Goan Fish Curry
Grounded coconut is mixed with red chillies, peppercorns, cumin seeds, coriander seeds, turmeric powdre, garlic and ginger to make a fine paste. Sliced onions, tamarind juice and green chillies are added along with a cup of water and salt. The mixture is cooked and dried mango and kokum are added in process. Later, fish is added and is cooked till ready. The dish is a hot favourite of all seafood lovers.
Prawn Balchão is another Goan favourite. Brought to Goa by the Portuguese, Balchão originated in Macao, where it is called Balichao. Balchao is a method of cooking either fish or prawns in a dark red and tangy sauce. Balchao is almost like pickling and can be made days in advance without reheating. The traditional Balchao uses a paste made from dried shrimp known as 'galmbo' in Konkani spices and feni(see below. This paste is added to fresh prawns, onion, spices and oil to prepare a prawn balchao. Balchao is often bottled and eaten as an accompaniment in meals. But many people leave out the dried shrimp paste as this lends a fairly strong fishy flavour to the dish.
Pork is a must for any festive occasion in Goa and the most famous preparation is the vindaloo. There are diverse interpretations of the etymology for this word one being 'vinho' for wine, 'alhos' for garlic (Portuguese), 'viande' and 'aloo' for meat and potato (French and Hindustani). It is a spicy concoction, lots of red chilies, garlic, cooked with chunks of pork, Goa vinegar, and hard palm jaggery and is best enjoyed with plain boiled rice.
Sorpotel is unarguably the essence of Goan Christian cuisine. Adapted from the Portuguese dish of Sarabulho, it is served traditionally at Christmas and on feast days. Sorpotel is one of those classic dishes that truly highlights the melange of Goan and Portuguese cultures in the cuisine of this state - Goan because of the generous use of spices; Portuguese because of the use of vinegar, which is hardly seen elsewhere.
Chouricos are spicy pork sausages, which owe more than a passing debt to Portuguese culinary traditions. Goan sausages are prepared used well salted and spiced cubes of pork. Once they have been made, the strings of sausages are dried in the sun and then hung above the fire where they are gradually smoked. Traditionally they are eaten during the monsoon, when fish is scarce. To prepare them, they are soaked in water and then usually fried and served with a hot sauce and rice.