Goan Fish Curry
Recipe: Staple diet food cooked in coconut milk and several spices
The staple food of every Goan family, the traditional Fish Curry Rice is the ultimate Goan culinary delicacy. Also known as Xitti Kodi, the curry is tangy and spicy is taste and is served with plain steam rice as the traditional Goan meal. The dish is mainly cooked with a decent sized pomfret, mackerel or Kingfish. As the main ingredient, coconut and lemon (or raw mango) are used to infuse the typical aroma and the tangy taste respectively. Additionally, there are various spices which are loaded in the recipe to give it the perfect flavor. The simple and easy way of cooking the dish makes it a popular one for the tourists as well as for the locals as their regular meal. The dish tastes better when consumed after few hours as the tastes get time to mingle and settle down proportionately to bring up the exact sweet and tangy flavor. The Goan Fish Curry is the ultimate delicacy and one of the prime Konkani Foods liked by one and all. You will get this recipe in any of the eateries in Goa ? be it small joints or posh restaurants or even over a lunch invitation at a local resident.
Recipe: Dinner party menu famous for its hot and spicy flavor
Yet another pure Goan delicacy is the Chicken Xacuti famous for its aromatic flavor. It is a typical party menu, or a classic restaurant recipe served the best with any Indian bread or cooked rice. The dish requires a host of exotic spices and herbs among which Kashmiri red chili, poppy seeds, maize flower and aniseeds are must. This delectable chicken curry is cooked traditionally at homes, parties and almost every restaurant and food joints adding a sheer delight to your dinner platter. The main ingredient is the Xacuti masala which is prepared traditionally with ginger, garlic, coriander, chilies, onions, poppy seeds and coconut all pasted and marinated for around an hour or so. The dish originated in Harmal in Pernem Taluka of Goa as the fishermen used to prepare the dish by making a special gravy consisting of local spices like black pepper (meerya), chilli, turmeric, onion, nutmeg, cinnamon, clove along with the main thing ? the mildly roasted coconut kernel which was grated and lightly toasted to make the perfect paste. Chicken Xacuti is a must try during your visit to Goa, mainly for its exotic aroma and delicate way of cooking.
Recipe: Originally a Portuguese dish, now settled as a traditional Goan delicacy
Your trip to Goa isn?t complete without tasting the famous Pork Vindaloh or Vindaloo as it is colloquially known as. Get your taste buds ready for the exotic flavor of this traditional Goan pork dish, flavored with a liberal amount of chillies, vinegar and garlic put as the main ingredients for that extraordinary taste. The taste is both spicy and tangy making it one of the most sought after delights in the restaurants of Goa. The dish originated from the kitchens of the Portuguese settlers of the early 18th century. The name is derived from Portuguese words ?vin? which means vinegar and ?ahlo? meaning garlic. Gradually with time, the dish got renamed from Pork Vindahlo to Pork Vindaloo because of the ample use of potatoes (aloo) in it. The main ingredients of the dish are pork, onions, chillies, garlic along with Vinegar and other spices. The spice paste is prepared by using chillies in sufficient amount along with the other ingredients before mixing it with meat and vinegar. The mixture is stored overnight before frying and tossing with onions and other herbs. Treat yourself with the unforgettable taste of Vindalho at every other food joints in Goa.
Recipe: Most famous dessert of Goa with coconut milk as the main ingredient
Bebnica is the most loved dessert of Goa that is carefully layered to perfection to come up with the taste so divine. This dessert is a multi-layered cake made of egg, coconut milk, sugar and butter with jaggery or caramelized sugar as the most important ingredient. The use of caramelized sugar instead of normal sugar gives a rich flavor which is the staple taste of the dish. The batter is poured into the pan and backed layer by layer before lining it. Making the perfect Bebnica is a thing of art which requires lots of practice and much more patience as the next layer can only be added once the previous layer has been cooked. Each layer is cooked in the oven until it reaches a consistency of light fudge. The dessert is traditionally served at Christmas, it can be eaten either hot or cold depending on individual preference. For its exclusive way of cooking, it is also easy to carry and preserve for a long time or eaten fresh. For the same reason, it is often one of the most favorite food purchased by the tourists as souvenir from Goa.
Recipe: Local alcoholic drink with strong aroma
A trip to Goa is not complete until you have devoured into the taste of some local liquor ? aka Goan Feni. The drink with a strong aroma has its own fan base for its authentic flavor and feel. The word ?feni? derives from the word ?fenn? meaning froth, and the name is indicated to the fact that the drink produces froth when poured in a glass. The more the froth, the superior the quality ? this is what the locals believe and the drink proves. There are two types of feni ? the first one made of coconut and another one from cashew. Among the two, the former is less popular and is made from the juice of coconut palms which is fermented to make the actual drink. Cashew feni is made of cashew apples, which are manually crushed and allowed to ferment ultimately to make the drink. Traditionally, there are three grades of Goan brew - Urrac is the product of first distillation, Cazulo is the product of second and Feni is the product of third distillation. Feni is the most popular drink of Goa which is consumed by the locals and tourist alike. Since the procedure and preservation processes are all natural, it is not commercially produced in large quantities.
Recipe: The Goan version of Idlis (South Indian staple breakfast) with sweet flavor
Goan Sanna is a fluffy bread made of coconut and finely ground rice flour to be served at parties, special occasions or sometimes with a cup of tea. The coconut and rice flour is mixed with toddy, which is then fermented and steamed to come up with round semi-spherical sweetish coconut flavored delicacy of the state. Sannas are served with curries and has the perfect taste to complement most of the Goan dishes. The steam rice cake has often been served in two different versions ? one purely sweet with jaggery and another one plainer version which is served best with sorpotel (rich stew made of pork and fermented before consuming). Sanna is typically the Goan version of its more popular South Indian counterpart Idli, though the former is enriched with flavor and spices to tag it as a typical Goan food. It is one of the most versatile food served as breakfast or any other meals, and it must be in your must-try food list while visiting the state.
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