Dried fish/Prawns is much love delicacy in coastal cuisine especially during the monsoon when they don’t go out fishing and they survive on dried fish.
Freshly prepared Prawn pickles is everything you need to level up your lunch and dinner. One can have a simple yet delightful Prawn Pickle to add flavours to your dining table or social gatherings.
Recheiado (pronounced Rey-shad), simply means ‘stuffed’ in Portuguese. Every Goan household has their own bag of tricks in conjuring this preparation, but primarily, the cleaned fish is slit laterally along its side and the Recheiado masala stuffed into its body cavity, as well as smeared over the outer surface. The strong aromatic flavour of the fiery-red Judes Recheiado Masala comes…
Dice 1 kg of chicken, mutton blend into 4 tablespoons of Judes Sorpotel Paste and allow to marinate. Heat oil, add a few finely chopped cloves of garlic, 2-3 slit green chillies and 4 finely chopped onions. Sauté till onions are translucent. Add meat and cook till tender.
Vindaloo is a popular Goan concoction, which has since been ‘‘exported’ to the rest of the world. Its hot, spicy flavour is best extracted in meat preparations, but it can also be used with fish and even vegetable dishes like mushroom. Judes Vindaloo Paste gets it strong spicy body from a profusion of red chillies carefully calibrated with garlic and…
Xacuti Masala Powder is a hot and spicy curry powder from Goa. This popular curry powder is the basic powder used in many veg and nonveg preparations. Goan Chicken Xacuti is a spicy, tangy, savory dish which makes your mouth jump with several flavors at once. Xacuti also called as Shagoti in the local language Konkani is a complex flavored…
Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes. Pickled Calamari is Fresh Squids that has been Seasoned with salt, and cooked with authentic Goan spices & Vinegar.
Balchao originated in Macao (also once a Portuguese colony), where it is called Balichao. Dry Prawn Balchao is one such popular and spicy seafood dish from the Goan cuisine. Balchao is a method of cooking either fish or prawns in a dark red and fiery tangy sauce.