Seaside restaurants had
them fresh and tasty.
Warming the pan
Seafood connoisseurs will revel in the variety of fresh
seafood dishes such as prawns or crabs stewed in coconut
milk, Fish Caldine - fish in a mellow blend of coconut
milk, mild spices and turmeric and Prawn Balchao - with
its finger-licking red, spicy pickled base. Fresh fish
is often served after being lightly grilled over wood
fires, fired or baked in clay ovens with chilli paste
stuffed into slits made on the sides.
Ready Vindaloo
The pork vindaloo (vindalho) was originally a pork stew,
seasoned with wine (vinho) vinegar and garlic (alho).
The extra hot and sour Goan variation has palm sap vinegar
(toddy) with some local spices creating a tangy flavour.
Vindaloo is also made with other meats and even prawns.
Curry spicies
Slicing
vegetables
Vindaloo |
|
Wonderful food
We really fell in love with the Goan and Indian food.
If you forgot to say medium or mild, you might blow out
fire, as many dishes had they share of spicies. You could
have everything with vegetables or seafood, so we were in
heaven, as we don't eat breed meat.
For variety we
ate chinese, and tibetian and other national's food, but
not once any western dinners.
Watch the cooking
class video
below:
[26 min, commentary in Finnish]
Making Caldin
Vindaloo spicies
Xacuti
Chicken or mutton xacuti is another spicy hot preparation
guaranteed to bring tears to the eyes. It consists of
chicken or meat pieces simmered in a spicy coconut curry
embelished with lemon juice, chillies and spices. Chicken
cafreal is a hot favourite among the locals beacuse
of its spicy gravy.
Many kind of
prawns were served at the chacks.
Making Chapati
bread |
Goa info