The shacks along Colva beach are not restaurants in any formal sense — they're collections of plastic chairs and low tables set out on the sand, with a small kitchen behind. The menus are almost identical: pomfret, king prawns, tiger prawns, kingfish, all grilled or fried to order, served with rice and a wedge of lime. The fish is genuinely fresh, usually bought from the fishing boats that come in along this stretch of coast.
Service is unhurried. Prices are fair outside peak season; in November through February they roughly double. Bring cash — most shacks don't take cards. The shacks are licensed to serve alcohol, so cold Kingfisher and the local cashew feni are always available. The best approach is to walk the strip, see which shacks look busy, and sit down.