Situated in the coastal areas of Goa, the staple food for all the Gians is fish, irrespective of their religion. However Christian Catholics are open to beef or pork too, which are a taboo in most Hindu households due to their religious beliefs. Unlike the Hindu Goan food, the Portuguese and its overseas settlements heavily influence Christian recipes. 'Canjade Galinha', originally a Goan recipe, is popular with them. It is a type of chicken broth with rice and chicken pieces. A much-popular dessert 'Arroz Doce' is a Portuguese adaptation of Indian 'pais' or 'kheer' (sweetened rice). Goan cuisine is a unique blend of Arabian, Portuguese and native foods with all their richness and simplicity. Due to easy availability, fish and coconut are used quite often in all the Goan delicacies.

The rural people of Goa often cook their food on wood fires in clay pots and the smoky flavor of the mid-day curry and the glass of fresh toddy are some of the most treasured flavors of Goans. The peculiar ingredient that render the uniqueness to authentic Goan cooking are coconut as one of the main flavoring agents (as grated fresh coconut, coconut ground into a fine paste, grated or powdered ripe coconut or even in the form of coconut milk) and red, dried chilies and peppers for the Goan fish and meat dishes. The native Goan chili/pepper is large but not so fiery pungent and is often replaced by Kashmiri chili/pepper, which can more easily be found. Thus, it is advisable for the tourists used to simpler food to check the spiciness of food before tasting authentic Goan dishes that are often mentioned on the menu cards of the restaurants as mild, moderate or spicy hot.

Goan cuisine is a blend of different influences the Goans had to endure during the centuries. The staplefood in Goa is fish, both among the Hindus as well as the Catholics. On other fronts however, there is a vast difference in the foods of these two communities, the main reason being that the Christians also eat beef and pork which are taboo in most Hindu households. While Hindu Goan food does not seem to have picked up any Portuguese influence, the Christian food has been influenced not only by the Portuguese, but also by its overseas settlments. However, it has not been a oneway transfer. An example is canjade galinha , which is a type of chicken broth with rice and chicken pieces, and is originally a Goan recipe. Another is arroz doce , which is a Portuguese adaptation of pais or kheer (sweetened rice) found in India.

Coconut milk is an essential ingredient in Goan cooking. It can be prepared by grating the white flesh of a coconut and soaking it in a cup of warm water. ‘Kokum', a sour, deep red colored fruit that has a sharp and sour flavor is an equally important ingredient. The famous red Goan chilies are also added to most dishes, and so tamarind. Goans have their own peculiar version of vinegar that is mage from toddy. There are also innumerable spicy and tangy chutneys that are characteristic of the state In the tropical South heavy use of coconut milk, an ingredient rarely seen in the North is used. Areas with access to waterways depend on seafood the food of Goa has a great influence of Portuguese rule. Goans eat pork and duck, meats rarely seen outside the area, and use vinegar as a souring agent.

Goan Vindaloo (Pork) Ingredients 1 kg lean pork cleaned 10 cloves garlic 1 inch piece ginger 10 dried red chillies/peppers 10 peppercorns 8 cloves 1 inch piece cinnamon 1 tsp cumin seeds ½ mustard seeds 2 medium onions, chopped fine ½ tsp sugar ½ tsp vinegar 2 tbsp oil ½ peg coconut feni 2 cups water Salt as per taste

Method:
Cut the cleaned pork into ½ inch sized pieces. Apply salt and keep aside. Grind all the spices and blend it with vinegar, adding the ½ tsp sugar. Apply the ground spices to the meat and marinate for 3 hours. Heat the oil in the pan on medium heat and add the meat. Fry the meat for few minutes, then add the chopped onion, coconut feni, rest of the vinegar and the water gradually. Cover the pan and lower heat. Stir cook till meat is tender and the oil rises to the top.

Galinha Cafreal
Ingredients
1 large chicken (1¼ kg) jointed
6 green chillies/peppers
1 ¼ inch piece ginger
10 cloves garlic
1 tbsp coriander seeds
1 tsp cumin seeds
½ tsp garam masala
1 tbsp lemon juice
3 tbsp oil
2 medium onions, chopped fine
4 large tomatoes, halved
6 medium potatoes, boiled, halved
Salt as per taste

Method: Grind to a fine paste, the ginger, garlic and all the spices in the lemon juice, including the green chillies/peppers and half chopped onions, adding salt as per taste. Joint the chicken and apply the ground spices to the chicken pieces. Marinate the chicken for 2 hours. Heat oil in a pan on medium flame and saute the rest of the chopped onion. Fry the chicken turning them over both the sides till the pieces are browned and cooked (approx. 20 mins). In a separate pan: heat 1 tbsp oil and fry potatoes and then very lightly the halved tomatoes. Serve the chicken with the fried potatoes and tomatoes.

Goan Sambharachi Kodi (prawn curry)
Ingredients
100 gm peeled prawns
100 gm dried prawns
4 onions
3 coconuts, grated
20 bilimbis
5 mango seeds (padde)
Walnut sized ball of tamarind
1 inch piece ginger
6 flakes garlic
6 green chillies
1 tbsp sugar
4 maggi cubes
2 tbsp oil
4-5 tbsp Goan sambhar masala
Salt as per taste

Method: Mix the dried and fresh prawns together, salt and keep aside. Slice the bilimbis, add a handful of salt and let it drain. Heat 2 tablespoons of oil in a pan. Crush the ginger and garlic and fry over slow fire in the heated oil. Slice the onions, and fry along with the ginger and garlic, till brown. Remove the mixture in a bowl and keep aside. Fry the blimbis in the remaining oil in the pan till they change color. Remove from the pan and keep aside. Add ginger and garlic and fried onions back to the pan. Add the prawns, mango seeds and green chillies and fry. Extract thick coconut juice and keep aside. Then take about 1½ litre of thin juice. Take 4 to 5 tablespoons of the above sambhar masala and blend well with the coconut juice. Add it to the prawn mixture in the pan and let it boil well for about half an hour. Then add the thick coconut juice, bilimbis, sugar, maggi cubes and ½ cup tamarind water. Let the mixture cook well. Add salt and sugar if necessary.