Goan Curried Fish Stew

From Goa, a tropical paradise on the south west coast of India, where palm trees dot the landscape and seafood is in abundance, comes this flavorful and succulent fish stew.  Goa was ruled by the Portuguese for many years,  it remained a Portuguese territory till 1961 when it was annexed back to India.  The Portuguese influences are still evident all over Goa from the architecture, to the religion, from the language and dress to the cuisine.  Goans even have Portuguese last names as a result.  Typically the Goan curries are made with fresh coconut, and an array of spices blended with vinegar, which gives some of the curries that distinctive tangy taste.  Mostly every Goan (that’s what the the locals are referred to), has a fondness for fresh fish.  This particular dish does not have the vinegar, but rather tamarind to render the tangy taste.  I’ve used mussels, salmon, and prawns in this recipe, but you can use any fish you have on hand.  I do think the addition of mussels give this curry a nice contrast against that bright yellow, don’t you?

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GOAN CARAMEL BREAD PUDDING and some history!

Where is Goa you might ask?  If you know the answer, give yourself a pat on the back.  A few folks look at me quite puzzled when I talk about Goa.  Goa is the smallest state on India’s west coast, it was a former Portuguese colony with a rich history.  The Portuguese ruled Goa for about 450 years.   Swaying palms, white sands and blue waters draw tourists from near and far.  Goa is dubbed the “Caribbean of India”.  My roots are Goan, (as the locals are called), but I have never lived in Goa.  However, our parents and Grandparents … Continue reading GOAN CARAMEL BREAD PUDDING and some history!