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Goan Prawn Pattice or Puffs Recipe

5 May

One of the popular snacks in tea stalls and coffee shops in Goa is the prawn pattice, puffs or patties. It is one of the spicier snacks in Goa. I just love the baked smell of caramelized onions from the pattice. It is a very simple recipe the prawns stuffing for the pattice is made with fresh salt water prawns, green chillies, turmeric, fresh cilantro, onions and a little sugar for sweetness.


Serving Suggestions: 9 puffs


1 box of puff pastry (2 sheets thawed)

1.5 lbs of diced raw shrimps / prawns

3 medium onions diced

2-4 green chillies chopped

1/2 tsp of turmeric powder

1 egg beaten for egg wash

1 tsp of sugar

1/2 cup of chopped cilantro

salt to taste


Clean and diced prawn /shrimps apply salt and keep aside.

In a hot pan add oil, green chilies and diced onions saute till lightly brown.

To the browned onions add turmeric, shrimps, sugar and season with more salt.

Saute till shrimps are cooked 5-7 minutes on medium heat.

Turn off heat and add chopped fresh cilantro.

Keep aside to cool.

Spray oil in muffin pan and line 9 cups with cut puff pastry. Cut out rounds of exact size in puff pastry to cover the muffin cup on top.

Fill the prawn mixture and cover with puff rounds on top. Pinch them on the sides to from a cover. Brush with egg wash and bake at 400F for 20-25 minutes till golden brown.

Check out my quick video to see how it is done.




Recheado Bhangde – Spicy Stuffed Mackerels Recipe

9 Sep

This recipe is not for faint hearted as it is spicy. It is quintessential Goan and an everyday food during the mackerel season. Growing up we ate fish, vegetables and fruits that were only seasonal. It was much healthier this way. The word “recheado bhangde” is a combination of 2 languages “recheado” is portuguese and means “stuffed” and “bhangdo, bhangde ” is in konkani meaning “mackerel, mackerels”. Goan love their fresh caught fish for everyday meals. Till today the fisherwoman comes over with the daily catch in the morning.



A typical fish market in Goa

FYI: While I was researching for images on google I came across a YouTube video that had used one of my earlier image as the icon picture for the video and watermark it as their own. It made me very upset since I always credit my images and do not water mark.recheado-bangde-bangda-bhangde-recipe-ingredients-mackerels

Suggestion: 4 medium stuffed mackerel


4 medium mackerel

5-6 tbsp of goan recheado masala

1/2 tsp sugar

1/2 cup cream of wheat or rava for coating

Salt to taste


Clean the mackerel guts and scales. Next butterfly the fish on both side of the bone and leave the bone in.

Apply salt on the inside out and keep aside.

Mix the recheado masala with sugar and salt to taste.

Apply the masala on either side of the fillet and marinate for 15-20 minutes.

Heat oil in a pan. Coat each sides with cream of wheat or rava or semolina and fry for about 4-5 minutes on each side on medium heat till golden brown.

Enjoy with a side of salad, pulao rice or some steamed vegetables.


Recieta de Sopa de Camarao – Shrimp Soup Recipe

10 Jun

Sopa de camarao/ Shrimp or prawn soup is a light creamy soup with the bold flavors of shrimps/prawns. This is a soup of the portuguese past days in Goa. I guess in our household we ate a lot of vegetable soup with macaroni and bread soup made from previous day leftover bread. I think I must have made this recipe once’s or twice. If you visit Goa it would be a hard soup to find compared to the chinese soups that are popular in Goa.


What I love about the soup other than it’s very seafood smell 🙂 is that it is a lighter soup compared to clam chowder. Adding diced potatoes and tomatoes is an option. I have added tomatoes  for some color. I do want to mention that I used red onions as I forgot my grocery bag with white onions at the grocery store till I was ready to cook and realized I left one whole bag of groceries at the store on my way out.


Serving Size: 4-6


20-25 small shrimps shelled and deveined

1/2 finely diced white onions

3 tbsp of butter

3 cloves of garlic diced finely

1 small tomato diced finely

3 tbsp of white flour

3 cups water

1 cup milk

1 vegetable bouillon

salt to flavor


Wash the shrimps, apply a little salt keep aside.

Melt butter in a pot add the chopped onions and saute till soft.

Next add the tomatoes, garlic and saute for 1 minute.

To this add the flour and mix it for about a minute.

Gently add a little water to form a roux and take out all lumps.

Add the shrimps/ prawns and the remaining water stir gently and cook on medium heat till it comes to a boil.

Finally add 1 cup cold milk, season with bouillon and salt. Bring it to a boil again.

Serve hot with some oyster cracker, saltines or croutons. When we were kids we also dipped bread in the soup (psst…I still do it 🙂 )



Trout Ambot-Tik

16 Oct

Ambot-Tik when translated from Konkani( Goa’s local language) to English means “Sour and Spicy“. Did that get your mouth-watering because when you make this fish curry the smell will literally water your mouth. It’s the tamarind, vinegar and spices combo that makes it happen.  This curry does not use coconut milk like the famous Goan Fish Curry. Goan make this curry using either Shark or Catfish. I used trout since it is a popular fish here in the US (Psst!…I am not a big fan of shark or catfish 😉 ).


Ambot-tik is one of the curries which brings back some great summer time memories when we would get hungry and enjoy the leftover curry the next day with fresh-baked Goan Pao (bread).


Serving Size: 4-6


2 regular sized whole trout or 4 fillet shark/catfish

3-4 tbsp of ambot-tik paste (depending on your spice level)

1 medium onion diced

2 cups of water

1/8 tsp of sugar


salt to taste


If using the fish whole, clean the fish of scales with the back of your knife, wash of the scales. Then cut in 4 equal portions or leave whole. Apply a little salt and keep aside.

Next heat a pot with oil add the chopped onions and saute till light brown. Add the ambot-tik paste and saute for a 1-2 minutes till the raw spice smell goes.

Next add water and cover and bring the curry to a simmer.

Finally add the fish, season with salt and sugar and cook covered on medium heat till the fish is cooked well. I cooked it for 20 minutes.


Enjoy the sour and spicy curry with white rice, torta or bolillo bread.

If you have leftovers then you can use the fish to make another famous Goan Fish Cake recipe called Almondages de Peixe check out the recipe here  


Clams Pulao Rice

7 Aug

Rice cooked in a seasoned broth can be called many names. It only depends which part of the world you come from. You can call it Pulao, pilaf, pilav, pilau, palaw, plov, polo, polu and polov. Goan Pulao Rice is also called as Arroz de Refogado and in my case Mama Arroz. The basic recipe is made with cloves, cinnamon stick, dried cinnamon leaf, onions, tomatoes, pinch of turmeric and bouillon/maggi cube for flavor. This recipe can be used as a basic base for all the other Goan Pulao Recipes. Like clams/tissreo pulao, vegetable pulao, prawn pulao and the famous Goan pork sausages pulao.

pulao-pilaf-rice-arroz-mexican-recipe-goan-tissreo-clams-prawnsAs I searched the web I found many variations, some added color to the rice, bay-leaf, cardamoms, ginger-garlic paste and chillies and since I have mentioned many times about Pulao in my blog it was time for me to share the recipe.


