Goan Cuisine

Goan Cuisine Nadia’s Recommendation Ready for some finger licking recipes. Here we go !

CHICKEN CAFREAL This is the equivalent of Portuguese-style grilled chicken and the sauce it is marinated in tastes a lot like the famous Portuguese Peri-peri sauce. Serve Chicken Cafreal hot with a fresh green salad. Prep Time: 10 hours, Cook Time: 10 minutes Ingredients: 1 whole chicken butterflied (see link for How to Butterfly a Chicken below) 6 dry red chillies 3 green chillies 6 peppercorns 30 cloves of garlic A thumb-sized piece of ginger Juice of 1 large lemon/ 2 limes Salt to taste Cooking oil (vegetable/ canola/ sunflower) to deep fry (traditional method is deep frying, you can also grill) Preparation: Wash the chicken well and pat dry. Now rub all over with the lime/ lemon juice mixed with salt to taste. Pour remainder of juice over the chicken and allow to sit for 30 minutes. While the chicken is in the lime juice, grind all the other ingredients together into a thick paste. Apply this paste all over the chicken, cover and allow to marinate in the refrigerator for 8-10 hours. Now cut the chicken into pieces (size to suit your preference). Heat the oil to deep fry the chicken, on a medium flame. Add the chicken to this oil (use a splatter cover to protect yourself from splashing oil) and fry till golden. You can also grill the chicken if you so prefer. Serve piping hot with a fresh, green salad.

The best place to enjoy this recipe is at : Florentines Address: Pequeno Morod, Saligao, Bardez, Goa Telephone: 278249

AMBOT TIK This delicious Goan hot (spicy) and sour curry, made with prawns or fish. Tastes great with steamed or boiled rice. Servings: makes 4 servings Prep Time: 20 min Cook Time: 20 min Rate:  Ingredients  Ingredients  ½ lb small Prawns, cleaned and deveined     or   - ½ lb Fish (pomfret or shark or catfish), cleaned and sliced   - 2 tbsp Vegetable oil   - 1 medium Onion, chopped   - 3 cloves Garlic, minced   - ½” Ginger, minced   - 4 tbsp Recheio spice paste   - Sugar, pinch   - Salt to taste   - Vinegar to taste Preparation Marinate prawns or fish with ½ tbsp of recheio spice paste and little salt for few min Heat the oil in a pan, add onion and saute for till translucent Add garlic and ginger, saute for 30 to 45 seconds Add the recheio spice paste and stir-fry for 2 minutes Add 1 ½ cups water and bring the mixture to the boil, lower heat, cover and simmer for 10 minutes till the gravy turns little thick Add the prawns or fish and simmer for few minutes till the prawns or fish is cooked Add salt and sugar to taste Add the vinegar, cook for 1 minute and remove from heat Serve hot with rice

The best place to enjoy this recipe is at : Filsu Opp Cortalim Ferry junction, Cortalim, Goa