Posts Tagged ‘goan food’

Mapusa Fish Market

Posted: October 13, 2010 in Uncategorized
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goa fish market

It’s my birthday tomorrow and my mother told me that while she waited in anticipation for my arrival, all she could smell was fish, I decided to write a blog about the Mapusa market. Yes, you got it, I was born in Mapusa supposedly not far from the fish market.   I can’t remember if my mother liked fish after that but I certainly do. I could make it my ONLY diet but in this part of the world, fish is not cheap. Also, there are so many environmental and political reasons for not eating this or that fish. I just save it for special times. My family doesn’t care for meat so a special Christmas meal may consist of fish.  Great!

Anyway, back to Mapusa and the fish market. Now, check out the fisherwoman. She looks shrewd doesn’t she. Also, fish must exude some kind of hormone just in the odour because don’t forget these women transport the fish from long distances, carrying the baskets on their head. I tell you the hormones have a direct effect on the fisherwoman’s ability to tear a strip off you if she doesn’t like how you haggle. They either take a liking to you or not. If you are a regular, good thing but if you are a stray who stops by the inspect the fish for it’s freshness, ‘watch out’! You could get a barrage of swear words shouted at you in Konkani. Or else, just a plain  ‘Maka Kallana.’  Guess that shuts a person up. Anyway, my father who did most of the shopping in our family had no problem with these people. He was a regular and probably went to the same women everytime. He didn’t haggle because I think he felt sorry for them and wanted to help their sales. It didn’t make my mother happy when my father came home with way too much fish for just our family to consume. Anyway, none of us kids complained because we loved the fish and the way my mother cooked it.

I loved how Mummy stuffed the bhangde and been looking all over for a recipe. I found this one on GoaNet which looks pretty close to how she made it. I think these days, you can buy the ready made masala paste for the fish but this receipe shows how to make it:

Stuffed Mackerel – Goa Style

Cooking: 20 minutes
6 mackerels, cleaned and deboned (see below), if you like you can skip
deboning the fish
juice from 2 limes
maldon salt
oil for cooking
18 curry leaves
4 onions, peeled and sliced
6 tbsp Goan masala paste (see recipe)
6 tbsp finely chopped corriander
1 large red chilli, seeds removed and diced
To Serve
lemon wedges
slices of shop purchases naan bread (optional)
pilaf rice with chickpeas (see recipe)
or boiled rice

Wash and dry the inside of the fish. Rub salt and lime juice into the flesh
of the mackerels.

Heat a little oil in a saucepan over a moderate-high heat, saute the onion
in the pan until golden brown. Add the curry leaves and masala paste and
cook for a couple of minutes until aromatic. Remove the pan from the heat,
stir in the corriander and chilli. Allow the mixture to cool.

*To Stuff:*
Rub the stuffing mixture on the flesh inside the mackerels. Refigerate for
1-2 hours (to allow the flavours to develop).

*To Cook:*
Preheat a grill. Cover a grill tray with foil and coat it lightly with oil.
Brush the mackerels with oil and place on the grill tray. Cook the fish
under the grill for 5-6 minutes on each side (turning carefully), the fish
should be golden brown and cooked through.
To Serve: Serve with wedge of lemon and accompany with slices of naan bread
(optional) and pilaf or boiled rice.

*To Debone:*
Cut the fish open along the belly, remove its inards, wash and dry it with
kitchen paper or a tea towel. Place it on a board belly side down. Using the
heel of your hand push down on the fish firmly on its backbone. loosening it
from the flesh. Cut the back bone near the head and tail, and carefully pull
it out. Remove the side bones with a sharp knife and pin bone the fish.



Godshe from Goa

Posted: September 18, 2010 in Uncategorized
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Keep stirring the mixture

These days, I find myself thinking of Mae and all the special sweets she would make for us kids who had just arrived from the big city of Bombay.  Godshe was one of these sweets – yum.  For so long, I’ve been wanting to find a recipe so I could make it for my own little grandchildren and here it is now, thanks to

I cannot find jaggery easily where I live now therefore, I resort to a combination of brown sugar and molasses.

1 cup rice

1/4 cup moong dal

thick and thin milk of one coconut (I use 1 can of milk – separate it into two and thin one portion down)

1/2 cup brown sugar 1/4 cup molasses

pinch of salt

Soak the rice and dal overnight and then cook it in the thin coconut milk.  Cook and stir occasionally until it is soft – use low flame.

Once rice and dal are a soft consistency, add the sugar and molasses, keep stirring until the mixture thickens and then add the thick coconut milk.  Stir, stir and add a pinch of salt taking care not to let it stick to bottom of pot.  When the mixture thickens enough to look like it could set, pour it into a pie plate and let set so you can cut it into soft wedges.  Some people like it warm like a pudding.


Posted: September 18, 2010 in Uncategorized
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Mae made this Bibique for us even when it wasn’t Christmas time.  All Coans made this this layered cake at Christmas but since us Lobos never went to Bodiem during Christmas, Mae would make it for us in May.  Bless that sweet woman who did everything in her power to give her grandchildren a good time.  I wish that I had got my recipe right from Mae but alas, she was gone before I got interested in culinary matters.  Priyanka Garpure has kindly supplied me with this one:

200 gms all purpose flour

10 egg yolks

500 gms sugar

Thick coconut milk from one large coconut

2 gms powdered nutmeg

200 gms ghee (clarified butter)

1. Extract coconut milk from the coconut by grating it and grinding it with water. Mix the flour, sugar and egg yolks with coconut milk and stir thoroughly till sugar has dissolved. In case you want layers of slightly different colors caramelize a little sugar and add to one half of the batter and use them alternately.

2. Now add the nutmeg powder and keep aside.

3. In an aluminum vessel, heat some clarified butter in a pan and pour in one cup of batter.

4. Bake this layer on low heat till it turns light brown in color.

5. Then add another spoonful of clarified butter and another cup of batter.

6. Once the bottom layer is done the heat has to be supplied from the top.

7. Continue to bake till all the batter is used up.

8. Once done, turn the tin upside down, remove the bebinca and cool before serving

Note:  I’ve tried this method by pouring batter into a springform pan and placing under the broiler (rack should be in the middle of the oven).  It’s effective!