Pork Balchao

Please see part 1 (fish) for the preparation of the balchao, or buy a commercial
1kg pork, cubed
2 onions, sliced
1 Tsp oil or ghee
8 Tsp prawn balchao
2 Tsp tomato ketchup
vinegar as necessary

Grind the following in a little vinegar: 15 dried red Kashmiri chilies, 1 tsp
cumin seeds, 5 peppercorns, 1 tsp turmeric, 5 cloves, 1 inch piece of cinnamon, 1 inch piece of ginger, 10 cloves garlic.

Rub the pork with salt and set aside. Fry the onions until browned. Add the meat
and brown.

Add the masala, ketchup and balchao and fry for a few minutes. Add 2-3 cups of
water, bring to the boil and simmer until meat is tender. If the liquid dries out add a little vinegar and/or water.


200g maida (white flour?)
10 egg yolks
500g sugar
1 cup coconut juice thick)
1/4 nutmeg (powdered)
200g ghee (clarified butter)

Take the coconut milk, mix it with the maida, sugar and egg yolks. Stir
thoroughly till sugar has dissolved, andd nutmeg powder and keep aside.

Heat a little ghee in a pan and pour in one cup of batter. Bake till brown.

Add another spoonful of ghee and another cup of batter. Bake and repeat this
till all the batter is used up. Turn the bebinca upside down and cool before

Note: Baking of bebinca is done over a slow fire.

from Goan Cookbook by Joyce Fernandes

Goanese Curried Fish

1 lb Fish Fillets
1 pn Salt
3 tb Vinegar
1 pn Saffron
1/2 ts Peppercorns
1 ts Dry Mustard
1/4 c Ghee Or
3 Tb Of Vegetable -Oil

1 lg Onion, Thinly Sliced
2 lg Garlic Cloves, Crushed
2 md Red Chili Peppers, Finely -Chopped

Put the fish in an open pan, add salt and vinegar. Cook the saffron, peppercorns
and mustard in the heated ghee or oil until well mixed. Pour this spice mixture over the fish in vinegar and cook gently for 15 minutes.

Add the onion, garlic and chilies with about 60 dl of water. Cover and cook, slowly, for 25 minutes.

From How To Make Good Curries by Helen Lawson Copyright 1973.


250 grams rice
1 coconut 3/4 bottle toddy (sap of coconut palm)
salt and sugar to taste

Wash the rice and soak overnight. Drain then grind the rice finely with some of
the toddy.

Grate and then finely grind the coconut. Mix the rice, coconut, 1/2 tsp salt and about 4 Tsp (or more) sugar.

Add enough toddy to make a thick batter. Cover and keep in a warm place for
about 3 hours until batter doubles in quantity.

Pour batter into saucers or idli moulds and steam for 20 minutes.

To check if the sannas are done, pierce with a knife. If the knife comes out clean then the sannas are done.

Fish Curry

1 Pomfret or other white fish, cleaned and cut into steaks.
1 coconut, grated
1/2 tsp cumin seeds
4 cloves garlic
a marble sized ball of tamarind mixed in 1 cup of water or equivalent of
‘instant’ e.g Tamcon
4 green chilies, slit lengthways
1 onion sliced
1 inch piece ginger, finely chopped
6 dry red chilies
1 inch piece turmeric (or 1 tsp ground)
1 raw mango, cubed
1 lemon salt to taste

Sprinkle lemon juice and salt onto fish
and marinade for an hour or so. Grind the coconut, dry chilies, cumin
seeds and garlic together. Mix the onion, ginger and green chilis and
mash with the turmeric. Add the chopped mango. Add the ground masala and
1 cup of water. Simmer slowly for 10 minutes. Add fish and cook slowly
until the fish is done. Serve with plain boiled rice.

Lime chutney

12 limes
2 pods garlic
4 inch piece ginger
8 green chilies
1 Tsp chili powder
12 Tsp sugar
1 cup vinegar

Clean the limes and chop into smallish pieces, removing the seeds. Keep any lime
juice that collects whilst chopping.

Finely slice the garlic, ginger and chilies.

