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AUTHENTIC GOAN RECIPES
SHELLFISH SOUP
This soup can be prepared with two cupfuls of the tiny shellfish
caught fresh on the Goa beaches at low tide or with prawns or mussels.
YOU NEED:
One cup cleaned mussels or deveined prawns * Half cup rice * Two
cups water * Two tablespoons oil * Half cup finely chopped onions
* Six cloves garlic, chopped fine * Half inch piece ginger, chopped
fine * A pinch of garam masala * Two tablespoons of dry white wine
* Salt to taste
METHOD:
Wash and cook rice in two cups water till soft. Heat oil in pan
on medium heat and saute onion, garlic and ginger. Add this to the
rice mixture and stir cook for five minutes. Now add the mussels
or prawns, wine, salt to taste and the garam masalas. Let the soup
simmer on a law flame for ten minutes. Remove.
Serves: 6 Preparation time: 20 minutes Cooking
time: 30 minutes
Note: If the small shellfish are being used, they must be washed
thoroughly, and then boiled in two cups of water. This will open
out the shellfish, and the meat inside can be extracted. A long
process but very rewarding.
CALDO VERDE
YOU NEED:
Three large potatoes, boiled * One tablespoon oil * One large onion
cut fine * Six cloves garlic, cut fine * Three cups of meat or vegetable
stock * Salt and pepper to taste * Two cups spinach, finely cut
METHOD:
Wash and sieve the potatoes, heat the oil in a pan on medium heat
and saute onion and garlic, till golden brown in colour. To this
add the stock, sieved potatoes, salt and pepper. Lastly, add the
spinach. Stir cook gently till well done, for about ten minutes.
Serve hot with a knob of butter and a sprinkling of grated nutmet.
Serves: 6 Preparation time: 20 minutes Cooking
time: 20 minutes
TRADITIONAL FISH CURRY
YOU NEED:
One cup prawns (peeled, deveined) or six slices fish * Salt to
taste * Four green chillies or peppers, deseeded * One medium onion,
sliced * Two cups grated coconut (tightly packed) * One tablespoon
coriander seeds * Half teaspoon cummin seeds * Six cloves garlic
* Eight red, dried chillies or peppers * Four pepper corns * Half
inch piece ginger * Half teaspoon turmeric powder * One tablespoon
tamarind pulp * Three cups warm water
METHOD:
Wash, clean and pat dry prawns or fish. Mix it with the salt, chillies
or peppers and onion. Keep aside. Combine all the rest of the ingredients,
except the tamarind pulp, and make into two lots - putting each
lot into the blender or grinder in turn, and extracting the spiced
coconut milk by putting it through a fine sieve. When you have squeezed
out every drop of liquid from the ground coconut mixture, add another
half cup of warm water to the coconut mixture and put it into the
blender or grinder once more, then through the sieve, so that all
the milk has been extracted. Now put the coconut extract into a
deep pan on a medium heat and stir cook for thirty minutes, till
the sauce becomes thick. Add the marinated prawns or fish and the
tamarind pulp to the boiling sauce. Stir cook, adding more salt
if necessary. l When the fish curry is reduced to half its quantity,
remove the curry and put into a serving dish.
Serves: 6 Preparation time: 20 minutes Cooking
time: 30 minutes.
PRAWN TEMPERADO
YOU NEED:
One tablespoon oil * 12 large prawns, deveined * 250 gms white
pumpking, diced * Four red chillies, ground fine * One inch ginger,
chopped fine * One cup thick coconut milk * Four green chillies,
split * Quarter teaspoon turmeric powder * Salt to taste.
METHOD:
In a pan, on medium flame heat the oil. Stir-fry the prawns. Now
add the rest of the ingredients and stir cook till the sauce is
thick for about 20 minutes. Serve with a squeeze of lemon juice.
This dish is best eaten with plain white rice.
Serves: 4 Preparation time: 15 minutes Cooking
time: 25 minutes.
LANGOUSTE BALCHAO
In Goa, the fishermen usually get a catch of the big
cray-fish, called langouste sometimes mistaken for the lobster.
In fact, it is often called lobster on a menu, and priced accordingly.
YOU NEED:
Six cray fish * Two tablespoons oil * Two medium onions,
chopped fine * Two green chillies, chopped fine * Two medium tomatoes,
chopped fine * Two level tablespoons recheiado masala * One tablespoon
dried shrimps, powdered * One teaspoon sugar * Salt to taste
METHOD:
Wash the cray-fish and then put into a pot of boiling
water for one minute. The shell will turn pinkish orange. Drain.
Cool. Since most of the meat is in the tail, cut each tail into
two equal pieces. Keep the cray fish heads for decoration. With
a sharp knife cut down the centre undersdie of the cray-fish tails
and extract the meat carefully, keeping the tail shells aside.l
k Devein the meat and cut into small pieces. Keep aside.
Heat the oil in a pan on medium heat. Saute the onions,
green chillies/peppers and tomatoes, till it is reduced to a thick
paste. Now add the recheiado masala and lower the heat. Stir fry
for one minute, add the dried shrimp powder, sugar, salt and crayfish
Stir fry and test for salt, adding more if necessary. Cook for another
two minutes. Remove from heat and cool. To serve, fill each half
of the tails with the crayfish balchao. Arrange on a flat serving
dish, the six complete crayfish, that is: two tail parts and a head.
Serve with a fresh green salad.
Serves: 6 Preparation time: 30 minutes
Cooking time: 15 minutes
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