Goan Recipes
To see recipes from all regions in blog format, go to World-Wide
Curries.
Introduction
The recipes that follow have been collected from various sources: friends,
books and restaurants, during my visits of 93 and 94. You will not find
any vegetable dishes here. Apart from the restaurants catering for tourists,
the only vegetables I came across were plain boiled (potatoes, cauliflower
etc.) or a few bhindi (okra) etc. thrown in with a curry. Travel to Kerala
if it is vegies. you desire. Where available I have added the Portuguese
names for the recipes (Goa was a Portuguese colony until the 1960's and
is evident in many of the dishes). A word of warning. Most dishes are hot,
pungent and some very vinegary, so be prepared. Enjoy !
Trevor Hall (trev@wg.icl.co.uk)
Madhur Jaffrey's Flavours of India - When I arrive in Goa, the first
dish I order is this simple prawn curry. It uses no oil, as nothing in
it requires frying or sauteing. In many ways, it is the humblest of curries
and may also be made with very cheap fish cut into chunks, fish steaks
or fillet pieces. I like it made with juicy prawns, fresh from the sea.
With a spicy red coconutty sauce flowing over a bed of white pearly rice
- what else can one want? I rarely order this dish in the hotel that I
stay in. I find a small beach shack covered with palm thatching, generally
owned by real fishermen, and order it there. All I need with it is a cold
glass of beer.
A few notes on ingredients
Chillies :- The dried red chillies used are mostly Goan or Kashmiri. They
are milder than those available elsewhere, hence the large quantities may
need to be reduced to suit whatever is available. The flavour of course
will suffer. Perhaps a mixture of hot dried chillies and a mild chilli
powder may be a suitable alternative. I am afraid you are on your own though,
this lucky person brought a kilo of kashmiri's (the chillies that is) home
with him. Garlic :- Many Goans do not like excessive garlic. They will
often cook the garlic cloves whole and discard them. The local garlic itself
seems to help here, being milder than most I have come across. That said,
you will find some dishes that are heavy on the garlic. Vinegar :- Two
type are normally available - 1) 'Local' or toddy vinegar. Toddy is the
sap of coconut palms. 2) Mass produced coconut vinegar, usually made with
flavourings. The first of course gives the best results. Substitute a mild
white vinegar. Spices :- The Goans are among the 'stone ground' camp when
it comes to grinding, insisting that the flavour is superior. Whichever
method you use, please grind freshly for every meal and get it as finely
ground as possible. Coconut milk :- Take 1 coconut, remove flesh and grate.
Cover grated coconut with boiling water. When cool, blend for a few minutes
and then strain. Repeat a second time to obtain a thinner milk. I have
found that the dried coconut powders give acceptable results (a lot easier
as well).
Fish and Shellfish
Goan Mussel Pulao
Mackerel Para / Peixe Tamarindo (Fish pickle)
Mol De Peixe (Fresh fish pickle)
Balchao (prawn preserve)
Ambot Tik (A sour and hot dish)
Fish Caldine (yellow fish curry)
Caldeirada (layered vegetables and fish)
Balchao de peixe (fish balchao) A fish curry
Fofos (Fish rolls)
Caril de tomato (Tomato and prawn curry)
Tomato Prawn Curry II
Prawn Baffad Fish in white sauce
Mackerel Para / Peixe Tamarindo (Fish pickle)
Ingredients:
2 cups rice, 1 cup mussels, 1 big onion chopped finely, 1 tomato chopped,
1" cinnamon, 4 cloves, 4 cardamoms, 3 red chillies, 1/4 tsp turmeric, salt
to taste
Method:
Heat oil in a big vessel, add the cinnamon, cloves, cardamoms and the chillies.
After a min add the onion. fry this till the onions turn golden. Now add
the mussels , fry for 5 mins and add the tomato. Add salt and turmeric
and cook for 7 mins. Now add the rice and 2-1/2 cups of water. Cover and
cook till done. Garnish with slivered jalapenos and chopped cilantro.
