Part of the Portuguese cuisine, this delicacy can be enjoyed across a few Goan restaurant. This dish is never missed at my home during Christmas eve. Having a touch of European cuisine, it’s a little blend , however enjoyable. For those who wish to prepare it , visit the Loja Costa at Panjim Immaculate church square to pick your pack of bacalhau and follow this method of preparation.
Ingredients:
A big chunk of bacalhau
Olive oil,
3 Onions
2 potatoes (bolied)
2 green chilies
100 gm Kabuli grams
2 eggs (boiled)
2 garlic (finely chopped)
Salt as per taste
Method:
Desalt bacalhau by keeping the chunk in a basin of water overnight. Once it is desalted boiled this chunk with plain water till the meat is soft and cooked. Once cooked shred the meat into small pieces.
Chop onions finely and fry till Chrisy brown, once brown add the chopped green chilled and chopped garlic, fry for a while. Dice potato and eggs into fine cubes and keep aside. Boil the kabuli grams and keep aside
In a bowl, add a layer of potatoes, followed by a layer of onions,chillies, garlic mixture, a layer of bacalhau, followed a layer of egg, a layer of kabuli grams. Repeat this till all the mixtures are over. Add olive oil and salt as per taste. Mix the mixture well and serve. Why fly to Portugal when you can taste its bacalhau here in Goa
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