Most goans would agree that their favourite dish is fish curry and rice, where there is a good mix of ingredients in every mouthful.
Seafood forms an important part of the goan diet as it is high in protein. Goa has a beautiful coastline which yields plentiful supplies
of fish all year round. The goans skills in preparing and serving fish are legendary and this is amplified by the variety of fish available;
kingfisher pomfret, doumer, tuna, mackerel, crab, prawns, tiger prawns, shark, lobster squid and mussels, the list is endless. Goans are extremely
adept at preparing fish in a wide variety of fish. Very fresh fish is sliced thinly and served raw; this is desirable and adds a bit of zest to any goan recipe.
Fish can also be marinated, normally in a rashard but this is no means the only way it is prepared. Fish is also poached, battered, fried, grilled and cooked on
skewers. For the sake of our little taste buds many beach shacks and restaurants present seafood lightly spiced, or without spices at all. Fish should be served
as fresh as possible and it is usual for diners to choose their fish from tanks in restaurants.
Have a look at one of the above seafood Recipe
Prepare Goan Prawn Caldine
550 g headless raw prawns
2 tbsps coconut or white wine vinegar
1 tsp turmeric powder
1 tsp black peppercorns
1 tbsp coriander seeds
1 tsp cumin seeds
2 tbsps white poppy seeds or ground almonds
4 tbsps groundnut oil
1 onion, thinly sliced
3 garlic cloves, cut in slivers
1" root ginger, finely chopped
14 fl oz coconut milk
4 tbsps tamarind water
5 fl oz water
3-5 mild green chillies, seeded and
cut in log thin shreds
2 tbsps chopped coriander
Peel the prawns. Mix the prawns with the vinegar and half a tsp of salt and leave for 5 minutes.
Meanwhile put the turmeric, peppercorns, coriander seeds, cumin seeds and white poppy seeds into a spice grinder and grind to a fine powder.
Heat the oil in a medium sized pan. Add the onion, garlic and ginger and fry gently for five minutes. Stir in the ground spices and fry for 2 minutes.
Add the ground almonds( if using) plus the coconut milk, tamarind water, thrre
quarters of the chillies and ½ tsp salt. Bring to a simmer and cook for 5 minutes.
Add the prawns and simmer for 3-4 minutes only so they dont overcook. Stir in the rest of the sliced chillies and the coriander and serve with some basmati rice.