Cuisine Of Goa

Fish and rice are the staple Goan food and the main occupation is tourism – over a million people visit the beaches of Goa each year. Goa combines old Portuguese architecture, and a distinct Portuguese flavour to the lifestyle, with a history that abounds with Indian mythology. Christmas, New Year, the Mardi Gras-like carnival, the Holi (Shimgo) parades, all add to the year round festivities. Thousands of people gather to view the body of St. Francis Xavier once every five years at the Basilica of Bom Jesus. Portuguese, Gomantak and other cuisines have all blended into the local cuisine and sorpotals, bebincas washed down with cashew fenis are a must with every visitor. The Goan cuisine is an interesting mix of varied influences and is undoubtedly one of the most evolved cuisines of India.. There are two separate traditions in cuisine influenced by the respective religions of Hinduism and Christianity. Though the recipes and techniques are different, there are some points where they come together to produce culinary wonders.

I love to serve Fish curry with some fried fish on the side and Nariyal Kadi (Coconut Kadi). Recipes ae given below.

1. Goan Style Fish Curry

Ingredients:
Pomfret- 2 medium size cleaned and cut into 1/2 inch thick pieces Catfish or Talapia is ok too.
2-3 Green chillies

1/2 Coconut

1 Tsp Coriander seeds

11/2 Cups Water

1 Tsp Cooking oil

1 large Onion finely chopped

1 Tsp Tamarind pulp

Salt to taste

Method
Grind together green chillies, coconut, and coriander seeds into a fine paste, adding a little water ( ¼ cup ) from time to time. Heat oil in a flat kadai / frying pan for about 2 minutes. Add onion and fry till light golden brown. Add coconut milk and turmeric powdern and red chillie powder if needed. Fry till oilshows separately ( approximately 5 minutes ) , stirring constantly. Add tamarind pulp and salt. Bring to boil. Arrange fish pieces and stir carefully. Cover with a lid. Cook on a medium flame for 10 - 15 minutes or till done. Serve hot with rice.

2. Fried Fish

Ingredients:

Fish (Promfret, Talapia or Catfish0 around 1/2 inch slice each

Salt

Red Chille Powder

Turmeric Powder

Corriender Powder

Cumin Powder

Ginger Garlic Paste

Red Color

Method:

Marinate the fish with all the above given spices for 2 hours. Coat the fish with wheat flour and then fry it. Wheat flour helps in making the fish very crispy. Fry till the fish is done and it turns golden brown. Best when served with fish curry rice or green Chutney.

3. Solachi Kadi

Solachi Kadhi is one of the popular recipes of Mumbai. This dish is very easy to cook and it will take roughly about 15 to 20minutes to prepare it. The dish requires ingredients that are easily available at the market or at any Indian store.

Ingredients:

Grated coconut 1
Green chillies 2
Garlic cloves 4 to 5

Black Pepper Seeds 6-8
Coriander leaves or Kothambir

Black mustard Seeds

Oil for Vagar
Salt

Pinch of sugar
Amsol or Kokam 4 to 5

Method:

To prepare Solachi Kadhi, first of all one need to soak the Kokam in 4 to 5 tablespoons of water. But it has to be kept in mind that adding too much water will dilute the preparation. The Kokam are to be soaked in water in a container for near about 30 minutes and the water will take pink color. Then coconut along with chili, garlic and black pepper seeds have to be grinded into a smooth paste. If the paste becomes too thick, then little water may be added to the paste. From this paste, coconut milk has to be taken. Grinding has to be continued further till no more coconut milk can be extracted from it. After coconut milk has been extracted, it has to be mixed with the water in which Kokam has been soaked. Then this mixture has to be put through a sieve and mixed well. In this liquid, a chopped green chili can be added for taste. According to taste, salt & pinch of sugar is to be added to the preparation.

For Garnishing:

Coriander leaves are to be spread on top and in a small pan heat some oil add black mustard seeds and give a vagar or tadka Solachi Kadhi is best enjoyed when it is served cold. This Maharashtrian dish can be served with rice and fish.