Sonhos De Peixe Fish Puffs Goa Recipes

SONHOS DE PEIXE (FISH PUFFS - GOA)

Steps:

• Cut fish into small pieces and grind fish and potatoes in a meat grinder on small grind. If grinder is not available use a food processor and pulse until the mixture resembles cornmeal. Heat the oil over medium heat and fry the onion until soft. Add the garlic, ginger, chilies, turmeric, coriander, garam masala, and chili powder. Stir and cook for 3 minutes. Add the cilantro and salt. Mix well and remove from heat.
• Place the potato and fish mixture in a large bowl and fold in the onion mixture until well mixed. Cover the mixture and chill overnight. To make patties, use 1/3 cup mixture and shape into round shapes. For croquettes, use 2 tablespoons to form dough into croquettes.
• Roll cakes or croquettes in flour, then dip in beaten egg and roll in breadcrumbs. Heat oil in deep skillet and fry cakes until golden on both sides. Drain on paper towels. Serve warm or at room temperature.

MOQUECA DE PEIXE

Steps:

• Heat a large castiron and enamel or other heavy casserole over low heat and add the olive oil. Sweat the onion and peppers together for about 5 minutes, or until nicely softened. Add the tomatoes, salt, pepper, and chiles and cook for 2 minutes more. Add the fish stock and coconut milk and bring the mixture to a simmer. Cook for about 10 minutes, stirring occasionally, until the peppers are tender. Add the green onions and all the fish, cover, and cook for 5 to 7 minutes more, stirring together gently twice during the cooking time. Add the lime juice, dende oil, and cilantro and simmer for 5 minutes more. Serve in large heated bowls, sprinkled with the toasted coconut and diced limes. Offer fried plantains and white rice on the side, if desired.

BAHIAN-STYLE FISH STEW (MOQUECA DE PEIXE)

Steps:

• In workbowl of a food processor chop cilantro, tomato, green pepper and onion to a coarse paste. Heat paste in a large heavy skillet over low heat for 15 minutes. Season to taste with salt and pepper. Add haddock and drained shrimp. Cover and simmer 5 to 7 minutes. Add lemon juice, coconut milk and dende and simmer 5 minutes more. Serve, passing Malagueta peppers;

SONHOS - DREAMS

Steps:

• In a sauce pan, add the water, butter and salt and bring to a boil over medium heat.
• As soon as the water boils add the flour quickly and stir until smooth. Remove from the heat and whisk until cold, then add the eggs in one at time, continuing to beat (this is similar to a cream puff dough). The mixture should be well whipped and then left to rest for 15 minutes.
• Heat oil in a deep fryer until 365 - 375 degrees on a deep fry thermometer, drop in 3 - 4 teaspoonfuls of the mixture. Stir the oil gently with a wooden spoon to make the sonhos rise well. They should fry slowly to rise well, when pale brown remove, drain, and keep warm in a low oven while cooking the others. Sprinkle with cinnamon sugar.