Goa

Stuffed Pomfret with green masala in Banana leaf


Delicious, succulent and moist Stuffed Pomfrest in mouth watering green masala and cooked iun banana leaf which prevents the fish from absorbing too much oil! Use stuffing of your choice, red, green or recheado masala. Recipe is from my mother’s book “Mais Recipes”. Get hold of your copy soon. Here is the link for details: https://cooklikececilia.com/mais-recipes-contact-details

Beef Roulade


Beef Roulade

Goan Beef Roulade

Beef steak stuffed rolls – I am calling this Goan Beef Roulade because this is the spicy version of Beef Olives with typical Goan flavors as it includes Chorizo (Goan sausages) in the stuffing. The Beef Olives I have made earlier are a milder version leaning more towards continental cuisine. Try them, both are delicious in their own right!!

Ingredients

  • 1 kg. Beef steaks, beaten
  • 2 medium chopped onions
  • 2 tbsp. tomato paste
  • 2 to 4 tbsp. oil or ghee
  • Stuffing : Potato, Carrots, Choris (Goan sausages), Bacon, as required

Grind to a smooth paste

  • 10 red chillies
  • 1 ½ “ pc. Ginger
  • 10 cloves garlic
  • 10 cloves
  • 1” cinnamon
  • 1 tsp. cumin seeds
  • ½ tsp. peppercorns
  • ½ tsp. turmeric
  • 4 tbsp. vinegar
  • 1 tsp. salt

Method:

P.S.: Ask the butcher to beat and flatten the steaks well. If not you will need to use a mallet or heavy pestle to beat the steaks to thin them so forming the rolls is easier. 

  1. Wash, drain and marinate the steaks in the ground masala paste for one hour.
  2. Prepare the stuffing. 
  3. Peel, wash and cut one potato in 2” sticks. 
  4. Wash carrot, peel and cut into 2” sticks. 
  5. Remove the Goan sausages from the casings. 
  6. Cut the bacon into 2” strips.  As bacon is not available here I have skipped it.  
  7. Spread the steaks on a board and trim off any excess meat and you need a rectangle piece. 
  8. Reserve the extra meat trimmings 
  9. Place the potato, carrot and sausages on one end of the steak and roll into a compact roll. 
  10. Secure with string or toothpicks. Thus make all the rolls.
  1. Heat a wide pan, add the oil/ghee and fry the chopped onions, w
  2. When they soften and are translucent, add the tomato paste and saute 2 to 3 minutes. 
  3. Place the rolls in a single layer (reserve the excess marinade) and fry 3 to 4 minutes on high till light brown. 
  4. Turn over and cook 20 minutes till the gravy almost dries up. 
  5. Stir well scraping the bottom of the pan to avoid burning the onions. 
  6. Add the excess marinade and some water to rinse the bowl and add to the roulade gravy. 
  7. Also add the leftover potatoes and carrots, if any, chopped finely.
  8. Check and adjust seasoning. 
  9. Cook till meat is tender and gravy is thick and oil surfaces. 
  10. Any rolls that are large in size can be cut into pieces before serving. 
  11. Remove the string before serving. 
  12. Toothpicks may be left as it is as they can be easily removed.  Serve hot.

Xacuti


Xacuti

Xacuti or Xacutti (Konkani: शागोती) is a curry prepared in Goa, India, with complex spicing, including white poppy seeds, sliced or grated coconut and large dried red chilies.[1] It is usually prepared with chicken, lamb, or beef.[2][3] It is also known as chacuti in Portuguese.

Xacuti or Shagoti as is commonly known in Goa has its origin in Harmal (now Arambol) in Pernem Taluka of Goa. Here fisherman in the olden days used to get a fresh catch of fish or a local chicken and prepare a gravy for this dish. The gravy typically used local spices like black pepper (meerya), chilli, turmeric, onion, nutmeg, cinnamon, clove, etc. The hero was a mildly roasted coconut kernel which is finely grated and lightly toasted. – Source Wikipedia:

Chicken Xacuti

A traditional Goan dish, Xacuti (pronounced ‘Sha-kooti’) almost always made with chicken and the complex array of spices used in preparation of this dish makes is wonderfully flavorful and unique.  Xacuti may also be prepared with beef or lamb.

