Tag Archives: goan recipes

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.




Indo-Chinese Hot and Sour Soup Recipe

19 Sep

The Indian hot and sour soup is one of my husband’s favorite and now it’s my 9-year-old’s as well. I grew up with Indo-Chinese cuisine outside of goan and indian as it was the only other cuisine.  Now a days you can find all sorts of different cuisine in Goa. A Indo-Chinese restaurant called “Gaylin” was the most popular one in Margao.  You can also check out my other Indo-Chinese recipe  Chicken Manchurian.



This recipe is fairly easy and can be done a vegetarian or non-veg version. In the vegetarian version you can add cabbage, green beans, mushroom, carrots, bamboo shoots and tofu and for a non-veg shredded chicken. Else you can leave it as a thick broth without any additions. Last week I  used the same recipe to make chicken wonton soup.




Serving Size: 4-6


6 cups of water or stock

1/2 onion finely chopped

5-7 finely chopped garlic cloves

1″ ginger chopped fine

3 tbsp of corn starch

1.5 tbsp of vinegar

4-5 tbsp of soya sauce

1 tbsp of chili-garlic paste

1/2-1 green chili chopped

salt to taste


1/2 cup finely chopped cabbage

1/2 cup finely chopped green beans

1/4 cup finely cubed carrots

1/2 cup cubed tofu

1/4 cup bamboo shoot

1/2 cup mushrooms

12-16 wonton

1 egg beaten

1/2 cup shredded chicken


In a pot saute the onion and green chili till soften. Next add the ginger, garlic and saute for 30-40 seconds. Next add the vegetables and sweat them for 4-5 minutes.

To this add water or stock, chili-garlic paste, soya sauce, vinegar and salt to season and cook covered for 15 minutes on medium heat. You can add the wonton or tofu or shredded chicken bring to a boil.

Mix the cornstarch with 3-4 tbsp of water to form a paste. Add this mixture to the hot soup and stir till it thickens and starts to bubble. Finally add the beaten egg and stir the soup slowly to get egg stands.

Take of heat and serve hot. You can add fresh chopped cilantro for garnish.



Baked Stuffed Karela – Bitter Melon Recipe

15 Aug

Bitter Melon is not a common vegetable at the grocery stores in the US but is a very popular vegetable among the Asians and for its health benefits. In Goa one of the popular recipes I grew up with is stuffed karela made with prawns/shrimps and goan recheado masala. The stuffing is first cooked and then stuffed melon is shallow fried in oil.  My recipe is vegetarian with 2 variations from the original recipe, I have skipped the prawns and I baked the karela instead of shallow frying.


Since karela is a bitter melon to rid the bitterness it requires 3 things that I think help cut the bitterness. First applying a generous amount of salt to each melon inside out and let stand for 30-45 minutes to drain out the bitter liquid. Second it need an acid and finally a little sweetness. Indian’s believe in many health benefits of karela/bitter melon you can check out more on my earlier blog post of Prawns and Bitter melon Fry by clicking here.


Serving Size: 12 small karela – 4″ size


12 small karela/ bitter melons

2 medium onion chopped fine

1 medium tomato chopped fine

6 cloves of garlic chopped fine

1″ ginger cut fine

3 tbsp of goan recheado masala

1 tsp of sugar

1 bunch of fine chopped cilantro

2 tbsp of garam masala

salt to taste


Split each karela and scoop out the seeds apply generous salt to each one inside-out and keep aside for 30-45 minutes. It will let out some bitter liquid. Wipe each dry with a paper towel.

In a pan heat oil, saute the onions till soft. Next add the ginger garlic and saute for 1-2 minutes along with the recheado masala. Finally add the sugar and salt to season mix well.

Take of heat and add the chopped cilantro. Keep aside to cool.

To the dried karela apply a little oil and garam masala inside and out and stuff each one with the recheado filling.

Bake at 415F for 35 minutes till the karela is soft.





For Variations

  •  Add prawns/shrimps or paneer to the stuffing and instead of baking shallow fry the karela till they soften on the outside about 5-7 minutes on each side.
  • Some recipes in Indian Cuisine use ground beef or chicken and potatoes.

Do note this recipe is spicy. You can make your own stuffing. My recommendation would be to add sour and sweet taste to cut the bitterness.

