Squid Chilly Fry | Calamari Chilly | Mankyo Chilli | Sarita’s Goan Recipes |
Squid Chilly
Ingredients
Oil 2 tbsp
Onion 3 sliced
Ginger garlic paste 1 tbsp
Green chilly 2 sliced
Mankyo / squids
Salt to taste
Capsicum 1
Soya sauce 1 tbsp
Red chilly sauce 1 tbsp
Turmeric powder 1/4 tsp
Chilly powder 1 tsp
Spring onion
Coriander leaves
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Goan squid chilly fry recipe, calamari chilli recipe, Mankyo chilly recipe, seafood recipe, Chilli calamari, dry calamari chilli, dry squid Chilly, spicy squid masala recipe, goan style seafood recipe, goan style squid Chilly, how to make squid chilli, Goan recipe, recipe in Konkani, Sarita’s Goan Recipes
#squid #calamari #Goanrecipe #mankyochilli
Tasty Goan Mussels Rava Fry | The Goan Kitchen
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Goan Mussels Recipe | How To Clean And Fry Mussels | Goan Seafood Xinaneao
Goan Mussels Recipe | How To Clean And Fry Mussels | Goan Seafood Xinaneao
Goan Mussels rava fry is a popular delicacy found in most beach shacks and restaurants all over Goa, India! Mussels are called Xinaneao in konkanni. This is a super simple appetizer that requires minimal ingredients and yet delivers irresistibly delicious
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Curried mussels (Goan style)
RiesKitchen 10.1:
This quick and delicious meal can be prepared in under half an hour with ingredients found in your pantry. This delicate aromatic sauce is mild. Full recipe can be found at
Goan Tisryanche Sukkem | Shellfish Dry Recipe | Clams with Coconut
An easy-peasy recipe for the Shellfish-lovers! This Tisryanche Sukkem has a perfect blend of flavours— the underlying saltiness of the Clams, pairs wonderfully with the subtle sweetness of the fresh Coconut???? Also, there's a lovely play of textures in the mouth with the soft-bodied shellfiah and the grated Coconut. In this recipe, I've used the juices given out by the clams when they open. In Konkani we call it ‘kaatt’. It carries a lot of flavour and salts too, so be careful when adding additional Salt.
Mog Asum❤️ Let there be Love!
Ingredients:
1 US Cup = 240 ml
500 grams Shellfish (Clams)
Wash these thoroughly in water (multiple times) and then freeze them. Before use, let them thaw and the shells will open up automatically. Save the liquid (Kaatt) that drips out of them.
2 Tablespoons Oil
1 teaspoon Cumin Seeds
1 large Onion, chopped
1 Ginger, finely chopped
3-4 Garlic cloves, finely chopped
2-3 Chillies, finely chopped
1 large Tomato, chopped
1/4 teaspoon Turmeric Powder
Salt, or as per taste
1/4 teaspoon Sugar
1/4 Cup fresh, grated Coconut
Fresh chopped Coriander
#ExperienceSusegad
There is something about Goa...
Look up 'Susegad: The Goan Art of Contentment' by Clyde D'Souza. The authour beautifully unwraps the secrets to peaceful satisfaction that make Goa so appealing a place to live or visit. Read about the lifestyle, the traditions of the Land, and also some practical ways to experience 'susegad' anywhere in the world!
Link to the book:
It's also available internationally:
And if you're into Podcasts, and also love Goa, listen to him talk with people in the land of the sun and the sands here:
Music Credits:
Tuzo Mog by Lorna Cordeiro (an instrumental by Tabitha Dias)
Goan Style Xinanio masala dry| शिनानिओ मसाला | Mussels Goan Style |How to clean Mussel| Kallummakaya
गोवन स्टाईल शिनानिओ मसाला ड्राय | Govan Mussels masala | Mussel dry fry | starter recipe | Tisrya Suka | Khube masala dey | seafood | fish | Mussels Roast | Clams Sukka | Shell Fish | xinaneao | squid masala
Pls follow Amazing recipes for such delicious & traditional recipes.
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