Para is prepared prior to the onset of the monsoon, when fresh fish
may not always be available. It is commercially available, sold in plastic
packets. Unfortunately, as with a lot of Indian packaging, it does not
stand up to a 12 hour air journey - I speak with experience. Although this
dish may sound a little horrendous, it is really good. 25 small mackerel,
head, tail and fins removed ground turmeric 75 dried kashmiri chillies
2 inch piece fresh ginger 3 heads of garlic 1 tbls cummin seeds 1/2 tsp
peppercorns 3 off 1 inch pieces turmeric (3 tsp ground) 3 bottles vinegar
Clean and de-scale the fish. Wash in a little vinegar - DO NOT wash
in water. Rub the fish with a little turmeric and dry in the sun for a
day. Grind all the spices etc. with some of the vinegar. Place the fish
in sterilized glass jars. Pour over the masala and vinegar until fish is
covered. Seal the jars well. Can be consumed after 4 weeks. Para is usually
served as an accompaniment to other dishes. Remove the required amount
from the jar and fry in a little oil. If you cannot get/make dried mackerel
then how about
Mol De Peixe (Fresh fish pickle)
Ingredients: 1Kg firm fish or large prawns 1 tsp ground turmeric 3 cups
vinegar 25 dried kashmiri chillies 1 tblsp cummin seeds 2 inch piece fresh
ginger 1 head of garlic oil salt
Clean the fish and remove head, tail, fins and de-scale. Cut into small
steaks, rub with salt and turmeric and set aside for about 1 hour. Grind
spices, garlic and ginger in a little vinegar. Fry the fish until tender.
Fry the masala for a couple of minutes then add the remaining vinegar.
Cook for a further 10 minutes on a low heat. When the fish and masala has
thoroughly cooled, place the fish in a sterilized jar and cover with the
masala/vinegar mixture. Consume after 3-4 weeks as per mackerel para.
Balchao (prawn preserve)
Many Asian countries have a balchao type preserve. It is used either in
the preparation of other dishes ;- see Balchao de peixe (fish balchao)
and Balchao de porco (pork balchao), or served as an accompaniment to other
dishes. For a fresh balchao, i.e. one you are not going to bottle
Ingredients: 1/4 Kg prawns (shelled). 1tsp cummin seeds 1tsp peppercorns
10 kashmiri chillies vinegar to taste 1 tsp ground turmeric 2 cups oil
4 medium onions, minced handful of curry leaves 1 inch piece of ginger,
finely chopped 3 heads of garlic, finely chopped 4 green chillies, seeded
and chopped salt to taste
Grind together the cummin, peppercorns and chillies with the vinegar.
Mix in the turmeric. Fry the onions in the oil until all the water have
gone. Add the prawns, masala, curry leaves, garlic, ginger and green chillies.
Simmer for 10 minutes or so.
Ambot Tik (A sour and hot dish)
Ingredients: 1/2 Kg fish - shark, catfish or other 'meaty' fish salt 10
dried red chillies 1/4 tsp cummin seeds 4 peppercorns 1/4 inch piece of
turmeric (or 1/2 tps ground) 4 cloves garlic 1/2 inch piece of ginger a
marble sized ball of tamarind mixed in 1 cup of water or equivalent of
'instant' e.g Tamcon 1 finely sliced onion 2 tblsp oil
Clean and wash the fish. Cut into small steaks, rub in salt and set
aside. Grind all the other ingredients bar the onion into a paste (masala)
with a little water. Fry the onion until brown. Add the masala and fry
for a minute. Add 1 cup of water. Bring to boil then add fish. Cook on
low heat until tender. A little salt and vinegar may be added if desired.
Serve with plain boiled rice.
Fish Caldine (yellow fish curry)
Ingredients: 1/2 Kg fleshy fish steaks (prawns may be substituted) 1 coconut
1/4 tsp cummin seeds 6 peppercorns 2 tsp coriander seeds 1 inch piece turmeric
(or 1 tsp ground) 2 onions, sliced 1 tomato , sliced 2 tblsp oil 2 green
chillies sliced lengthways (or more if desired) salt and vinegar to taste
Clean and wash the fish. Cut into small steaks, rub in salt and vinegar
and set aside. Grind the spices. Extract a thick milk from the coconut
(see intro). Add the ground spices to the coconut and pass through the
blender again to extract a thin milk. Fry the onions and tomato in the
oil, add the thin coconut milk. Bring to the boil and add the chillies,
fish and thick coconut milk. Simmer until fish is cooked. Caldine is also
prepared using hard boiled eggs or bhindi (okra/ladies fingers). Serve
with plain boiled rice.