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 🙂 )



Arroz Con Pollo Recipe – Indian Spices Inspired

27 May

Arroz which means rice in portuguese is a staple in Goa but the confusing fact is that when a Goan says they made arroz it means they made pulao. I had arroz con pollo only a couple of times but each one had a variation and as a home cook I wanted to make a recipe based on my taste. I do know that the Peruvian version uses cilantro and not all south american countries have the same recipe. Though the argument is that it first originated in Spain. To an Indian it’s more like a biryani pulao recipe. I have found that my kids enjoy my food experiment. Every time I come with something new they get excited and willing be my taste testers, while my husband on the other hand is more cautious and has a refined tongue not everything is a hit 😉


Goan’s make arroz de camarao (shrimp/prawns),  arroz de verdura(vegetables) or Clam Pulao (arroz de mexilhão). The basic ingredients for making Pulao/Arroz is turmeric, cloves, cinnamon, onions, tomatoes, chicken or vegetable bouillon, bay leaf is optional. My recipe of arroz con pollo had a strong flavor of ginger, garlic, mint and cilantro. You can also use the same spice recipe to make a very aromatic curry for chicken, fish or meats.


Serving Size: 8-10


2-3 lbs of chicken thighs/ drumsticks

3 cups basmati rice

4 cups water or stock

2-3 chicken bouillon (according to preference)

4 tbsp of lemon or lime juice

salt to taste

Grind into paste

1 medium onion

1 medium tomato

5-7 cloves of garlic

1″ ginger

1 bunch of cilantro

8-12 leaves of mint

Dry Whole Spices

3″ cinnamon stick

8 whole cardamom

8 whole cloves

2 bay leaves

2  whole star anise


Wash the chicken, apply salt and lemon juice and keep aside. Grind the wet ingredients and apply to the chicken. Let marinate for at least 30 minutes.

Next heat oil add whole spices and till the oil is aromatic about 2-3 minutes while watching carefully on medium heat. Next add the marinated meat and saute for a couple of minutes. Check for seasoning. Cover and cook on medium heat for 25 minutes. Check occasionally.

In most cases there should be a gravy about 1.5 to 2 cups approx. Now add the washed rice, water or stock and season the liquid with bouillon. Bring it to a boil, cover and cook on medium low heat for 15 minutes. Turn of heat and let stand for another 20 minutes.

Open the cover and fluff the rice with a fork.



You can use any meat of choice, shrimps or if you want to make a vegetarian version use soya nuggets

Check my website for all your Indian spices, dals and preserves needs in the US. FREE Shipping on $100.

Goan Beef Roast Recipe – Assado de Carne

13 May

Assado de carne or Beef Roast is a very popular everyday dish in Goa. In Portuguese assado is roast, carne is beef and vaca is cow. As kids we often took roast beef sandwiches to school. It was thin slices of beef with bread and butter. In Goa butter is a more popular spread, as mayo goes bad since the weather is very hot and proper food safety are not very well practised. Each family in Goa has their own variations in making assado/roast but mostly will included vinegar, ginger, garlic, cloves, cinnamon, green chilli and black-pepper.


My mum usually marinates the meat for a couple of days with the ground paste and then slowly braises the meat in a pot even though it is called a roast (not every household in Goa has an oven). The meat would be cooked for an hour or more depending on the size of the roast. She also uses the same recipe for pig roast.  If you have access to a pressure cooker then you can cut short the time by cooking it for 7-9 whistles.  If there was leftover roast them my mom would make beef chilli fry, almondegaes (shallow fried ground beef pattie), beef chops or croquettes (click on each highlighted words to check the recipe). The Goan roast beef has a nice thick gravy that is then poured over the sliced beef. For parties you can sever sliced beef with some french fries or roasted potatoes for decorations. On my last trip to Goa I was surprised to see these sandwich being sold at the cafes as most everyone makes them at home.


Serving Size: 8-10


3 lbs of beef

1″ ginger

1.5 bulb of garlic cleaned

1 green chilli  (i deveined mine)

1-2 sticks of cinnamon

1/2 tsp cloves

1/2 tsp black pepper

3 tbsp of vinegar

1/2 tsp of sugar

salt to taste

1 medium onion chopped

4 cloves of garlic chopped

1/2″ chopped ginger



Grind all the dry ingredients along with vinegar to a smooth paste. Apply to the meat and let marinate for 1-2 days in the refrigerator.

