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.
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.
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.
Click here for the recipe.
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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!
Click here for the recipe.
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