A staple found on the menu of most Goan restaurants is xacuti. The complex flavour that defines this chicken curry comes from the use of an elaborate number of spices and ingredients including poppy seeds, dessicated coconut and red chillies.
Essentially a spice paste, the recheado is used to season seafood, usually mackerel, often prawns and pomfret. The whole fish is slit down the middle and cleaned, stuffed with flavoursome recheado and then fried in hot oil to be served as an appetizer. Some vegetables are also cooked using the same masala.