'' is a popular Goan curry dish in the state and around the world. Goan Catholic cuisine in Goa is a fusion of Goan Hindu and Portuguese cooking styles.
Vinegar (made from the
toddy of local coconut trees) is used to give a tangy taste to the meat dishes.
Main dishes ’, a piquant pork gravy Common Goan Catholic dishes include: •
Ambott tîk — A spicy and sour curry prepared with fish. •
Jeerem-meerem — A spicer, less sour version of the above. •
Balchanv (
balichão) — A pickled curry made with prawns. •
Mol (
mole de peixe) — A pickled curry made with fish. •
Cafreal — A
masala marinade mostly used for chicken or fish made from
coriander leaves, green chilies, and other spices. •
Canja de galinha – A type of
chicken broth served with rice and chicken. •
Chamuça — A Goan/Portuguese derivative of the
samosa. •
Choris (
chouriço) — A spicy pork sausage. •
Croquettes — Fried minced
beef rolls, a common snack among
Goan Catholics and the Portuguese. •
Feijoada — A stew brought by the Portuguese. It is made with
meat (beef or pork),
beans, and
cabbage. •
Goan soup • Roast beef and beef tongue — Commonly served entrees at Goan celebrations. •
Ros omelette — An omelette drowned in spicy chicken or
chickpea gravy and served with
pão (Luso-Goan bread) •
Samarachi koddi — Goan curry made with fresh and dried prawns •
Sanna – A moist spongy rice cake; a variant of
idli •
Solantule kodi — A picquant coconut milk and
kokum curry •
Sorpotel (
Sarapatel) — A very spicy pork dish eaten with
sannas or
pão (Goan bread – spelled the same way as in Portugal) •
Vindalho — A spicy curry traditionally made with pork. The name is derived from the
Portuguese term for ‘
garlic’ and ‘
wine’ (“
vinho e alho” or “''vinha d'alhos
”) marinade. Contrary to popular versions made outside Goa, a traditional vindalho does not contain any meat besides pork. It also does not contain any potatoes nor is its name related to the Hindi word ‘āloo''’ (potato). •
Xacuti (
Shâgotî) — Type of curry made with roasted grated coconut and pieces of
chicken or
lamb. Chamuças.jpg|
Chamuças, Goan samosas Pompret-fried-fish.jpg|
Fried pomfret Crab xec xec.JPG|Crab
xec xec Goan Fish Curry.jpg|Traditional Goan fish curry Goan Fish Masala (2172050877).jpg|Goan fish masala Bread is an important part of Goan cuisine. Of Portuguese origin, it is different in Goa from the breads offered in the rest of India. It was around 1550, in the village of Salcete, that the Portuguese began to teach the local population how to prepare these breads. They often include palm wine (‘’toddy‘’) used as a ferment. Local breads include: •
pao (the most common bread, with a brioche-like texture), •
katre pao (a square loaf with pointed corners), •
undo (a soft bread with a real crust), •
kankonn (a round loaf with holes, shaped like a bagel but with a larger diameter; it keeps for a long time), • and
poie, a type of farmhouse bread with an airy crumb.
Sweets and desserts Sweets and desserts are known by their Konkani name, ‘
Goddxem’. Popular dishes include: •
Arroz doce — A Portuguese sweetened rice custard. •
Bêbîk (
Bebinca) — A multi-layered baked pudding traditionally eaten at
Christmas. •
Cashew laddus •
nevryo-Sweet fried dumpling with filling made from grated coconut, sugar, poppy seeds, green cardamom, almonds •
khaje • •
sakharbhat -Rice with sugar and coconut • •
payasa •
halwa dali kapa (
halwa made from red gram), cashew
halwa, mango
halwa, banana
halwa, pumpkin
halwa •
Dodol •
Bebinca •
Patoleo or
patoli – A dish of turmeric leaves stuffed with rice,
dal, jaggery, and coconut •
Serradura •
Kuswar •
Perada ==See also==