Basic Pulao Rice with Vindaloo Grilled Pork Chops

Do Note: Goans use bouillons/cubes to season our pulao rice. If you do use stock then you can skip the bouillons.

Serving Size: 4-6

Ingredients for Basic Goan Pulao Rice

2 cups basmati rice or rice of your choice

3.5-4  cups of water/stock

1 medium onion chopped

2 tomatoes chopped

1/8-1/4 tsp of turmeric powder

1 cinnamon stick

10-12 whole cloves

2 chicken or vegetarian bouillon or maggi cubes

salt to taste


Wash and rinse the rice. Keep aside

Heat oil in a pot add the cinnamon, cloves to flavor the oil. Next add the chopped onions and saute till translucent. Follow with the chopped tomatoes, turmeric and saute till the tomatoes are soft.

Next add the water, bouillon and season with salt. Bring the water to a boil.

Add the washed rice, cover and cook as per the rice cooking instructions.

You can serve the Pulao Rice with any side of your choice or eat it just plain.

pulao-pilaf-rice-arroz-recipe-goan-pilav-palav-sausages-chicken-peas-vegetables-palavBelow are a few variations.

For Vegetable Pulao, saute the frozen or cut vegetables along with the tomato. Follow the remaining instructions as above.

goan-sausage-feijoada-red-kidney-benas-spicy-curry-with-recipeClam/ Tissreo Pulao Rice.

Soak about 1/2 a bag of clams (I have used Costco’s New Zealand cockles) for at-least 30 minutes in salt water to purge them.

Then steam the clams till they open up slightly 3-5 minutes.

Use the liquid from the steaming as the broth for your rice.

Take the meat out of the clams about a cup and add them midway to the rice.

Garnish with fresh chopped cilantro which is optional.


Prawns/Shrimps Pulao Rice

Goan Pork Sausage Pulao.

Fry the sausages first. Separate the meat from the casing and use the rendered fat instead of the oil for cooking the Pulao Rice.

Follow the above instructions to cook the rice. Once’s the rice is done add the fried sausage meat and mix gently into the cooked rice.

pulao-pilaf-quinoa-grilled-cafreal-tofu-recipes-easy-goan-indianYou can also use this basic recipe to make Quinoa. Enjoy it with Grilled Cafreal Tofu. Check out the recipe below.

Grilled Cafreal Marinated Tofu with Quinoa Pulao

Canned Sardines Salad

31 Jul

As it is rainy season in Goa, I remembered my mom’s canned sardines recipe called Sardinhas a Portuguesa (Sardinhas em Molho de Tomate) that she would make. Growing up we ate fish that was seasonal as we had no other options. Goan’s did not import foods as they do now a days. Our exposure to other cuisines was very limited. It was only when friends and family visited from outside Goa or India we got  a chance to taste other foods.

canned-sardines-goan-recipe-fish-salad-sardinhas-portuguesaUsually in July-August sardines were available and at least once’s a year my mom cooked her Sardinhas (Portuguese). She would also make sautéed sardines with tangy and sweet recheado masala, curry and crispy fried sardines coated either with rava(cream of wheat ) or rice flour, salt and turmeric. This recipe is also made in Goa with Fire Roasted Sundried Salted Mackerels (“Karem” in Konkani).

canned-sardines-goan-recipe-fish-salad-curry-sardinhas-portuguesaSince I am not that privileged with easy access to fresh sardines in LA, I do use the canned one’s along with canned tuna to make this salad. My kids enjoy it with tortilla chips and I like it as a side with my rice and fish curry or Goan Pulao. As kids we called it “Mama Arroz” as it was cooked by my mom on Sundays which was her day off.

 canned-sardines-goan-recipe-fish-salad-sardinhas-portuguese-pulaoAnother recipe of the canned sardines we made was a smooth paste with room temperature butter. We would make sandwiches or spread it on Ritz Crakers as appetizers for birthday parties.

canned-sardines-goan-recipe-fish-salad-sardinhas-salsa-low-fat-tortillas-chips-dipsServing Size: 4-6


1 large can of sardines in tomato sauce

1 medium onion diced

2 tomatoes diced

1 jalapeno chopped finely (optional)

10 springs of fresh cilantro chopped

3 tbsp of vinegar

Salt to season


Drain the fish out of the sauce. Add all the chopped ingredients along with vinegar and salt in a bowl and mix well.

Finally crumble the fish and add to the mixture. Mix gently as not to break it up too much. Chill in the refrigerator till ready to serve.

Enjoy it as a side along with rice or as a canned fish salsa with tortilla chips which my kids enjoy.

Ps: This recipe is for those days when you plan to chill out at home 🙂

canned-sardines-goan-recipe-fish-salad-triscuit-snacks-ideasHere is the Sardine Butter Paste Recipe made for parties with 1 can of drained out sardines mashed with 3-4 tbsp of room temperature butter and then topped with quickly pickled crispy fresh veggies like beets, bell-peppers and sweet white onions. I have topped it on a Triscuit. We also made sandwiches with the sardine paste.

If you have a sardine recipe please do share in the comment section 🙂

Caldinha de Peixe

15 May

Making this recipe of Caldinha de Peixe (fish) made me remember my dad. He loved this curry for the subtle sweet flavors and less heat. He also loved any kind of fish as he grew up on a beautiful small island and had access to fresh seafood all the time. In Goa the fish used to make this recipe are pomfret, king fish, prawns or pumpkin. Since tilapia is more readily available in the stores I used it. Caldinha is a popular dish made for feast celebrations.

caldinha-de-peixe-fish-goan-portuguese-caldin-curry-vegetarian-vegan-recipeI have seen a variation of recipes online some with vinegar, tomatoes and ginger. I am sharing with you our household recipe that I remember that does not include the above. On a side note when vinegar was suggested there was a mention of the coconut milk cuddling. My suggestion is to skip it as the required sourness is achieved by adding tamarind.

caldinha-de-peixe-fish-goan-portuguese-caldin-recipeYou can make a few different variations to this recipe. It can be made vegetarian or vegan by adding pumpkin, mushrooms, cauliflower, zucchini, deep-fried tofu or deep-fried paneer. As it is way less spicier it is kid friendly as well.