Ingredients

  • 1 ½ Kg. Chicken
  • ¼ tsp. turmeric powder
  • 1 tsp. salt

Marination

  • 2” pc. ginger
  • 10 flakes garlic
  • ½ bunch coriander leaves
  • 5 green chillies

Xacuti Masala I

Fry in 1 tsp. oil and grind

  • 1 tsp. oil
  • 3 onions, sliced
  • 3 green chillies
  • 1.5” pc. Ginger
  • 7 garlic flakes
  • 1 large coconut (2 cups grated)
  • ½ bunch coriander leaves

Heat oil in a pan and saute sliced onions, green chillies, ginger, garlic for 3 minutes.  Add grated coconut and saute for another 5 to 7 mns.  Once onions are crispy, keep aside.

Xacuti Masala II

Dry Roast the following

  1. ¼ pc. nutmeg
  2. 2” cinnamon
  3. 3 cardamoms
  4. 1 star anise
  5. 1 tsp. fennel (badishep, saunf)
  6. 1 tsp. black pepper
  7. 1 tbsp. poppy seeds
  8. 1 tbsp. coriander seeds
  9. 8 to 10 kashmiri chillies
  10. ½ tsp. turmeric

Grind all the above together to make the xacuti masala paste.

Xacuti preparation

  • 2 tsp. oil
  • 2 onions, sliced
  • 2 green chillies, slit
  • ¼ cup water

Method

  1. Clean, remove skin and cut chicken into pieces. 
  2. Wash and drain. Add salt and turmeric powder to chicken pieces. 
  3. Grind the marination masala and marinate the chicken pieces for half an hour, or overnight if desired.
  4. Heat oil and add onions and green chillies and fry for a minute. 
  5. Add the marinated chicken and saute for 2 minutes. 
  6. Add the xacuti masala and water and cook 30 to 45 minutes or till chicken is tender. 
  7. Serve hot with bread, rice or sannas.

Cafreal


Frango à Cafreal is a spicy chicken preparation consumed widely in the Indian state of Goa. The preparation originated from the Portuguese colonies in the African continent.[1] It was introduced into the Goan cuisine by the Portuguese and the African soldiers serving under the Portuguese.

The generic preparation involves green chillies, fresh coriander leaves, onion, garlic, ginger, cinnamon, pepper, chilli, mace, clove powder and lime juice or vinegar. Chicken Cafreal is always made from whole chicken legs, flavoured with the spices and herbs mentioned and then shallow fried.[2] Chicken Cafreal is usually accompanied by potato wedges and lime wedges. It is a popular dish in the bars and taverns of the state. – Source: Wikipedia

This recipe s inspired by Late Wendell Rodricks

Cafreal – Chicken Cafreal

Ingredients

  • 1.5 kg. Chicken
  • 1 tsp. garam masala powder
  • 1 tsp. black peppercorns
  • ½ tsp. Turmeric powder
  • 1 bunch coriander leaves (about 100 gms)
  • 12 to 15 flakes garlic
  • 2” piece ginger
  • 6 green chillies (or to taste)
  • 10 cashewnuts
  • 2 Onions
  • 4 Tomatoes (deseeded) (Optional)
  • 2 tbsp. lemon juice
  • Salt to taste
  • 1 tbsp. Coconut oil
  • 2 tbsp. ghee or as required

Method

  1. Clean and cut the chicken into large pieces.
  2. Wash and set aside to drain.
  3. Grind to a paste the ingredients from garam masala to lemon juice alongwith the salt.
  4. Marinate the chicken with this masala. 
  5. Refrigerate overnight.
  6. Heat 2 tbsp ghee and fry the chicken in batches to light brown to seal the juices. 
  7. Set chicken aside
  8. Reserve the marinade.
  9. Add the coconut oil to the ghee left over from frying the chicken. 
  10. If not add a tbsp of ghee to a vessel, heat and fry the masala paste for 5 minutes till the raw smell disappears and fat leaves the masala. 
  11. Add the chicken, salt (if required), 1 cup hot water and cook till chicken is tender and gravy is thick. 
  12. Serve hot garnished with onion rings and lemon wedges.
  13. Repeated reheating gives a deeper color and improves the taste and texture of the gravy and the Cafreal just tastes better!

