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 an side dish as the pulao is a complete dish on it’s own. Shrimp and clam pulao are my personal favorites amongst all the varieties of pulao, for it’s deliciousness, ease & speed of preparation. This is one of those minimal effort, maximum flavor kind of dishes. Of course if you are using fresh clams, you gottta cleam ’em up and stuff. But I wouldn’t really complain knowing the end result that awaits me after the preparation of this pulao.
Croquettes and kebabs top my list when it comes to appetizers/finger foods. Like these mackerel croquettes which I happen to love a lot! Unfortunately we do no get good, fresh mackerels here unlike we do in Mumbai and Goa. So whenever I crave for these, I make do with the canned mackerels. So I always have a can or two in my pantry. I, sometimes also make these fish croquettes with fresh salmon/ tuna. Those are delicious as well.
Crab Xéc Xéc is a very fragrant and scrumptious Goan curry. Crabs are cooked in a roasted spices and coconut paste based curry. The roasting of all the ingredients for the masala paste is what elevates the flavor of this curry and takes it to a whole new level. The resultant dish is a finger licking good curry with sweet and delicious crabs. Continue reading →
Ambotik is actually two words, ambot which means tangy & tik which means spicy in Konkani. So as the name suggests, its a tangy and hot curry, made mostly using fish, shrimps or even calamari. A popular fish of choice for this curry is shark fish. The spice of this curry is well balanced with the tamarind and vinegar which forms the basis for the sour component. Unlike most Goan curries, this doesn’t use coconut at all. So it’s a great option to prepare this if you run out of freshly grated coconut and still want to cook up a delicious Goan meal! It’s best served with Goan boiled rice/ regular steamed rice , sannas ( Goan steamed rice cakes) or even pao ( Goan dinner rolls). Continue reading →
Hubhe means clams in Konkani, and sukkem means dry. These kind of clams don’t have much ridges on it’s shell and are more polished. In this dish, clams are cooked in a coconut based semi gravy, infused with very few spices, letting the flavor of the clams itself stand out. Continue reading →