You Must Try These Goan Seafood Dishes

By
Chris L
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Did you know that there is a piece in India that has Portuguese roots and whose gastronomy has been strongly influenced by this southwestern European country? Goa, a small region on the southwestern coast of India, has a history of Portuguese colonization and maintains some of that history in its favorite dishes.

Check out these Goan seafood dishes, and do your best to give them a try if you find yourself somewhere where they are served!

Goan Fish Curry

Goan Fish Curry is the most popular and well-known dish from the region of Goa. Haddock and tilapia are the most widely used fish for this dish, which also incorporates coconut milk, chiles, and a wide variety of hot Indian spices.

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South Indian fish curry 🐟When I first started this page a few months back, I shared my recipe for Goan fish curry and as I’m pretty obsessed with it, it has become a weekly staple in our household. As I experiment with more & more spice pastes, I’ve developed this dish further to include a few more spices (although most of it remains the same) and improve the technique. Many of the extra spices are popular in Keralan curry pastes so you could call this dish a hybrid of the two cuisines! 💞 ⭐️Tips for cooking: • A spice/coffee spice grinder is ideal for pastes like this. Before I purchased one, this dish was rather coarse which doesn’t compromise the taste but did give it a crunch which can be an acquired texture!The smoother the paste, the better it incorporates as a gravy too. • This is a very spicy dish so If you want it milder, reduce the dried chillies to 1 + be sure to remove the seeds & inner membrane of the green chilli • Tamarind paste isn’t optional as it adds the unique tang to the dish but it is easy to find in large supermarkets! . South Indian fish curry (serves 4): ⬅️SWIPE FOR INGREDIENTS LIST: (*1/2 cinnamon stick is repeated by mistake!*)⬅️ . 1. Make the curry paste: In a frying pan, heat 1 tsp vegetable oil. Add garlic + ginger and fry over a low heat for 2 mins. Add the whole spices + toast gently for 4 mins until fragrant. Leave to cool for 10 mins then blitz with 1 tbsp of water until smooth. Set aside. 2. Heat the veg oil in a heavy based pan over a medium heat. Add curry leaves followed by onions + a pinch of salt. Fry until soft + golden. 3.!Add the turmeric + sauté for further 2 mins. 4. Pour in tomatoes + cook until the water from the tomatoes begin to dry out +!starts to thicken. 5. Stir in the curry paste + mix thoroughly. Sinmer for 5 mins. 6. Now add the coconut milk, tamarind paste, sugar, green chilli + ½ tsp salt. Bring to a boil then reduce the heat to low + gently simmer the sauce for 10 mins with the lid off. The sauce will thicken. 7. Gently drop the seasoned fish pieces into the sauce + simmer for another 10 mins or until the fish has cooked through. 8. Check the seasoning + garnish with plenty of coriander!

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Samarachi Kodi

Goa is a territory that is affected during parts of the year by an intense monsoon season. During this time of the year, houses are stocked with cans of dried prawns that are easy to prepare without having to go out and fish during this time of extreme weather. Those dried prawns are the basis of this popular dish, which is traditionally served with rice.

Prawn Xeque Xeque

Fresh prawns are the base of this delicious seafood dish, which is combined with coconut milk, tomatoes, chiles, onions, ginger, garlic, and other spices to create a hearty seafood stew which is spicy and full of bright flavor.

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