In a heated pot saute the chopped onion, garlic and ginger. Till soft and fragrant.

Next add the marinated beef and cook on each side for 1.5 hour on a medium heat by rotating each side after 10 minutes and checking on the seasoning. If required add 1/2 cup of water halfway through and keep cooking the meat. Till soft and fully cooked.

Slice and serve with some roasted potatoes or fries.


Goat Xacuti Curry

27 Feb

This was a recipe that happened by chance as in my household it is very rare we eat goat / mutton meat. Also there is no recipe I know of, in Goan cuisine with goat meat. The two popular meats used in Goan recipes are beef and pork and occasionally chicken.

goat-meat-xacuti-curry-goan-indian-recipe-spicy-coconut-lambYou can use lamb as well to replace the goat. I prefer goat as it is less gamey tasting than lamb. I also found out it is a great alternative to red meats. It is leaner and a much healthier choice when compared to equal serving sizes of chicken, beef and pork.

goat-meat-xacuti-curry-goan-indian-recipe-lambIf you own a pressure cooker then this recipe is much quicker to make. You will also need a mixer/grinder to grind the roasted coconut. It does take patience and time but the final outcome of the Goat Xacuti Curry makes it all worth it. The curry has a beautiful roasted spices and coconut flavor that is so unique it make you want for more.

Serving Size: 6-8


2 lbs of goat meat trimmed of skin and fat.

7oz of frozen grated coconut thawed

1 medium onion quartered

6 garlic cloves

1 inch ginger

4-5 tbsp of xacuti masala

2 tbsp of lemon juice

1/2 cup coconut milk

2.5 cups of water

2 sprigs of curry leaves (optional)

salt to taste.


Wash and cleans the goat meat, apply salt, lemon juice and refrigerate for 30 minutes (applying salt & lemon juice seasons the meat better).

Heat a non-stick pan add the grated coconut and saute it on medium heat for 15-20 minutes till it is toasted to be lightly brown. Add the xacuti masala to the coconut and roast it for another 2 minutes.Take off heat and keep aside.

Next add to the same hot pan quartered onion and roast till soften.

In the ninja single serve cup add the coconut mixture, onions, ginger, garlic along with 1/2 to 1 cup water and grind it to a paste for about 2-3 minute (If required grind it in 2 batches).

Heat oil in a pot, add the ground paste and saute for 1 minute till well blended. Add the goat meat and saute for about 3 to 4 minutes till mixed well. Cover and cook for 15 minutes. Next add the remaining water, coconut milk and check on the salt. Add salt to your taste if required.

Cook covered for another 1 hour and 15 minutes on medium heat. Keep checking and stirring every 15-20 minutes. Till the meat has softened and the gravy thickened.

If you do add the curry leaves then add it 5 minutes before you take it off the heat.


You can enjoy it with rice, Ciabatta Bread or Appam (A gluten-free rice pancake). It taste better the next couple of days. If you are not a big fan of goat than try my recipe for Chicken Xacuti or Beef Xacuti.

Moong Dal Curry

25 Apr

This is one recipe I craved for when I was pregnant, which we ate occasionally when we went to the Tea Stalls in Goa. The tiny Tea Stalls are popular in the villages(suburbs) and the college campus. The smell of freshly chopped coriander(cilantro) in the piping hot moong dal curry and hot pao(bread) is irresistible.

Moong dal  or Mung Beans is getting popular and can be used for both savory and sweet Indian recipes. Goan’s do use moong dal a lot in sprouted moong salads,curries and desserts.

For this recipe you have to soak the moong dal overnight so it can cook faster. Take 1 1/2 cup of  moong dal, wash and soak it in 6 to 8 cups of water overnight. Add 1 tbsp of salt to the water. This is what it looks like the next day.


