4 Goan recipes from Mumbai's O Pedro you can make at home, if you miss going out

4 months ago 44
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Summer in India for many involves a ritual trip to Goa with friends. With the ongoing pandemic, planning a vacation may feel like a far-fetched dream, but we can bring a bit of Goa in our homes with the region's food. A rich and diverse cuisine, Goan recipes often feature pork, coconut, jaggery, cashew, and all the fresh seafood you can think of. Vogue spoke to chef Hussain Shahzad, executive chef at O Pedro, Mumbai to share recipes from their menu that you can whip up at home. Get in your beach wear, pretend you're at a shack, and take a flavourful trip to Goa right in your home. 

1. Recipe: Balchao prawnsIngredients for the balchao masala:

500gm chopped onion

6gm garlic cloves

0.7gm cinnamon stick

4.4gm turmeric powder

1gm cumin seeds

50gm dried Kashmiri red chilies

275ml white synthetic vinegar

45gm grain sugar

200ml sunflower oil

10gm green chillies

Salt to taste

Ingredients for the prawn oil: 

1 cup oil

1 cup prawn head

Ingredients for the prawns:

6 prawn pieces

1 tbsp balchao masala

½ tbsp garlic

4-5 curry leaves

2 slit chillies

Prawn oil to sauté

Method for balchao masala:


Blend garlic cloves, cinnamon, cumin seeds, Kashmiri chilies, turmeric powder, green chilli and vinegar. Sauté the onion in oil till translucent.


Add the blended mixture to the pan and sauté for a minute and add water. Cook the mixture till the water evaporates and the spices are cooked.


Cook till the mixture starts leaving oil.


Season with salt and sugar.

Method for prawn oil: 


Wash the prawn head and leave it on a strainer.


Heat oil in a pan and then add the prawn heads and cook till it changes its colour.


Strain the oil.

Method for the prawns: 


Heat prawn oil in a pan.


Marinate prawns in garlic, chilli and salt.


Sear the prawns on both sides, add balchao masala and curry leaves.


Check and adjust seasoning, pick up.


Garnish with fried curry leaves. Serve hot.

2. Recipe: Panji Green Watana Rassa Ingredients: 

2 cups dried green watana (dried green peas)

1 cup chopped tomato

2 cups onion, sliced

¼ cup cilantro leaves, packed

2 tbsp garam masala

½ tbsp fennel seeds

½ cup grated coconut

1 tsp brown mustard seeds

10 curry leaves

4 slit green chillies, at a bias

4 tbsp sunflower oil

Salt to taste



Soak the dried watana overnight in at least eight cups of water.


Pressure cook the soaked watana on a low flame with 6-8 cups of water and one tbsp of salt till they are soft but not mushy.


Drain the watana and save the water.


In small sauté pan heat two tbsp oil on a medium flame and add all the sliced onions and caramelise.


Remove into a bowl add in the cilantro, garam masala, fennel and coconut and grind to a fine paste with one and half cup of water.


In a large heavy bottom sauce pan heat remaining oil on a medium flame and add in the mustard seeds and let them splutter follow with curry leaves, and slit chillies.


Finally add in the tomato and cook till the oil separates. Lower the flame and add in the masala paste at this point and stir continuously.


Once the paste is cooked. Add the boiled watana and 5-6 cups of the reserved water depending on how thick or runny you want your rassa. Taste and season with salt.


Serve the rassa hot with bhakri, pav, chapati or rice.

3. Recipe: Beryls fish curry Ingredients: 

1 kg silver pomfret or black pomfret

½ cup grated fresh coconut

1 cup chopped onions

4 cloves garlic peeled

16 Kashmiri red chillies medium sized, de-stemmed

¼ tsp cumin seeds

1 tsp turmeric powder

300ml water to blend the paste

500ml water to cook the paste

800ml coconut milk

2 tbsp tamarind paste

6 pieces dried raw mango

8 pieces tirphal (a kind of pepper)

6 pieces spicy green chillies, slit

Salt to taste



Cut the fish into darnes (thick cuts) and pat dry.


Refrigerate and reserve for later.


In a blender or masala grinder combine grated coconut, chopped onions, garlic, red chillies, cumin seeds and turmeric powder. Grind to a smooth paste with 300ml water and one tsp salt.


Take a large sauce pot and add the blended spice paste with 500ml of water and simmer on a low flame. Stir occasionally.


Reduce by half and strain the liquid through a fine soup strainer pressing solids through into a medium sauce pan.


Add in the green slit chillies, tirphal, coconut milk ,raw mango and tamarind bring up to a simmer on a medium heat. Cook for 10 minutes. Stir occasionally and season with salt.


When ready to serve re-heat the curry on low flame making sure not to scorch the pan.


The curry should be smooth and sport a bright orange colour.


Pull out the fish darnes from the refrigerator 30 minutes prior and bring to room temperature. Season the fish with salt on both sides.


Poach the fish gently in the curry for about 6-8 minutes.


Check for seasoning and serve with boiled red rice.

4. Recipe: Cafreal CauliflowerIngredients: 

500gm onion, sliced

1 tsp cumin seeds

5 pieces cloves

¼ tsp turmeric

½in cinnamon

4 pieces green cardamom

8gm garlic

8gm ginger

1 tsp black peppercorn

60gm tamarind paste

17gm green chillies

160gm coriander leaves

180ml oil

Salt to taste

Method cafreal masala: 


In a pan heat oil, add in the whole spices and let them bloom.


Add in the sliced onions and sauté.


Add in the ginger garlic and then the powdered spices and let them cook out.


Finally add in the chillies and coriander leaves.


Cook till oil separates. The colour should be dark green.


Let it cool down and puree to a smooth paste.

Method for cauliflower: 


Pre salt the cauliflower for at half and hour. Marinate the cauliflower with cafreal masala.


Roast the cauliflower at 180 celsius for 14-16 minutes and turning every 5-6 minutes to get even charring.

Also read: 

Cooking with kids? A mother and baker shares an easy chocolate mousse recipe you could try

4 healthy Indian breakfast recipes that will get you through the week

11 must-have regional cookbooks from across India for anyone who loves to cook

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