Goa is famed for its climate, vegetation, great archaeological monuments, a distinct cultural past, and of course, scrumptious seafood. Authentic Goan food can be found all over Goa; however, the flavour will differ. The food, or rather the diversity of seafood, is one of the main reasons why people flock to this gorgeous state.
Here are five seafood dishes that any visitor to Goa must try:
1. Recheado Mackerel (Bangdo)
One of Goa's specialties is 'Recheado Mackerel', which is simply fish stuffed with a spicy mixture. Recheado is a Portuguese term meaning 'stuffed.' The red Recheado masala is inserted into fish such as Mackerel or Pomfret. The masala is put into slits which are made on both sides of the fish. The fish is then fried in a skillet until golden brown.
2. Mussel Rawa Fry
The Goan 'Mussels Rawa Fry' is a famous dish served in most beach shacks and restaurants across the state of Goa. In Konkani, mussels are called xinaneao. Mussels are deep-fried or pan-fried In a light rawa batter. This is a simple snack that uses only a few ingredients, yet produces irresistibly wonderful results!
3. Prawns Balchao
'Prawns Balchao' is a fiery Goan dish. Since it is a blend of sweet, spicy and sourness, prawn masala is utilised in this preparation. The prawns are first stir-fried before being added to a pickled curry sauce made with a mix of unique Goan spices, tamarind and vinegar for tanginess. In Goa, pickles are traditionally produced and stored for use during the rainy season, when fresh fish is unavailable.
4. Squids Masala Fry
'Squids Masala Fry' is a famous appetiser and one of Goa's favourite seafoods. Squids that are spherical, soft and spongy are stir-fried and cooked with Recheado masala. This is cooked for just 5-7 minutes so that they retain their smoothness. If overcooked, they turn tough and rubbery.
5. Crab Xacuti
'Xacuti' (pronounced Sha-coo-thi) originated in the Pernem Taluka of Goa, in Harmal (now Arambol). This is yet another recipe with a Portuguese flavour. Crabs are cooked with spices in a coconut-based gravy. Depending on how it's made, this curry can be mildly spicy or very hot.