Goan Cuisine

GOAN CUISINE

Goa – A small state along the western coast belt of India, famous for its exotic beaches and delicious coastal cuisines. The specialities of the Goan cuisine are a mixture of the Hindu and Christian community and also have influences from the Portuguese. Traditional Goan staple foods consist of fish curry and rice and gradually have developed a cuisine combined with the Indian and Western flavors.

Coconut is the vital ingredient in most of the dishes of the Goan cuisine. Goan food is a simple meal though not all of it is chilli hot, spicy and pungent. The Goans make full use of their proximity to the sea coast by using fish, crabs, lobster, murrels and tiger prawns etc cooked in fresh coconut or coconut milk, garlic hot sauce or dry spices. Pork is a hot favorite among the Goans and they spend hours preparing delicious dishes from recipes often passed down through generations.

Locally manufactured liquor called the Fenny is served all over Goa and is the most popular beverage served in Goa. Being through the Konkan coast means that the Goan cuisine shares the spices grown in the regions of the other stated on the coastal belt like Kerala and Maharashtra.

A typical Goan would prefer lots of seafood and other meats cooked in lots of coconut. The Goan style of meat preparation is adopted from the typical Portugal style of soaking meat in a concoction of spices before cooking.

Most famous cuisines of Goa is the Ambot-tik. It is an exotic sweet and sour dish made of fish. Another famous and delicious local food is the Pork Vindaloo where the pork is cooked in a spicy and oily gravy. It is said that if you taste the typical Pork Vindaloo from the Goan cuisine than you wont like any other pork preparation.

Goa truly offers a palatable gastronomic cuisine which should be tried atleast once.

The Konkan, the Potuguese and the Bahamani Nawabi are the various cuisines of Goa.

Popular Goan dishes are : Pork Vindaloo, Pomfret fried fish, Goan fish curry, Sorpotel, Canja de Galinha, whish is a type of chicken broth with rice and chicken pieces, is originally a Goan recipe, another is Arroz doce, which is a Portuguese adaptation of Kheer and many more.

Vahrehvah Fish Moilee

	4.0 Stars based on 435 Reviews
Author : Admin	Published On : Mar 8, 2010
Preparation Time: 7 min	Recipe Type : NonVeg-Main
Cooking Time : 25 min	Standing Time : 5-8 mins
Yield : 4 (4 servings)	Ingredient : Fish

Description : recipe to be updated

Recipe of Vahrehvah Fish Moilee
Ingredient Name	Unit	Quantity

Cardamom	number	3
coconut milk
coriader powder	tsp	1
curry leaves	springs	2
Fennel seeds		pinch
fish	grams	1000
garlic cloves	number	5
Ginger	number	1
Green Chillies	number	4
lime	number	1
oil coconut	tbsp	2
onion	number	1
pepper powder	tsp	1
salt		as needed
turmeric powder	tsp	1/2
Directions \| How to make Vahrehvah Fish Moilee

In a bowl add turmuric,salt,pepper powder, lime juice,oil mix well then add fish pieces mix well again keep a side. to make coconut milk, take cocount peel the skin and cut into small pieces and blend into a fine paste then pour one glass of boiling water and keep a side for 30min, then filter and take out the milk. First in a pan add oil,miranated fish pieces cook for 5 min both the side and keep a side. In the same pan add oil,murstared,crush some cardamom,ginger,garlic and add, oinion,curry leaves,green chillies,salt, cook for few min then add coriander powder,feenel powder, coconut milk 1/2 the quantity, mix well and bring it boil then add fish pieces if required add salt, then a tamatoes cut, cook for 2min, then add the another 1/2 of coconut milk bring to boil cook for 3min and switch off the flame. serve with rice.