Goan fish jeerem meerem (cumin-pepper) curry

 

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Hi guys! Sharing a very traditional yet delicious dish from the Goan cuisine. Jeerem meerem is basically pronounced as ‘jeerey-meerey’, the m is silent. ‘Jeerem’ means cumin seeds and ‘meerem’ means pepper in Konkani. So as the name suggests, the dish consists of meat/ seafood cooked in a paste prepared of cumin and peppercorns along with a few other spices. The peppercorns and green chillies lend the required heat to this dish, which is well balanced with the tomatoes, tamarind and vinegar. Coconuts form an integral part of most Goan curries, but this dish doesn’t use coconuts, it is not a very thick gravy, which pairs excellent with plain steamed rice or even bread. Continue reading →


Crab Xéc Xéc

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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 ( Hot and tangy Goan fish curry)

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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 →

Hubhechem sukhem ( Clams in a semi coconut gravy)

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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 →

Ghontamchem sansaav (semi ripe mango curry)

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Ghontam means  sweet- sour mangoes & sansaav means mustard seeds in Konkani language. This Goan coconut based mango curry, tempered with mustard seeds and aromatic curry leaves is an amalgam of varied flavors, which I’m sure you will relish with every single bite. It is mildly spiced, tangy and a little sweet, sounds good?? Well it definitely tastes good! Continue reading →

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