Mix together all the ingredients except the vinegar.

Cook over a low heat until mixture is thick. Add the vinegar and simmer for 5 minutes.

Cool and bottle. Eat after 3-4 weeks.

Sorpotel II

1kg pork
1/4kg pigs liver
3 green chilies, finely chopped
2 inch piece of ginger, finely chopped
20 cloves of garlic, finely chopped
15 dried red Kashmiri chilies
1 tsp peppercorns
1 tsp cumin seeds
2 tsp coriander seeds, dry roasted
1 tsp turmeric
a marble sized ball of tamarind mixed in 1 cup of water or equivalent of
‘instant’ e.g Tamcon
salt to taste

Boil the meat with 2 cups of water until liquid reduces by half. Reserve the
boiling liquid.

Cool then cut the meat into cubes. Fry in a little oil until brown. Add the green chilies, garlic and ginger.

Grind together the dried chilies, peppercorns, cumin and coriander with a little vinegar, add the tamarind to this mixture. Add this masala to the meat and fry for a few minutes.

Add the reserved boiling liquid, salt, tamarind and vinegar. Simmer, covered until the meat is tender.

Fofos (Fish rolls)

1 lb. any fleshy fish
3 potatoes, boiled and mashed
1 level tsp turmeric
1 tsp chili powder
1/2 tsp ground pepper juice of
1 lime
2 Tsp fish stock
1 egg, beaten well breadcrumbs
oil for frying

Clean and boil the fish in lightly salted water. Remove bones (if any) and mash
together with the potatoes,chili powder, turmeric and pepper. Add enough
lime juice and stock to moisten. Add salt if required. Form into oval rolls,
dip in the egg then coat with breadcrumbs. Deep fry until golden. A similar
dish called bombils may be made using the above method. Here bombay duck,
soaked for 1 hour and then de-boned and mashed, is used instead of the fresh

Balchao (prawn preserve)

Many Asian countries have a balchao type preserve. It is used either
in the preparation of other dishes ;- see Balchao de peixe (fish balchao)
and Balchao de porco (pork balchao), or served as an accompaniment to other
dishes. For a fresh balchao, i.e. one you are not going to bottle

1/4 Kg prawns (shelled)
1tsp cumin seeds
1tsp peppercorns
10 Kashmiri chilies
vinegar to taste
1 tsp ground turmeric
2 cups oil
4 medium onions, minced
handful of curry leaves
1 inch piece of ginger, finely chopped
3 heads of garlic, finely chopped
4 green chilies, seeded and chopped
salt to taste

Grind together the cumin, peppercorns and chilies with the vinegar.
Mix in the turmeric. Fry the onions in the oil until all the water have
gone. Add the prawns, masala, curry leaves, garlic, ginger and green chilies.
Simmer for 10 minutes or so.

Sorpotel I

Sorpotel is a dish served at festivals. It is served with sannas, a type of rice
bread. I have included the recipe for sannas, even though you will not be able to make it – it uses the sap of the coconut palm (toddy) as the source of yeast.

1kg pork
1/2kg pork liver and heart
1 cup pork blood mixed with 1/2 cup coconut vinegar
1/4 bottle of coconut vinegar small ball of tamarind, soaked in a cup of water 1
whole head of
garlic, finely chopped 2 inch piece of ginger, finely chopped 3 onions, finely
chopped 4 green
chilies, finely chopped
salt to taste
Masala – grind the following into a paste with a little vinegar 20 dry chilies
1 teaspoon cumin seeds 6 cloves 1 tsp tumeric 10 peppercorns 1 inch piece cinammon bark

Wash and boil the uncut pork, liver and heart.

Cool and cube into small pieces then brown in a little pork fat, remove and set aside. Add ginger, garlic and onions and fry until onions change colour.

Add masala and stir and fry for a minute or so then return meat to pan along
with the tamarind and some of the vinegar if more liquid is required. Cook on a low heat for 1- 1 1/2 hours until meat is tender.

Add the chilies and blood (which may require a good stir prior to adding T.H.), cook for another ten minutes or so. Better eaten the next day re-heated!