Prawn and Cauliflower Caldine


  • Prawn and Cauliflower Caldine

Caldine or Caldinho in Portuguese, is a typical goan curry recipe used to cook, fish, vegetables or shrimp. It’s a light coconut curry and as the consistency is quite thin can easily double up as a spicy soup. It is mildly spiced and considered a “sweet” curry. This combination of shrimp and cauliflower is quite commonly prepared in a caldine and tastes delicious over boiled rice or with some crusty bread or poee or pao used to mop up the runny curry and the juicy morsels devoured with the crunchy cauliflower and luscious shrimp. Keep the shells of the shrimp intact (provided they are fresh) and you will enjoy sucking and relish the juicy caldine that is trapped in the shells!! Make sure the cauliflower has some crunch, so avoid overcooking.

Ingredients

  • 1 cup medium to large prawns
  • 1 medium cauliflower
  • 1 medium onion
  • 3 green chillies
  • 1 medium tomato
  • 1 tbsp. oil
  • 1 tsp. Salt, or to taste

Grind to a paste

  • 1 cup fresh coconut or 4 tbsp. coconut powder
  • 3 large cloves garlic
  • ½ tsp. cumin seeds
  • ½ tsp. pepper corns
  • 1 tbsp. coriander seeds
  • 1 small marble sized ball tamarind

Method

  1. Shell & devein the prawns.  If the prawns are very fresh, keep the shell intact, removing the head and legs.
  2. Wash and drain. 
  3. Apply a pinch of salt and turmeric and set aside. 
  4. Separate the cauliflower florets and cut into large pieces. 
  5. Immerse in salted water for 15 minutes to loosen dirt and kill insects, if any.
  6. Grind the masala to a paste. 
  7. Slice the onion, slit the green chilies and chop the tomato. 
  8. Heat oil in  a vessel,
  9. Add the sliced onion, green chilli and fry till light brown. 
  10. Add the tomato and saute till soft. 
  11. Add the masala paste with the masala water and additional water for the curry as required,
  12. Add 1 tsp. salt and bring to a boil and simmer 5 minutes. 
  13. Add cauliflower and cook 5 minutes till almost tender. 
  14. Add prawns and cook 10 minutes. 
  15. Adjust seasoning and serve with steamed rice.
  16. Goes well also with Poee, or bread to mop up the delicious gravy
  17. Try it with some crusty bread….. yummy!!

Bhing Amotik Curry


Bhing Amotik Curry meal

Bhing Amotik Curry

Ingredients

  • 1 Bhing (Herring, Hilsa, Pala)
  • 1 small onion
  • 1” pc. Ginger
  • 2 green chillies

Grind to a Paste

  • 8 to 10 Kashmiri Chillies
  • 3-4 tbsp. coconut powder
  • 1 tsp. coriander seeds
  • ½ tsp. cumin seeds
  • ¼ tsp. peppercorns
  • ¼ tsp. turmeric powder
  • 1 small onion
  • 5 flakes garlic
  • A lemon sized ball tamarind

Method

  1. Descale the fish, slit from head to tail from the side to open in two horizontal  halves. 
  2. Cut each half in the center vertically into two and slice each strip diagnonally into wedges. 
  3. As this a thorny fish, cutting in this manner keeps the bones long enough to remove easily when eating. 
  4. Wash the fish well, apply a little salt and set aside.
  5. Grind the masala to a smooth paste. 
  6. Shred the ginger, slice the onion and slit the green chillies. 
  7. Take a vessel and add the ginger, onion and green chillies
  8. Add a tsp. of salt and squeeze together to extract the flavours. 
  9. No oil is required for this curry. 
  10. Add the masala with the masala water and adjust consistency of the curry (we like it thin).
  11. Place on heat and bring to a boil. 
  12. Reduce flame and simmer 10 minutes. 
  13. Add the fish and shake the vessel so the fish pieces settle and do not overlap each other. 
  14. Increase flame, bring to a boil, reduce flame and simmer 10 minutes till oil appears on the surface and the curry appears glossy.
  15. Switch off and serve hot with steamed rice.

