This appetizer is usually eaten with rice or sometimes consumed after a meal. Popular in Goa, it is made from coconut milk and aamsol or aamsul whose anthocyanin pigments provide a deep purple-pink colour. Name this drink.

A spicy chicken preparation originated from the Portuguese colonies in the African continent. The preparation involves green chillies, fresh coriander leaves, onion, garlic, ginger, cinnamon, pepper, chilli, mace, clove powder and lime juice or vinegar. Only whole chicken legs are used, and flavoured with the aforementioned spices and herbs, then shallow fried. Name the dish.

This is a small fruit like a cherry tomato that is red in colour and deepens to purple upon ripening. An important feature in Goan cuisine, it is preferred as a substitute for tamarind. Name this fruit.

This fish part of the mackeral family is one of the commonly consumed varieties of fish in Goan cuisine. They can be fried, grilled and made as curry. In addition to being cooked and eaten when fresh, it is also used to make fish pickle. Name this fish.

This dish of Portuguese origin literally means confusion, referring to the mish-mash of ingredients which include pork meat and offal (which includes heart, liver, tongue and even pork blood sometimes). However, in modern day version, blood is rarely used, since sourcing pure blood is difficult. Name this dish.