Goan Seafood Recipes :)

Most goans would agree that their favourite dish is fish curry and rice, where there is a good mix of ingredients in every mouthful. Seafood forms an important part of the goan diet as it is high in protein. Goa has a beautiful coastline which yields plentiful supplies of fish all year round. The goans skills in preparing and serving fish are legendary and this is amplified by the variety of fish available; kingfisher pomfret, doumer, tuna, mackerel, crab, prawns, tiger prawns, shark, lobster squid and mussels, the list is endless. Goans are extremely adept at preparing fish in a wide variety of fish. Very fresh fish is sliced thinly and served raw; this is desirable and adds a bit of zest to any goan recipe. 


Fish can also be marinated, normally in a rashard but this is no means the only way it is prepared. Fish is also poached, battered, fried, grilled and cooked on skewers. For the sake of our little taste buds many beach shacks and restaurants present seafood lightly spiced, or without spices at all. Fish should be served as fresh as possible and it is usual for diners to choose their fish from tanks in restaurants. 
Lets start of with the traditional and my favourite Prawn Balchao.


Ingredients :

1 kg. Praws(shelled and deveined) 
2 tsps. Salt 
2 tsps. Tumeric powder 
300 ml. Oil
1 onion (cut fine)
8 curry leaves
1 garlic pod paste
5 inch ginger 
4 or 5 tbsps Galmbo Balchao (shrimp preserve)
3 tsps. Sugar



Preparation : 

Wash the prawns well and drain out the water completely. Apply salt and turmeric powder and allow to stand for 2 hours. Drain out any water that collects. 

Heat the oil in a large pan, fry the onions till tender, add prawns and fry them well. 

In another pan, heat the remaining oil, add curry leaves, ginger-garlic paste and Galmbo Balchao (shrimp preserve).

Stir-fry on slow fire for a few seconds. Mix the fried prawns and sugar. Simmer for 2 minutes and keep the pan down from the fire.

Cool and bottle. Please do not use water at all.