Rissois de Camarao


Rissois de Camarao

Portuguese Shrimp Turnovers

Rissois is one snack we must have when we go to Goa. It is served at every occasion and is a mandatory snack at almost all parties and functions. Crispy on the outside and soft and creamy on the inside, it is an instant favorite. The traditional filling is shrimp but feel free to make with chicken, minced beef, fish or a vegetarian filling using the filling recipe as a base.

Ingredients

  • Filling:
  • ½ cup cooked shrimps, chopped
  • 2 tbsp. butter
  • 1 medium onion, chopped fine
  • 2 green chillies (deseeded), chopped fine
  • 1 tbsp. chopped coriander leaves, chopped (Optional)
  • ½ tsp. white pepper powder (if not use regular)
  • ¼ tsp. nutmeg powder
  • 1 tsp. salt
  • 1 cup milk
  • 2 level tbs. cornstarch
  • 2 tbsp. water
  • 1 tbsp. grated cheese (optional)

Method

  1. Clean, devein and cook shrimps in boiling water for 3 minutes.  D
  2. Drain, cool and chop into pieces. 
  3. Heat the butter in a saucepan, add onion and fry till translucent, add green chillies and saute for a minute, add the milk, pepper, nutmeg and salt and heat through. 
  4. Prepare a slurry with the water and cornstarch and as the milk begins to boil, add the slurry all at once and mix thoroughly. 
  5. Cook on low flame till thick and glossy. 
  6. Add the cooked shrimp & heat through for a minute. 
  7. Switch off the flame. 
  8. Add the grated cheese and mix well.
  9. Leave aside to cool.

Pastry dough:

  • 1 cup water or milk
  • 1 ½ cups flour
  • 4 tbsp. butter
  • 1 tsp. salt

Method

  1. Take water in a pan, add the butter and heat till the butter melts and almost begins boiling. 
  2. Add the  flour, stirring to mix well till combined and begins to leave the sides of the pan. 
  3. Remove from heat.
  4. Grease a work surface and tip the dough and cool slightly while kneading to smooth and pliable. 
  5. Divide into portions and roll as thin as possible. 
  6. Using a cutter (or any cup or cover), cut rounds
  7. Place a tsp of filling in the centre, moisten the edges and fold into crescent shape pressing the edges firmly. 
  8. Dip in beaten egg, roll in bread crumbs
  9. And deep fry to golden brown and crisp. 
  10. Remove to absorbent paper and serve hot.

P.S.: This quantity makes around 35 Rissois.  You may freeze the extra Rissois, for future use.

A Typical Konkan Coastal Fish Curry Rice Meal for Four persons cooked in less than 30 minutes


A Typical Konkan Coastal Fish Curry Rice Meal for Four persons cooked in less than 30 minutes (excluding preparation)

To keep it real have used my daily regular utensils 😉 😉

A meal for four persons

  1. Raouns (Rawas, Indian Salmon) Fish Curry
  2. Cabbage Vegetable
  3. Lepo (Sole Tounge Fish) fry
  4. Steamed rice
  5. Mango pickle (homemade)
  1. Rawas/Raouns (Indian Salmon) Fish curry

Ingredients

  • 8 pieces Raouns fish
  • ½ medium onion
  • 2 green chillies
  • 1” pc ginger
  • 1 raw mango
  • 1 tsp. Salt or to taste

To grind to a paste

  • 4 Kashmiri chillies
  • 1/4 tsp turmeric
  • 1 tbsp. coriander seeds
  • 6 peppercorns
  • ½ tsp cumin seeds
  • 3 tbsp. coconut powder
  • 2 flakes garlic
  • ½ medium onion

Method

  1. Clean and wash & cut fish.  Apply a little salt and set aside. 
  2. Grind the masala to a smooth paste. 
  3. Slice the onion, green chillies and ginger. 
  4. Wash and peel the raw mango and cut into wedges.
  5. Heat 1 to 2 tbsp. coconut oil and add the sliced onion, green chillies and ginger.  Saute till lightly brown. 
  6. Keep the flame low so the flavors of the onion, chillies and ginger release and give off a nice aroma. 
  7. Add the masala paste, the masala water, raw mango pieces and salt. 
  8. Stir and increase the flame and bring to a boil, simmer till oil appears on the edges. 
  9. Add the fish, stir and bring to a boil.  Reduce flame to medium low and cook for ten minutes. 
  10. When curry is done it will leave fat and appear glossy.
  11. Remove from flame.