Serving Size: 4-6


1 lbs of tilapia fillet cut into 4 pieces each

1 medium onion chopped fine

5 garlic cloves

10 whole peppercorns

1 tbsp of coriander seeds

1/2 tsp of cumin seeds

tamarind the size of a nickel

1 jalapeno ( de-seed for less heat)

1/8 tsp of turmeric powder

1 cup coconut milk

1 cup water

salt to taste

couple chopped sprigs of fresh cilantro


Wash the fish apply salt and keep aside.

Grind garlic,cumin, coriander seeds, peppercorns, tamarind and 1/3 of the onion along with couple tablespoons of coconut milk.

Heat oil in a pan, add the remaining chopped onions, saute till soft.

Next add turmeric, the ground paste and saute for 2 minutes.

Add the coconut milk, water and simmer on medium heat uncovered ( else it  will spill).

Finally add the fish, season with salt and cook uncovered for 10-15 minutes on medium low heat till the fish is cooked.

Garnish with chopped cilantro.


Serve hot with white rice, appam( rice pancakes), bread or sanam( steamed rice cakes).

A perfect Goan meal would be rice, curry and some nice crispy Goan fried fish…yum!

Xinaneao( Mussels) Rava Fry

27 Mar

Our household loves the Goan Spicy Fried Mussels Recipe. I think in my humble opinion it does give the Louisiana Po’ Boy Sandwich a run for its money with all the great spices the mussels get marinated before they get shallow fried with a crunchy crust made of semolina/cream of wheat (rava).

xinaneao-goan-fried-mussels-recipe-recheado-masala-appertizers-louisiana-shrimp-po-boy-sandwichI must confess that cleaning mussels is not my cup of tea. The awesome strong smell of the sea kills me ;-). What is amazing though is that once marinated in this vinegar based marinade all that smell disappear and make for a very enjoyable appetizer, salad topper or a great Mussels Po’ Boy sandwich.

xinaneao-goan-fried-mussels-recipe-recheado-masala-appertizersThis Xinaneao( Mussels) Rava Fry is found along the beach shacks in Goa and is a popular appetizer at restaurants with some chilled alcohol.

Serving Size: 6-8


50 medium cleaned mussels

4 tbsp of recheado masala paste

2 cups of fine cream of wheat (rava)

Salt to taste


If your mussels are not cleaned from the shell then just steam them enough to open them up about 2-3 minutes.

Take of heat. Clean the mussels out of their shell and pull out the little black string.

Drain out all the liquid.

Apply the recheado masala paste, salt to taste and keep marinated for 30 minutes.

Coat the mussels with cream of wheat and shallow fry 3-4 minutes on each side till the cream of wheat is light golden brown and crunchy.

Drain on paper-towel.

xinaneao-goan-fried-mussels-recipe-recheado-masala-appertizers-spicy-saladsServe hot as an appetizer, sandwich or part of a meal. If you love squids/calamari then I have a very similar recipe for them here.

Rissóis de Camarão

20 Mar

Rissóis de Camarão translated in english means Shrimp/Prawn Patties. They are deep-fried dumplings or Portuguese pierogies with a moist gooey shrimp filling. There is nothing not to love about these mini appetizers.


My recipe uses cream of wheat(rava) and not breadcrumbs for coating as this is what we use in India. In Goa we would make a Bechamel Sauce with butter, flour, milk and flavor it with a chicken bouillon. For this recipe though I have used Alfredo sauce for convenience.


Serving Size: 21 dumplings


rissois-de-camarao-recipe-ingredients-goanFor Filling:

12 oz (340gms) of clean chopped shrimps (1 small bag)

1 medium onion chopped finely

2 tbsp of butter

1/4 cup of alfredo sauce

salt to taste



Heat the butter and add chopped onions. Saute till translucent.

Add the shrimps and saute for 7-9 minutes.

Next add the alfredo sauce and season with salt.

Saute for another 5-7 minutes till the sauce thickens.

Take off heat and let cool.


Ingredients for the Dough:

1 Cup all-purpose flour

1/2 cup water

1 tbsp of butter

pinch of salt

1 beaten egg

1 cup cream of wheat

Oil for deep-frying



Bring water to a boil. Add the butter and salt.

Next add the flour mix and take off heat.

Knead the dough and roll it to divide into 21 circular portions. Cover with a moist cloth to keep from drying.

Roll each round ball to approx 3″ round spoon a little filling (do not over stuff).

Dip finger tip in water and then seal the edges to form a half-moon.

Line the dumplings on a parchment paper on a cookie sheet.

Heat oil in a wok.

Once’s all the dumplings are done, dip in egg wash with one hand then roll in cream of wheat with your other dry hand. This prevents the cream of wheat to get clumps.

Deep fry till golden brown.

rissois-de-camarao-recipe-ingredients-goan-portuguese-pierogies Enjoy this spring weekend my dear friends with your family and friends and a nice cold beer and some great Portuguese rissóis de camarão.

Prawns and Potatoes in Spicy Red Curry

6 Feb

This Goan recipe is not seen in many households like most of the popular Goan recipes. But what I do remember most about this Prawn/Shrimps and Potatoes Curry is that at my home it was made mostly on Fridays and during lent. As I  asked around to make this recipe I found out that some Goan’s knew about this recipe and some did not.

prawn-and-potatoes-goan-red-spicy-curry-recipeYou will be surprised that potatoes with prawn/shrimp really work. It is just like a good hearty bowl of Clam Chowder which is made with clams and potatoes but with a lot of heat. If you live in Los Angeles and have visited the San Pedro Fish Market then it is almost close to the Famous Shrimp and Potato Fajita that they make. On a side note the one that you find at Redondo Beach is not as close to what they make in San Pedro.

prawn-and-potatoes-goan-red-spicy-curry-paste-recheadoWe usually had it for dinner with bread and a side of cooked vegetables like these green beans and cabbage with coconut. You can check the vegetable recipe here.

prawn-and-potatoes-goan-red-spicy-curry-shrimps-coconutServing Size: 4-5


30-35 medium shrimps / prawns

1 medium russet potato cubed small

2 1/2 tbsp of recheado masala

1 small onion diced finely

5-6 whole cloves

4 garlic cloves

1/2″ grated ginger

1/4 tsp of whole cumin seeds

1/2 tsp of sugar

3/4 cup water

pinch of ground black pepper (mum says it helps in digesting the shrimps)

salt to taste


Wash the shrimps/prawns apply little salt, 2 grated garlic cloves and keep aside.

Heat oil in a pot add the cumin seeds, cloves and diced onions and saute till onions are soft.

Next add the recheado masala paste, ginger, garlic and pepper powder and saute for about 1-2 minutes.

Next add the diced potato, water, sugar, shrimp/prawns and season with salt cover and cook on medium heat for 12-15 minutes till potatoes are soften.

prawn-and-potatoes-goan-red-spicy-curry-recheado-masalaServe with rice or bread.

