Solkadi is a coconut based curry which is commonly eaten in Goa with rice, and also sometimes drunk after meals. Solkadi is known to be a great digestive because of the kokum used in it.
Main Course
Prawn Curry
Who doesn’t love Prawns? I always remember how when I was a child I would save up all the prawns for the end of the meal so that I could enjoy them slowly once I was done eating all the other boring food…lol 😛 And now I can say that my daughter too is crazy about Prawns.
We have also been lucky that in-spite of being out of Goa for the last 10 years, we have managed to get good quality of prawns wherever we have gone. There are so many different varieties of dishes that can be made with prawns. You can make rice dishes like Pulav and Biryani, appetizers like butter garlic prawns, prawns dangar or prawns pockets, curries like prawns curry, prawns masala, prawns balchaon; dry items like prawns Sukhe…this is just to name a few.
Here I present to you the famous Goan Prawns Curry…
Prawns Dangar
Prawns dangar is the Goan version of Prawns cutlets. It serves as a great appetizer or can also be served as a part of the main course. It uses all simple ingredients and is extremely easy to make.
Categories: Appetizers/Starters, Dry dishes, Main Course
Tags: Cutlet, Prawn, Seafood, Semolina
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Mixed Veggies Tonak
Tonak is a very popular dish in the Goan cuisine in the which the legumes or peas or veggies are cooked in a coconut based gravy. This particular recipe uses vegetables. You can also replace them with legumes like red cow peas, whole masoor dal, green peas. There are also non-vegetarian versions of this recipe made with crabs, prawns or clams. We will post one of them soon.
In Goa, tonak is usually eaten with Pav. But it tastes good with rotis or rice too.
Note:
- I have used the above measurements of spices several times in India with perfect results. However, sometimes the spices are much stronger (for e.g in the Gulf where I live now). In that case you might want to reduce the spices. I usually reduce the stronger spices by around 25% when I make this curry in Bahrain.
- You may increase or decrease the chillies based on what suits your taste.
Categories: Dals & Curries, Main Course, Main Course, Vegetarian
Tags: Carrot, Cauliflower, Coconut, Green Peas, Potato, Tonak
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Bangdyachi Uddamethi (Mackerel Curry)
The word Uddamethi comes from two words- Udda (Urad Dal) and methi (Fenugreek seeds). Bangdo is Mackerel in konkani. This delicious Goan curry which is made with mackerel has a unique taste because of the use of urad dal and fenugreek seeds.
Categories: Dals & Curries, Main Course
Tags: Coconut, Fenugreek Seeds, Mackerel, Methi Seeds, Urad Dal
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Amlechi Uddamethi (Goan Raw Mango Curry)
The word Uddamethi comes from two words- Udda (Urad Dal) and methi (Fenugreek seeds). Amli is raw mango in konkani. This preparation does not use onion and garlic and hence is commonly made on festivals and special occasions which call for pure veg (without onion and garlic) recipes.
This recipe can also be prepared using Ambade (Spondias, hog plums, Spanish plums, libas). In Goa, Amlechi Uddamethi is commonly eaten with Rice.
Categories: Dals & Curries, Main Course, Main Course, No onion no garlic
Tags: Coconut, Festivals, Raw Mango
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Chicken Xacuti
Chicken Xacuti is a traditional goan curry made with a combination of several roasted spices and coconut and is very flavorful. It can also be made with mutton instead of chicken.
In Goa, this delicious curry is generally eaten with Pav. Yesterday I made Chicken Xacuti and decided to make Pav(Dinner rolls) at home along with it. It tuned out awesome. Give it a try and let us know how you like this Goan curry.
Notes:
- You can increase or reduce the spices based on how strong they are. For e.g in the Gulf where I live now the spices are stronger so I have to use fewer of them as compared to what I would have used in India. The recipe I have posted here is the one I follow in Bahrain.
- You can increase or decrease the chillies based on how spicy they are.
Alsanyache (Red Cow Peas) Tonak
Tonak is a very popular dish in the Goan cuisine in the which the legumes or peas are cooked in a coconut based gravy. This particular recipe uses red cow peas also called as Alsane in Goa. You can also replace them with whole masoor dal, green peas or also vegetables like mushrooms, cauliflower etc. There are also non-vegetarian versions of this recipe made with crabs, prawns or clams. We will post one of them soon.
In Goa, tonak is usually eaten with Pav. But it tastes good with rotis or rice too.
Note:
- I have used the above measurements of spices several times in India with perfect results. However, sometimes the spices are much stronger (for e.g in the Gulf where I live now). In that case you might want to reduce the spices. I usually reduce the stronger spices by around 25% when I make this curry in Bahrain.
Categories: Dals & Curries, Main Course, Main Course, Vegetarian
Tags: Alsane, Coconut, Red Cow Peas, Tonak
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Prawn Balchaon
Balchaon is a very famous recipe in goan cuisine. It is typically made of sea food or meat in a tomato based spicy, tangy sauce. As the recipe uses vinegar, which acts as a preservative balchaon can be stored for a couple of days.
This recipe is known to have been introduced in Goa by the Portuguese.
Pumpkin Sabzi
A perfect recipe for the days on which onion and garlic is a strict NO 🙂 Enjoy it with rotis or eat it as a side dish with rice.
Categories: Dry dishes, Main Course, Main Course, No onion no garlic, Vegetarian
Tags: Pumpkin
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