Goan-Style Seafood Casserole

Preheat your oven to 350°F. This reminds me of the seafood gratins we'd make at the Taj in Panjim, though we'd use kokum instead of Worcestershire for that tangy note.

In a heavy-bottomed saucepan, melt the butter over medium heat. Whisk in the flour, salt, and pepper to create a roux. (Cook the roux for about 2 minutes to eliminate the raw flour taste.)

Gradually whisk in both the evaporated and whole milk, adding it slowly to prevent lumps. This is your basic béchamel foundation.

Stir in the Worcestershire sauce, Dijon mustard, and onion powder. Bring to a gentle boil, stirring constantly until the sauce thickens enough to coat the back of a spoon.

Remove from heat and stir in the grated cheddar until completely melted and smooth. Taste and adjust seasoning.

Drain your seafood thoroughly and fold it gently into the cheese sauce. Transfer everything to an ungreased 2-quart casserole dish. (Pat the seafood dry with paper towels to prevent a watery casserole.)

For the topping, mix the breadcrumbs and parsley with the melted butter until evenly coated. Sprinkle this over the seafood mixture.

Top with the remaining grated cheese and bake uncovered for 25 minutes, or until the top is golden and the casserole is bubbling around the edges.