Method

When Goa is mentioned, you most likely think of beaches, palm trees and tropical paradise. This state in western India is known for its many beautiful beaches which stretch along the Arabian Sea. But it’s not just the views that are great. Goan cuisine is a perfect blend of East of West. Many different cultures have influenced Goan recipes, including Portugese, Arab, Brazilian, African, French, Malaysian, Chinese and Malabar. Goa is also home to three main communities – Hindus, Muslims and Christians – which has also influenced the cuisine over time.

Rice, coconut milk, fish and local spices are the basic ingredients of Goan cuisine. We’ve put together four different Goan food recipes that you can try at home.

We’ll start with one of our favourite Goan recipes. Xacuti (also known as ‘chacuti’ in Portugese) is a classic Goan dish consisting of a rich blend of spices and fresh coconut. It usually includes lamb or chicken, and we’ll be showing you the lamb xacuti recipe. The masala, or spice mix, contains at least 14 different ingredients which includes poppy seeds, star anise and ajowan seeds. These spices are fried together with garlic and onions to bring out their flavour and aroma, before being stirred together with lamb, coconut and chicken stock. Tamarind is another widely used ingredient in Goan food recipes, which adds a little tanginess to the dish.

Goan cuisine has plenty of vegetarian options too, and Panch Phoran Cauliflower is just one of them. Panch phoran is an Indian whole spice blend, and translates to ‘five spices’. The spices include fennel, fenugreek, brown mustard, cumin and nigella seed, which are then cooked together with onions, ginger, cauliflower, spinach and tomato puree. The recipe also calls for amchoor powder which is made from dried green mangoes. Used as a souring agent, the powder gives the dish a little tangy kick.

It wouldn’t be a list of Goan recipes without a curry. We’ve chosen a tasty and comforting Dhal Curry. As India is the largest producer of pulses in the world, it’s no surprise that dhal, or lentils, are commonly eaten in the country. This dish uses red lentils which are cooked in chicken stock and a Sri Lankan spice blend. Our Sri Lankan spice blend is a mix of sweet, tart and fruity flavours, and includes spices like coriander, fenugreek, cumin and green cardamom. No curry is complete without a Pilau Rice, which is an integral part of Goan food recipes. This delicate and aromatic dish is very easy to make – simply cook basmati rice together with our pilau spice blend.

A delicious Goan lamb curry to serve with rice. Here’s how to make Goan lamb curry!

Step 1

Place 50g of desiccated coconut in a frying pan and dry fry on a medium heat until golden. BE CAREFUL. THIS WILL EASILY BURN. Once golden, decant into a bowl and set aside.

Step 2

In a large saucepan with a lid, place 1 tablespoon of rapeseed or sunflower oil on a medium heat. Add the onion and fry until soft. Add the finely chopped garlic cloves and Goan xacuti curry powder. Fry for about 1 minute.

Step 3

Add the diced lamb (or chicken) and mix all together, sealing the chunks of lamb.

Step 4

Add the coconut, stock and tamarind paste. Combine together. Put the lid on and leave to simmer gently for 1-2 hours, stirring occasionally. (Chicken will need less time ~30mins). The lamb should be soft and tender!