Top 20 Goan Dishes


1. Prawn Pan Rolls

Prawn pan rolls are a delectable delicacy of Goan cuisine. Consisting of prawns sautéed in tasty masala and wrapped in rolls, they make a great and filling snack.



For filling

  • 1 cup prawns
  • Spring Onion
  • Diced Potato
  • Chopped garlic
  • 2 chopped green chilies
  • 1 tbsp jeera powder
  • 1 tbsp red chili powder
  • Salt to taste

For crepe

  • 2 cups Maida
  • ½ cup milk
  • 2 eggs
  • Salt to taste
  • Butter or oil for frying


  1. Firstly, for the filling, take a saucepan and add some oil in it for heating. Once the oil is hot enough, add the chopped green onions, garlic and sauté them.
  2. Once the onions are translucent, add the prawns, diced potatoes, and seasonings. Cook till the potatoes are soft and prawns are cooked.
  3. Now in a large mixing bowl, take the Maida and add some oil and salt to it. Add milk till you get a batter consistency. This is our batter.
  4. In a pan, pour the mixture and make round pancakes. Cook on both sides for 30 seconds. Let them cool.
  5. Now take the prawn filling and place it on the crepe. Fold the sides and make rolls.
  6. Fry these rolls in a pan with some butter until they are golden brown all over. Serve with sauce or chutney.

2. Egg Drop Curry

This is a filling, lunch/dinner dish that is ready to satisfy your hunger pangs. The tasty, thick curry with the poached eggs makes for a great comfort food.



  • Half a coconut, freshly grated
  • 2 onions, chopped
  • 2-3 garlic cloves
  • ½ tbsp methi seeds
  • Little tamarind
  • 3-4 dry red chilies, whole
  • 1 tbsp turmeric powder
  • 1 tbsp red chili powder
  • Salt accordingly
  • Water
  • 3-4 Eggs
  • Chopped Coriander


  1. In a mixer, blend together one chopped onion, grated coconut, methi seeds, tamarind, dry red chilies, and spices. Make a coarse paste, adding water when necessary. This is our curry’s base.
  2. Now in a heavy bottomed utensil, heat some oil. Add garlic cloves and chopped onion to it.
  3. Cook them for 3 minutes. Once the onions turn pink, add the masala we made. Cook this vigorously for 5-6 minutes.
  4. Add some water to it. Bring this curry to boil by cooking for 10 minutes.
  5. Now as the curry is simmering, break the eggs and add them to the curry one by one without beating them.
  6. Poach these eggs for 6-7 minutes. Garnish them with fresh coriander and cook for 3-4 minutes.
  7. Serve hot with steamed rice.

3. Prawn Chili Fry



  • 2 cup prawns
  • 1 tbsp red chili powder
  • ½ tbsp turmeric powder
  • Salt accordingly
  • 4 tbsp lemon juice
  • ½ tbsp pepper powder
  • 1 capsicum, chopped(red/green/yellow)
  • 1 onion, chopped
  • Oil


  1. In a bowl, add the cleaned prawns, red chili powder, turmeric powder,pepper,salt,lemon juice and a little bit of oil. Marinate the prawns properly and keep them aside for 20 minutes.
  2. After 20 minutes, take out the marinated prawns.
  3. In a saucepan, heat oil and add onions and capsicum in it. Cook them for 6-7 minutes, till the vegetables are softened.
  4. Now add more oil to the veggies and add the marinated prawns to it. Fry for 10-15 minutes.
  5. Garnish with fresh coriander and lemon wedges and serve with bread or roti.

4. Chicken Xacuti



  • 1-kilogram chicken
  • 6-7 cloves of garlic
  • 3 inch chopped ginger
  • Fresh coriander chopped
  • 5-6 green chilies, chopped
  • 2 tbsp turmeric
  • 1 cup grated coconut
  • 2 large onions, chopped
  • 6-7 Kashmiri chilies
  • Cinnamon
  • Cardamom
  • Nutmeg
  • 2-3 tbsp methi seeds
  • 3-4 tbsp aniseed
  • 2-3 mace(javitri)
  • 3 tbsp ghee
  • Oil


  1. Take a large bowl, add cleaned, cut chicken pieces and marinate them with salt, ginger, garlic, and turmeric and lemon juice. Keep aside for 20 minutes.
  2. In a pan, heat oil and roast sliced onions and grated coconut till both turn brown.
  3. In another pan, dry roast all the solid spices and Kashmiri chilies for 6-7 minutes. Now blend these spices along with sautéed onions and coconut.
  4. Make a coarse paste or masala. Add water if necessary.
  5. Now take a kadhai and add 3 tbsp ghee in it. When the ghee heats, add chopped onions and garlic cloves. Cook well.
  6. As it is cooking, add the marinated chicken to it. Cook for 10 minutes.
  7. Now add the masala we prepared along with little bit of water to make curry. Let it boil.
  8. Cook for further 15 minutes, or till the chicken is thoroughly cooked. Garnish with coriander.
  9. Serve hot with roti or rice.

