8 Amazing ways to enjoy fish like a Goan

Evelyn Siqueira

Goans love a good fish dish at meal time every day. And so, Goa’s culinary scene abounds in a variety of fish preparations. Read on to discover the many delicious ways in which Goans savour the local seafood …

Goa | fish dishes | curry | PHOTO: Venita Gomes

STUFFED

Fish (generally mackerel) – stuffed with a fiery red recheado masala, and then fried – is highly popular in Goa.

Goa | fish dishes | recheado fish

CURRIED

Fish-curry-rice is a staple in the average Goan home. Flavourful local curries range from the basic kodi/hooman to Caldinha, Ambotik, Uddamethi and more.

Goa | fish dishes | fish curry | PHOTO: Abigail Crasto

PICKLED

Pickled seafood, such as Para and Balchao are a monsoon favourite, capable of tantalising any fish-lovin’ palate.

Goa | fish dishes | para | PHOTO: Venita Gomes

CUTLETS

Fish isn’t always curried or fried in Goa. Cutlets, known as almona in local parlance, are made of fish, generally mackerel, and served as snacks or part of a main course.

Goa | fish dishes | fish cutlets | PHOTO: Delicious Memories With Alves

FRIED

Besides fish, other seafood such as prawns, squid and mussels, are also enjoyed fried with rawa (semolina) and masala.

Goa | fish dishes | fried fish

DRIED

Mildly-flavoured Kismoor is perhaps the most well-known local preparation using small dry prawns, called galmo.

Goa | fish dishes | galmo

DRIED & SALTED

Back in the day, dry salt fish was the go-to fish in Goan kitchens during the monsoons.

Goa | fish dishes | dry salt fish | PHOTO: KD

PÂTÉD

Fish, generally mackerel or tuna, is finely ground with spices, resulting in a filling that is used in starters such as fish cones, forminhas and toasties, commonly served at parties and weddings in Goa.

Goa | fish dishes | fish cones

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