Goa without fish – money for wind
Fish is an obvious basis of Goan cuisine, here are about one hundred species of freshwater and marine fish, actively used in cooking. Sea fish caught here, at the shore, in sight of the most luxurious sandy beaches that are so like our compatriots. True, fishermen overlook the sea much earlier than the idle tourists wake up; To see how they throw their networks with long narrow boats with counterweights, you need to go to the beach for hours by five in the morning. To seven, everything has already happened: the networks are folded again, the boats are pulled ashore and covered with a dense blue film, and the mining is stripped directly on dense wet sand and sorted, sometimes it is enough for only a few baskets. Many local restaurants do not even go to wholesale fish markets, and early in the morning there are fishermen directly on the shore, help to sort the catch, they also take the products they need.
The real fishing vessels come to the large fish port – with a motor, ice reserves in the hold and catch, which can be measured by tons. They are met by serious wholesalers, and in total, after half an hour, the freshest fish in wicker baskets and plastic basins already in the surrounding markets, where it is selling trees Gulam. The local population does not imagine food without fish; Regardless of the failure of the family, something fish will necessarily be in the day diet, even in the cheapest version. The simplest dish is fish curry with rice; For him, the microscopic fish of anchoous species and a length of one and a half or two centimeters are suitable, here it is called Buranto, they are often fried entirely and click like seeds.In more prosperous families, such curry is prepared with fish more larger, its portion pieces first sprinkle with a salt for 15 minutes, then wash off extra salt. During this time, the ordinary set of curry ingredients is mixed with coconut chips and tamarind juice, diluted with water and bring to a boil. Then literally two or three minutes lowering fish in boiling sauce. As it is ready, her pieces will float to the surface, they need to be caught right there, otherwise they will decompose.
Macrel, perhaps the most common and at the same time inexpensive fish in Goa. At the local adveria, it is called Bangde, although it is known and under its Portuguese name Cavala. In the market, this fish has all year round, while it is believed that the Macrel from coastal waters of the southern part of Goa is the best. For stuffed mackerels, a mixture of various spices with a finely chopped onion is prepared, then this pasta is stuffed with a trained whole fish without a head, cut it in rice flour and roasted to a crispy crust. From the little Goan tricks: if the portion pieces of fish first rub the mixture of different spices, and before frying and cutting into rice flour, then the delicious crust will turn out, and the spices will not blown, but they absorb fish flesh. Prepare the Goana mackerel and on a couple. In this case, the whole fish are slightly rolled with vinegar and salt, the pieces of garlic and ginger root lay in diagonal cuts, and in the abdomen – a long chili pepper, cut along. Before the feed itself, such a fish is sprayed with olive oil.
In local fish markets, you can meet whole ranges of dried and dried products – from fishing little things Untitled to Macrel and even shark meat. His fish can be decomposed for drying on a mat right on a rustic street or cheat on long ropes between palm trees. True, all the dried-dried products of this kind are at the same time and very salty – raw fish richly rubbed salt, so then it has to cry.
In many Goan restaurants, you can try the traditional dish of dried mackeli, which is called Kismoor. Cleaned dry fish can be finely cut and roasted in a standard set of spices and with a born onion. Coconut chips are added to this dish – both for the flavor, and for softening the salted note in dried mackeli. From the same semi-finished product, the Goana make another interesting dish. Whole dried mackerel is first thrown on a hot frying pan and keep it there seconds 10-15 on each side. Then the fish is allowed to cool a little, clean it, cut along two halves and remove the ridge with all the bones, after which the fillet pieces are roasted in the oil in a skillet. Alternatively, the same filleic halves in front of the roaster are rubbed with a mixture of ground spices, and then drap in rice flour.
Names of many fish rocks and popular dishes in Goan restaurants of clearly Portuguese descent, which is explained by the relatively recent colonial past of this region. Classical cuisine Cod here is called just like in the Lisbon markets, – "Bakalaau" (Bacalhau). But Arroz de Bacalhau, that is, rice with a cod, can be viewed as a link between Western Europe and Western India. Name of another popular Goan meal – Sardinhas A Portuguesa – Clearly without translation.