Caldeirada (layered vegetables and fish)

Caldeirada is a well known Portuguese dish which, I seem to remember,
uses a lot of shellfish. Here is a Goan version.

10 large mackerel or sardines, cleaned and head removed
4 large onions, sliced
2 large tomatoes, sliced
1 head of garlic, finely sliced
1 inch piece of ginger, finely sliced
3 Tsp light oil
1 Tsp vinegar
1/4 tsp ground turmeric
4 bell peppers (red/green) and or green chilies
salt to taste

Layer a few slices of onion and tomato in a pan. Place 1/2 the fish over onions and tomato.

Add another layer of onion/tomato and then another layer of fish. Sprinkle with the garlic and ginger.

Scatter over the remaining onion and tomato. Pour the oil, vinegar and about 6-7 Tsp water over the fish. add salt is desired.

Cook on a low heat until fish is half done. Sprinkle turmeric over fish. Add

Cook until fish is tender.

Fish in white sauce

The sauce used for this is just a plain old bechemel, with the addition
of a good dose of ground black pepper.
1 lb. any fleshy fish – fillets of steaks
1 onion finely sliced
1 large tomato finely chopped
2 cloves garlic, finely chopped
1/4 piece ginger, finely chopped
4 peppercorns
2 tsp oil
1 tsp mild vinegar

Fry the sliced ingredients until the onion browns. Add one or two cups of water
and the peppercorns.

Bring to the boil and add the fish and vinegar.

Gently simmer until the fish is done. Serve with your own favorite bechemel.

Balchao de peixe (fish balchao)

6 fillets or steaks of any firm fish
1 onion oil for shallow

2 Tsp balchao paste Masala mix :-
20 dry Kashmiri chilies
5 peppercorns
10 cloves garlic
1/2 inch piece turmeric (or
1/2 tsp ground)
3 cloves small
piece of cinnamon bark (about 1/2 inch)
1 tsp coriander seeds
1/4 tsp cumin seeds

Grind together the masala mix in enough vinegar to give a thick paste.
Fry the onions until brown, add the masala and fry for about 5 minutes
over a low heat. Add the balchao and continue to cook. In a separate pan
fry the fish slightly. Add the masala/onion mixture to the fish, adding
a little water if the paste is too thick. Simmer until the fish is cooked.
Serve with plain boiled rice.

Goan Fish Curry

Goan Machi All along the Konkan coast, a variety of fish and shellfish
are cooked in a hot sweet and sour coconut sauce. ‘Kokum’ fruit is used
with tamarind to produce a sour effect, but the curry can be made successfully
with limes or lemons as a replacement. I find the flavor improved if the
fish is prepared a day in advance.

1 3/4 lbs firm white fish fillets
1 tsp turmeric salt
2 tsp lemon juice
3 dried hot chili peppers
1 tsp cumin seed
2 Tsp coriander seeds
1 tsp black peppercorns
6 cloves garlic
1 1/4 inch piece peeled fresh gingerroot
2 1/2 cups freshly grated coconut
1 large onion
2 Tsp veg. oil
5 fl. oz. tamarind juice
5 kokums or chopped
flesh from 1/2 lime or lemon
7 oz. peeled tomatoes
3 fresh hot green chili peppers

Sprinkle the fish fillets with the turmeric, a little salt, and
the lemon juice. Leave for several hours. Grind the seeded red chili peppers,
cumin and coriander seeds, and peppercorns to a fine powder, then work
with the garlic, ginger and coconut in a food processor to form a smooth
paste. Chop the onion and fry in the heated oil until golden brown. Add
the spice paste and cook gently for 10 minutes. Pour in 1 quart of boiling
water and simmer for 20 minutes. Now put in the fish and it’s liquid, together
with the tamarind juice and the kokums. Cook gently for 10 minutes. Just
at the very end, add the chopped tomatoes and seeded green chili peppers.
from Favorite Indian Food by Diane Seed.

Prawn Puffs

For the filling:
1/4 kg. prawns
1 onion (chopped fine)
1 tomato (chopped fine)
2 or 3 Tsp. milk
a few drops of lemon juice

Wash and de-shell the prawns. Boil the prawns and then mince the boiled prawns.

Using a little oil, fry the onions and tomato till brown. Then add prawns and fry for a while.

Add the milk and lime juice. Cook till a thick paste is formed. Remove from fire and keep aside.

