The Goan Food Trail
Popular Goan Dishes
Alsanyache Tonak
Goan Style Tonak Alsanyache Recipe (Black eyed beans cooked in Tonak Masala Recipe) is a typical Goan dish that is made from a legume and potatoes. The gravy is traditionally made from a red cow peas but the masala that is used in this gravy can be used for any legumes or vegetables. The Tonak masala spice mix used in this recipe has unique blend of whole spice such as coriander seeds, cinnamon, red chilies, peppercorns, star anise, cloves, cumin and cinnamon.
Alsanyache Tonak
Goan Style Tonak Alsanyache Recipe (Black eyed beans cooked in Tonak Masala Recipe) is a typical Goan dish that is made from a legume and potatoes. The gravy is traditionally made from a red cow peas but the masala that is used in this gravy can be used for any legumes or vegetables. The Tonak masala spice mix used in this recipe has unique blend of whole spice such as coriander seeds, cinnamon, red chilies, peppercorns, star anise, cloves, cumin and cinnamon.
Ambot Tik
Ambotik is actually two words, ambot which means tangy/sour & tik which means hot/spicy in Konkani. So as the name suggests, its a hot and tangy curry, made mostly using fish, prawns or even calamari. A popular fish of choice for this curry is shark fish. The spice of this curry is well balanced with the tamarind and vinegar which forms the basis for the sour component. Unlike most Goan curries, this shark ambot tik curry doesn’t use coconut at all. So it is a great option to prepare this if you run out of freshly grated coconut and still want to cook up a delicious Goan meal! It’s best served with Goan boiled rice/regular steamed rice, sannas (Goan steamed rice cakes) or even pao/pav (dinner rolls).
Balchao
A pickle-like blend of ingredients called balchao, is crucial to many of Portuguese Goa’s meat dishes, and usually incorporates Goa’s other passion, feni, a potent alcoholic brew made from either cashew nuts or palm fruit. Also omnipresent in Goan dishes is the highly acidic feni vinegar, which reduces the potency of dried red chiles—as does tart tamarind, another key element in this layered, complex, and fiery-hot paste that peppers its way into many of Goa’s curries. Nonetheless, it is very flavorful, with cider or malt vinegar standing in as a perfectly acceptable substitute.
Balchao
A pickle-like blend of ingredients called balchao, is crucial to many of Portuguese Goa’s meat dishes, and usually incorporates Goa’s other passion, feni, a potent alcoholic brew made from either cashew nuts or palm fruit. Also omnipresent in Goan dishes is the highly acidic feni vinegar, which reduces the potency of dried red chiles—as does tart tamarind, another key element in this layered, complex, and fiery-hot paste that peppers its way into many of Goa’s curries. Nonetheless, it is very flavorful, with cider or malt vinegar standing in as a perfectly acceptable substitute.
Biyaam Tondak
Kaju Biyaam Tondak is a mild spicy coconut based gravy. Goan Kaju Biyaam Tondak is yet another delicious dish from the western coast of India or the Konkan region. Kaju Biyaam Tondak is normally made using the best quality goan cashew nuts and served as a vegetarian delicacy in goan weddings and parties along with Phulkas, Jeera Rice and a Salad. The Goan Kaju curry is made by following the traditional style of goan cooking which consists of roasting grated coconut along with onion, garlic and spices and addition of tamarind. Tamarind is used as a souring agent in most of the Goan dishes.
Chicken Cafreal
Chicken Cafreal is tender chicken cooked in tangy and spicy thick green coloured gravy made of coriander leaves, spices, lime juice, vinegar, chilies, garlic and ginger. It belongs to the Goan Portuguese cuisine and is very popular in the Indian state named Goa. Find step by step pictures to make this Goan green chicken starter served in restaurants. Cafreal dish originated in Mozambique from the Portuguese colonies in the African continent from a well-known dish called Galinha (Frango) Piri-piri. The Portuguese later made some changes in the ingredients of the dish before it reached Goa.
Chicken Cafreal
Chicken Cafreal is tender chicken cooked in tangy and spicy thick green coloured gravy made of coriander leaves, spices, lime juice, vinegar, chilies, garlic and ginger. It belongs to the Goan Portuguese cuisine and is very popular in the Indian state named Goa. Find step by step pictures to make this Goan green chicken starter served in restaurants. Cafreal dish originated in Mozambique from the Portuguese colonies in the African continent from a well-known dish called Galinha (Frango) Piri-piri. The Portuguese later made some changes in the ingredients of the dish before it reached Goa.
Crab Xacuti
Crab Xacuti is a traditional and delicious Goan Crab Curry or Goan Crab Masala. This Goan recipe is prepared with seafood and even chicken as a main ingredients. The dish is rich with coastal flavors and spicy with the fresh grounded roasted spices. The crab used here is soft shell crabs which have shells soft as egg shell are fleshy ,succulent ,sweet and juicy.
