The small state of Goa in India is famous for its food. A Goan meal is incomplete without fish, rice andcurry cooked with coconut. Apart from fish, pork, beef and chicken are widely consumed.Some of the popular non vegetarian dishes made in Goa are:Goan curry riceGoan curry rice (pronounced as Xitt Codi in Konkani) is the staple diet of a Goan anywhere in the world.Goans in Goa have fish curry along with rice every day.Chicken / Pork Vindaloo"Vindaloo" is a fiery-hot "sweet and sour" style curry. The name Vindaloo is derived from thePortuguese dish "Carne de Vinha d Alhos", which is a dish of meat, usually pork, with wine and garlic.The dish was originally modified in Mumbai by the substitution of vinegar for the wine, and the additionof red chillies. The dish evolved into the vindaloo curry dish in Goa, with the addition of a lot oftraditional spices and using palm vinegar instead of red wine. Alternate terms are vindalho or vindallo.Chicken XacutiXacuti is pronounced as shakuti or shacooti. This is a unique dish that is made with poppy seeds,sliced/grated coconut and red chillies.Chicken CafrealThis is Portuguese-style grilled chicken and the sauce it is marinated in tastes a lot like the famousPortuguese peri-peri sauce. The preparation originated from the Portuguese colonies in the Africancontinent. It was introduced to Goan cuisine by the Portuguese. The preparation involves onions, garlic,ginger, cinnamon, pepper, chillies, and fresh coriander leaves.SorpatelSorpatel (sometimes spelt Soropatel) is a dish made with the shoulders, neck, kidneys, liver and ears ofthe pig. The word "sorpotel" is derived from the Konkani word "soro" which means alcohol/liquor. Theflavour of sorpatel improves with age so it should be prepared upto a week in advance before it isconsumed. It is often eaten with "sanna" - a spongy, white, and slightly sweet steamed rice and coconutbread. It can also be enjoyed with "pao" (the Konkani word for bread) or rice.ChourisaanChourisaan are spicy pork sausages. Goan sausages are prepared using salted and spiced cubes of pork.Once they have been made, the strings of sausages are dried in the sun and then hung above fire wherethey are gradually smoked. They are usually eaten by boiling them in water or are fried and served withrice.
Fish RechadFish rechad is fish stuffed with a red spice paste. Rechado means "stuffed" in Portuguese. Rechad is avery aromatic, flavorful and quite hot Goan masala that can be used for marinating.Goans normally use Mackerel but you can also find cooks using Pomfret or Kingfish in restaurants.Fish / Prawn BalchaoBalchao is fish or prawn pickle. Brought to Goa by the Portuguese, Balchão originated in Macao, where itis called Balichao. Balchao is a method of cooking either fish or prawns in a dark red and tangy sauce.
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