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Sea Food

Goa is famous for it's amazing and unique cuisine which still has its roots in Portuguese flavours. for its seafood. Fish, prawns, mussels, oysters, crabs and lobster dishes are the speciality of the region. It is not suprising as the vast sea and river brings fresh catch every single day.The Goan cuisine is one of the most evolved cuisines of Indian subcontinent. The Konkan, the Potuguese and the Bahamani Nawabi are the various type or styles of cusine found in Goa. . The cuisine also reflects separate influence of Hinduism and Christianity through the state.

Feni is a popular drink of Goa

Goan Sambharachi Kodi (prawn curry)


100 gm peeled prawns
100 gm dried prawns
4 onions
3 coconuts, grated
20 bilimbis
5 mango seeds (padde)
Walnut sized ball of tamarind
1 inch piece ginger
6 flakes garlic
6 green chillies
1 tbsp sugar
4 maggi cubes
2 tbsp oil
4-5 tbsp Goan sambhar masala
Salt as per taste

Method: Mix the dried and fresh prawns together, salt and keep aside. Slice the bilimbis, add a handful of salt and let it drain. Heat 2 tablespoons of oil in a pan. Crush the ginger and garlic and fry over slow fire in the heated oil. Slice the onions, and fry along with the ginger and garlic, till brown. Remove the mixture in a bowl and keep aside. Fry the blimbis in the remaining oil in the pan till they change color. Remove from the pan and keep aside. Add ginger and garlic and fried onions back to the pan. Add the prawns, mango seeds and green chillies and fry. Extract thick coconut juice and keep aside. Then take about 1½ litre of thin juice. Take 4 to 5 tablespoons of the above sambhar masala and blend well with the coconut juice. Add it to the prawn mixture in the pan and let it boil well for about half an hour. Then add the thick coconut juice, bilimbis, sugar, maggi cubes and ½ cup tamarind water. Let the mixture cook well. Add salt and sugar if necessary.

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