Goa Sea Food

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. Kingfisher 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.

Among the many mantles that Goa dons, one of the most distinctive is that of a gourmet's paradise. The coastline is a rich trove of seafood.  Each imbued with the inimitable flavours of Goan cooking the inspired use of spices, the snap of chillies, and a truly fromidable variety of curries.

These flavours lend themselves to the exotic meat and chicken dishes of the land.  The tingling vindaloo, the cutting sorpotel, the unique chicken cafrial and xacuti, and the succulent Goan sausages.

For vegetarians, there is the delicious Konkani cuisine, as well as a multitude of South Indian restaurants that dot the towns of Goa.

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 fried, grilled or cooked in garlic sauce. Traditional Goan cooking methods, however, generally involve seasoning the seafood in some way.

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. Which it is cooked normally.

Fish is one of the most important ingredients of Goan cuisine. For all practical purposes, fish curry and rice is without doubt Goa's staple diet. All along the coast, fishing trawlers can be seen casting their nets to collect the bounty of the Arabian Sea. The catch usually consist of king fish, mackerels, sardines, shark fish, squid, sting rays, other small fish of many varieties and then the lower sea fish like prawns of all sizes, crabs, mussels, oysters and crayfish. The Pomphret sometimes called "Plaice", is not a common find, and hence is more expensive.

During low tides, the smaller shellfish are collected usually by the womenfolk and children of fishermen and sold fresh in the market place. During the monsoon months (June-September), fresh fish is scarce and is sold at a premium. During this season salted shrimp and mackerels prepared in many different ways, find their way to the family table.

	Traditional Fish Curry Rice 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.

	Ambot Tik Goa
	Ambot means Sour in konkani & Tik means Pungent. This is a traditional dish in both Goa & Mangalore. The preparation style is a little different though, but the majority of the ingredients remains the same.

	Tisreo Sukhem Goa
	Clams also called as Tisreo are used widely in Konkani cooking. There are many types of clams used in cooking. First one is called Tisre in Konkani. Second type is called Khubbe. The third type is called kalva.

	Mackerel Racheado Dish Goa
	Mackerel Recheado is one of Goa's most famous dishes. Recheado means stuffed in Portuguese and in this recipe, the masala is stuffed into the mackerel. Mackerel is the best fish for this recipe although you can use pomfret as well.