Goa is the smallest state in India, but I chose to write a separate piece about it anyway because it has very particular past and food culture since Goa was ruled by the Portuguese for 4 centuries, and they left certainly left their mark on the food!
Things you didn’t know about Goa:
- Not many people know this but Goan people can apply and avail a Portuguese passport along with the Indian one.
- Goa is the only place in India where you can hire a two wheeler taxi commonly known as “Pilots”. It’s basically a motorcycle and the driver will charge you and drop you to your destination.
- It might be the smallest state in India but nonetheless it’s also the richest state in India
- 26.6 percent of Goans practice Christianity and 6.8 percent practice Islam. The remaining one percent are Sikh, Buddhists and Jain.
The term Vindaloo, derivative of the Portuguese “vinho de alho” (wine with garlic) was first brought to Goa by the Portuguese some 400 years ago. The original traditional Portuguese dish was made with pork preserved in red wine or red wine vinegar,chili pepper, and stewed with garlic. The Goans modified it by adding plenty of spices. You can make this with chicken or lamb or pork.
I’ve had vindaloo curry before, but this one is soooo good, the spice hits just the right spot! This recipe is one the greats people so pleas please please try to make it!!! Again if you have all the dry spices it’s soooo cheap!
- Dry red chillies(or fresh) ,6 – 8
- Black mustard seeds 1tbsp
- White vinegar 1/2 cup (about 100 ml)
- Onions ,2 diced and pureed
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Brown sugar 1 tbsp
- Cinnamon powder ½ tsp
- Cardamom powder ½ tsp
- Cumin powder 1 tsp
- Black pepper powder ½ tsp
- Oil 4 tbsp
- Salt,to taste
- Soak mustard seeds and chillies in vinegar for about 2-4 hours (preferably overnight) and grind to a coarse paste.
- Marinate the prawns with the vinegar mixture, ginger-garlic paste and the ground spices,
- Heat oil in a large wok, add onion puree and sauté well. Add the prawns pieces and mix well till meat appears sealed and glossy.
- Take shrimp out, do they don’t overcook
- Add ½ cup water, cover and simmer gently for 15 minutes so the sauce is reduced Stir occasionally. Add the prawns back in.
- Add brown sugar and salt to taste. Serve hot with rice.