Prawn Kismur Recipe

30 Jan

Sharing with you a recipe that is truly Goan a day before I fly back to the US of Prawn Kismur (kiss-moore). Kismur is sun-dried salted Shrimps that are lightly toasted and mixed with fresh grated coconut and spices. It is made during the rainy season as rough seas would make it difficult to get fresh fish and since Goans can not miss their fish for lunch they used the sun-dried salted prawns.

dry-salted-prawn-kismur-recipe-goan-shrimps-grated-coconutDuring summer fish and prawns are salted and sun-dried and kept for bad weather days. The salted fish is usually fire roasted also a fish pickle called Parra is made. Salted fish is rinsed in coconut vinegar and then pickled for a couple of weeks in a paste  made of ginger, garlic, cloves, red chilies and spices all ground in vinegar. It is then fried along with some sliced onions and eaten with some rice and coconut curry.

dry-salted-prawn-kismur-recipe-goan-shrimps-grated-coconut-curry-leavesServing Size: 8 -10


1 cup dry prawns / shrimps

1 cup grated frozen coconut

1 medium onion diced finely

1 tbsp of xacuti masala

10-12 curry leaves

Salt to taste



Roast the dry shrimps for 4 minutes in a non-stick pan on medium heat. Keep aside.

To the heated pan add 3 tbsp of oil and onion and saute till the onions are soft.

Next add the xacuti masala and saute for a minute.

Add the grated coconut, salt and saute till it mixes well with the spice and onions about 3 minutes.

Finally add the toasted shrimps and curry leaves saute for 2 minutes and your kismur ( kiss-moore) is ready.


Enjoy as a side with some hot white rice and Goan Fish Curry.

Tisreo Xec Xec – Clams in Curried Grated Coconut.

5 Dec

I really love this clam recipe that my mother makes. It’s not too spicy, lightly sweet and all the bold flavors of clams. You can also use this recipe of Tisreo ( Clams in Konkani) for making Crab Xec Xec. The clams that you get in Goa at the local fish market or the fisherwomen comes over with the early morning days catch are comparatively smaller than in the US. Life in Goa has the baker, fisherwomen and vegetable lady come at your door step,  how awesome is that.

clam-xec-xec-grated-coconut-recipe-tisreo-made-with-xacuti-masalaIt’s just been a week and a half and I have eaten more than half of my favorite foods in Goa. Thankfully the week has been a long week which makes me feel my trip is long. I managed to get a personal tour from the resident priest of Nossa Senhora de Piedade Chaple( A smaller sized church),  which is more then a century old. Where I have spent many hours as a child either as a participant or as a volunteer. A beautiful Chaple on the hill surrounded with lush greenery.


Nossa Senhora de Piedade

Serving Size : 4


2 -3 lbs of fresh clean clams

1 tbsp of xacuti masala

1.5 cup fresh grated coconut

1 medium onion diced fine

4-6 garlic cloves diced

1 medium tomato chopped

1/2 tsp of turmeric

1/2 tsp of cumin

1/4 tsp of ground pepper powder (helps in digesting the clams)

1 green chili (Jalapeño)

1/4- 1/2 tsp of sugar ( according to your taste)

salt to taste


Wash the clams and flash steam them to open. Take off heat and separate the empty side shell. Retain the clam juice.

To the diced tomato add a little salt so that the tomato releases the juice. Keep aside.

Grinder the grated coconut for 5-7 pulses in a mixer.

In a heated pot add oil, onions and garlic and saute till lightly brown and fragrant. Then add the cumin, turmeric,pepper powder, xacuti masala, chopped green chili and saute. Next add the tomatoes and saute for a couple of minutes. Then add the ground coconut, clam juice, sugar and season with salt.

Onces done, finally add the clams and slowly saute the coconut mixture so to cover all the clams.

Cook covered  for 7-10 minutes.


My lunch plate in Goa. Rice, Fish Curry, Recheado Stuffed Mackeral, Goan Smoked Pork Sausage and Red leave vegetable.

Enjoy with rice, fish curry and a side vegetable or with rustic french bread.

Apa de Camarão – Shrimp Cake

31 Oct apa-de-camarao-shrimp-pie-recipe-bol-de-camarao-goan

I wanted to share this recipe of Apa de Camarão before Thanksgiving as I thought it would be nice to jazz up the bread stuffing to make a lovely lightly sweet and spicy Shrimp Cake/Pie. This Goan Prawn Cake or Pie is not made too often and not found in restaurants but in the homes of those who were born during the Portuguese era.

apa-de-camarao-prawn-pie-bol-de-camarao-recipeApa de Camarão (Prawn Bread) is traditionally made with overnight soaked rice that is ground with fresh grated coconut, coconut toddy( you can read more here) and nutmeg. Bolo de Camarão (Prawn Cake) is the same but made with lightly sweetened flour batter. Since both seemed as too much work, I decided to come up with a cheat version where the batter is less complicated and since Indian food does have a reputation to be complicated and time-consuming, this was a great way to maintain the authenticity of the recipe without compromising the texture and taste. So my recipe uses a bread base which is much faster.

It took me 3 days to figure out the type of bread that would work the best and the one I decided on was the English Toasting Bread that is dense and slight sour but not as sour as the sourdough bread. One thing I would like to mention is that it is a moist dense cake/pie. It is served at room temperature. It can be done a day or two ahead which is perfect if you are hosting an event. And can be refrigerated for a couple of days.

apa-de-camarao-shrimp-pie-recipe-bol-de-camarao-goan-breadThis recipe is a 2 part recipe one is the filling and the other is the batter.

Serving Size: 8-10  (9 ” Round Pan)

Shrimp Filling Recipe


1 lbs of medium shrimps chopped in piece

1 large onion diced finely

1 tbsp of sugar

2 1/2 tbsp of recheado masala

2 cup freshly grated coconut

1/2 cup coconut milk

1/2 tsp nutmeg powder

Salt to taste


Wash the shrimps, apply a little salt and keep aside. Roast the grated coconut on a non-stick pan till light golden brown.

Grind the roasted coconut with the coconut milk to a fine paste. Keep aside.

Heat oil in a pot on medium heat and add the diced onions and saute till light brown. Add the recheado masala and nutmeg powder and saute for 2 minutes. Next add the shrimps and saute for another 3 to 4 minutes.

Next add the ground coconut and sugar and salt to taste and cook till the liquid evaporates and the Shrimp filling is nice and dry about 10 minutes.

Take of heat and let cool.

apa-de-camarao-shrimp-pie-recipe-bol-de-camarao-goan-spicesBread Batter Recipe:


1 full loaf of sliced bread (16 slices) with trimmed edges and chopped small pieces.

2 cups of low-fat milk

3 whole eggs beaten

6 tbsp of sugar

1/2 tsp of nutmeg powder


Heat oven to 350F.

