By Bornika Das
July 27, 2023
Just like fish plays a major role in the platter of Bengalis, Goans love to have fish in their platter. Goa’s culinary scene focuses on the variety of fish preparation. From curried to dried, Goans enjoy the seafood in a variety of ways. Read on t discover the number of ways they indulge in the seafood.
Fish, generally mackerel is stuffed with a fiery red recheado masala and then deep fried in oil. This is a popular seaside food of the Goans.
Fish curry and rice is considered to be the staple of every average Goans. Among the flavourful local curries, the most popular ones are kodi/hooman, Caldinha, Ambotik, Uddamethi and more.
Pickled seafood such as Para and Balchao are a monsoon favourite capable of tantalizing any fish-loving palate.
In Goa, fish are not always curried or fried, they are made into cutlets as well. Cutlets also known as almona in local parlance are made of fish generally mackerel and served as snacks or part of the main course.
Apart from fish, other seafoods like prawn, squid and mussels can also be enjoyed fried. These seafoods are first marinated in masala and coated with semolina and are deep fried
Mildly-flavoured Kismoor is perhaps the most well-known local preparation using small dried prawns called galmo.
Fish are dry-salted in the day and was the go-to fish in the Goan kitchen. This fish dish is a popular one and is loved by most of the goas.
Fish, generally meckerel or tuna is finely grounded with spices, resulting in a filling that is usually served in starters in the form of fish cones, fominhas, and toasties. These are commonly at parties and weddings in Goa.