I know next to nothing about Goan cuisine, and so cannot vouch for the authenticity of this dish, but a quick Google search proved to be useful in describing Goan-style curries as "intense" and "tangy". Sounds about right.

Gastrosmiths' Fresh Prawn & Wolf Fish Curry, Prata ($20) may not sit so well with those who insist on SPICY curry, but you ought to give it a chance. It tasted as vibrant as it looked, being tangy, robust and piquant, which can be attributed to a base of tomatoes, tamarind, and white wine.

I was more than happy to shamelessly wipe the entire plate clean with the accompanying crispy, charred, non-oily prata.