recipe comes from Chef Soundararajan who is the
Corporate Executive Chef of Club Mahindra, which
has world-class resorts in various locations in
India. Chef Soundararajan is involved in the overall
planning, execution and overseeing of the Food
and Beverage operation for the Group. In addition
he is the founder General Secretary of the South
India Culinary Association which was set up in
1998 as a professional body to enable culinary
professionals to exchange culinary notes and to
bring a closer bond between the culinary professionals.
you think of Goa (a region of India), think of
fun, frolic and a lot of food and drinks.
cuisine was a fusion food amalgamating Southern
Indian and Mughul cuisine. A large environmental
aspect came about through the interpretations
of the Portugese in the mid Nineteenth century
thus culminating in exotic dishes like Sorpotel,
Calsidela, Caldeen, Caleiradg, Cafreal Vindatoo.
contribution to cuisine became a household name
and you would not find a menu without Xacuti.
This style of cooking is one of the finest gravy
/ masala combinations Goa has gifted to regional
gms Fish fillet
1 tsp Turmeric
1 tsp Salt
2 tsp Lemon Juice
3 Red Chillis
1 tsp Cumin seeds
1 tsp Coriander Seeds
1 tsp Black Pepper
6 cloves Garlic
1 inch piece Ginger
100 gms Grated Coconut
1 large Onion (chopped)
2 tbsp Vegetable Oil
2 tbsp Tamarind Juice
5 Kokkum or lime juice
3 Green Chillis
the fish fillets with turmeric, salt and vinegar
and leave aside for few hours
the red chillis, cumin and pepper in to a fine
powder and make a smooth paste of ginger, garlic
the chopped onion in a pan until golden brown
colour. Add the spices paste and cook for 10
minutes, gently pour in to a quarter of boiling
water and simmer for 20 min.
put the fish into the liquid together with kokkum.
Cook gently for 20 minitues.
the end of cooking add the tomatoes and red