Goan Thali : Freshness On A Plate

When one thinks of Goa the first few thoughts that cross the mind are serene views, relaxing by the beach, clubbing in the night, churches, lots and lots of coconut trees, cult classic movie ‘Dil Chahta Hain’ and a calm slow life, but the one thought that crosses my mind especially is the local food there. So many recipes and dishes, flavors and variations that it makes me say ‘Yeh Dil Mange More’. Hi I am Riddhi Gandhi .Here I am with another blog and in this blog I would really love to shed a light on in my opinion the only type of Thali that can let you experience freshness on a plate.

A Thali is considered as the complete Indian meal, which provides incredible amount of nutrition while still exciting all the taste buds. The Goan Fish Thali is known to make your mouth water, in the local lingo it’s called ‘Xitt, Kodi and Nustea’ - which translates to Rice, Curry and Fish, this Thali offers a lot of homely comfort which one might find lacking in a commercial restaurant meal. This Thali is rice based with barely 1-2 Chappatis (Roti), as the rice pairs very well with the curries and fatty fish.

A traditional Goan Thali has 9-10 components in it, each playing their part perfectly. I would go that far as to say that this meal is a seafood lover’s heaven, as no Goan Thali is complete without fried fish. It contains so many items with varying textures and complexities, ranging from an Ambotik, Prawn Kismur, Tisreo Sukhem and Fried fish to say the least. Some other items present in this Thali are Sol Kaddi for the drink, pickle, Kath Katha- a vegetable curry, Toi (Goan Dal), Sheera or Bolinhas (coconut cookies) for desserts, Quiabos Rechaedo-stuffed okra.

The highlight of this Thali, the Ambotik, is a fish curry, made with either Mackerel also known as ‘Bangde’ or ‘Bangude’ in Konkannim, or with Catfish Fillets. The Mackerel is used frequently as it is cheap and easily available. Some Goans would really say that the Rava Fried Kingfish or Chonak Fillet is the star of the show due to their melting texture and quality. Ambotik is made with a spice mix of Chile peppers, cumin seeds, coriander seeds, black peppercorns grounded into a fine powder, add in coconut gratings or coconut milk in the end for a creamy note.

Other accompaniments in the Thali would include two dry dishes Kismur and Sukhem. Kismur means a coconut salad made of freshly grated coconut with dried prawns or toasted shrimps turmeric, Chilli powder, ginger onion paste, coconut oil. The tang and crunch from the dried seafood mixed with the freshness of the coconut, makes it irresistible.

Tisreo Sukhem (dry small clams), cooked with Goan gunpowder, garam masala, chilli powder, desiccated coconut and tamarind pulp which is cooked till most of the water evaporates, making it a dry dish, alternatively it can also be cooked with Kalva (Oysters) or Khubbe (Big Clams).

Sol Kaddi a dark pink beverage which works as a digestive, is essentially coconut milk mixed with kokum juice. It’s a sour, sweet, tangy, light on the palate drink. Chillies, garlic and coriander can be added additionally for more taste but I personally like it the way it is! A Sol Kaddi is technically the last item to be consumed marking the end of the Thali.

Writing this particular piece made me smile, as a ton of Goa memories came flooding back to me, see you next time with more such fun, happy and insightful blogs. Until then goodbye and enjoy reading.