In a mixing bowl whisk together eggs, sugar and nutmeg. Next add the milk and whisk. Add the mixture to the chopped bread and mix it well together with your clean hand to form a dough texture. Let the bread mix soak for about 10 minutes.

Grease a 9″ round pan. Divide the bread mixture in 2 equal portions. Pour one part of the bread mixture in the pan and level it with a spatula.

Next layer it with the shrimp mixture followed by the remaining bread batter. Bake for 45 minutes while checking that the top is not burnt. Let cool and then refrigerate it for a couple of hour so that you can slice it easily.


Serve as a side or make it as a meal on its own.

Goan Chow Chow Recipe – Shrimp Egg Noodles

24 Oct goan-original-chow-chow-recipe-egg-noodles

Looking back I wonder, how come I did not make the Goan Chow Chow more often. It is the most easiest, kid friendly egg noodles recipe to make and very tasty. This dish is quintessential on the buffet table for all weddings and special occasion celebrations in Goa.


Goan Chow Chow

As usual, when I get ready for my weekly blog I do my Google snooping and found only two recipes for Goan Chow Chow the remaining were for Chow Mein and each one was so different from the other that I felt the need to put out the recipe that was originally made before the Chow Chow got converted to Chow Mein with Chinese cuisine influence.

goan-chow-chow-recipe-shrimps-prawns-spicesIf you search Chow Chow in Google according to Wikipedia it is a Dog breed originally from China. If you search Chow Chow Recipe then its a Southern Relish that is slightly tangy. That goes well with everything from hot dogs to corn bread and is a perfect way to preserve summer produce like bell peppers and green tomatoes. So if you ask me what is the significance of the Goan Chow Chow name, frankly I have no answer.

Servings: 6-8


12 oz of egg noodles

2 1/2 cup of julienne green beans

2 1/2 cup of julienne carrots

2 cups of julienne  green bell pepper

35-40 medium-sized shrimps

5 cloves of garlic

1 1/2 – 2 vegetable bouillon

salt to taste


Chow Chow Ingredients


Wash the shrimps, add grated 3 garlic cloves and salt to taste. Keep the shrimps / prawns aside.

Next cook the egg noodles al dente according to the cooking directions on the packet. Drain the noodles and add 2 tbsp of oil so as not to stick.


In a non stick large skillet add a little oil and saute each vegetable separately and season it with a bit of salt and keep aside. Once all the vegetables are done saute the shrimps.

Next smash with the back of your knife the remaining 2 garlic cloves and add it to the hot skillet with oil . Saute till browned to flavor the oil. Take it off and now add the noodles and saute well in the garlic oil.

Next add the sautéed vegetables, shrimps/ prawns and season the mixture with the vegetable bouillon according to your taste.


For a vegetarian version just skip the shrimps / prawns. Here is the pictures for the Goan Chow Chow Vegetarian Recipe.


Goan Vegetarian Chow Chow.

Side Note : In some cases tomato ketchup is added to the noodles for added flavor.

Goan Spiced Grilled Salmon

17 Oct grilled-salmon-recheado-masala-spicy-ingredients-recipe-fish-indian

I wish I had a history to share about this very delicious grilled salmon recipe but unfortunately I don’t, since Salmon is not found in the Indian Oceans but only in North Atlantic and Pacific Ocean. The best part though, it uses Goan spices ;-).

When my husband first grilled salmon fillets with the recheado masala we really enjoyed it with a salad so much that is became a monthly staple in our home. Grilling salmon more than pan-frying is a much healthier way to enjoy the fish and it’s rich omega-3 fatty acids keeps me smart and witty ;-).


Grilled Salmon with Green Beans

What I really love about this recipe is that even though it is marinated in spice paste it is full of bold flavors without too much heat as the added ketchup balances it. Also works well for those who prep and plan their meals as you can freeze the marinated salmon for couple weeks and use it when you need something quick and healthy.


Do note that as an Indian we usually eat out meats and fishes well done so my cooking time may be longer then what you usually are used to. So please adjust your cooking time to your preference.

Servings: 6-7 salmon steaks


2.2 lbs of fillet salmon make 4″ steak

3 tbsp of recheado masala

1 tbsp of ketchup

salt to taste


Wash the fish and towel dry it. In a mixing bowl mix the recheado paste, ketchup and salt. Apply it to the fish and marinade for at-least 20-30 minutes or overnight.

Heat the grill (I use an electric grill) spray with cooking oil and grill the salmon fillet for 7-10 minutes on each side.


Serve with a side of Pulao Rice, Green beans or with a refreshing Sweet Kale Salad found in Costco.

Caldinha – Pumkin and Shrimp Goan Curry Recipe

3 Oct

If you try to translate caldo where caldinha is a derived from it means broth or soup. Judging by the flavor and lack of spiciness in caldinha it makes sense that it is named aptly. It is spelt in two ways Caldine or Caldinha. If you type Caldinho then you find that it is a Brazilian recipe for a Bean Soup.


Caldinho de Camarão

This recipe does bring back a lot of memories. When we would visit my father’s family on a small beautiful island called Ilha(Island) de Santo Estevão you can read more about this Island here. Fresh fish was always in abundance and my dad loved this sweet curry specially since he suffers from stomach ulcers and cannot eat very spicy foods.

I think if you like less hotter Indian curries then this is a great recipe. Caldinha is a light yellow-green curry which is made with fish and coconut milk. In Goa, fish like sardines, mackerel, pomfret and king fish are very popular along with other smaller fish. Since it is fall here in the US, I decided to combine it with sweet pumpkin and shrimps and it turned out to be delicious.


Servings: 8-10


1 lbs of 1″ cubed pumpkin

15-20 cleaned shrimps/prawns

1/4 tsp of turmeric

1/4 tsp of ground cumin

1/4 tsp of ground cinnamon

1/2 tsp of coriander seeds

6 whole cloves

6 garlic cloves

8-10 peppercorn

1 green jalapeno (chili)

1 small diced onion

1 medium tomato diced and sprinkled with a little salt

1/4 tsp of vinegar

1 can of whole coconut milk

1 can – 13.5oz of water

salt to taste


Ingredients for Goan Caldinha


* Wash and clean the shrimps/prawns apply salt, vinegar and keep aside.

* Grind the garlic, dry spices and jalapeno along with 1/4 can of coconut milk in a blender.

* In a hot-pot add onions and saute for 3-4 minutes till translucent. Next add the diced tomatoes and saute till soft.

* Add the ground mixture, pumpkin, remaining coconut milk, water mix and cook covered on medium heat for 5 minutes till pumpkin softens.

* Finally add the shrimps, check on salt and cook covered on medium heat for another 5-10 minutes depending how you like your shrimps cooked.


Caldine – Goan Sweet Curry

Enjoy with rice or bread. Caldinha keeps well for a couple of days in the refrigerator.

Love pumpkin then check out more recipes for Creme Brulee in Mini Pumpkin and Sauteed Pumpkin Recipe.

