palatesofindia

Recipes From Goa

Fried Pomfret:

Ingredients:

Fresh Pomfret – 2 (Cleaned with head on)

Ginger and garlic paste – 1 tsp each

Cumin seeds – 1 tsp

Coriander seeds – 1 tsp

Pepper corns – 4-5

Garam Masala – 1/2 tsp

Turmeric powder – 1/2 tsp

Kashmiri Red chilies – 2-3

Tamarind paste – 2 Tbl spoons

White wine Vinegar – 5-6 tsp

Rice flour – 2Tbl spoons (Not needed if grilling)

Semolina – 4 Tbl spoons (Not needed if grilling)

Salt  – to taste

Oil – for frying

Direction:

Roast cumin seeds, coriander seeds, pepper corns and grind to a powder. Add all ingredients  (except  fish, rice flour, semolina and oil) and grind to a paste. Stuff the fish with this paste and also coat the outer layer of the fish and keep aside for an hour.  Mix rice flour and Semolina together. Heat oil in a pan. Coat the fish with rice flour (with semolina) and shallow fry from both the sides until brown and crispy. Alternatively  grill the marinated fish on open grill. Garnish with sliced onions and limes and serve with rice or bread.

Sannas:

Ingredients:

1 cup para boiled rice

1/2 cup shredded coconut

1 tsp yeast

3 tsp sugar

1/4 cup warm water

Salt to taste

Direction:

Soak the rice overnight and ground to a fine paste adding the shredded coconut (the batter should be really smooth). Add yeast and 1tsp sugar to warm water and keep aside until it begins to rise. Add the yeast to the batter with remaining 2 tsp sugar and salt. Keep aside for 4-5 hours for fomentation.  Steam in an idli stand. Serve hot with chicken or prawn curry.

Prawn Caldine:

Ingredients:

Fresh prawns – 2 lbs (headless)

Onion – 1 medium

Coconut Milk – 1 can (14 oz)

White wine vinegar – 2 Tsp

Green chilies – 4-5 (sliced)

Poppy seeds – 2 tsp

Ginger and garlic paste – 1 tsp each

Cumin seeds – 1 tsp

Coriander seeds – 1 tsp

Pepper corns – 4-5

Garam Masala – 1/2 tsp

Turmeric powder – 1/2 tsp

Kashmiri Red chilies – 2-3

Tamarind paste – 2 Tbl spoons

Salt – to taste

Oil – 2Tbl spoons

Direction:

Add salt, turmeric powder and white wine vinegar to the prawns and keep aside for an hour. Ground roasted cumin seeds, roasted coriander seeds, pepper corns, poppy seeds together to a fine powder. Heat oil in a pan and add sliced onion. Once the onion turns transparent, add the ginger & garlic paste. Add the ground spices, coconut milk and tamarind paste  and salt and bring it to a boil. Add the slices green chilies and prawns and cook for around 10 minutes. Serve hot with rice.

Crab Xec Xec:

Ingredients:

Crabs (medium) – 4-6 (steamed and cleaned 🙂 )

Grated coconut – 1/2 cup

Kashmiri red chilies – 5-6  (Kashmiri chilies are not spicy, less if you are using any other dry red chilies)

ginger & garlic paste – 1 tsp

Onion – 1 medium

Cumin seeds – 1 tsp

Coriander seeds – 1 tsp

Pepper corns – 4-5

Cloves – 3-4

Turmeric powder – 1/2 tsp

Tamarind paste – 2 Tbl spoons

Salt – to taste

Oil – 2 Tbl spoons

Direction:

Roast cumin & coriander seeds and add coconut, red chillies, pepper corns, cloves, cloves and tamarind and grind to a paste (Add a little water if needed). Heat oil in a pan and add slices onions to it. Add ginger & garlic paste once the onions turn golden brown. Add the ginger & garlic paste, salt, turmeric and fry for couple of  minutes. Add the crabs and mix well and let it cook for another 3-4 minutes. Add the spice paste and 1/2 cup of water and cook for 8-10 minutes. Increase the flame and cook until the gravy thickens. Serve with hot rice.

Bebinca:

Ingredients:

Coconut milk – 1/2 can (7 ozs)

Suger – 3/4 cups

Egg yolk – 4

Whole eggs -2

Nutmeg powder – 1/4 tsp

All purpose flour – 1/2 cups

Unsalted butter – 1/4 cups (melted)

Direction:

Add coconut milk, sugar, egg yolks (one at a time), eggs and nutmeg powder and mix thoroughly.  Mix in flour so that no lump is formed and stir briskly. Take a baking pan and grease well with melted butter.  Heat the oven to 350 degree F. Add a thin layer of batter and bake for around 10 minutes. Take it out from oven, grease more butter on the top and add another layer of batter . Bake for another 10 minutes and continue adding layer after layer until done with the batter. When done, turn the tray upside down and cool before serving.

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