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Goan cuisine - Wikipedia ... Goan cuisine
The Goan fish curries, prawn curry and fried fish preparations are renowned in the whole of coastal India. Solantulem kodi , a spicy coconut and kokum curry is also popular. Ambot-tik (a sour curry dish) and the Jeerem-Meerem (a spicy curry, which uses jeera and other spices) are prepared with either fish or meat.
Patoleo. Patoleo (singular: Patoli; Goan Konkani: पातोळी (पातोळ्यो)) are stuffed turmeric leaf wraps, a dish which is mostly prepared on the western coast of India. The main stuffing is made from freshly shredded coconut, rice flour paste, and palm jaggery; and cooked by wrapping and steaming in turmeric leaves.
Kuswar or Kuswad is a set of festive sweets and snacks made and exchanged by Christians of the Konkan region in the Indian subcontinent for the Christmas season or Christmastide. These goodies are major parts of the cuisines of the Goan Catholic community of Goa in the Konkan region, and the Mangalorean Catholic community of Karnataka. [1 ...
Goan Catholic cuisine. Rice-Curry-Fish (Xit-Koddi-Nustem), the staple food of the Goan Catholics. Pomfret fish pan-fried in Rechado masala. Goan Catholic Cuisine is the cuisine of the Goan Catholic community and is largely influenced by Portuguese cuisine. [1] Due to over 450 years of Portuguese rule, the cuisine of Goan Catholics is dominated ...
Rice with fish curry (Xit kodi in Konkani) is the staple diet in Goa. [13] Goan cuisine is renowned for its rich variety of fish dishes cooked with elaborate recipes. Coconut and coconut oil is widely used in Goan cooking along with chili peppers, spices and vinegar giving the food a unique flavour.
Xacuti (Konkani: शागोती Shāgōtī) is a curry prepared in Goa, India, with complex spicing, including white poppy seeds, sliced onions, toasted grated coconut, and large dried red chillies. [1] It is usually prepared with crabs, chicken, lamb, or beef. [2][3] It is also known as chacuti in Portuguese. Xacuti, or shagoti as it is ...
Sanna (dish) A sanna ( Konkani: सान्नां) is a spongy, steamed, and savoury unfilled dumpling originally made of red rice, black lentil and coconut in the Konkan region, by the western coast of the Indian subcontinent. They originated in Goa and Damaon, Mangalore, Bombay and Bassein (Vasai), and are especially popular among Goans ...