Almondegas de Peixe

5 Sep fish-patties-cakes-almondegas-guisdao-cutlets-peixe-recheado-masala-recipe-goan-spicy-spices

Almondegas (Almon) de Peixe recipe is very Goan and has a big Portuguese influence. It has many names depending where it is made. It is popularly knows as Fish Cutlets in rest of India and Fish Patties or Fish cakes in US. Mind you, you may want to call them croquettes but in Goa it has a total different meaning and are made only of beef.

Almondegas or Almones  as we called, according to Google translation is meatballs or hamburgers. Assuming that it is alright to call them fish burgers as they are disk shape then a ball. The fish is first cooked as Guisado de Peixe by following my earlier recipe. Which is made with garlic, onions, tomatoes, vinegar and a few spices. The lazy me used the recheado masala as it has most of the ingredients.


Spicy Tilapia Curry also called as Goan Guisado de Peixe

To make these Fish cutlets you have to get your hands dirty. So be ready to put in some time but it will be worth all the effort in the end.

In this recipe I will confuse you with my cooking skills of making these fish cakes but do not worry in the end it all works out well. My intention is not to challenge or be rebellious but this is how I learned watching my family cook. There are 2 major differences.

  • Firstly Indian’s use Cream of Wheat instead of Breadcrumbs for coating. My humble opinion, it absorbs less oil 🙂
  • Second, egg wash is not very common. Usually the egg is mixed in the mixture. The dry-wet-dry breading concept is not common 🙂

So moving on, after the fish is cooked let it cool down. During this recipe I experienced that the tilapia retains liquid so you will have to squeeze out the liquid for the fish to be dry and to be shaped properly.

From start to finish this is what you will need for this recipe in ingredients


Servings: 10 Fish Cutlets 2″ rounds



  • 2 lbs of cooked guisado tilapia
  • 1 small onion diced very finely
  • 1 beaten egg
  • 15 sprigs of cilantro chopped finely
  • 1 jalapeno diced fine
  • 1/2 cup cream of wheat (semolina/ rava/ sooji)
  • Salt to taste
  • Oil to fry

Almondegas de Peixe Sandwich


  • Squeeze the liquid of the cooked fish, break it apart in a mixing bowl.
  • Add the diced onion, cilantro,jalapeno, beaten eggs and mix it well with your hands. Check for salt.
  • Divide in 10 equal portions and then shape each in a approx 2″ round patty.
  • Coat the patty in cream of wheat.
  • Next heat a non stick pan add about 3-4 tbsp of oil and pan-fry for about 4 minutes on each side on medium heat till the cream of wheat is browned and cooked.


Serve it as a side, an appetizer or make an easy sandwich with leafy greens and butter to enjoy the bold fish flavors.


Spicy Sauteed Shrimps

6 Jun

I love shrimps/prawns and I do tend to over eat at times. I have to watch myself. I specially love fried shrimps the ones you get at the Chinese Seafood Buffets.

This recipe of spicy sautéed shrimps can be eaten in a couple of ways. It could be used as an appetizer or a side dish. Love it with lightly buttered sliced french bread, baguette or crusty loaf and topped with these shrimps. It’s yummy.



  • 3 medium onions chopped lengthwise
  • 25-30 medium size shrimps or prawns
  • 1 tbsp of ketchup
  • 2-3 tbsp of recheado masala
  • salt to taste



  • Clean the shrimps, wash and apply a little salt and keep aside for 10-15 minutes.
  • Heat a pan with some oil add the shrimps and saute them till lightly brown. Take off heat and keep aside.
  • In the same pan add the onions and saute till light brown. Then add the recheado masala, ketchup and salt to taste. Saute for 2 more minutes then add the sautéed shrimps and mix it well.

Serve it with rice or bread.


On a side note and my humble opinion I wanted to mention that Indian food on a whole is overcooked then most cuisines. At times you may find meats and seafood more chewy than what you are used to but the flavors of the spices come more together when cooked for a longer time and makes the food very flavorful. Plus guessing with all the salmonella out breaks in the US I think it’s a great idea to over cook then under cook foods. WebMD does suggest the same. The reason I say this is because in India we rarely heard about salmonella outbreaks compared to when I came to the US.

Pompano Recheado

2 May

Stuffed Fish Recipe made with Pompano Fish

Most of us have eaten stuffed fish. The Goan version is called Recheado which in Portuguese means stuffed and  Mackerel or Pomfret fish is used to make this recipe.



Ingredients for Goan Recheado Fish


  • 2 medium size whole pompano or tilapia
  • 3 tbsp of recheado masala
  • 1/2 tsp of sugar
  • salt to taste

Butterfly fish for recheado recipe



  • Wash the fish, then butterfly the fish on either side of the bone. You can leave the bone in or take it off.
  •  Season the fish with salt inside and out. Mix the sugar and recheado masala together.
  • Apply the recheado masala on the inside and let it marinate for 15 to 20 minutes.
  • Heat up oil in a non-stick pan and shallow fry the fish on either sides till golden brown.



Pompano or Pomfret Recheado Recipe

It can me used as a main entrée in a meal along with a side of salad made with any vinaigrette as they go well together. Or you can serve it with rice as a side.

Oven Baked Spicy Salmon

7 Mar spicy-baked-salmon-recheado-masala-goan-indian-recipe-fish-food-oven

This recipe of oven baked spicy salmon with a touch of Goan has been on my mind for a long time. The only thing that kept me from doing it was figuring out the veggies to use and the presentation. I should credit Pinterest because that’s where I get my plating inspirations. Trying it out yesterday had me a bit stressed as I was short of time and not knowing how it would turn out. But the verdict is in and it was sensational and got the hubby’s approval.

What I like about this recipe is that it’s a one plate dish and is perfect for intimate dinners or for a small group of people who you really want to impress. So lets pour the wine and enjoy.

It’s the simplest recipe and easy to make. It’s also a healthy recipe and fits well with my Fat Burner diet from P90X

Ingredients :

21 oz of salmon fillet cut in 7 oz each

1 1/2 tbsp of recheado spices

1 cup julienne carrots

6 scallions cut in half

1 red pepper julienne

30 asparagus ( approx 1 pack or 2 bunches)

1 tsp of ketchup (it does wonders)

salt to taste

1/2 tbsp of butter (optional)


Ingredients for Oven baked spicy salmon with Goan spices.

Directions :

* Rinse the fish and pat dry it with a paper towel. Apply salt keep aside.

* Mix the recheado spice mix and ketchup together and apply to the fillet let marinate for 30 minutes.

* Divide the veggies in 3 equal portions


Creating the pouches for the spicy oven baked salmon

* On an aluminum foil about 12 inches arrange at the center asparagus ,followed by carrots then red pepper and scallion then finally lay the salmon fillet on the top and create a nice air tight pouch. Repeat for the remaining fillet.

