Chefs Share Goan-Inspired Three-Course Recipe Menu

By Akshara

Updated:Dec 23, 2025

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For Christmas 2025, chefs at Caravela Beach Resort Goa share a Goan-inspired three-course menu designed for home kitchens, covering a seafood starter, a main course, and a traditional Christmas dessert.

Image Credit: Wikimedia Commons

Pomfret Rava Fry Recipe

This pomfret rava fry follows a straightforward coastal preparation that focuses on marination, texture, and even cooking. The use of rava provides a crisp exterior while allowing the fish to cook through evenly.

Image credit: Caravela Resort

Pomfret: 1Chilli powder: 5 gJeera powder: 5 gTurmeric: a pinchGinger-garlic paste: 5 gSalt: to tasteLemon juice: 1Egg: 1Rava (semolina): 3–4 tbspOil: for frying

Method

Image credit: Caravela Resort

Lamb racks: 4 (French-trimmed)Garlic: 10 g, mincedFresh rosemary: 2 g, finely choppedOlive oil: 20 mlDijon mustard: 15 gKosher salt: 10 gBlack pepper: 5 g, freshly groundLime zest: from 1 limeHP sauce: 10 gBBQ sauce: 10 g

For the Roasted Root Vegetables

Baby potatoes: 50 gBaby carrots: 50 gRadish: 50 gTurnip: 50 gSalgam (purple carrot): 50 gBeetroot: 50 gOlive oil: 15 mlSea salt and pepper: to tasteFresh thyme: a few sprigs

Method

Pat the lamb racks dry and season with salt and pepper.Mix garlic, rosemary, Dijon mustard, lime zest, HP sauce, BBQ sauce, and olive oil into a marinade.Rub the marinade over the lamb racks, cover, and refrigerate for 2–12 hours.Preheat the oven to 230°C. Heat oil in an oven-proof skillet and sear the lamb racks, starting fat-side down, for about 2 minutes per side.Transfer the racks to a baking tray, fat side up, and wrap the rib bones in foil. Roast for 15–25 minutes depending on preferred doneness.Remove from the oven and rest for 10 minutes before slicing.Toss the vegetables with olive oil, thyme, salt, and pepper. Roast at 200°C for 25–30 minutes until cooked through.Serve the sliced lamb with the roasted vegetables.Plum Cake Recipe For Christmas

Chef Raghu Rajan, Pastry Chef, Caravela Beach Resort Goa explains, “This plum cake is a traditional recipe. The slow-soaked fruits, the whisper of warm spices, and the indulgent splash of rum capture the essence of Christmas. Each slice is a celebration of joy, nostalgia, and togetherness, the kind of dessert that makes holiday tables sparkle.”

Image credit: Caravela Resort

Unsalted butter: 100 gDark brown sugar: 100 gEggs: 2 largeAll-purpose flour: 100 gBaking powder: 4 gMixed spice blend: 15 gSoaked dried fruits: 300 gCaramel syrup: 20 gDark rum: 30 mlOrange zest: from 1 orangeChopped nuts: 50 g

Method