If you are planning a Christmas meal at home and want to bring Goan flavours into your kitchen, this three-course menu from the chefs at Caravela Beach Resort Goa offers a clear starting point. The recipes focus on ingredients and methods that are commonly available, with preparations that suit home cooking while reflecting the way festive food is approached in a professional Goan kitchen. The menu is structured to mirror a complete Christmas meal rather than individual standalone dishes. It begins with a pomfret rava fry, a preparation familiar across coastal Goa and well suited as a starter for festive lunches and dinners. The main course moves to roasted lamb served with winter root vegetables, a format often used for Christmas menus where meat takes centre stage and pairs easily with shared sides. The final course is a traditional plum cake, a dessert that remains closely associated with Christmas in Goa and is commonly prepared ahead of time for ease during the festive week.
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
Ingredients
- Pomfret: 1
- Chilli powder: 5 g
- Jeera powder: 5 g
- Turmeric: a pinch
- Ginger-garlic paste: 5 g
- Salt: to taste
- Lemon juice: 1
- Egg: 1
- Rava (semolina): 3–4 tbsp
- Oil: for frying
Method
- Marinate the cleaned pomfret with chilli powder, jeera powder, turmeric, ginger-garlic paste, salt, and lemon juice for 20–30 minutes.
- Dip the marinated fish in beaten egg and coat evenly with rava.
- Heat oil in a pan and shallow fry the fish for 3–4 minutes on each side until cooked through and crisp.
- Serve hot with lemon wedges.
Also read: Christmas 2025: Parsi Food Traditions Through Generations & Geographies
Roasted Lamb Rack BBQ With Winter Root Vegetables
In the words of Chef Jesuraj, Executive Chef, Caravela Beach Resort Goa; “This dish is pure Christmas magic! Succulent lamb infused with aromatic herbs, root vegetables roasted to earthy sweetness, and a glaze that shimmers with festive cheer. It’s indulgent yet comforting, the kind of show-stopping centrepiece that gathers loved ones together around the holiday table.”
Image credit: Caravela Resort
Ingredients
For the Lamb
- Lamb racks: 4 (French-trimmed)
- Garlic: 10 g, minced
- Fresh rosemary: 2 g, finely chopped
- Olive oil: 20 ml
- Dijon mustard: 15 g
- Kosher salt: 10 g
- Black pepper: 5 g, freshly ground
- Lime zest: from 1 lime
- HP sauce: 10 g
- BBQ sauce: 10 g
For the Roasted Root Vegetables
- Baby potatoes: 50 g
- Baby carrots: 50 g
- Radish: 50 g
- Turnip: 50 g
- Salgam (purple carrot): 50 g
- Beetroot: 50 g
- Olive oil: 15 ml
- Sea salt and pepper: to taste
- Fresh 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
Ingredients
- Unsalted butter: 100 g
- Dark brown sugar: 100 g
- Eggs: 2 large
- All-purpose flour: 100 g
- Baking powder: 4 g
- Mixed spice blend: 15 g
- Soaked dried fruits: 300 g
- Caramel syrup: 20 g
- Dark rum: 30 ml
- Orange zest: from 1 orange
- Chopped nuts: 50 g
Method
- Soak the dried fruits overnight in rum or orange juice.
- Cream the butter and brown sugar until evenly combined.
- Add the eggs one at a time, mixing well after each addition.
- Sift together the flour, baking powder, and spice blend, then fold into the batter.
- Mix in the caramel syrup, orange zest, soaked fruits, and nuts.
- Transfer the batter to a greased and lined tin and bake at 170–175°C for 40–45 minutes.
- Allow to cool slightly before brushing with rum or syrup and serving.