This is a collection of Goan Recipes prepared by Theresa.

Goan Fish Curry

Step 1
Fresh Fish (any fish of your choice)
Clean wash and marinate with one teaspoon of salt and half a tea spoon of turmeric powder

Step 2
Red Chillies – 6 to 8
Fresh Grated Coconut - One cup
Tamarind – Small ball (lime size)
Dried Coriander Seeds - 2 teaspoon
Ginger - half inch
Grind all the above together

Step 3
Onion - One (small)
Green Chillies - 3 (slit)
Oil - 1 teaspoon

Method :
Heat the teaspoon of oil in a pan. Add to it one chopped onion and the slit green chillies. The marinated fish then comes in the picture. Add the marinated fish. The paste that is prepared in step 2 is added when the fish leaves its water. Add salt to taste. Let it cook for twenty minutes.

Tips to improve Goan Fish Curry :
- Do not use boneless fish.
- Make sure fish is fresh.
- Make sure your paste is very fine.

Vindaloo

Step 1
Kashmiri Chillies - 12
Shepdah (red very curly chilleis) - 5
Ginger - 3 inches
Garlic - 2 pods
Tamarind ball - small lime size
Cloves - 4
Cinnamon - 10 inches
Vinegar - 1 small tea cup
Grind all these items together.

Step 2
Pork - 1 k.g.
Salt - 1 teaspoon
Turmeric Powder - half teaspoon
Bay Leaves - 3
Mix all these together. Keep it aside for 20 minutes.

Step 3
Large Onions - 4
Longely chopped
Add to the pork along with the finely ground items. Let it rest for three hours. Finally let it cook for 45 minutes on slow flame.

Three Tips to get the Vindalhoo at its best.
- Use the leg piece.
- Use Coconut vinegar.
- Use Kashmiri Chillies.

Mix Vegetable Curry

Step 1
Four to five variety of vegetables of your choice e.g. carrot, french beans, green peas, potatoes, brinjal.
Finely chop all these vegetables. Marinate it with little salt and turmeric.Keep this aside.

Step 2
Half a coconut
One table spoon of corriander seeds
T ten to twelve garlic flicks
1 ginger
2 Cloves
1 bay leaf.
Grind all these into a fine paste.

Step 3
Take two large onions
Two large tomatoes
Five green chillies
Small bunch of fresh corriander
Oil 2 table spoons
Mustard seeds half a teaspoon
10 to 12 curry leaves.

In a pot heat the oil. Add to it the mustard seeds. Add to it the curry leaves. Add to it the five green chopped chillies. Add to it the corriander. Add to it the two large chopped tomatoes. Add to it the two large chopped onions. Cover the pot for four minutes on a slow flame.

After four minutes add to it The mixed and marinated vegetables. Cover the pot. Let it cook for 5 minutes complete. Open the pot. Stir well. Finally add the coconut paste. Add some water. Let it cook for 5 to 8 minutes. Vegetable curry is ready.

Three tips for the curry to be the best
- Use the mentioned vegetables.
- Use the given timing.
- Try to keep the vegetables crunchy