Goan Seafood Recipe

Sweets Recipe in Goa

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 Seafood Recipe

Prepare Fish Mayonnaise

Ingredients :

Ingredients for poaching
1 Kingfish
onion sliced
tomato sliced
Juice of 1 lemon
Salt & Pepper to taste

Ingredients
3 tbsps minced celery
tsp minced onion
1 tsp parsley
1 finely chopped green chilli
cup mayonnaise
2 tbsp fish stalk
Chilli powder, mustard powder to taste

Ingredients for garnishing
Cabbage, Capsicum, Carrot

Ingredients for white sauce
1 leveled tbsp butter
1 tbsp flour
cup stock
Salt & Pepper to taste

Preparation :

Clean the fish keeping it whole. Poach it lightly with little water, sliced onion, sliced tomato, juice of 1 lemon, salt and pepper.

When cooked, retain the head and the tail. Remove the skin, bones and the flesh. Flake the fish and grind it to a very smooth paste.

Mix the flesh with 3 tbsp white sauce (see method below), 2 tbsp mayonnaise, 2 tbsp fish stalk, minced celery, parsley, chilli and onion seasoned with chilli powder and a pinch of mustard powder.

Position the head and tail on a serving dish and place the seasoned mixture in position. Add the remaining white sauce, mayonnaise and lime juice.

Make fine strips of carrot and decorate with shredded cabbage, carrot and capsicum.

To prepare White sauce
Melt the butter, add the flour and cook for 2 minutes without browning, stirring throughout.

Remove from the heat and gradually add the cup stock. Mix until well blended.

Return to heat and cook slowly, stirring throughout until the sauce thickens. Add salt and pepper and mix well.