* Place all these pouches in a baking dish, not the metal pans. Heat oven to 375 and bake the fish for 35 minutes till done.

* Once out of the oven open the pouches cautiously and plate the spicy baked salmon. If you like you can lightly brush the top of the fish with some butter.


Oven Baked Spicy Salmon with Goan Recheado Masala


* I also used tipalia and it was just as good.


Oven Baked spicy Tilapia

* Since I was baking fish I also tried to bake it in a dish instead of a pouch and it came out great as well. This  recipe is very versatile and can be used with fish of your choice. when baking increase the oven heat to 450 and bake for 15 minutes. You can drizzle some olive oil or brush some butter once’s done.


Oven Baked Spicy Fish

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Madras Shrimp Curry

28 Feb madras-shrimp-curry-prawns-goan-spices-indian-recipes-xacuti-roasted-coconut

I remember having eaten this dish for the first time at an Indian restaurant in Santa Monica a couple of years back. It smelled so tropical with the roasted coconut and curry leaf. So this recipe of Madras Shrimp curry recipe or Madras Prawn Curry has a twist of Goan in it. I love shrimps or prawns as they are called in India.

English as a language is really confusing like eggplant or brinjal, okra or ladyfingers, cilantro or coriander get the drift. Found this on Facebook today. Guess will put in prospective how English as a language varies so much in America and the rest of the world.

Difference between American and British

Now back to the recipe, you can variate this to your like. You could use fish, meats or vegetables based on your diet.


Ingredients for Madras Shrimp Curry.


  • 25 medium shrimps / prawns cleaned and deveined
  • 8 oz of grated coconut
  • 1 nickel size of tamarind
  • 4 whole red chilli
  • 1 medium onion Chopped
  • 8 cloves garlic
  • 1 inch ginger
  • 1 tsp of mustard seeds
  • 10 curry leaves
  • 1/2 tsp of sugar
  • 2 tbsp of xacuti powder
  • 3/4 cup of water
  • salt to taste
  • oil for cooking


  • Toast the coconut on a heated non stick pan till light brown.
  • Add 3/4 cup water and toasted coconut, ginger, garlic, tamarind and grind it coarse for 15 to 20 seconds in a grinder or food processor.
  • Heat oil in a pot add the mustard seeds, red chilli cover till you hear the mustard seeds popping once done, take off the lid and add the diced onion and saute till light brown.
  • Add the xacuti masala and saute for 1 minute, then add the ground coconut,sugar and saute for 2-3 minutes. Cover and cook for another 10 minutes. Check in between.
  • Next add the shrimps and salt to taste and cook for another 5 minutes till the shrimps / prawns are done.
  • Finally add the curry leaves. Serve with rice or chapati or naan.

Madras Shrimp Curry

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Madras Shrimp Curry

Goan Fish Curry

7 Feb goan-curry-recipe-fish-chicken-indian-vegetable-brussels-sprouts-food

Goan Fish Curry recipe is the most popular curry in Goa and rest parts of India. It’s an everyday staple with rice. Goan’s loves their rice and fish curry or Xitt Codi as it is called in Konkani the local language. Goa is located on the coastal belt in India and fish is an integral part of Goan food diet. It’s the least complicated curry I know and is made by simply combining the ingredients and simmering it for 30 to 45 minutes to perfection. It’s also versatile you can use fish, meat, shrimps and vegetables. I have cooked it in all ways, and it taste delicious.

This post gives you the bare bones idea of making the famous Goan curry. One of my guilty pleasures is the next morning for breakfast to take some curry in a pan and simmer till it thicken and eat it with freshly baked french loaf  the aroma will have you drooling for more.


Ingredients for Goan Fish Curry Recipe


  • 1 can of coconut milk (works best with thick not lite)
  • 1/2 cup frozen shredded coconut
  • 5 garlic clove chopped fine
  • 1 tamarind ball (Nickel size)
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1/4 tsp turmeric powder
  • 1 tbsp kashmiri chilli powder
  • 2 tbsp paprika
  • 1 small onion chopped fine
  • 2 lbs of fish or chicken
  • 2 cup water
  • 10 curry leaves (optional)
  • Salt to taste


  • Apply salt to fish or chicken and keep aside.
  • Grind together 1/2 can of coconut milk, shredded coconut, garlic, spices all together for 1-2 minutes.
  • Pour the content into a pot add the chopped onions and the remaining coconut milk and water.
  • Boil on medium low heat uncovered for 45 minutes.
  • When using fish, add it now along with curry leaves and cook for another 10 minutes.

Goan Fish Curry Recipe

When using Chicken

  • Add cut 2 lbs chicken in the beginning and salt to taste. Boil for 45 – 55 minutes on medium heat uncovered. Serve with White Rice.
  • If you are a vegetarian no worries, I used Brussels sprouts and it was yummylicious. Add it just as the fish for 10 minutes. Okra, whole peeled raw mango, pumpkin, butternut squash works great.
  • If you don’t like tamarind you can skip but it makes a huge difference in the taste if added.

Goan coconut curry made with brussels sprouts

This deep orangish red coconut curry from Goa will make a lasting impression. No matter where you go this Goan fish curry recipe is always part of my and countless Goan’s who live away from home, part of their heritage and gets passed down from generations to generations.

Goan Green Beans Recipe

31 Jan recheado-green-beans-goan-spices-recipes-indian-vegetarian

I got inspired to do this Goan green beans recipe as I love the Thai green beans with shrimp paste. Since Goan food does use spices and seafood a lot I thought it would be great to give it a try and I was pleasantly surprised by the outcome. Got hubby’s approval who is a picky eater if I may say, he took it for lunch the next day with some rice and Goan fish curry.

The reason recheado masala works for this recipe is because this Goan spice is spicy, has a lot of ginger garlic along with some more spices and is ground in vinegar. Goan recheado masala also is used a lot with seafood in Goan recipes.

This recipe can be done for vegetarians and for non-vegetarians. Goan food mostly comprises of meat and fish and it hard to find vegetarian recipes but this recipe of green beans will surely not disappoint and is addictively good.

Optional ingredient for making it non vegetarian by adding roasted dry shrimps

I used 1/2 cup of dry small shrimps that can be found in any Spanish or Asian markets. You need to roast the shrimps first on a non stick pan for 4-5 minutes on medium heat till they are crisp. Keep tossing them in the pan as they easily get burnt. Pound the roasted dry shrimps coarsely.


Roasted dry shrimp for goan green beans recipe

You can skip the above step if you want to make it as a vegetarian recipe.



