Tatyache Tonak (Egg Curry)

‘Tonak’ is a flavourful curry made in Goa using a special combination of spices and fresh coconut scrapings. It’s made in various forms, from mildly-spiced vegetarian curries for festive days to non-vegetarian curries made with extra spice and heat. Mushrooms, Cashewnuts, Dried Peas, Red Lentils (Masoor), Black-eyed Peas (Chavli) and a traditional Goan variety of pulses…

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Rachead Prawn Fry

Fresh, plump ‘Sungta’ or Prawns, are coated in a deliciously spicy Rachead masala paste, dredged in semolina (rawa) and fried on a hot tawa (pan). The ‘Rachead Masala’ or ‘Racheado Masala’ is of Indo-Portuguese origin and is a great storecupboard essential to have on hand. These spicy fried prawns are a perfect appetiser to any…

Rachead Masala

‘Rachead Masala’ is a spicy paste that serves as a perfect base for many dishes in Goa. Traditionally known as ‘Racheado Masala’, the paste is made by the Christian community using bright Red Chillies and Vinegar. The vinegar is said to give the paste its distinctive jewel-red colour and we can’t wait to try their…

Lamb Sorpotel

Sorpotel, ‘Sarpatel’ or ‘Sarapatel’ is one of the most popular curries of Indo-Portuguese origin. It is a fiery-red Sorpotel is tangy, spicy and sweet all at the same time. In the olden days, pig rearing was a common practice in Goan villages. Every ingredient and source of food was cherished and the people believed in…

Sungtache Lonche ( Prawn Pickle)

‘Sungtache Lonche’ or Prawn Pickle is traditional Goan pickle made with small or medium-sized prawns cooked in a perfect blend of spices. This wonderful recipe comes from my mom Kamakshi and has been a family favourite for many years. The prawn pickle is easy to put together and is a great accompaniment to any meal. It…

Bolinhas de Coco (Coconut & Semolina Cookies)

‘Bolinhas de Coco’ are small cookies, typical of Goan-Portuguese cuisine, that are crisp on the outside and soft within. These special cookies, referred to as Bolinhas (balls), Bolinhos (cookies) or even Bolinyas, are made with semolina and Coco, the Portuguese word for ‘Coconut’. The recipe is an unusual one, wherein the semolina and coconut dough…

Bangdyache Hooman (Mackerel Curry)

‘Bangdyache Hooman, Viswon Fry ani Xit’- these few words are more than enough to tempt us into sitting down to a traditional Goan meal! The words literally translate as ‘Mackerel Curry, Fried Kingfish and Rice’. Each time we’re in Goa, I can’t wait for this meal to be prepared. The quality of fresh fish and…

Kankon (Bangle-shaped Bread)

Kankon, that literally translates to ‘Bangle’ in Konkani, is a distinctive ring-shaped bread that is popular all over Goa. Each ring of bread has a crunchy crust and a fairly dry texture within, forming a great snack when dipped into warm tea. Some believe that the Kankon has been named thus not only because of…

Chicken Cafreal

Chicken Cafreal, also known as ‘Galinha Cafreal’, is a unique dish that the Portuguese brought to Goa from another of their colonies- Mozambique. Chicken pieces are cooked in a flavorful green masala paste to which a dash of vinegar is added. It’s the vinegar that gives the Chicken Cafreal its distinctive taste. The Chicken Cafreal may be served dry, as an appetizer, with potato wedges and lemon slices. It may also be cooked as a curry to be relished alongside freshly steamed rice or Goan Pão (bread).