In a previous blog I refereed
to Monica’s Restaurant as- A unique restaurant, a true expression of Goan warmth
and amazing home cooked food, owned by Menetta,
daughter to the legendary beach shack owner of twenty years Monica. So imagine how humbled I was to be invited
back to share a traditional Goan family meal, cooked by Mama Monica herself.
Chicken Stuffed Papad Cooked shredded chicken
seasoned a fruity masala, then rolled in papad (poppadum) and deep fried. A yummy snack or starter.
Chicken Xacuti Pronounced “sha-kooti”) is a
classic dish from Goa. Xacuti originated
from the Portuguese word “Chacuti.” Although
the Portuguese Chacuti is brownish in colour compared to the red Goan Xacuti, as
you can see by the picture, Mama Monica has cooked here the traditional brown Chacuti.
So what is Xacuti? Basically, the masala marinate, of:
Kashmiri Chillies, Coconut, Clove Haldi Powder, Pepper Corns Jeera Methi Seeds
Flakes Garlic, Ginger, Cinnamon, Khus Khus, Coriander, Til and Onion.
The chicken is then cooked in the marinate with potatoes a
dash of Nutmeg Powder and Small Bits of Coconut.
I loved the combination of chicken and potatoes. The flavours
were pleasing on the palate, not at all spicy. The chicken was so juicy and
tender, it melted in the mouth. I can
absolutely see this dish on the Rawson table in the future. I would like to adapt it to an Anglo –Goan
stew, by omitting the potatoes and adding more veg, serving it with mashed
potatoes or chips.
Prawn and Lady Finger Caldin.
Caldine Curry is a yellow non spicy Goan curry, usually made
with fish, but like mama Monica, some people make it with prawns as well as
vegetables, and I wasn’t complaining.
The Caldine gravy sauce is an assortment of: Coconut, Cumin
Seeds, Pepper Corns, Coriander Seeds, Turmeric, Garlic and Tamarind.
Once the gravy sauce is made, Onion, Tomato, Ginger, Green
Chillies, Salt and Vinegar are added before the prawns and the lady fingers,
(Okra)
What can I say, prawns and okra and yellow curry sauce, three
elements I love. Mama Monica, excelled
herself on this dish. This will definitely be on the Rawson table in the
future.
Prawns Recheado
A spicy, hot, tangy, reddish-orange Goan masala, comprising
of : Red Kashmiri chilies, ginger, garlic, pepper corn, cumin seed, turmeric
powder, cloves, green cardamom, sugar, tamarind and coconut vinegar, used
mainly for fish.
I have had this dish before and absolutely loved it. The prawns were deshelled and tossed in the
sauce.
Mama Monica on the other hand coated the shells with this to
die for masala. So after sucking off the
masala, then breaking off the shell and putting the prawn in your mouth, the
combination of the meaty, juicy, delicate prawn, balanced out the spicy masala.
This dish was beautiful.
Beef Chilli
Both MR R and I love this dish. It’s the equivalent to
English using up the leftovers of a Sunday roast beef, with chips/ fried
potatoes and pickles. Or, for my older
followers, who can recall their Grandmother’s refereeing to it as a “washday
day dinner.” So not unlike us, beef
chilli can be served stuffed in Goan bread – poee, with a chapatti or chips, or
as a starter in restaurants.
I really can’t say what a tradition beef chilli taste like,
as MR R and I have had so many different varieties of spiciness and
accompaniments to this dish. Nevertheless, what I can say is Mama Monica’s beef
chilli is up there in our top three. Packed with peppery flavour and succulent
strips of beef.
Pilau Rice
cooked in a seasoned broth. The best I have ever had it just melted in your
mouth.
What can I say, a truly amazing
night that I will cherish forevermore. In all my years in Goa I can’t say I have
met a family or even one person who are genuinely caring, generous, kind and
humble.
MONICA”S RESTAURANT AND BAR
BEFORE KINGFISHER
VILLA DANDO CANDOLIM BARDEZ GOA
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