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+====== Goa cuisine ======
+==== Ambot Tik ====
+Literally meaning "sour and spicy", this is a fiery fish curry (usually with shark or kingfish), cooked with kokum, vinegar, and Goan spice paste. Deeply flavorful, often served with rice. [([[https://economictimes.indiatimes.com/magazines/panache/sneak-peek-into-the-sweet-sour-and-spicy-famous-goan-cuisine-try-these-must-have-dishes/articleshow/46078826.cms?from=mdr|The Economic Times]])]
+==== Prawn Balchão ====
+A spicy prawn pickle-curry hybrid, preserved in vinegar, sugar, and ground spices. Originally from Portuguese culinary methods — strong, tangy, and addictive. [([[https://www.instagram.com/reel/CcfJyrros0a/|Instagram]])]
+==== Sanna ====
+Soft, steamed fermented rice cakes — mildly sweet and fluffy. A perfect accompaniment to pork sorpotel or enjoyed with coconut milk. [([[https://www.youtube.com/watch?app=desktop&v=M7hBurzhfLc|YouTube]])]
+==== Sorpotel ====
+A rich and spicy pork offal stew, including liver and heart, slow-cooked in vinegar, spices, and sometimes even blood. Served with sannas, especially during festivals like Christmas. [([[https://deliciouslyindian.net/mangalorean-pork-sorpotel/|Deliciously Indian]])]
+==== Patoleo (Patoli) ====
+A sweet dish made by spreading rice paste on turmeric leaves, filling it with jaggery and coconut, and steaming it. Fragrant and uniquely Goan. [([[https://theyummydelights.com/patoli-recipe-patoleo-recipe/|The Yummy Delights]])]
+==== Xacuti (Shagoti) ====
+A complex curry of poppy seeds, grated coconut, and dry spices — used with chicken, mutton, or even mushrooms. Rich and bold. [([[https://cookpad.com/in/recipes/15312275-goan-chicken-xacuti|Cookpad]])]
+==== Kismur ====
+A dry chutney-style side dish made from dried shrimp (or fish), coconut, onions, and chili. Crispy, umami-packed, and great with rice. [([[https://www.aayisrecipes.com/nonveg/dried-shrimp-chutney-sukkil-sungta-kismuri/|Aayi's Recipes]])]
+==== Bebinca ====
+Goa’s beloved layered egg-coconut dessert, baked one layer at a time — rich, custardy, and celebratory. Usually made during Christmas or Easter. [([[https://www.eater.com/22360232/goan-bebinca-cake-easter-tradition-layered-dessert|Eater]])]
+==== Tisreo Sukhem ====
+A dry clam preparation, sautéed with coconut, onion, and spices. A true coastal treasure often found in Goan homes. [([[https://xantilicious.com/recipe/tisreo-sukhem/|Xantilicious]])]
+==== Fish Recheado ====
+Whole pomfret or mackerel stuffed with spicy vinegar-based masala, then pan-fried — spicy, tangy, and dramatic on the plate. [([[https://quench.me/food/fish-recheado-fried-fish-stuffed-with-chile-paste/|Quench]])]
+==== Pork Vindaloo ====
+Derived from Portuguese vinha d’alhos (wine and garlic), this dish evolved into a vinegar-spiked, garlicky, spicy pork curry — a Goan classic. [([[https://greatcurryrecipes.net/2014/06/04/original-vindaloo/|Great Curry Recipes]])]
+==== Alsande Tonak ====
+A coconut-based curry made with Goan black-eyed peas, usually eaten with pav (bread rolls). Vegan-friendly, earthy, and creamy. [([[https://www.thebigsweettooth.com/alsande-tonak-goan-black-eyed-peas-curry/|The Big Sweet Tooth]])]
+==== Choris Pão ====
+Spicy, smoky Goan pork sausages (choris) tucked into local bread rolls. The ultimate street food — simple, greasy, and satisfying. [([[https://www.hildastouchofspice.com/2017/10/goan-choris-pao.html|Hilda's Touch of Spice]])]
+==== Tambdi Bhaji ====
+A Goan Hindu favorite: red amaranth leaves stir-fried with coconut and garlic. Nourishing and earthy, often eaten with rice and dal. [([[https://www.vegrecipesofindia.com/tambdi-bhaji-recipe-red-amaranth-sabzi/|Veg Recipes of India]])]
+==== Khatkhate ====
+A vegetarian mixed-vegetable stew made for special occasions, using toor dal, coconut, jaggery, and Goan garam masala. It’s aromatic and sweet-salty-spicy all at once. [([[https://www.celebrationinmykitchen.com/khatkhate-goan-vegetable-stew/khatkhate-goan-vegetable-stew|Celebration in my Kitchen]])]
+{{tag>food culture geography}}

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