Prepare time: 20 min
Cook: 2 hr 30 min
Ready in: 2 hr 50 min

Goan Samaracho Pitto (By M. D’Souza Lobo)

This brought back memories of when mum made this masala in Goa and we brought it back to Bombay to enjoy during the monsoons. I can actually taste the samarachi coddi with dry prawns, as I am writing this recipe. This is a versatile masala that lends itself to many dishes. Enjoy!

1 Kg Kashmiri chillies
1 kg Coriander Seeds
50 gm Cumin
100 gm Peppercorns
3 tbspns turrmeric powder
150 gm Cloves
150 gm Cinnamon Sticks
100 gm Cardamom
¼ kg Poppy Seeds
10 gm Bayleaves
7 Nutmegs
20 gm Mace (Patri)
10 gm Star Anise
250 gm Fennel
100 gm Fenugreek (Methi)
1/4 cup rice


  • 2 cups half and half
  • 1/4 cup limoncello
  • 3 Tbsp granulated sugar
  • 1/4 tsp vanilla extract
  • 1/2 tsp finely grated lemon zest
  • 1/8 tsp kosher salt
  • 3 large eggs
  • Unsalted butter, for buttering the casserole dish
  • 5 cups challah (about 8 oz)


1Roast all ingredients individually. This is very importtant. Blend all ingredients together and store in an airtight container.

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