Related to the madras but involving a greater use of garlic, tomato, potato, ginger and black pepper. It owes its name and contents to the earliest Portuguese settlers.
A medium light dish with a unique taste, cooked primarily with ring-cut onions, capsicum and herbs such as black pepper, dhania (coriander), cinnamon, bay leaves, and cardamon.
A medium spiced dish cooked with jeera (cumin seeds), a touch of garlic and lemon juice that gives this dish a full texture without compromising the exciting and authentic taste.