Prawn Rissoles

Today we have an authentic recipe handed down straight from the Portuguese while they were in our beloved Goa! Its called the Prawn Rissole, pronounced as Rissoee its a mouth watering appetizer, that melts in your mouth!

There are two steps involved in the Prawn Rissole Recipe, first is to make the stuffing that's put inside the rissole. Is possible to make it with even ham, corned beef or anything else you think will go well, but this Rissole is with prawns.


Prawn Rissole Stuffing:

White sauce and prawns

Prawn Rissole Stuffing Ingredients:

1/2 Cup Milk
3 Teaspoons maida
1 Heaped Tsp Butter
1/2 Cup boiled prawns
Salt, Pepper and Cheese to taste
A dash of Nutmeg

Make a white sauce using the butter, maida & milk. Add the milk and butter on the fire, when warm add the maida slowly and stir continuously.


Clean and boil the prawns and keep them aside.

Add the salt, peeper and the dash of grated nutmeg to the white sauce.

When the mixture thickens add the prawns and keep stirring.

Grated cheese is for the taste, this really depends on how much flavor and taste you want. Add the cheese and stir it up, it should all blend pretty well.


Once thats done keep it aside, its now time to make the dough that will act as the enclosing for the Rissole mixture.

Prawn Rissole Dough Ingredients:

1 Tipri Atta
1/2 Tipri Maida
8 Ozs Water
2 Teaspoons Ghee
1 Teaspoon Salt

Pour the water into the vessel and heat it up

Bring the water, salt and ghee to a boil.

Then add the flours to the water.

Keep stirring till it all mixes well.

Remove on flat surface and knead into a smooth dough.

Roll out the dough and cut into circles using the lid of a container or anything you think should work.

Once you have your circle ready place the filling in the center.

Fold the rissole and fix the end with water

Dip each of theses pattys in a beaten egg

Once thats done turn both of its sides in bread crumbs

Fry until golden brown.

This is your ready to eat Prawn Rissoles, I can taste that melting stuffing in my mouth as I write this, you guys are in for a treat!

Caldine Curry

The Caldine Curry is a yellow non spicy Goan curry, its usually made with fish, but some people make it with prawns as well as vegetables. But the original caldine curry is made with any fleshy fish. Let's take a look at what goes into making an authentic Goan caldine.

Caldine Juice Ingredients:


1 Coconut
1/2 Teaspoon Cumin Seeds
10 Pepper Corns
1 Tablespoon Coriander Seeds
2 Inch piece Turmeric
2 Flakes Garlic
Small Ball Tamarind
2 Cups Warm Water

Caldine Curry Ingredients


1/2 Kg Fish (Pomfret Mackerel or any fleshy fish)
2 Onion Sliced
1 Tomato Sliced without Skin
2 Tablespoons Oil
1/2 inch Ginger
2 - 3 Green Chillies
Salt n Vinegar to Taste

Lets start of with the Caldine masala, put all the ingredients mentioned above in the mixer, add the warm water and start blending.

Once your done with that you will get this lovely yellow masala that looks like what it is below, a very pleasing colour.

Sieve the masala with a strainer not a muslin cloth so that its nice and thick, once thats done keep the Caldin juice aside and lets proceed.

Put the two table spoon of oil in a vessel to get warm. Chop the skinned tomato and onions into small pieces.

Saute the onions, tomatos and the piece of ginger, which is once again diced into small bits.

Once thats done, you have two choices, you can either add a little water or a little coconut milk to the saute. Then add the fish, we had some thin coconut milk which we added and then dropped in the fish.

Once the fish is in, you add the Caldine masala's juice and let it cook for a while.

Once you add the Caldine juice to the saute and the fish, you can add the sliced green chillies and let the fish cook.

You can add some coriander for garnishing, when the fish cooks your caldine is ready to eat!

A Simple Chocolate Fudge

Well this is not exactly a Goan Recipe, but since we have not shared a new recipe for a long time, we decided to put this one up here. Its also known as a Refrigerated Chocolate Cake, its an easy to do recipe that tastes yummy as a dessert especially when its complimented with some Vanilla ice cream

So lets take a look at how its done, your ingredients are,

Marie Biscuit: 100gms
Walnuts: 50gms - 100gms
Butter 100Gms
Castor Sugar: 50gms
1 Egg
Cocoa: 1 Tbsp
Vanilla Essence 1 Teaspoon
Rum 1 Teaspoon
Rum Essence

Now that we have the ingredients ready, lets start the procedure, you need to crush all the Marie biscuits with a Baton shown in the picture, we dont want it done in a blender because the crunchiness will disappear.

Once your done with that, sieve the coco. Then add it to the the crushed biscuits, you can also add the pieces of walnuts, prior to adding them make sure they are broken in to smaller pieces so its spreads evenly and is not difficult to eat as well as slice with a knife. Once this mixture is ready keep it aside for a while.