5. Vindaloo



  • 2 tbsp jeera
  • 3-4 dried red chilies
  • ½ tbsp pepper
  • Cardamom
  • ½ stick of cinnamon
  • 1 tbsp peppercorns
  • 5-6 tbsp vinegar
  • 2 tbsp methi seeds
  • 1 tbsp brown sugar
  • 2 chopped onions
  • Water
  • 3 cup diced pork(or any meat)
  • 6-7 garlic cloves
  • ½ tbsp turmeric powder
  • 1 tbsp coriander powder
  • Chopped fresh coriander
  • Salt to taste


  1. Dry roast the chillies along with all the spices. Blend them together in a mixer to form a coarse paste, adding vinegar if necessary.
  2. This is our Vindaloo paste. Now marinate the pork cubes with this paste and keep aside for 2-3 hours.
  3. Meanwhile, heat some oil and butter in a heavy pan. Add the chopped onions, garlic, and the marinated pork. Sear it till the pork gets brown and absorbs all the juices.
  4. Now to this partially cook pork, add the prepared Vindaloo paste and some water.
  5. Cook till it becomes thick, gravy-like in consistency.
  6. Garnish with coriander and serve hot.

6. Coconut Cake

This is a Goan delicacy mainly made during festivities as popular dessert. Simple yet traditional, it is a great nutritional dish that is loved by old and young alike.



  • 1 cup butter
  • 3 eggs
  • 2 ½ cup castor sugar
  • 2 ½ cup semolina flour
  • Salt to taste
  • 1 tbsp baking powder
  • ½ cup grated coconut or desiccated coconut
  • 1 ½ cup coconut milk
  • 5 tbsp rose water
  • ½ cup heavy cream


  1. In a large bowl, take the butter, sugar and eggs and whisk them till they’re creamy in texture.
  2. Mix the semolina, salt, baking powder, grated coconut, cream, coconut milk and raised water. Whisk to form a cake batter.
  3. Pour this cake mix into a greased tin or tray. Bake for 35 minutes at 280°C.
  4. Serve with rose water sprinkled over and cream.

7. Mix Fruit Custard

This is a simple dessert that is a favorite of children. It is also naturally sweet and nutritious for growing kids.



  • 2-3 eggs
  • 3 cups milk
  • ½ cup castor sugar
  • 2 tsp vanilla essence
  • 4-5 types of fruits, cut into pieces
  • Handful of raisins,cashews,almonds, and walnuts


  1. In a heavy bottomed pan, add the eggs and whisk them completely. Now add the milk (or cream) and vanilla essence and mix them together.
  2. Put on the stove and keep stirring till it achieves custard-like consistency. It should become thick but not too thick.
  3. In a bowl, put all the cut fruits and pour the cooled custard mixture over them. Refrigerate for 4-5 hours.
  4. Serve with dry fruits and ice cream.

8. Goan Roast Chicken

This is a classic, comfort food mainly prepared as a part of a large feast, especially on Christmas. A quick yet fulsome dish, it is a favorite of many regions including Goa.



  • Chicken
  • 2 tbsp turmeric
  • 2 tbsp pepper
  • 2 tbsp jeera powder
  • 2 sticks of cinnamon
  • 3 tbsp cloves
  • 2 tbsp ginger-garlic paste
  • 1 tbsp lemon juice
  • 1 finely chopped onion
  • 2-3 Kashmiri chilies
  • Salt to taste
  • Oil


  1. First to make the five spice powder, which is the base of the dish, grind together the turmeric, pepper, cloves, jeera and turmeric.
  2. Now, marinate the chicken with 2-3 tbsp of above five-spice masala, ginger-garlic paste, lemon juice, onions and salt. Keep marinated for 6-7 hours or overnight.
  3. Now take a large baking dish and place the chicken on it. Add the remaining seasonings, onions or other vegetables surrounding the chicken.
  4. Drizzle oil all over the meat and roast in a pan or in an oven for 40-50 minutes till the chicken is golden brown all over.
  5. Serve hot. You can also use this chicken shredded into subs or sandwiches or pizza.

9. Goan Mutton Croquettes

This is yet another example of a quick and easy but filling snack. Easy to make, it can be eaten in a variety of ways.



