Goa cuisine is primarily seafood-based, with rice and fish as staple foods. The kingfish is the most widely consumed. Pomfret, shark, tuna, sardines, and mackerel, among other river fishes, are also regularly consumed. Goa's cuisine is centered on seafood, particularly shark, tuna, pomfret, and mackerel fish. Before 1961, Goa was a Portuguese colony, and the Portuguese had a strong effect on the cuisine.

Chicken Cafreal

Cafreal chicken is a spicily green dish which will make your jaw drop. The masala for the chicken is made by grinding green chilies, herbs, and various spices together. The chicken then is fried after being mixed with masala. This Goan meal does not require any accompaniments, however, it can be accompanied by salads.

Chicken Xacuti

Poppy seeds and Kashmiri red chilies are used in Chicken Xacuti. This is another well-known Goan dish with a Portuguese flavor. Chicken, potatoes, onions, coconuts, chilies, and other spices make up the Goan curry. Kashmiri chiles are utilized because they have a strong fiery flavor and provide color to the meal. This is one of Goa's most popular dishes.

Shark Ambot Tik

Ambot Tik is a Goan dish with a Portuguese flavor. The words 'ambot' and 'tik' denote sour and spicy, respectively. Kokum (Garcinia indicia) is used to make the meal sour and red chilies (Kashmiri) are added to provide spiciness. Onions, tomatoes, and masala are chopped and mixed with shark fish.

Goan Fish Curry

Every Goan's staple meal is Goan fish curry, or Xitti Kodi, making it a well-known Goan dish. The Goan fish curry is flavored with a variety of spices and coconut. Raw mango is frequently utilized to provide a tangy flavor to the meal. The dish's key components are a good-sized Pomfret and raw mango. Kingfish can be substituted for Pomfret. This Goan meal is typically served with rice.

Goan Pork Vindaloo

It is stated that this Goan dish was once known as Vindahlo, but due to the addition of potatoes, it was renamed Vindaloo (aloo means potatoes). Pork, onions, chilies, garlic, vinegar, and other spices are used in this recipe. The chiles and other spices are used to make the masala, which is then combined with the meat and vinegar. 'Vin' is derived from the term vinegar, while 'ahlo' is the Portuguese word for garlic. This combination is kept in the refrigerator overnight. Onions and other herbs are then added to the meal.


This dish is a stew of red beans and pork. Goan feijoada is a Portuguese-influenced recipe. Salted pork, masala, and red beans are combined and fried to prepare this dish. Coconut milk may be added instead of water for the gravy as coconut milk will add a unique flavor and give a thicker consistency. Goan feijoada is served with rice or pois.


Sorpotel (sometimes spelled sarapatel) is a popular Goan dish. This dish is made using pork, beef, or mutton liver. The fat is fried and the meat is parboiled. Along with additional spices and herbs, onions, garlic, and masala are added. Sorpotel can be eaten at any time of day, though some people like to have it first thing in the morning. Soro is a Konkani word that means "alcohol" or "liquor."


Sorak is a quick veggie platter popular in Goa during the rainy season. The curry is made up of spicy masala, onions, and tomatoes. Sorak pairs well with hot, steaming rice or dry seafood.

Prawns Xeque Xeque

Xeque Xeque is a traditional Goan meal made with prawns, coconut milk, tomatoes, green chilies, and onions. The coconut milk is gradually added. Sannas, dosas, and fugias are all good accompaniments to this Goan meal. The masala is combined with prawns and added to onions, garlic, and tomatoes that have been sauteed.

Samarachi Kodi

During the monsoons, a meal known as Samarachi Kodi is cooked. It's a prawn curry that's dry. The key components in this spicy, sour masala are dry prawns, onion, coconut, tamarind, and tomatoes. To give it the traditional flavor and texture, coconut milk is added. Some people substitute Bombay ducks for prawns. The finest accompaniment to Samarachi Kodi is hot rice and pickle.


Patolea, pronounced 'pathayo,' is a sweet dessert that may also be served with tea. The meal is made with Goan red rice and tamarind leaves (Haldi ka Patta). A filling of coconut, Goan jaggery, and cardamom is prepared and packed within the rice paste-lined leaves, which are then folded or coiled and steamed for 20 minutes.

Crab Xacuti

This dish's preparation is similar to that of Chicken Xacuti. However, the crab claws must be carefully removed, and the crabs must then be cooked for 15 minutes before continuing. If you want the curry to be thicker and fluffier, you can add eggs to it. Crab Xacuti is a well-known Goan dish.


Coconut milk, sugar, eggs, and flour are used to make this multilayered cake. Before lining the pan, the batter is put into it and backed layer upon layer. The dessert has a rich flavor since it is made using caramelized sugar rather than regular sugar. Bebinca is one of Goa's most well-known and popular desserts.

Fish Recheado

In Portuguese,'recheado' means stuffed.' This meal, which has a Portuguese flavor, consists of pomfret packed with tangy masala and onions. Warm Goan bread can be offered with this meal.


The Goan idlis are known as Sannas. These idlis differ from regular idlis in that they are cooked using Goan rice and have a sweet coconut flavor. Sannas go well with almost all Goan recipes.

Goan Khatkhate

Toor dal and Channa dal are combined with carrots, potatoes, green beans, and drumsticks, among other veggies. Along with additional spices, a spicy coconut paste prepared from Kashmiri red chilies and grated coconut is added. The Konkani population in Goa is well-known for this cuisine. The stew is served over rice that has been topped with ghee. Goan Khatkhate is a vegetable stew from Goa.

Goan food is full of richness and spiciness, and after you've tried it, you'll know why it's one of the favorites.