Saraswat cuisine, says Chef Ganapathy Mallya.
Please find the recipe here: Fish Hooman
The secret to some of the best Goan dishes is this signature paste prepared with Kashmiri chillies, whole spices, garlic, real Goan palm vinegar, tamarind. Deodita Fernandes offers her version which she says can be used to stuff fish like mackerel or pomfret and is a delicious marinade for prawns and even vegetables like okra (bhindi).
Please find the recipe here: Goan Recheado Masala For Fish
Xacuttis or shogutis are Goan curries that use khuskhus (poppy seeds), roasted coconut, lots of red chillies, peppercorns, onions, garlic. Chef Dwipen Goswami cooks mutton in a robust xacutti masala. Ideally it should be served with Goan bread or poee.
Please find the recipe here: Mutton Xacutti
Chef Sarah Todd slow cooks succulent pieces of marinated pork shoulder in a punchy masala containing two types of vinegar, chillies, garlic, spices, to create a main course that balances heat and acidity.
Please find the recipe here: Pork Vindaloo
Vindaloos can be adapted for vegetarians. That's exactly what Chef Narendra Singh does to this beloved Goan classic when he makesit out of vegetables. But he stays true to the roots of the dish, utilising a traditional vindaloo paste and a splash of white vinegar.
Please find the recipe here: Vegetable Vindaloo
If there is one Goan dessert you should master then it's this traditional layered cake. As per the Destination One recipe, a batter of coconut milk, egg yolks, flour and ghee is baked in thin, golden layers one after the other, each layer brushed with warmed ghee, elaichi, nutmeg and vanilla essence, achieving a that delightful melt-in-the-mouth texture.
Please find the recipe here: Bebinca
A 100 per cent authentic recipe courtesy Greta Rodricks, late fashion designer Wendell's mom, the fiery Goan pickle is made from fresh prawns cooked in a tangy, red chilly-and-vinegar masala.
Please find the recipe here: Prawn Balchao
Chef Deepa Awchat stew-like vegetable curry combines a colourful mix of root vegetables -- yam, sweet potatoes, radish -- with pumpkin, green plantains, drumsticks and green papaya, which are simmered in a coconut gravy with a hint of imli and jaggery, along with white dried peas (vatana).
Please find the recipe here: Khatkhatem