  • 2 cups mutton, minced
  • 2 chopped onions
  • 1 tsp turmeric powder
  • 1 tbsp jeera powder
  • 1 tbsp red chili powder
  • Salt to taste
  • 1 cup breadcrumbs
  • 1 beaten egg
  • Oil for frying


  1. In a large mixing bowl, add minced mutton, chopped onions, turmeric powder, red chili powder, jeera powder and salt to taste. (You can also add chopped vegetables of your choice.)
  2. Mix this well and make long, thick rolls with your hands.
  3. Once they are done, dip them in egg wash and then breadcrumbs and grill on a pan till they turn golden brown.
  4. Cook them inside out thoroughly by checking at intervals.
  5. Serve with bread or roti or as a snack.

10. Goan Fish Curry

The most classical and loved of all dishes, this is something of a state dish of Goa. Its popularity has risen throughout the country.



  • Fish
  • Little bit of tamarind
  • 2 Small onions chopped
  • 1 tomato sliced
  • 6 dry red chilies
  • 2 tbsp ginger garlic paste
  • One tbsp turmeric powder
  • 1 tbsp red chili powder
  • 3 green chilies slit
  • One cup grated Coconut
  • Oil
  • Salt to taste


1.In a mixer add the onions, tomato, coconut, ginger garlic paste, dry Red Chillies and the spices along with tamarind puree and blend well to make masala.
2. Now take a deep pan and put some oil in it.
Put the slit green chilies and masala prepared and fry for 4 to 5 minutes.
3. Now add some water to the masala to make a curry. Bring this curry to boil and cook for a further 10 minutes.
4. Now very carefully add the fish into the gravy and cook for more 10 minutes. Add salt to taste.
5. Garnish with lemon juice and fresh coriander.
6. Serve hot with steamed rice.

11. Sorak

This is an example of a very filling and tasty vegetarian dish made in different ways with different vegetables. This is a lunch staple of many Maharashtrian families in Goa.



  • 4-5 Kashmiri chilies
  • Garlic
  • One tbsp jeera
  • 2 tbsp methi seeds
  • One tbsp turmeric powder
  • Pepper powder
  • Little bit tamarind
  • 2 green chilies sleep
  • Ginger
  • Chopped  tomato
  • Kokum optional
  • Chopped Onion


1.Blend all the spices together with some water to form a masala paste.
2. Take a pan and heat some oil in it. Add the chopped tomatoes, onions and ginger.
3. Cook for about 3-4 minutes. Then, add the masala we made previously in the pan and cook well.
4. Fry the masala properly and add some water or coconut milk to thicken the curry.
5. Finally add slit green chilies, a piece of kokum, and salt to taste.
6. Bring it to a boil and serve hot with rice.

12. Doce Bhaji

This recipe is a breakfast staple of the state. It is quickto make and liked by all.



  • 1 cup bulgur wheat
  • one and a half cup coconut milk
  • 2 teaspoon ghee
  • Half cup sugar
  • Nutmeg powder
  • Cardamom powder
  • Handful of cashews, raisins, almonds


1.Take a pan and dry roast the bulgur wheat. Keep on stirring until it changes color.
2. Cook it properly and add the coconut milk to the bulgur wheat, mixing continuously.
3. Once the bulgur wheat is partially cooked add the sugar and dry fruits.
4. At last add the nutmeg powder, cardamom powder, and ghee.
5. Keep cooking till the milk is completely absorbed by the Bulgur wheat.
Serve hot.

13.Chocolate Fudge

This a Goon Goan twist. A festival favorite dish.



  • 1 packet Marie biscuits
  • Half cup sugar
  • Half cup Walnuts
  • 1 cup butter
  • 1 egg
  • One tablespoon cocoa powder
  • 1 tbsp vanilla essence


  1. First, crush the Marie biscuits. To this add the cocoa powder and chopped Walnuts.
  2. Now whisk together the egg sugar and butter. Mix until a creamy mixture is formed.
  3. To this mixture add the crushed biscuits and vanilla essence. Keep on mixing.
  4. Remove it in mold and freeze. Serve with chocolate sauce.

14. Rechedo Promfret

A favorite of everyone, this stuffed fish makes for an excellent lunch or snack, as is seen with its popularity in other states as well.



  • Pomfret
  • Top Ginger
  • One tablespoon jeera
  • Tamarind
  • Pepper
  • Cardamoms
  • 10 Kashmiri chilies
  • Cloves
  • One tablespoon turmeric powder
  • Sugar
  • White vinegar
  • For frying oil
  • 2 tablespoon rice flour
  • Salt to taste

1.Clean the fish and make incisions sidewise so as to stuff masala in it.
2. Combine all the spices like garlic, clove, fennel, ginger, red chilies, pepper, tamarind, turmeric salt, and blend it into a masala. Add a little bit of vinegar if required.
3. This is our masala stuffing for the fish.
4. Now stuff this masala into the fishes and marinate then for 2 or 3 hours.
5. In a heavy pan, heat some oil. Make a mixture of semolina and flour. Season this mixture accordingly.
6. Dip
7. Serve hot with lemon wedges.

