Some days don’t you wish you could take off from your hectic work schedules and spend a leisurely day, basking in the sun, stretch your legs out, or lie down on a pristine and serene beach. Smell the ocean, and hear the waves crash, saunter barefoot on a sandy shoreline or dip your toes in cold water. The smell of the salty sea and mouth watering barbecued seafood is what I’m talking about. I’m thinking of beaches in Europe – experience Spain or perhaps a little getaway to Goa in our very own India. A land blessed with splendid scenic beauty, beautiful  rivers and lakes, golden beaches and above all that irreplaceable Goan cuisine. Beautiful dishes of Hindu origin, four hundred years of Portuguese colonialism and modern techniques.

The Portuguese actually did a lot for us, in terms of introducing us to new fruits, vegetables, herbs and spices.They gave us potatoes, tomatoes, pineapples, guavas, cashews, papayas, passion fruit, pumpkins, aubergines, cilantro(coriander) and the much loved red chilli. The Portuguese bought goods to India mainly for their own consumption, trade and as a part of their culture. From the routes they discovered, they collected and brought over a host of plants an roots producing luscious fruits and vegetables never heard or seen before. In turn they took from here fruit bearing plants such as mangoes, coconuts and spices to places far as Brazil. And this became the famous spice trade, which enriched the culinary art and economy of various regions. This cross trade had more benefits too. Recipes from different countries were prepared in Goa. Initially with the produce they   carried into India from their travels, but also when the stocks were exhausted, they substituted them with local fresh produce, and hence new Goan dishes were created. And so the spices and fruits that came from various parts of the world had a big impact on the eating habits of the Goans, providing them with a rich cuisine, which is a mixture of the east and west Barolo.

Goan cooking generally involves liberal amounts of spices, giving the dishes a strange taste and distinctive aroma. The most commonly used spices included cumin, coriander, chillis garlic, vinegar and turmeric. Their food is simple and most of the dishes are chilli hot, spicy and pungent. And goan food is never complete without fish. This marinade is just perfect to make  at  home, and enjoy the Goan experience. I’ve used Red Snapper Fillets but feel free to use any fish that you like, which is firm and less boney. Can serve it with plain steamed rice, but I think it goes wonderfully with Lemon Rice.

This recipe is always a winner whenever I’ve served it. Try it with prawns or any seafood of choice. I’m updating my dining room furniture this week, so I’m planning to make this fish again this coming weekend and invite some friends over. Prefect dish to compliment my new furniture celebration vacuum bag.

For the  fish  marinade, blend together all the spices in a chutney grinder, till it forms a smooth paste. Massage it on to the fish and leave for about an hour. For the Lemon Rice, you could use left over rice if you have any or just steam some in salted water and drain. Take a frying pan, and heat the oil, still smoking hot. Add the mustard seeds and when they begin to splutter, add the curry leaves and then the onions. Fry for about 2 minutes and add the rice. Sprinkle the salt n turmeric and mix well. Splash some water for all of it to come together and fry for about 5 minutes more on medium flame. Turn off the heat now, add the lemon juice and coriander and mix well.

For the fish, simply pan fry first with skin side down. When its done and crispy on one  side, flip over cook and then serve on a bed of  hot lemon rice HKUE ENG.