Invited to GOAN FAMILY HOME for 10+ GOAN DISHES in Dubai, UAE!!

🧳MANUSHKA:   / hushnush  
🧳GENEVIEVE:   / directgen  
🌎 MY TRAVEL/FOOD BLOG: https://davidsbeenhere.com/

After going on some amazing food tours in the UAE, I decided to do something a bit different after linking up with a subscriber who wanted to cook for me! Come with me as I eat homemade Goan food with a subscriber in Dubai, UAE!

Manushka is a subscriber of mine who is originally from the state of Goa in India, but she now lives in Dubai. Her friend Genevieve is who connected us! She’d be making me a Goan feast. Goa was conquered by the Portuguese in the 16th century, so the food has lots of influences from Portugal.

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Our feast would consist of mackerel cutlets, beef croquettes, egg chops, Goan prawn curry, fish curry, Goan sausages, rice, Goan bread, and more! I’d be helping her make the prawn curry.

Most of the dishes were already prepared. It all looked very Portuguese-inspired. The Goan bread was nice and fluffy! I also tried a crumbly beef croquette made with minced meat.

We also had some Goan fenny, which is a distilled drink from Goa, as well as Goan port wine. Port wine is my favorite type of wine. It’s very sweet.

Next, I tried the egg chop, which was a fried egg fritter with glazed onions and coated with potato. It was spicy but filling! The mackerel cutlets were nice and salty fritters made from boiled mackerel. I’d never tried these dishes before!

She also made pork vindaloo that had been slow-cooked with red chilies and Goan vinegar. You have to prepare it three days before serving so all the flavors marry!

You won’t find much pork in UAE except in markets, as it’s a Muslim country. Then, we started making the prawn curry. Manushka had already marinated them in some masalas.

Then, she built the gravy by blending cumin seeds, shredded coconut, turmeric, chilies, onions, coriander, tamarind, and garlic. Coconut is very popular in Goan cuisine!

Then, she fried onions, curry leaves, and tomatoes together before adding the gravy. Then, she added some coconut milk and green mango and cooked for five minutes before adding the prawns. I love the seafood aspect of Indian cuisine!

Next, she boiled some Goan pork sausage. Then, she fed me a bit of the prawn curry. It tasted great! Next, Manushka broke up the sausages and added onions and potatoes.

Then, she stuffed the mackerel with a vinegary masala and coated it with semolina to fry them. Next, she battered some prawns in the semolina to pan fry them along with some beef cutlets.

Finally, everything was finished and Manushka built us some thalis! We started with the prawn curry and rice. I loved it. The sausage reminded me of chorizo or morcilla. The smoky, cured flavor from them had been infused into the potatoes!

The fried prawns were succulent with a light breading. I loved the marinade on the mackerel. The mango in the prawn curry was also excellent. It had some heat to it! The contrast of all the dishes was phenomenal.

There was also some nice cabbage. It was the only thing that didn’t contain spice. Then, Manushka made a cutlet pao with some crab, pork vindaloo, and a steamed rice cake called sanna made with toddy.

The sanna with the pork vindaloo. I loved the vinegar and chilies! The crab xec xec was also meaty and succulent with a really nice gravy on top. You have to work to get to the meat, but it’s worth it!

The beef cutlet in the cutlet pao was really nice. I loved the crunchiness and added some prawn curry gravy.

Finally, we finished with a traditional, layered Goan dessert called bebinca. We had vanilla ice cream on the side. It was similar to flan and had lots of layers!

Huge thanks to Manushka for cooking me an epic Goan feast and to Genevieve for connecting us!

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About Me:

My name is David Hoffmann. For the last 13 years, I have traveled the world in search of unique destinations and cuisines. Since starting David’s Been Here in 2008, I have explored over 1,200 destinations in 84 countries, while documenting them on my YouTube channels, travel blog, and social media sites.

I focus mostly on cuisine, culture, and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.

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