P.S.: Same recipe may be used for Pomfret, Gole fish (Hammour), Mandeli (Golden Anchovies), Surmai (Kind Fish).  This curry is called sweet fish curry where chillies are less and coriander seeds are more. Other curries are the amotik (Spicy hot) usually made with Tarle (Sardines), Bangde (Mackerels), Bhing (Herring) Tato (Shark) etc., Green curry with fresh green masala for Pomfret, Fresh Bombay duck, etc. and the Kane  (Lady Fish) where curry to similar to above but Ajwain is added to the masala and onion and garlic are increased. 

2. Cabbage vegetable

Ingredients

  • 2 to 3 cups shredded cabbage
  • 1 medium onion
  • 2 green chillies
  • 1 small tomato (Optional)
  • 1 sprig curry leaves
  • 4 flaked garlic
  • ½ tsp mustard seeds
  • 1 tbsp. coconut oil
  • 2 tbsp. fresh grated coconut
  • 1 tsp. salt or to taste

Method

  1. Shred the cabbage and soak in salted water for few minutes. 
  2. Slice the onion and green chillies, chop the tomato.
  3. Crush the garlic cloves and wash the curry leaves.
  4. Heat the oil in a pan, add mustard seeds and allow to splutter. 
  5. Add the garlic and curry leaves, followed by the chillies and onion and saute for a minute. 
  6. Add the cabbage and salt, mix.
  7. Cover and cook for 5 to 10 minutes till done.  Do not add any water.
  8. Garnish with fresh coconut.

3. Lepo fry (Sole Tongue fish fry)

Ingredients

  • 8 to 10 Lepo
  • 3 tsp. red chilli powder (or to taste)
  • ½ to 1 tsp. salt (to taste)
  • 2 tbsp. vinegar
  • Rice flour or Rava to coat the fish

Method

  1. To clean the fish, cut the head and pull out the skin from both sides and the intestines.  Wash and leave aside to drain.
  2. Mix the red chilli powder, salt and vinegar to a paste and apply to the fish and marinate for half hour.
  3. Heat some oil to shallow fry the fish. 
  4. Take some rice flour or rava in a plate. 
  5. Roll the fish to coat evenly and fry on medium flame for 5 minutes on each side till crisp.

4. Steamed Rice

  • 1.5 cups basmati rice or boiled rice if you wish
  • 1 tsp. salt
  1. Wash the rice and soak in water for atleast 15 minutes.
  2. Bring water to a boil in a vessel. 
  3. Add the pre-soaked rice, salt and bring to a boil. 
  4. Reduce flame and simmer till rice is tender.  Strain the water. 

Tip: Cook the rice on low flame so the grains remain whole and separate and do not break.

A memorable holiday week in Goa


Published October 7, 2015

Fun, Food, Drink & Beaches………….Mapuca Friday Market too!

September 2015

Goa is known for it’s pure fresh air, scenic beauty, beautiful churches and temples, pristine waters and beaches, heritage structures, extraordinary landscapes, delicious food (especially seafood) and drinks.

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Aerial view of Goa
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Duler, my sister’s neighbourhood
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Duler
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Guirim, My neighbourhood
Guirim fields

My husband and I travelled by Air India direct flight from Kuwait (approx. 4 hr. flight time) and my sisters, brother-in-law and my brother joined us from Mumbai arriving Goa by car (approx. 10 to 11 hrs. travel time, around 604 km.). My brothers’ car made commuting in Goa very convenient.  It is a 8-seater Zylo and had more than enough room for our group of six.

We stayed at our apartment in Guirim, off the NH17, situated in a farm/village locale, untouched by tourism and away from the busy beaches and shopping areas. The peace and tranquility, shattered only by our own voices and laughter and occasional chirping of the birds.

A coconut tree within arms reach from one of our bedroom windows.

As my husband always says…. there are more coconut trees than people in Goa!

Travelling by Air India was a revelation of the new markedly improved services, timely flight departure and arrival, in fact our flight on 25th September to Kuwait arrived 45 minutes early, which is highly commendable as we did have our apprehensions when we booked Air India.  The added advantage was 40 kgs. baggage allowance each and on the inbound sector as well; you must be Air India’s frequent flyer Flying Returns member to avail of the additional 10 kgs. Well the effort Air India is making to revamp it’s image and services must be applauded.

