Goan mussel curry | Goan coconut-curry mussels

This Goan mussel curry is a mildly spiced, slightly tangy, flavorful coconut curry. The curry is a very basic Goan fish curry, but when mussels go in, the curry takes on the beautiful and unique flavor of the mussels.

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Goan recheado masala stuffed squids (Calamari)

Stuffed squids aka calamari are a classic and popular Goan appetizer! You will find it on the menu of most Goan beach shacks. It is stuffed with a mix of sauteed onions and chopped tentacles cooked in the fiery and tangy Goan recheado masala paste.

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Goan Tisreo (Clam) Pulao/Pilaf

Clam pulao is a delicious and aromatic pulao/pilaf prepared in coastal Goa. The addition of sweet prawns/shrimps or clams, greatly embellish a simple pulao. You would not even need a side dish as the pulao is a complete dish on its own. Shrimp and clam pulao are my personal favorites amongst all the varieties of pulao, for its deliciousness, ease & speed of preparation. This Goan Tisreo (Clam) Pulao/Pilaf is one of that minimal effort, maximum flavor kind of dishes. Of course, if you are using fresh clams, you gotta clean ’em up and stuff. But I wouldn’t really complain knowing the end result that awaits me after the preparation of this pulao.

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Goan shrimp/prawn curry with drumsticks

Goan shrimp/prawn curry with drumsticks is one of my favorite curries. To me a plate of red boiled rice and spoonfuls of this curry screams comfort food! The very aroma of this curry, bubbling away on the stovetop makes me want to dive into it as soon as it’s done, so delicious!

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Chicken cafreal

Galinha cafreal aka Chicken cafreal, is a Portuguese influenced dish popular in the Goan cuisine! No festive occasion is complete without cafreal on the menu along with the popular sorpotel, vindalho’s, xacuti and the likes. But who really needs an occasion to indulge on some cafreal? I prepare it quite frequently, mostly for our Sunday meals, coz weekend meals are meant to be special, at least that is what I remember since my childhood. Pulao, biryani’s and rich curries were mostly reserved for Sunday’s! Continue reading →

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