Overnight soaked Moong Dal



1 medium onion chopped fine

2 tbsp of Xacuti Masala

Soaked Moong Dal about 3 to 4 cups

3 cups of water

Salt to taste


Ingredients for Indian Moong Dal Curry Recipe


Directions :

  • Heat oil in a pot, saute the onions till translucent. Add the xacuti masala and saute for 30 seconds.
  • Add the soaked moong dal, water and salt to taste.
  • Cook covered on medium heat for 30 minutes by checking and stirring occasionally. Add 1/4 bunch of finely chopped cilantro once’s done.
  • Serve with rice, bread or chapati.

Moong Dal Curry Recipe with a side of Goan Fish Pickle


Caramel Bread Pudding

21 Mar caramel-bread-pudding-goan-recipes

This Goan staple in the dessert family can be done in 2 ways. One is with bread which is usually white bread or with custard. Custard Powder is a yellow colored corn starch that is flavored with vanilla essence. Custard is used for many Goan recipes like fruit salads, trifle and plain custard. What I love about this recipe is that the Goan caramel pudding is lower in fat calories. It’s the Goan version of Creme Brulee and Flan with a darker caramel base.



Ingredients for Caramel Bread Pudding

  • 2 cups of reduced fat milk or regular milk
  • 3 beaten eggs
  • 10 tbsp of sugar
  • 3 slices of crustless bread ( white or whole wheat)
  • 1/2 tsp of vanilla extract
  • 1 tbsp of water for caramel
  • pinch of salt

Making Caramel:

caramel-bread-pudding-goan-recipe|Goan Imports

Coating a steel bowl with caramel for caramel bread pudding

Direction :

  • In a steel bowl add 2 tbsp of sugar and 1 tbsp of water and carefully place the bowl on medium low heat till the sugar melt and caramelizes. Then slowly coat the inside of the bowl with the hot caramel use mittens or thongs.
  • You can also make the caramel and coat a baking dish or you can use the store-bought caramel.
  • Let cool till it hardens.
  • Add the remaining sugar to the milk, stir and bring the milk to a boil. Take off heat add a pinch of salt, vanilla stir and soak the bread in the milk till it cools.
  • Mash the bread well and then add the beaten eggs and pour this mixture in caramelized bowl or baking dish. Cover with aluminum foil.
  • Heat oven to 350F and bake the caramel bread pudding for 40 to 50 minutes in a water bath or you can steam it on the stove for 40 to 45 minutes.
  • Let it cool completely and they carefully flip it on a serving plate. Decorated with slivered almonds if you like.

Goan Caramel Bread Pudding

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

Visit us @ Goan Imports

Like Us @ Goan Imports


Madras Shrimp Curry

Cauliflower Vindaloo Steak

14 Feb

This traditional Goan recipe of vindaloo is for all the vegetarians who have wanted to try the vindaloo curry but never knew as to what would be a good substitute for  meat. I got inspired to do this recipe after watching the Living Well Network. Since tomato was used as the base for the recipe I decided to add a bit of spice but making it with Vindaloo Masala .

This recipe works  more as a entrée’ then as a side. If you are a converted vegetarian or vegan than you can add the typical side of a good steak like I did, mashed potatoes and spiced caramelized onions. This is surely to be vegetarian heaven if I may say so.

Do note that you will need a large shallow pan so to easily lay the cauliflower steaks. It’s the most easiest of all recipe perfect for the busy weeknight or lazy weekends.


Ingredients for Cauliflower Vindaloo Steak.

1 medium-sized cauliflower ( gives about 3-4 steaks of 3/4 inch size)
2 tbsp of vindaloo paste | Goan Imports
1 can of diced tomatoes or puree
1/2 cup water
1/2 tsp of sugar
Salt to taste


Cauliflower steaks about 3/4 inch thick.


  • Warm up the oil add the vindaloo paste and saute for 15-20 second then add the canned tomato. Saute for 2-3 minutes.
  • Add the sugar, water and salt to taste. Next lay the cauliflower in pan without over crowding it.
  • Cover and cook for 20-25 minutes covered on medium heat till cauliflower is soften. Take off the lid so that the sauce thicken.
  • Serve the cauliflower vindaloo steak on a bed of mashed potatoes and spiced caramelized onions.

Cauliflower Vindaloo Steak with Mashed Potatoes and Spiced Caramelized Onions

Visit us @ Goan Imports

Like Us @ Goan Imports

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

Please visit us @

Please like us @

Please Pin us @

%d bloggers like this: