Grilled Seafood with Goan Masala Paste

When in Goa a few years ago I fell in love with the grilled seafood on the beaches. Fresh fish, lobster and prawns were slathered with a chilli vinegar paste, barbecued and served with juicy limes. I was curious to find out the origin, as it didn’t taste typically Indian. I later gleaned it was a legacy from the Portuguese, who occupied Goa for almost 400 years. It’s a special paste called recheio masala that uses dried spices, chillies, garlic and vinegar and is used for marinades or as a