…k fish & is a local Goan delicacy. We Goans just cannot do without our fish curry rice & ambot tik definitely is one of our top favorites! Ambot means ‘sour’ & Tik means ‘hot & spicy’ in Konkannim. In Goa, you will get to enjoy this not only on festive occasions or parties but they do serve this as a speciality in restaurants, beach shacks in North & South Goa. Some home stays also do serve this unique & special dish. To pr…
…entle stir. Add water if necessary depending on the desired consistency of curry required. Add salt to taste. Let the curry come to a boil and then reduce to simmer. Taste the curry to check seasoning and adjust if necessary. Let the curry simmer for about 2-3 minutes. Switch off the flame and let the flavors meld for about 15 minutes before serving. Garnish with freshly chopped coriander. Serve hot with steamed rice or with Indian bread of your c…
…just fantastic. It pairs well with Dal Tadka & Rice, Traditional Goan Fish Curry Rice (Xitt Kodi), Ukdem Xitt & Sorak. You can enjoy it with bread, pao, pulao, chapati or phulka if you please, or simply plain as a starter. Here is the recipe for whole stuffed mackerel with Goan Recheado. It has the perfect balance of spices and ground to a fine paste with only vinegar. It is pan-fried / shallow fried crisp and golden dredged in wheat flou…
…; let it come to a boil. Reduce heat slightly & slide in the marinated fish. Let the fish cook gently on simmer & the gravy is slightly thick. Mix in 1 tsp. lime juice & adjust salt to taste. Turn the fish gently. Taking great care that the fish does not break. Put a few chopped mint & coriander leaves to the fish gravy & keep aside. Assembling the Fish Biryani : Soak saffron in warm milk & crush it. Mix liquid food color i…
In every Goan home, you will always find fish curry rice & prawn curry rice as a regular & normal meal. Prawn & lady finger curry is something to be experienced in Goa. This curry is really very special as in Goa large lady fingers are grown & added to the curry. Besides, clay pots & coconut oil is used for cooking. The curries in Goa are exceptional in taste & flavor… I think it has got to do with the soil & water in…
…il. Make sure the mouth cavity is cleaned thoroughly. Wash & drain the fish thoroughly. Lay the fish flat on a cutting board and slide in a very sharp knife to make a slit about 2 cm away from and along the top edge towards the tail (on the thicker side (length-wise) of each pomfret; away from the stomach-mouth cavity) and run your knife in gently to form neat pockets on both the sides of the pomfret. Do not cut open all the way through. Repea…
…lower the fish pieces in the gravy. Let it cook on medium heat for about 5 mins without stirring. Adjust sugar, salt & vinegar to taste. Stir gently with a wooden spoon, making sure that the fish does not break. Cook the fish vindaloo on simmer for another 2 mins. Do not over cook the fish or it may break. Serve hot with bread, steamed rice or sannas. …
…he reserved masala liquid & sufficient water depending on the desired curry/gravy consistency. Adjust salt to taste. Let the curry come to a boil & then allow it to simmer for about 5 mins. Switch off heat & let the curry rest for awhile for the flavors to meld. Garnish the fresh mint chicken curry with freshly chopped mint & coriander. Serve with steamed rice, pulao, jeera rice, chapattis, phulkas, rotis or any bread of…
…during the heavy monsoon season. Now, while some states have laws against fishing during the monsoons, deep sea fishing with mechanized trawlers does continue & the lucky ones can indulge in fresh fish & seafood! However, the Konkani & Goan palate cannot do without fish & seafood. So the entire Konkan belt especially Goa, stock up on dry fish in the month of May before the onset of the monsoons. Fish like prawns, mackerel (bangda)…
…bsp; into thick rectangle pieces. (I get it cleaned & filleted by the fishmonger). Wash the fish & drain completely. In a bowl, mix together ginger-garlic pastes, red chilli pwd., turmeric pwd., cumin pwd., pepper pwd., lime juice & salt to taste. Marinate the fish fillets with this mix for about 25 mins. Then in another bowl prepare a thick paste with besan, a pinch of salt & a little water. Mix the marinated fish pieces with…