Are you set to go Goa? | lifestyle | Hindustan Times
Today in New Delhi, India
Mar 25, 2017-Saturday
New Delhi
  • Humidity
  • Wind

Are you set to go Goa?

lifestyle Updated: Aug 23, 2013 03:02 IST
Arpita Kala

If you could not manage to holiday in the land of beaches and great food, Goa, here is the perfect antidote. We caught up with Goa’s very own master chef Peter de Araujo aka chef Pedro during his visit to the capital for the ongoing Goan Food Festival at Park Plaza Gurgaon.

Ask him what sets Goan cuisine apart and he says, “Goan food is spicy and tangy in nature and has a distinct Portuguese influence. We use a unique combination of goan chillies, coconut vinegar, kokum, toddy vinegar that is quite a flavour explosion on the palate.”

And if the thought of wolfing down fiery food from the state of sun and sand is making you run for cover, chef Pedro’s modern twist to the dishes may alleviate your fears. He says, “To keep the traditional recipes alive and yet suit the palates of the younger generation we quirk it up by making it less spicy, adding healthy vegetarian options and more emphasis on Portuguese ingredients.” Here is our pick of chef’s favourites from his own kitchen for you to try.

Goan Fish Curry
1kg fish
1 grated coconut
1 garlic pod
12 dry chillies
3 tsp coriander
1 tsp black pepper
1 tsp jeera
5gms turmeric powder
10 kokum
3 slit chillies
.5 inch ginger
2gms tamarind
Grind all the above ingredients together except kokum, and green chilies. Now, heat oil in a pan and add chopped onion. Fry it till the onions are slightly pink and then add the ground paste. Cook the mixture and add water. Bring to a boil and add fish alongwith salt to taste. Garnish with kokum and slit green chilly. Serve hot.

Chicken Cafreal
1kg chicken
200gms salan chilies
30gms black pepper
10 gms ginger, 25gms garlic
200gms cloves, 15gms sugar
10gms cinnamon sticks
100ml toddy vinegar
3 lemons, capsicums

Grind all the above ingredients to a fine paste. Apply salt, toddy vinegar and ground paste to the chicken and keep aside for 30 minutes. Then, take a pan and grill the chicken on a slow flame. When the chicken is cooked adds some cafreal masala and garnish with brown onions. Serve piping hot.

5 coconuts
750gms coconut jaggery
100gms cashewnut
Extract the thick coconut milk from the coconut in a handi by cooking it on a slow flame. Meanwhile, grind the cashewnut into a coarse paste. When the coconut milk gets thick, add the jaggery and cashewnut paste. Remove in a tray and allow to cool. Cut into desired shapes and serve cold.

Also sample it here

The Daily Curry
B Block Market, South City 2, Sohna Road, Gurgaon
Meal for two: R600 (plus taxes)

Viva O' Viva
14, Goa Niwas, Behind Akbar Bhawan, Bir Tikendrajit Marg, Chanakyapuri
Meal for two: R650 (plus taxes)

The Curry Leaf
C 16, Amar Colony Market, Lajpat Nagar 4
Meal for two: R600 (plus taxes)

Park Plaza
B Block Sushant Lok, Phase-I,Gurgaon
Meal for two: R2,600 (plus taxes)