I remember that as a child, I would love eating Breadfruit Fry with dal and rice. It a simple, but heavenly meal. I liked the spice in the breadfruit fry. Whenever I visit Goa, I look for breadfruit to make this dish.
This is a South Indian recipe where the anchovies are marinated and then fried. This dish is best when had as a side dish to a simple meal like dal and rice.Bombay Duck is the name of a fish which is mostly available off the coast of Bombay. It has a slight gelatinous feel to it and is absolutely tasty. Quite a few people tend to avoid this fish as it has small 
bones. However, once the central bone is removed (which is very convenient), the soft bones (which are attached to it) tend to come off. Besides, since the side bones are extremely soft, most people tend to bite into and eat it. My advice is to remove the central bone and then marinate the fish.
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in Andhra Pradesh (where ivy gourd is a popular vegetable). It goes well best with dal and steamed rice.This Mangalorean preparation is much sought after for not only the taste of the Bombay Duck fish, but also for the crispiness. 
Usually, sprinkled with lemon juice and at times, dipped in green chutney; this is a popular snack to have along with drinks.
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silver-spotted anchovy; and I have it either as a snack (with a mayonnaise-based sauce), or as part of the main course with rice and curry.
Squid Masala Fry has been a favourite (when cooked well – as the squid tends to become rubbery wehn overcooked) as it is spicy, slightly sour and a hint of sweetness. This Goan delicacy is best had with Goan bread.
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I tasted this dish at a restaurant buffet counter in Hyderabad. It was crispy, spicy and goes perfectly with dal and rice. I decided to make it at home, and here we are; me sharing it with you!
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