It is not even a month since I came back from a short break in Goa and it seems like time to return. To the sun, the sand , the sea and mostly the food.
When in Goa I tend to stick to what they do best...sea food. I ate every variation of prawn and fish dishes that they had to serve.I haven't had time to post all the wonderful things we ate there so here I continue.....
One day was spent in the North near Candolim where we had a pleasant meal at Bob's Inn.
A bit more expensive than the seaside shacks,it has a maze of small tents and huts attached to each other to make up the restaurant.There are several cosy areas, where one can have a private lunch and spend several hours in the welcoming shade, while quaffing Kingfisher beer. Which ,by the way, goes very well with the Prawn Balchao we had there.
Make a paste of the following:
1 pod of garlic, peeled.
3 "fresh ginger, cleaned and grated
15 whole dried red chillies
4" dalchini / cinnamon
15 green elaichi/ cardomom
15 lavang / cloves
1 tsp whole black peppercorns
1 tsp jeera/ cumin seeds
1/2 cup malt vinegar.
1 kg prawns, shell, devein and wash well.
1 cup onions, chopped
1 cup tomatoes chopped
1 sprig of fresh curry leaves (or a tbsp dried leaves)
2 tsp sugar
Heat oil and deep fry the prawns for a few minutes...not more than 3 -4 minutes, till they change colour. Take out and set aside.
Remove some of the oil and leaving about three tbsps fry the onions until well browned.
Now add the chopped tomatoes and stir well till softened. Add the paste and saute till the oil seperates from the paste.It gets a light shine.
Return the prawns to the kadhai,/pan add curry leaves and sugar, stirring well. Now add salt to taste.
Serve with steamed rice . This tastes delicious with chapathi or any crusty bread as well.