I remember that as a child, I would love eating Breadfruit Fry with dal and rice. It a simple, but heavenly meal. I liked the spice in the breadfruit fry. Whenever I visit Goa, I look for breadfruit to make this dish.
Everyone knows Prawn Balchão as a main course. It is actually more like a pickle! In the days prior to refrigeration, prawns (and sometimes pork) would be left to marinate in a vinegar-based sweet and sour tomato-chilli sauce. Here, the Balchão would be left for days to marinate without reheating.
This is one of those dishes that I used to love to have as a child. The coconut and the spices add a unique flavour to the clams which enhances the overall taste of the dish. I still like slurping each clam shell – even though it feels like an effort.
Balchao is a spicy seafood pickle from Goa. While prawns are used most of the times, it is not uncommon to use other seafood like mussels, clams, lobster, seer fish, tuna and mackerel; amongst others.
Most people believe that the Balchao is extremely fiery. While this is true when it is tasted on the day f preparation; Balchao is a pickle and should be left for atleast a day before eating. An ideal time for resting would be a week. During this period, the marinade soaks into the seafood and the vinegar mellow the spice to a level which makes this dish very desireable.
Squid Masala Fry has been a favourite (when cooked well – as the squid tends to become rubbery wehn overcooked) as it is spicy, slightly sour and a hint of sweetness. This Goan delicacy is best had with Goan bread.
Guava Cheese is a Goan sweet which is prepared primarily during Christmas. Locally, this is known as ‘Peraad’ and when it is slightly undercooked, the result is a gooey mix which is Guava Jam. This jam can be slathered on buttered toast for breakfast. What a sinful way to begin the day!