hosted by Coconut Kitchens
Cuisine from Goa - First of five destinations on this Spice Trail.
Then on to Kerala, Sri Lanka, Thailand and Malaysia on four following Mondays.
Three course meal and food not usually found in restaurants in London, regional music to accompany the cuisine, a different culinary experience not to be missed.
Goan Fish Cake (with dipping sauce)
For Vegetarians - Veg Cake (with dipping sauce)
Goan Pork Viandaloo:
A Portuguese dish now adopted by the locals. Cooked with Wine vinigar, garlic, cinnamon, cardamom and roasted curry powder. Coconut milk added to give this dish a succulent flavour.
For Vegetarians: Goan style vegetarian gravy dish with Potato, Tomato, Aubergine, Chick-Peas and dash of coconut milk.
Green Beans (Foogath):Cooked with grated coconut and sprinkeled with roasted Urid dal.
Ladies Fingers (Okra): Cooked with Sauteed onion, green chillies and tomato with a squeeze of lime.
Mysoor Dal (Red Lentil) dish: A staple protein dish. Cooked with turmeric, garlic, mustard and curry leaves as main ingredients, then sauteed red chilli, curry leaves and mustard seeds added.
Desert: Tapioca pearls in coconut milk with raisins and roasted cashew nuts.