“Unlocking the Secrets of Goan Cuisine: A Masterclass in Flavor Exploration”

Knife, rechado, action!

Embarking on this culinary journey starts with a 5 am visit to the Margao Fish Market. Despite any preconceived notions, let me assure you, dear readers, that this market stands out for its impeccable cleanliness. As you approach, the scent of dried fish permeates the air, but rest assured, our destination lies within the confines of the fresh fish section. Accompanied by a seasoned local chef, we step into the bustling market where the chef deftly selects the catch of the day, engages in lively haggling with the vendors, and imparts invaluable wisdom on discerning the freshness of seafood. This immersive experience typically consumes about an hour, after which we are equipped with the finest ingredients to commence our culinary adventure.

In the realm of Goan cuisine, the foundation of numerous dishes lies in a robust homemade Rechado masala concentrate paired with an array of delectable seafood. With these essential components at hand, one is primed to whip up an array of authentic Goan delicacies.

But first, we clean.

Cleaning seafood

The process of cleaning seafood presents a distinct challenge separate from the art of cooking itself. Personally, I find it difficult to witness the intricate task of gutting a chicken, and I’m often prohibited from handling the pomfret due to its sharp teeth. However, when it comes to cleaning prawns and calamari, I eagerly dive in to learn the nuances.

Deveining prawns and removing the yellow substance from inside the head shell becomes a skill I acquire, while cleaning calamari proves to be a relatively straightforward endeavour. The outer skin of the calamari peels away effortlessly, revealing a unique journey involving copious amounts of squid ink. Delicately, I extract the clear, plastic-like bone from the squid’s centre with ease.

Mastering the art of cleaning calamari also entails selecting smaller specimens at the market and exercising caution during the cooking process. Overcooking can render the calamari tough and rubbery, detracting from the dish’s overall enjoyment.

Cooking

The main ingredients are pretty basic but the golden ingredient is coconut vinegar which all of the below are ground into.

Ingredients: Rechado masala

• Red chillies
• Garlic
• Cloves
• Haldi
• Jeera
• Mustard  
• Black pepper 
• Tamarind
• Ginger 
• Sugar 
• Methi
• Cinnamon

Once the meticulous tasks of deboning and cleaning are completed, the subsequent cooking stages

unfold with simplicity and enjoyment. Before long, the kitchen is filled with an enticing medley of aromas, a testament to the vibrant Flavors being cultivated. From start to finish, the entire preparation and cooking process clocks in at approximately two hours.

Throughout this culinary journey, the chef’s enthusiasm for imparting knowledge about Goan cuisine knows no bounds. Their passion and eagerness to teach me about the intricacies of Goan Flavors adds an extra layer of depth to the experience, making it both educational and immensely enjoyable.

We’re making:

Chicken Cafreal: 

The USP of this dish is a combo of coriander + coconut + white poppy seeds Stuffed Calamari. Astonishingly simple to make, calamari stuffed with yet more calamari and a lot of rechado masala

Rawa Fry Pomfret  White pomfret coated with rechado, cooked simply with rawa, my #1 wayof having seafoodPomfret stuffed with rechado 

Black pomfret sliced, stuffed with rechado and grilledMasala fry prawns 

For those of us used to Tandoori, this will be a good shocker for your

tastebuds. Simply divine!

I’ve reached a newfound understanding and appreciation for the distinctive tanginess of the rechado masala, realizing how perfectly it complements seafood in an exquisite manner. As the final touches are being made to plate the dishes, the chef skilfully whips up a special kokum mojito, a refreshing concoction that I’m eager to recreate back home in Delhi.

As the feast is laid out before us, it becomes apparent that our culinary endeavours have exceeded expectations. The table overflows with a bounty of dishes crafted within a mere couple of hours. Despite the abundance of food, each dish carries a lightness that doesn’t weigh heavily on the palate. It’s intriguing to observe how different varieties of seafood interact with the rechado masala, bringing forth unique dimensions of flavour.

Reflecting on this experience, I anticipate that my next visit to Goa will be enriched by a deeper understanding of the complexities of this distinct flavour profile.

The author of this post, Neharika Gupta, spent a while exploring and uncovering the best that South Goa has to offer for Treehouse Blue Serviced Apartments and Villa guests (instagram.com/treehousebluegoa). She is also the author of a fiction book titled Adulting , with HarperCollins India. She can be reached at instagram.com/neharikagupta23