Prawns and Bottle Gourd Caldin is a mild coconut milk based curry. Generally a fish is used but you can make this yellow curry with Shrimps or Vegetables or a mix of two. Goes well with Bread as well as steamed rice. Ingredients Quantity Prawns (medium size),...
Dudhyachem Shakh/ Melgore (Pumpkin Shakh/ Melgore) Ingredients Quantity Pumpkin, peeled , washed and cut into 1 inch cubes 250 gms Onion, finely chopped 1 no. Green Chilli, chopped 2 no. Mustard Seeds 1 tsp Curry leaves 8-10 Asafoetida A pinch Grated fresh...
Cafreal has its origin in African cuisine, more precise from Mozambique, which was introduced to Goa by Portuguese. Cafreal is a delicacy and predominately prepared with big chicken pieces It has a nice crispy and a pungent taste full of flavours....
Cabbage Foogath Ingredients Quantity Finely Chopped cabbage 1 cup Curry leaves 8 nos. Onion, finely sliced 1 no. Asafoetida 1 pinch Green Chili, chopped 1 no. Grated Coconut ¼ cup Mustard seeds ½ teaspoon Oil 1 tablespoon Bengal Gram (Split), soaked in water for ½ an...
Ambot Tik (Hot and Sour Fish Curry) Ingredients Quantity Shark Fillets 6 pcs. (200 gms.) Dry Chilies (Preferably Kashmiri) 6 nos. Cumin seeds 1 tsp Turmeric Powder ½ tsp Garlic cloves 8 nos. Cinnamon Small piece ( ½ inch) Cloves 2 nos. Black...
