Goan Recipes
Goan Seafood Recipe
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
½ onion sliced
½ tomato sliced
Juice of 1 lemon
Salt & Pepper to taste
Ingredients
3 tbsps minced celery
½ tsp minced onion
1 tsp parsley
1 finely chopped green chilli
½ 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 ½ tbsp flour
½ cup stock
Salt & Pepper to taste
Preparation :
Clean the fish keeping it whole. Poach it lightly with little water, ½ sliced onion, ½ 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 ½ 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.
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