"The palu (perch) marinated fried with recheado (red chilli paste, spices and vinegar) masala is mouth-watering and priced affordably too," says Ashley do Rosario, who swears by the place. (Amancio Bar, near Siolim, Tar, Bardez)
Sheela Bar, located off the St. Jacinto island along the airport road has grown over the last couple of decades from a shack to a bar and restaurant almost threatening to go the fine dining way.
Unlike most fried fish haunts which use a red chilli marinade before slipping the fish into the pan, Sylvester D'Souza uses a unique green chilli paste.