Create a water bath, also known as Bain-marie.

While it heats up you can get your castor sugar ready if you do not have any.

Take some normal sugar and blend it till its a fine powder.

Add the butter to the water bath and wait for it to melt.

As the butter is melting you can proceed to beat that egg up

Hopefully by this time the butter has melted quite a bit. Now add the castor sugar to it and then the egg into it.

Now keep stirring until the butter has melted completely and everything is mixed

When thats done take the water bath off the fire and add the walnut, cocoa and Marie biscuit mixture to it, you can start mixing it now

Add the vanilla essence

The rum also can be added, if you are adding rum no need of the essence, and if you don't want the rum flavor theres no need for the rum essence.

The rum though can be added as per desire, its good for taste and you can also have a flambe by pouring a little more on it later and lighting it up while serving.

Once its all mixed well you can remove it and place it in a mould.

Keep it in the refrigerator until its cold. Turn it around into a serving dish, here's your easy to make delicious choco fudge.

The refrigerated chocolate cake shown in the picture is of little more than double the quantity. You can also add a little more sugar if you have a sweet tooth.

Goan Fish Curry

What is a Goan Food blog without the fish curry recipe? Xitt Codi is the staple diet of a goan anywhere across the world. We eat fish curry along with rice nearly every week, its also perhaps the cheapest dish to eat, at a restaurant in Goa.

Heres the Xitt Codi recipe, we will also explore various options while preparing the Goan Fish Curry!

Goan Fish Curry Masala Ingredients:

6 Kashmiri Chillies
1/2 Scraped Coconut
A Small Piece of Ginger
3 Flakes Garlic
5 - 6 Pepper Corns
A Pinch of Methi Seeds
Small ball of Tamarind if a raw Mango is used
1/2 Tea spoon Haldi Powder
1/2 Tea spoon Jeera
1 Green Chilly
Salt



Goan Fish Curry Main Ingredients:

1 Decent Sized Pomfret (You can also add Kingfish or Halwa)
1 Raw Mango

Slice, clean and salt the fish and keep the fish aside.


Procedure:

Grind the masala ingredients mentioned above, in a mixer with a little water.

Add it in your cooking dish and add some more water, now there are two optional things depending on how rich and heavy you want your Xitt codi. The first one is you can bagaar some chopped onions before you add the masala to it.

Instead of adding water you can add coconut milk to make it rich, but we made this fish curry by adding water, to make it thick enough as per choice. You can then add some salt and slit the green chilly, remove seeds as per spice requirement.

Once the entire mixture reaches a boil you can add the fish to the curry

Along with the fish add the cut pieces of raw mango, to give it that nice tangy flavor that it has. I personally like to eat the cooked pieces of mango, the sour taste of it, my mouths watering as I write this :)

Cook till the fish becomes edible, this is a relatively easy dish to cook and is not as time consuming as some of them. Bon Appétit, until the next Goan Recipe!

Shark Ambot Tik

The meaning of Ambot is sour and tik is spicy in portugese and here comes another portugese influenced delicious dish from Goa, made with fish that has less bones, the Ambot Tik

In this recipe we make the lip smacking Shark Ambot Tik.

Shark Ambot Tik Main Ingredients:


1/2 Kg Shark (Preferably a fish without bones and is meaty like shark)
1 Onion Sliced Fine
1 Boiled and Skinned Tomato
2 Tablespoons of oil

Shark Ambot Tik Masala Ingredients:

10 Dry Kashmiri Chillies
1/2 Teaspoon Cumin Seeds
4 Pepper corns
1/4" Turmeric
4 Flakes of Garlic
1/2" Piece Ginger
A Small marble sized ball of Tamarind

Procedure:

Clean and wash the fish, cut it into desired pieces, apply some salt and keep it aside.


In the meantime grind the above masala ingredients with a little water to get the ambot tik masala.

Put the two tablespoons of oil in a vessel and heat it.

Fry the onion in the oil till it turns golden brown.

You can then add the tomatos and fry then for a while, just like the prawn xeque xeque make sure that the tomato pieces are all mashed, this helps with the curry and its composition.

Add masala to the bagaar and cook it for a few minutes. Now there are two methods that you can go about with this recipe. The first one is the one we have followed..

Add the masala and fry it for a bit.

Add pieces of shark to the masala and mix them up, you can then add some water till the pieces of fish are submerged.

Cook the pieces till they are tender and this is done on a low flame.

The one we followed here is a little less time consuming, where you directly drop the fish into the masala. The second method is to first add the water, give the masala a boil with the water and bagaar, then add the fish pieces and cook on a slow flame.

Taste the dish and add salt and vinegar if necessary, you can also add the sliced green chilly to make it spicier.

You can then spread some corriander leaves, decorate the dish as per choice and serve, the Goan Shark Ambot Tik!