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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.

recheado-recheadas-fish-stuffed-masala-recipe-spicy

 

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

Ingredients:

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

Directions:

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.

recheado-mackerels-masala-fish-goan-recipe-bangdo-bangde

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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.

sopa-de-camarao-shrimps-soup-prawns-chowder-creamy-receita-recipe

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.

sopa-de-camarao-ingredients-shrimps-soup-prawns

Serving Size: 4-6

Ingredients:

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

Directions:

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 🙂 )

sopa-de-camarao-shrimps-soup-prawns-camarones-crema-recipe-goan

 

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-shark-catfish-goan-prawn-shrimps-spicy-sour-curry-no-coconut-milk-recipe

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).

ambot-tik-shark-catfish-trout-curry-ingredients-recipe

Serving Size: 4-6

Ingredients:

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

oil

salt to taste

Directions:

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.

ambot-tik-shark-catfish-trout-curry-no-coconut-milk-recipe

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  

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

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.

pulao-rice-pilaf-with-vindaloo-curry-grilled-pork-chops-spicy

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

pulao-pilaf-rice-arroz-mexican-recipe-goan-ingredientsDirections:

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.

pulao-pilaf-rice-arroz-classic-varities-indian-chicken-mussel-shrimp-prawns-sausages-goan

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

Ingredients:

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

canned-sardines-goan-recipe-fish-salad-ingredientsDirections:

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

Ingredients:

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

caldinha-de-peixe-fish-goan-portuguese-ingredientsDirections:

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.

caldinha-de-peixe-fish-goan-portuguese-fried-fish-recipe-mushroom-cauliflower

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

xinaneao-goan-fried-mussels-ingredients-recipe-recheado-masala-friedIngredients:

50 medium cleaned mussels

4 tbsp of recheado masala paste

2 cups of fine cream of wheat (rava)

Salt to taste

xinaneao-xinane-goan-fried-mussels-recipe-recheado-masala-friedDirections:

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.

rissois-do-camarao-recipe-ingredients-goan-portuguese-forno

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.

rissois-de-camarao-recipe-ingredients-goan-in-english-portuguese-shrimp-turnovers

Serving Size: 21 dumplings

Ingredients:

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

rissois-de-camarao-recipe-ingredients-goan-dumplings-fried

Directions:

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.

rissois-de-camarao-recipe-ingredients-goan-shrimp-fried-dumplings

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

rissois-de-camarao-recipe-ingredients-goan-pierogies-shrimps

Directions:

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

Ingredients:

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

prawn-and-potatoes-goan-red-spicy-curry-ingredientsDirections:

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

Ingredients:

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

Oil

dry-salted-prawn-kismur-recipe-ingredients-goanDirections:

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.

dry-salted-prawn-kismur-recipe-goan-shrimps-grated-coconut-curry-leaf

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

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