Kismur
Kismur is a traditional Goan dish which is an all time favorite. You could call it a dry fish salad or just an accompaniment/side dish. Kismur can be made with dry prawns or shrimp, mackerel, shark, surmai (king fish) etc. It is also known as Kismuri.
Kismur
Kismur is a traditional Goan dish which is an all time favorite. You could call it a dry fish salad or just an accompaniment/side dish. Kismur can be made with dry prawns or shrimp, mackerel, shark, surmai (king fish) etc. It is also known as Kismuri.
Khatkatem
A mix of all the vegetables, the stew includes raw jackfruit, beetroot, grams, raw banana, colocasia root (arbi), ridge gourd, pumpkin, cucumber, radish, corn cob, sweet potato, and drumstick. No oil or garlic is used in the preparation. Grated coconut, turmeric, teflam, chili is added for flavor and seasoning.
Pork Vindalho
You can’t miss this Indo-Portuguese dish on the menu. It derives its name from two Portuguese ingredients: vin or wine vinegar and alho–garlic. Garlic is a vital ingredient in Portuguese cuisine. The gravy is infused with spices to acquire its rich taste. Pork is often substituted by chicken or mutton.
Pork Vindalho
You can’t miss this Indo-Portuguese dish on the menu. It derives its name from two Portuguese ingredients: vin or wine vinegar and alho–garlic. Garlic is a vital ingredient in Portuguese cuisine. The gravy is infused with spices to acquire its rich taste. Pork is often substituted by chicken or mutton.
Prawn Dangar or Cutlets
Prawn cutlets also known as Prawn danger is a dish which belongs to the Goan cuisine. Cutlets are made with prawns, spices, tamarind, coconut and flour. These spicy and tangy cutlets are coated with semolina and shallow fried. Prawn cutlets or Sungatache Dangar is a popular Goan dish. In Goa, prawns are known as “sungta” and cutlets means “dangar”. Cutlets are made with any type of shell fish like king prawns, clams, mussels, etc. The cutlets with prawns taste spicy and tangy.
Sorpotel
The original name for this Indo-Portuguese dish was sarrabulho or sarapatel, and the recipe included pork meat, liver, heart, and other parts and was less spicy. The Goan Christian community modified it to the local palate and added a tempero—vinegar— and even feni to enrich the taste.
The original name for this Indo-Portuguese dish was sarrabulho or sarapatel, and the recipe included pork meat, liver, heart, and other parts and was less spicy. The Goan Christian community modified it to the local palate and added a tempero—vinegar— and even feni to enrich the taste.
Sorpotel
The original name for this Indo-Portuguese dish was sarrabulho or sarapatel, and the recipe included pork meat, liver, heart, and other parts and was less spicy. The Goan Christian community modified it to the local palate and added a tempero—vinegar— and even feni to enrich the taste.
The original name for this Indo-Portuguese dish was sarrabulho or sarapatel, and the recipe included pork meat, liver, heart, and other parts and was less spicy. The Goan Christian community modified it to the local palate and added a tempero—vinegar— and even feni to enrich the taste.
Uddamethi
Amlechi Uddamethi is a healthy mix of spices, urad dal (Udda/split black gram), and methi or fenugreek seeds. The traditional recipe combines the sourness of the raw mango (Amli) with the tangy touch of tamarind. Methi adds that that slight bitterness to it. But, a touch of jaggery balances the flavor with sweetness. It’s prepared on special occasions and is one of the favourite in a Saraswat household.
Xacuti
Another festive preparation is xacuti made across Goan communities. The recipes may differ with each community, but the dish is universally popular and tasty. Chicken xacuti is a common choice, so is crab or mutton. This rich brownish gravy draws its flavor from the 16 to 18 spices besides roasted coconut, onions, and other ingredients. In Pernem, North Goa, the tongue-tingling dish is called shagoti after the spice used.
Xacuti
Another festive preparation is xacuti made across Goan communities. The recipes may differ with each community, but the dish is universally popular and tasty. Chicken xacuti is a common choice, so is crab or mutton. This rich brownish gravy draws its flavor from the 16 to 18 spices besides roasted coconut, onions, and other ingredients. In Pernem, North Goa, the tongue-tingling dish is called shagoti after the spice used.
Xitt-Kodi
The thick, reddish steaming curry served along with rice is a mainstay on the Goan table. The Kodi or gravy to go along with it is a tempting concoction flavored with spices and coconut and seasoned with Tefal or dry kokum. Sliced fish like mackerel and kingfish, besides prawns, are much favored, and for a vegetarian variant, ambade is the optional choice. Samabrachi koddi is a type of spicy gravy made with prawns. Alongside, you could have papad and a local veg dish culminating with the refreshing sol kaddi made from kokum.