For the dough:
2 cups maida (flour)
1 cup water
1 Tsp. ghee (hydrogenated oil)
1 or 2 eggs

Allow the water to boil, add salt and ghee. Stir in the flour continuously.
Remove from fire and knead when warm, roll out and cut into rounds (for
example with a wineglass). Place a little prawn filling in each round.
Press down the edges, dip in beaten egg, coat with bread crumbs and deep
fry till golden brown.

from Goan Cookbook by Joyce Fernandes

Goan Mussel Pulao

2 cups rice
1 cup mussels
1 big onion chopped finely
1 tomato chopped
1 stick cinnamon
4 cloves
4 cardamoms
3 red chilies
1/4 tsp turmeric,
salt to taste

Heat oil in a big vessel, add the cinnamon, cloves, cardamoms and the
chilies. After a min add the onion. fry this till the onions turn golden.
Now add the mussels , fry for 5 mins and add the tomato. Add salt and turmeric
and cook for 7 mins. Now add the rice and 2-1/2 cups of water. Cover and
cook till done. Garnish with slivered jalapenos and chopped cilantro.

Indian Mussels Goa-Style

A delicious shellfish recipe from Goa, using spices and fresh coconut.
2 1/4 lbs. mussels
4 Tbl. veg. oil
1 tsp. cumin seeds
1 medium onion
6 cloves garlic
1 1/4 inch piece fresh ginger root
2 fresh hot chili peppers
1 tsp. turmeric
2 cups freshly grated coconut
1 tsp. salt

Heat the oil and let the cumin seeds begin to spatter before adding
the finely chopped onion. Cook until it is soft. Grind the garlic and ginger
to a paste with a little water. Add the paste to the onion and, after a
few minutes, stir in the seeded and chopped chilies and turmeric. Add the
coconut, salt and about 10 fl. ozs. water. Simmer for about 5 minutes,
then add the scrubbed mussels, still in their shells. Mix well and simmer
for another 5 minutes or so, when all the shells should be open.
From Favorite Indian Food by Dianne Seed

Fish Rolls

1 lb.. of any fleshy fish
3 potatoes (boiled and minced)
1 level teaspoon
turmeric powder
1 teaspoon chili powder
1/2 teaspoon pepper powder
1 sour lime juice
2 Tsp. fish stock
1 egg (well beaten)
fine breadcrumbs
oil for frying

Clean wash and boil the fish in a little water and salt.
Save the water. Remove bones if any and mash together with the minced potatoes,
turmeric, chili and pepper powders. Add lime juice and stock. Salt may
be added if necessary. Form little oval rolls, dip into beaten edd, coat
with bread crumbs and deep fry until golden brown. Serve hot.

from Goan Cookbook by Joyce Fernandes

Sorpotel III

1 kg pork
1 lb. pork liver and heart
1/4 bottle vinegar (approx. 300 ml)
a small amount of tamarind and salt to taste
Grind the following in vinegar:
30 dry red chilies
1 teaspoon cumin seed
1 inch piece turmeric
4 cloves
Slice the following:
1 full pod garlic
2 inch piece of ginger
3 onions
4 green chilies

Wash and boil the pork,liver and heart in full piece.

Cool and cut into small cubes, then fry in frying pan (without using any oil) till nice and brown.

Using a little fat from the fried pork, fry the ginger, garlic and onions, until the onions change colour. Add the masala (the mixed spices), fry well then
add the fried pieces of meat. The tamarind paste should be added to the meat
together with a little vinegar (if necessary). Add two teaspoons of salt or more if desired. Cook on a slow fire till meat is tender.

Finally add green chilies.

Cook for another ten minutes and remove from the fire. Sorpotel tastes good on
the next day, and even better after three days or more.

from Goan Cookbook by Joyce Fernandes

Chicken Shakuti I (chicken cooked in coconut)

1Kg chicken, cut into desired pieces (or or off the bone)
6 Tsp ghee
10 onions
2 coconuts – thick and thin milk extracted from one, the other grated
and roasted in a large pan with two of the onions (sliced) and a little
ghee. This should be roasted until the coconut has gone a pale brown. Grind
this roasted coconut/onion mixture.
2 Tsp coriander seeds
5 peppercorns
15 dried red chilies dry roast the above and grind into a paste with a little
water and add 1tsp turmeric.


Dry roast the following and grind into a paste with a little water:
6 cloves
1/2 inch piece cinnamon
1/2 nutmeg
3/4 Tsp aniseed
1 Tsp poppy seeds
2 limes

Chop four of the onions and fry until light brown. Add the chicken and brown.
Add the coriander etc. paste, fry for a minute and then add the thin coconut
milk. Cook until chicken is tender. Cut the remaining onions into quarters and
add to the chicken, along with the roated coconut and cinnnamon etc, paste.
Simmer for a few minutes then add the thick coconut milk. Add salt if required.
Simmer for 10 minutes or so until sauce has thickened. Sprinkle over some
lime juice prior to serving.