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?



Seafood Paella

A Happy New Year one and all.  I hope 2016 brings everyone good health, peace and contentment.  I can hardly believe we are at the start of a new year already.  The weather has been simply amazing in our neck of the woods – it is January and not a snowflake in sight, although I must say it has gotten a lot colder compared to the unseasonably warm temperatures we experienced in December.  With the cooler weather brings comfort foods and today I present a seafood paella transporting you to Spain, where this dish gained its popularity.  Paella is known to have made its debut in the Valencia region of Spain back in the 1800’s; it combines both the Roman and Arabic cultures.   Historically paella was made with leftovers and depending on the particular region in Spain, seafood, chicken, chorizo and even rabbit were added to this rich one-pot dish.