Each day we visited a different beach and restaurant for lunch. Had mainly seafood except one of my sisters who is allergic to seafood. However all dinner plans had to be cancelled as none was in the mood to venture out of the house after our blissful afternoon siesta, which sometimes stretched well into late evening as we used to return home around 3 or 4 pm from Lunch. The initial four days of rainy weather did add to the lethargy though… Moreover, all except one of my sister’s being or nearing 60’s, we just felt like chilling and relaxing at home giving us great opportunity to catch-up with each others news and helped us to bond and spend some quality family time together at home.

Before departing Kuwait we had scheduled Kamlabai in Mapuca for our first day lunch and were reminiscing and relishing our past lunches at Kamlabai. Imagine our disappointment when we found the restaurant bearing a notice ‘closed from 17th September until 2nd October’. At this point, we thought it must be closed for renovations, etc. but soon learnt that it is a holiday closure whereby the restaurant closes each year for 15 days during the Ganpati festival.  Not only Kamlabai but almost all hindu managed entities remain closed for this festival which is celebrated in a huge way by the Hindus in Goa and all employees go home to celebrate this festival. Am surprised we had never before heard of this shutting down of businesses for the Ganesh festival in Goa. Festivities are relatively peaceful albeit with some bursting of fire crackers and sans the un-manageable traffic jams and crowds experienced in Mumbai during Ganpati.

Day 1, Thursday 17 September

REIS CORNER

We then went looking for a place to eat lunch in Mapuca and ended up at Reis Corner

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Had Fish Thali and fried Bombay ducks, chicken and fruit salad, caramel custard and ice cream for dessert. The food was okay, nothing extraordinary.

Day 2, Friday 18 September

Headed to Calangute Beach for lunch at Souza Lobo.

Ordered the seafood platter, mackerel rechado, fish curry (King fish) rice which came with curry fish as well as fried fish, beef chilli fry, rotis and naans. For dessert it was, chocolate brownie with ice cream, fruit salad, fruit salad with ice cream and chocolate crepe with traditional (coconut & jaggery) filling. I must say the seafood platter was awesome and delicious and so was the other food, desserts, drinks, service, etc.. Everything was simply perfect.

Day 3, Saturday 19 September

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Aunt’s house at Chinchinim
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Sumptuous spread, Aunts, Chinchinim

We visited our Aunts in South Goa, Chinchinim, had a sumptuous lunch there. Thereafter, the plan was to visit Benaulim beach but were way too exhausted and headed straight home.

Day 4, Sunday 20 September

Attended the 10:15 a.m. English Mass at our Parish Church, St Diogo’s, Guirim

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St.Diogo’s, Guirim
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St. Diogo’s Church interior
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St. Diogo’s church main Alter

We returned home had a change of clothes and headed to Fat Fish which is located at Agar Wadoo, Calangute – Arpora Road, close to Baga Beach.

FAT FISH
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Fat Fish Restaurant

Loved the place and the food.  We had Shrimp cocktail (the shrimps looked limp though), King fish fry (they didn’t have the mussels in wine) mussels rawa fry, pomfret curry, pomfret fry and rice, rotis and naans and Lasagne. Everthing was delicious.

Worth a visit. Point to be noted –  when we enquired the price of the (above) pomfret prior to ordering it was Rs.800 each but after the order was placed we were informed that the price would be Rs.1000 each.  Now do we have a choice when we have decided to have pomfret!! Crabs were just for the picture, we didn’t have any.

Day 5, 21 September

Visited Dona Paula, but as the road leading to the beach was closed and it would have been a very long walk, we skipped Dona Paula and headed to Miramar Beach. Were highly impressed with the clean and beautiful beach, and didn’t find many people there neither were the shops and restaurants open.

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Miramar Beach

My son had recommended Tahlassa Restaurant and their mussels in ouzo sauce; and we were looking forward to it but sadly it was closed for the Ganesh holiday, another disappointment! We were then recommended Alcove Restaurant by a passerby.

