GOANOW - Kitchendom(April 1999)

Joyce Fernandes has brought Goan cuisine within the grasp of many a housewife through her highly popular series of cookery books. Last month she had discussed the way to prepare one type of soup and fish mayonnaise. This month Joyce gives you more recipes to add more spice and flavour to your lunch and dinner.

soup bowl CALDO VERDE (Spinach Soup)

2 large potatoes (minced), 1 bunch spinach leaves (cut fine), 1 onion (cut fine) 1 tbsp. oil, 4 cups meat stock or water, 2 soup cubes and 6 tbsps. milk and a dash of nutmeg powder.

Heat oil and fry the onion slightly. Add stock or water, soup cubes and minced potatoes. Cook for 10 minutes, and add leaves. Stir the milk and nutmeg. Add salt to taste.

FOFOS DE BACALHAU (Cod Fish Rolls)

250 gms, bacalhau, 600 gms potatoes (boiled and mashed, 1 egg (beaten), 50 gms flour and olive or vegetable oil.

Soak the bacalhau overnight. Boil for 10 minutes, remove the skin and bones and mince. Mix the minced bacalhau, mashed potato, salt and pepper to taste and egg. Shape into cutlets, coat with flour and fry in hot oil.

PEIXE COZIDO COM MOLHO BRANCO (Boiled Fish in White Sauce)

500 gms any flesh fish, 1/4 tsp. salt, 2 tsps. oil, 1 onion (chopped fine), 1 tomato (chopped fine), 5 flakes garlic (chopped, 1/2 inch ginger (chopped, 4 peppercorns, 2 tsps. vinegar and 1 qty of white sauce.

Clean and cut the fish into pieces of the desired size. Apply salt and keep aside. Heat oil and stir-fry all the chopped ingredients till onion is tender. Add just enough water to allow the fish to boil. Mix peppercorns and vinegar.

Cook till fish is done. Serve with white sauce.

CRAB XEC XEC

8 medium crabs, 8 tbsps. grated coconut, 10 dry red chillies, 4 tbsps. coriander seeds, 10 peppercorns, 4 cloves, 2 tbsps. oil, 2 onions (sliced), 1/2 tsp. ginger-garlic paste, 1/4 tsp. turmeric, 1/4 tsp. turmeric, 1/4 cup tamarind juice and 2 green chillies (chopped).

Clean the crabs. Roast the coconut lightly and clear the pan. Roast the chillies and then the spices. Grind the roasted ingredients to a fine paste with a little bit of water. Heat oil, brown the onion, stir in ginger-garlic paste and turmeric.

Fry for a few seconds, add the crabs, mix well and sprinkle tamarind juice. Add half a cup of water, cover the pan and after 10 minutes stir in the roasted spice paste, salt and green chillies. Cook till the preparations becomes thick.

GOAN COOKBOOK
By Joyce Fernandes
Pp 96 (1998) Rs.65