Seafood is synonymous with Goa and most of us head there to savour the best catch cooked in various ways. While Fish Curry Rice or a Rawa-fried Surmai or Rawas or even a Chonak, may be the first dishes that come to our mind when we think fish, there is a lot of variety available in Goa and not just Goan-Portuguese dishes. One can choose from a wide selection of dishes across other cuisines too. Each dish is a palate-pleaser, no matter what spices it is cooked with or with what technique. It obviously has to do with the freshness of the seafood here. These are 5 not-to-be-missed dishes.
Swordfish with Lemon and Olive Oil at The Verandah, Grand Hyatt Goa, Bambolim
Yes, Goan seafood is legendary and one must sample that when in Goa, but this one at Grand Hyatt Goa is irresistible. The subtle flavours, accentuated with the dash of lemon and olive oil and envelope your taste buds completely.
Patrani Macchi at The Riverside, Acron Waterfront Resort, Baga
This unexpected Parsi delight in Goa will wow your palate immediately. The flavours are distinct and the chutney, so typically Parsi, with the right amount of sweet-savoury taste. Steamed to perfection, this one is absolutely melt-in-the-mouth and a perfect way to start your sumptuous meal here.
Pomfret Recheado at O' Coqueiro, Porvorim
There is nothing quite like a well-made Pomfret Recheado and if you step into O’Coqueiro, you are sure to be treated to one of the best in Goa - a la home-style. The tangy and spicy Vinegar based masala with the characteristic chillies, filled in the Recheado and shallow fried skilfully, is a delectable meal in itself.
Fish Curry at Dhananjay Fish Curry, Baga
One can never go wrong with a Fish Curry-Rice meal when in Goa and this one is a true delight. The fish curry is typically Goan with tangy flavours imparted by the Kokum and spicy too. Paired with Goan Red Rice, this simple, no-frills meal, proves to be a satiating experience that you will long cherish.
Fish Poruguese at Fat Fish, Calangute
This King fish in a tangy tomato sauce with a hint of garlic, paprika and served with boiled vegetables is a meal one can look forward to. Served attractively, the flavours are spot on and the experience, a deeply satisfying one.
Food critic, features writer and columnist, Mini Ribeiro is a qualified Journalist, from IIMC New Delhi. She specialises in the Food & Beverage and Hospitality space. As an established food & beverage writer, Mini currently contributes to several leading English publications across the country – Asian Age, Hindustan Times, Sunday Financial Express, Hotelier India, Go Getter and Vistara inflight magazines and Rediff.com. She also has her own You Tube channel called Mini’s Food Fundas. Fond of cooking, Mini enjoys experimenting in the kitchen with various cuisines, with Indian regional food, being her favourite. She has recently started, a platform for home talent, called 'Flavours from Home', an initiative which aims to make women who are passionate about cooking, entrepreneurs.
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