The exotic and spicy flavours of cooking from Goa...

The spectacular food eaten in Goa is familiarly Indian but with cooking techniques and ingredients (such as vinegar and chillies) introduced by the Portuguese who colonially ruled there for 450 years. To begin we’ve got prawn cafreal served with coconut pancakes, mango raita and a cucumber and radish salad.

Next, a dish showcasing the Portuguese influence - chilli chorizo fry and a mustard seed and mint pilau. Finally, some moreish Indian snacks known as sooji gujiya, the sweet version of samosas, filled with mango and coconut and coated in a sweet, tangy chaat masala.

CAFREAL SPICES: Toasted cumin, green chilli, black pepper, green cardamon, clove, turmeric, star anise, poppy seeds, garlic, coriander leaf
RAITA SPICES: Toasted cumin, green cardamon, cinnamon, chilli
CHILLI FRY SPICES: Toasted cumin, toasted coriander, chilli, garlic, ginger, star anise, cinnamon, fennel, turmeric
WHOLE CHILLIES.
PILAU RICE SPICES: Toasted mustard, mint leaf, toasted cumin
POPPY SEEDS: Blue poppy, white poppy
SWEET CHAAT MASALA: Amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan seed, mint, asafoetida, fennel, green cardamon, tamarind powder (tamarind, cornstarch)

*Allergens

• 150g prawns (raw ones are best)
• 125g chorizo sausage 
• 1 small onion
• 2 small peppers (any colour)
• ½ cucumber 
• 100g radishes 
• 25g bunch of coriander
• 1 small ripe mango or ready-prepared mango (about 200g) 
• 1 egg white 
• 150g natural yogurt (full fat is best) 
• Oil for frying (sunflower or vegetable oil)
• 20ml vinegar (white wine or cider vinegar) 
• 45g desiccated coconut 
• 50g raisins, sultanas or chopped dates 
• 150g basmati or standard long grain rice (not easy cook)
• 150g plain flour plus extra for rolling
• 1 tsp dried yeast
• 30g sugar