Maka Goeya boray lakta

Xitt Codi in konkani is a staple diet for many Goans..i.e fish curry and rice.

 Coconut milk, rice and paste are main ingredients of Goan delicacies.

as in north wheat is staple food,  mustard oil is cooking medium, in central /deccan region peanut oil is the medium of cookng . In Goa coconut oil is used and use of Kokum is another distinct feature.

let me start with very spicy yummy portugese -goan dish.

Prawn Balchão is another Goan favourite. Brought to Goa by the Portuguese, Balchão originated in Macao, where it is called Balichao. Balchao is a method of cooking either fish or prawns in a dark red and tangy sauce. Balchao is almost like pickling and can be made days in advance without reheating. The traditional Balchao uses a paste made from dried shrimp known as 'galmbo' in Konkani spices and feni(see below. This paste is added to fresh prawns, onion, spices and oil to prepare a prawn balchao. Balchao is often bottled and eaten as an accompaniment in meals. But many people leave out the dried shrimp paste as this lends a fairly strong fishy flavour to the dish.