The green azure waters of Goa’s beaches and my quiet and quaint cottage amidst small hills,makes Goa the perfect getaway. Goa is rich in diverse cultures,religions and cuisines. This place sure is a heaven for foodies.

Goan cuisine is all about a burst flavours and reflects the right fusion of culture with food.The malabari crabs,mussels and a huge variety of fish have been my all time favourite Goan food.The Goan cuisine is majorly fish centric and the Goan Fish Curry is liked by all.



  1. Clean, wash and cut each fish into 5-6 pieces.
  2. Cut onions and tomatoes. Slit green chillies and cut into half. Roast cumin seeds, coriander seeds and whole red chillies. Make a fine paste of all the roasted spices along with scraped coconut, ginger and garlic paste and malt vinegar.
  3. Heat up oil in a pan and fry onion till golden brown. Mix in green chillies and cut tomatoes. Stir fry on a medium heat up for three minutes. Stir constantly.
  4. Mix in the paste and one-and-ahalf cup of water. Bring it to a boil and then mix in fish pieces and salt.
  5. Stir fry on a low heat up for about five minutes or till fish is just done.

Monish Gujral

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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