Ingredients for Goan Green Beans Recipe without dry shrimps

1 lbs of green beans cleaned and halved

2 tbsp of recheado masala (Goan Imports)

2 tbsp of tomato paste

1 medium onion chopped finely

1/2 cup dried small shrimps (optional)

1/4 tsp of sugar


salt to taste


* Heat about 4-5 tbsp of oil, to it add the chopped onions and saute till transparent. Next add the recheado masala, tomato paste, sugar and saute for 1-2 minutes.

* Then add the green beans, saute and cook covered for 8-10 minutes by stirring it occasionally or till the green beans are cooked but still crisp.


Vegetarian Goan Green Beans Recipe

* To make it non vegetarian add the pounded shrimps and saute till mixed well. Serve it with plain white rice.


Non-Vegetarian version of the Goan Green Beans Recipe

Spicy Calamari Fry with Recheado Masala

24 Jan calamari-recheado-squid-masala-fry-goan-spicy

If you love calamari and Indian spices, then you will love this easy Goan food recipe called as Squid Recheado Fry. In Goa, calamari is called Squids in English, Mankios in Konkani and Lulas in Portuguese. This recipe can also be done as a stuffed calamari using the tentacle and shrimps first cooked in the spices along with sauted onions,then stuffed in the calamari and shallow fried. That is how my mom would cook it as well.

This popular Goan recipe works as a great side or as an appetizer and this is where in Goa you should be enjoying it with a nice cold beer on a “Beach Shacks” . It will also be a dish to remember.


A Goan Beach Shack


1 1/2 pounds of calamari cleaned and sliced 1/2″ inches

3 tbsp of Recheado Masala (Goan Imports)

2 tbsp of ketchup

salt to taste


Ingredients for Spicy Calamari Fry with Recheado Masala


* Apply salt and 1 tbsp of recheado masala and marinate the calamari or squids for 15-20 minutes.

* Heat oil on medium and add the marinated calamari and saute for 1 1/2 minute. Drain out the water and separate the calamari in a plate.

*To the same hot pan add the remaining 2 tbsp of the recheado goan masala and ketchup and saute for about 1-2 minutes add the calamari back again and saute for another 1 1/2 minute till its done .


Spicy Calamari fry with Recheado Masala

Please note in order for the calamari to be soft it takes only about 3 minutes to cook them or else it gets rubbery. If it does then the best way to soften it is to cook it for 20-25 minutes more. This dish was a bit of a trick since it is tough to get it cooked in such a short time. If you like to cook it with gravy then don’t discard the water and you can use it as a nice spicy calamari sauce for pasta or rice by cooking for another 20 minutes covered and the sauce is thicken. Garnish it with parsley or cilantro which ever is  your preference.


Spicy Calamari Fry | Recheado Masala Squid Fry

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Shrimp and Bitter Melon (Karela) Recipe

10 Jan bitter-gourd-sqyuash-melon-shrimps-goan-foods-indian-recipes-shrimp-spices

If you don’t know what Bitter Squash/Melon or Momordica Charantia is, then I don’t blame you. As it’s not sold at local grocery stores in the US but you can find it in Asian or Spanish markets. In Goa it’s called as Karante in the local language( Konkani). Its a more popular vegetable in Asia, Africa and Caribbean.Bitter Melon or Karela shrimp recipe goan imports goan foods

In my family it was believed that it was good for diabetes but there is no proven record. You can check out the Bitter Gourd Project for more info.

Considering what you know about bitter melon this recipe will definitely surprise you with its spicy tangy and lightly sweet taste. One tip with regards to Indian food or recipes is that when you cook with all the spices it is much flavorful the next day.



Shrimp and Bitter Melon Ingredients

2 bitter melon

1 medium red onion chopped

10 medium shrimps chopped

3 tbsp of Recheado Masala (Goan Imports)

2 tbsp of ketchup

4 tbsp of oil

1/2 tsp of sugar

salt to taste


* Clean the bitter melon/ karela on the inside and thinly slice them. Apply 2 tbsp of salt and keep aside for an 1-2 hours. Rinse it in water. Pat dry with paper towel. The logic of applying lots of salt and letting it stand, is that it takes the bitterness away.

*Heat oil add the chopped onions and sauté till light brown. Add the recheado paste and sauté 2 minutes. Then put in the shrimps and fry for 3 minutes.

* Next add the bitter melon and sauté for 8-10 minutes. Finally add the ketchup, sugar and salt to taste and keep sautéing for another 5 minutes till done.


Shrimps and Bitter Melon Recipe

Serve it as a side with rice or any bread. If its kept for a couple of days it almost get’s pickled in the vinegar that’s in the recheado masala and it taste really yum! This is one of my husbands favorite Goan foods. If you don’t like bitter melon but want to substitute with another vegetable you can check out my recipe with cauliflower and shrimps.

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Shrimps and Bitter Melon Recipe (Shrimps and karela)

Stuffed Eggplant with Shrimps Recipe

9 Nov

Stuffed Eggplant with Shrimp Recipe is a great dish for entertaining as it looks like it took a whole lot of effort, but in reality is an easy recipe  that will create a great impression on your guest.

This recipe is cooked with Vindaloo paste. I wanted to try the vindaloo paste in a different way then the norm. In Goa we make an eggplant pickle which is sweet, tangy and spicy with shrimp and it is so good that its finger licking and so I thought the vindaloo paste would work for this recipe.

Vindaloo Masala for Stuffed Eggplant and Shrimp Recipe

Ingredients used for Vindaloo Paste


12 small/mini eggplants

15 medium shrimps (I prefer Costco’s)

2 tbsp of vindaloo Paste (Goan Imports)

1 Medium onion chopped fine

1 medium tomato diced.

1/2 tsp sugar

5-7 sprigs of cilantro

1 cup water

salt to taste

Spicy Stuffed eggplant and shrimps recipe

Ingredients for stuffed eggplant and shrimp recipe.


Chop the shrimps into small pieces apply a little salt and keep aside. Heat up oil and add the chopped onions. saute for 2 to 3 minutes till light brown, then add the vindaloo paste and sugar and saute for another 1-2 minutes. Add the shrimps and salt to taste. Saute for 5 minutes and then take off the heat. Add chopped cilantro stir and let it cool a bit.

Slit the eggplant as shown

Goan Imports slit eggplant

Slit eggplant

With a teaspoon, stuff the eggplant with the shrimp mixture as much as possible. Heat up a little more oil in a dish add the chopped tomato, saute till soft and then add the left over shrimp mixture to it saute for  1 minute, add the water and season with salt. Now put in the stuffed eggplants with shrimps and cover and let cook on medium heat till the eggplants are done about 20 to 25 minutes.

Serve it on a bed of cooked couscous great Mediterranean combination with eggplant, quinoa or plain white rice and garnish with fresh cilantro. This stuffed eggplant and shrimps recipe will surely make your meal special. Enjoy!!

Spicy Stuffed Eggplant and Shrimps Recipe.

Stuffed Eggplant and Shrimps Recipe.

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