Goa is famous for its seafood, the ‘classic’ dish being fish curry and rice. With the variety and range on offer, however, combined with the skills of the local cooks, there is a mouthwatering choice. Kingfish is probably the most common item, on the menu, but there are many others including pomfret, doumer, shark, tuna and mackerel. Among the excellent shellfish available are crabs, prawns, tiger prawns and lobster. Other seafood includes squid and mussels.
For the sake of our little tastebuds, many beach shacks and restaurants present seafood lightly spiced, or without spices at all. In this case the food is generally either fried, grilled or cooked in garlic sauce. Traditional Goan cooking methods, however, generally involve seasoning the seafood in some way.
Among the most famous Goan dishes is ambot tik, a slightly sour curry dish which can be prepared with either fish or meat, but more usually fish. Caldeirada is a mildly flavored offering in which fish or prawns are cooked into a kind of stew with vegetables, and often flavored with wine. Racheiado is a delicious preparation in which a whole fish, usually a mackerel or pomfret, is slit down the center and stuffed with a spicy red sauce, after which it is cooked normally. Balchao is a method of cooking either fish or prawns in a dark red and tangy sauce. Because of the preservative qualities of the sauce, balchao can be cooked in advance and reheated upto four days after preparation. Rissois are snacks or starters, which are made from prawns, fried in pastry shells.
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