The Goan cuisine is an interesting mix of varied influences. Though the recipes and techniques of the two major communities there, Christians and Hindus are quite different, there are some points where they come together to produce culinary wonders. The ever-popular pork vindaloo is a result of this combination. Apart from these two, there is a telling influence of Portuguese cooking. Goan food is simple but one has to bear in mind that most, though not all, of it is chili hot, spicy, and pungent . Rice, fish, and coconut are the basic components of the typical Goan food platter. Delicacies made from these three items can be expected in nearly every Goan meal. Besotted with seafood, the Goans find truly world-class prawns, lobsters, crabs, and jumbo pomfrets along the coastline and use them to make a variety of soups, salads, pickles, curries, and fries. An essential ingredient in Goan cooking is coconut milk made by grating the white flesh of a coconut and soaking it in a cup of warm water. Equally important is the 'kokum', a sour, deep red colored fruit that gives it a sharp and sour flavor. The famous red Goan chilies are also a must for most dishes, as is tamarind. Goans make their own version of vinegar from toddy. Then there are innumerable chutneys that are typical of the state. Goa is not particularly known for its vegetarian dishes. While Hindus like lamb and chicken, Christians prefer pork. However, both prefer fish and seafood to any other meat. Source: http://india.mapsofindia.com/culture/indian-cuisine/goan-cuisine.html

I love Goan fish curries especially pomfret fry and dried shrimp curry. I really crave to eat it.

All menu is mouth watring but Shrimp Biryani is my favourite.