The document summarizes several popular non-vegetarian dishes from Goa, India. It describes Goan curry rice as the staple diet for Goans featuring fish curry and rice. It also discusses spicy dishes like vindaloo curry, xacuti made with poppy seeds and coconut, and cafreal chicken marinated in a Portuguese peri-peri sauce. Additional dishes mentioned include sorpatel made with pork organs, chourisaan pork sausages, fish rechad stuffed with spice paste, and balchao fish or prawn pickle brought by the Portuguese from Macao.

1. FOOD
IN
GOA
BY
ROMMEL FERNANDES

2. The small state of Goa in India is famous for its food. A Goan meal is incomplete without fish, rice and
curry 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 rice
Goan 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 the
Portuguese 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 addition
of red chillies. The dish evolved into the vindaloo curry dish in Goa, with the addition of a lot of
traditional spices and using palm vinegar instead of red wine. Alternate terms are vindalho or vindallo.
Chicken Xacuti
Xacuti is pronounced as shakuti or shacooti. This is a unique dish that is made with poppy seeds,
sliced/grated coconut and red chillies.
Chicken Cafreal
This is Portuguese-style grilled chicken and the sauce it is marinated in tastes a lot like the famous
Portuguese peri-peri sauce. The preparation originated from the Portuguese colonies in the African
continent. It was introduced to Goan cuisine by the Portuguese. The preparation involves onions, garlic,
ginger, cinnamon, pepper, chillies, and fresh coriander leaves.
Sorpatel
Sorpatel (sometimes spelt Soropatel) is a dish made with the shoulders, neck, kidneys, liver and ears of
the pig. The word "sorpotel" is derived from the Konkani word "soro" which means alcohol/liquor. The
flavour of sorpatel improves with age so it should be prepared upto a week in advance before it is
consumed. It is often eaten with "sanna" - a spongy, white, and slightly sweet steamed rice and coconut
bread. It can also be enjoyed with "pao" (the Konkani word for bread) or rice.
Chourisaan
Chourisaan 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 where
they are gradually smoked. They are usually eaten by boiling them in water or are fried and served with
rice.

3. Fish Rechad
Fish rechad is fish stuffed with a red spice paste. Rechado means "stuffed" in Portuguese. Rechad is a
very 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 Balchao
Balchao is fish or prawn pickle. Brought to Goa by the Portuguese, Balchão originated in Macao, where it
is called Balichao. Balchao is a method of cooking either fish or prawns in a dark red and tangy sauce.

4. ACKNOWLEDGEMENT
The author referred to various sources while compiling this piece and wants to thank the people who
wrote the original stuff.
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