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Alcove resort reception
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Alcove Resort & Swimming Pool

Turned out to be a splendid suggestion as the ambience and venue was simply amazing and the place spotlessly clean with courteous and helpful staff.  Our table faced the ocean overlooking Vagator Beach

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Vagator Beach
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Vagator Beach

and enjoying a meal in this setting was a dream come true…couldn’t have asked for anything better.  With the cool, fresh sea-breeze blowing on us, we had grilled seafood platter, seafood sizzler, pomfret rechado, fish curry rice, vegetable caldin, green salad, rotis and naans and chicken sizzler and drinks, coconut water, fresh lime soda, fresh lime water. and for desserts, chocolate cheesecake, brownie with ice-cream, apple-pie, fruit salad with ice-cream.  If we had the capacity we would have ordered some more food just to spend more time there and enjoy the cool sea breeze.

Thoroughly enjoyed the meal and the surroundings and found the pricing reasonable compared to Fat Fish and Brittos.  Alcove restaurant is part of Alcove Resort and appears to be an excellent venue for family destination celebrations.  Will certainly keep in mind for future events, if any.

Day 6, 22 September

As it was the penultimate day of my family’s departure, we headed to Mapuca market for a bit of shopping and then went for Lunch to Ruchira Restaurant, located at Satyaheera hotel, Mapuca market.  Have visited this place on earlier occasions and liked it.

But what was surprising was the price of the pomfret. Fat Fish: Rs.1,000 each, Alcove: Rs.600 each, Ruchira: Just Rs.410 each…size of the fish being the same. Well this is the advantage of eating at city restaurants rather than beach venues where the food and drink has a premium. We ordered as usual fish curry rice which was pomfret fish curry/fried, fried shrimps, vegetables, rotis and naans and for dessert it was ‘Gadbad’ which is famous in Mangalore and is a delicious hotch-potch of three ice-cream flavours stacked together and fruit, nuts, etc thrown in.  You can really make a meal out of this dessert.

Day 7, 23 September

My family left early this morning to Mumbai.  My husband and I went to Mapuca for some purchases for Kuwait and then headed to Baga for Lunch at Britto’s.

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We have felt cheated at Britto’s in the past but decided to give it another try and were again disappointed.  The seafood platter, supposed to contain crabs, mussels, shrimps, squids and fish appeared with only squid, fish and tiny shrimp in sauce and the server didn’t think it was important to inform us that the other items on the platter are not available!  The fish curry/fry with rice, we were told would be king fish and were served some fish we could hardly recognize, a complete disappointment. In the past we have been cheated on the pomfret price so do be careful and check prices thoroughly before placing your order.

Day 8, 24 September

Made a couple of visits to neighbours and friends near by and some shopping at Mapuca.

Day 9, 25 Septermber

MAPUCA Friday Market

Being a Friday, had to visit Mapuca Friday market.


Was looking to buy Haldi (turmeric) leaves, Alun leaves, Alasande (osanay) and Ambade on this trip.

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Alun stems with red beans1
Alun stems with red beans3
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Found them in plenty and upon my return to Kuwait prepared Patoleoshttps://cooklikececilia.com/patoleo/, Pathrode with the alun leaveshttps://cooklikececilia.com/pathrode/, Kaane (Lady fish) curry with ambadehttps://cooklikececilia.com/kaane-lady-fish-curry/, all my mother’s great recipes from ‘Mais Recipes’, check them out!  Also prepared my own version of Alun stems with alsande and ambade curry  https://cooklikececilia.com/alun-stem-with-alasande-red-kidney-beans-and-ambade-curry/, it was delicious.

Our programme to visit other restaurants and sight-seeing places on our itinerary remained incomplete due to the festive holiday, namely, The Spice Plantations, Dudhsagar water falls, Cruise on the ‘Santa Monica Riverboat’, etc.  Also the Anjuna Flea market and Arpora saturday night market are open only during season which is between November and April.  Hope to take in all of these in the future including visit to the casino, discos, etc.

A completely enjoyable, relaxing and satisfying holiday with my husband, siblings and brother-in-law.  We certainly look to a repeat of this experience with many more family and friends in the future.

Also read:

Goa, Restaurant & food review – 6th to 12th November, 2021

Goa Restaurant and food review – July-August 2022

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