15. Bebinca

A Goan native and loved dish, this layered dessert makes for a great dish that is made expressly.



  • 2 Cup Maida
  • 1 cup Butter
  • 3 Eggs
  • 1 cup Sugar
  • 1 cup Coconut milk
  • One cup heavy cream
  • Nutmeg Powder

1.Take a large mixing bowl and add eggs, sugar, Maida, coconut milk, nutmeg powder. Whisk to form a batter.
2. Pour this into a greased baking dish and bake at 200 degree Celsius for 25 minutes.
3. Remove this cake and pour batter over this and bake again.
4. Repeat this process till all the mix is used from baking tray and let it cool.
5. Serve with ice cream.

16. Chicken Cafreal

Another native dish made with different spices and a major tang of coriander that renders freshness to any meat, this dish is indeed the food of the kings.



  • Chicken
  • Fresh coriander
  • Cinnamon
  • Ginger
  • 5 green chilies
  • Garlic
  • cardamom
  • Vinegar
  • One tablespoon jeera
  • Onion sliced

1.Cook the Chicken with salt and water for 5 minutes on full flame.
2. Combine cinnamon, cloves, garlic, ginger, cardamom, coriander, vinegar to make masala.
3. Add this masala oil and the onions to the cooking chicken.
4. Reduce the heat, add some oil and cook for 10 minutes on low flame.
5. Cook till the Chicken is tender and the water has evaporated completely.
6. Serve hot with rice.

17. Alle Belle

This is an example of the variety found in Goan desserts. Sweet coconut filling inside pancakes is a proper western Indian fusion.



  • 3 eggs
  • 1 cup grated coconut
  • Half cup Jaggery
  • 1 cup Maida
  • Salt to taste
  • 2 tablespoon oil


  1. Take a large mixing bowl and mix together eggs flour and salt. Mix well.
  2. This is a pancake batter. In another pan melt the jaggery, mix it with shredded coconut.
  3. Take a nonstick pan and heat some butter in it. Pour the batter and make pancakes.
  4. Fill the pancakes with jaggery and coconut filling.
  5. Roll these pancakes and serve hot.

18. Goan Khatkhate

Another example of unique vegetarian dishes, this perfect blend of vegetables makes a scrumptious stew.



  • Half cup Toor dal
  • Half cup chana dal
  • Water
  • One tablespoon
  • Drumsticks
  • Carrots diced
  • Green beans one cup
  • Vegetable oil
  • 2 teaspoon jeera
  • Curry leaves
  • One tablespoon jaggery
  • Kokum
  • For the coconut paste:
  • 1 cup freshly grated coconut
  • Ginger
  • 5 to 10 dried Kashmiri chilies
  • Water
  • Pepper
  • Turmeric Powder


  1. Take a saucepan and add the dal with water and cook them. Drain the dal from water and mash them.
  2. Add the kokum to the water from the dal.
  3. Blend the coconut paste components to form the coconut paste.
  4. Take a saucepan pot and add oil in it. When the oil heats, add jeera curry leaves, the prepared coconut paste and cook for 5 minutes. Add the mashed dal and fry again. Now mix coriander salt, kokum stock, jaggery, carrots and beans.
  5. Cook until the vegetables are tender. Boil for 10 minutes and let it thicken.Serve hot.

19. Fried Fish

This is a classic Fried Dish found in all coastal areas, but with a Goan twist. Loved as a snack.



  • 1 cup semolina
  • Fish
  • 2 tbsp ginger garlic paste
  • Oil
  • Lemon juice
  • Salt to taste
  • 1 tbsp turmeric powder
  • 1 tbsp red chili powder
  • coriander


  1. Take the fish pieces and marinate them with ginger-garlic paste, spices, lemon juice, salt and oil.
  2. Keep covered in the marinade for 2-3 hours.
  3. Make a mixture of semolina by adding red chili powder and salt in it. This is our frying base.
  4. Remove the fish pieces and cover them with the semolina mixture.
  5. Fry these pieces in oil till they are brown.
  6. Serve with coriander and lemon wedges.

20. Kokum Sherbet

This is a refreshing drink, easy to make especially during the humid summers in Goa. Enjoyed by all, and also used as concentrate base for many mocktail drinks.



  • 1 cup kokum
  • 2 cups sugar
  • 1 cup water
  • 2-3 crushed cardamom
  • 2 tsp jeera powder
  • 1 tsp black salt accordingly


  1. Take the Kokum and add 3-4 tsp water to it. Cook it to make a thick concentrate.
  2. Strain the Kokum concentrate and keep it to cool.
  3. Make a sugar syrup by boiling together sugar with little water. Mix this with the Kokum concentrate.
  4. Add the crushed cardamoms, jeera powder and pinch of black salt. Stir well and refrigerate.
  5. Serve chilled with ice cubes.