Caldeirada (layered vegetables and fish)
Caldeirada is a well known Portuguese dish which, I seem to remember, uses
a lot of shellfish. Here is a Goan version.
Ingredients: 10 large mackerel or sardines, cleaned and head removed
4 large onions, sliced 2 large tomatoes, sliced 1 head of garlic, finely
sliced 1 inch piece of ginger, finely sliced 3 tbls light oil 1 tblsp vinegar
1/4 tsp ground turmeric 4 bell peppers (red/green) and or green chillies
salt to taste Layer a few slices of onion and tomato in a pan. Place 1/2
the fish over onions an tomato. Add another layer of onion/tomato and then
another layer of fish. Sprinkle with the garlic and ginger. Scatter over
the remaining onion and tomato. Pour the oil, vinegar and about 6-7 tblsp
water over the fish. add salt is desired. Cook on a low heat until fish
is half done. Sprinkle turmeric over fish. Add peppers/chillies. Cook until
fish is tender.
Balchao de peixe (fish balchao)
Ingredients: 6 fillets or steaks of any firm fish 1 onion oil for shallow
frying 2 tblsp balchao paste Masala mix :- 20 dry kashmiri chillies 5 peppercorns
10 cloves garlic 1/2 inch piece turmeric (or 1/2 tsp ground) 3 cloves small
piece of cinnamon bark (about 1/2 inch) 1 tsp coriander seeds 1/4 tsp cummin
seeds Grind together the masala mix in enough vinegar to give a thick paste.
Fry the onions until brown, add the masala and fry for about 5 minutes
over a low heat. Add the balchao and continue to cook. In a separate pan
fry the fish slightly. Add the masala/onion mixture to the fish, adding
a little water if the paste is too thick. Simmer until the fish is cooked.
Serve with plain boiled rice.
Fish Curry
Ingredients: 1 Pomfret or other white fish, cleaned and cut into steaks.
1 coconut, grated 1/2 tsp cummin seeds 4 cloves garlic a marble sized ball
of tamarind mixed in 1 cup of water or equivalent of 'instant' e.g Tamcon
4 green chillies, slit lengthways 1 onion sliced 1 inch piece ginger, finely
chopped 6 dry red chillies 1 inch piece turmeric (or 1 tsp ground) 1 raw
mango, cubed 1 lemon salt to taste Sprinkle lemon juice and salt onto fish
and marinade for an hour or so. Grind the coconut, dry chillies, cummin
seeds and garlic together. Mix the onion, ginger and green chillis and
mash with the turmeric. Add the chopped mango. Add the ground masala and
1 cup of water. Simmer slowly for 10 minutes. Add fish and cook slowly
until the fish is done. Serve with plain boiled rice.
Fofos (Fish rolls)
Ingredients: 1/2 kg any fleshy fish 3 potatoes, boiled and mashed 1 level
tsp turmeric 1 tsp chilli powder 1/2 tsp ground pepper juice of 1 lime
2 tblsp fish stock 1 egg, beaten well breadcrumbs oil for frying Clean
and boil the fish in lightly salted water. Remove bones (if any) and mash
together with the potatoes,chilli powder, turmeric and pepper. Add enough
lime juice and stock to moisten. Add salt if required. Form into oval rolls,
dip in the egg then coat with breadcrumbs. Deep fry until golden. A similar
dish called bombils may be made using the above
Method. Here bombay duck, soaked for 1 hour and then de-boned and mashed,
is used instead of the fresh fish.
Caril de tomato (Tomato and prawn curry)
Ingredients: 1/2 kg red tomatoes 1 inch piece turmeric (1tsp ground) 8
peppercorns 3 cloves 1/2 tsp cummin 1/2 kg fresh uncooked prawns, cleaned
and shelled 1 coconut 2 large onions, finely sliced 1 inch piece of ginger,
finely sliced 4 cloves garlic, finely sliced 2 green chillies, finely sliced
Skin and chop the tomatoes then pass through a sieve to remove seeds. Grind
together the turmeric, peppercorns, cloves and cummin. Extract a thick
and thin milk from the coconut. Fry the onion, ginger, garlic and chillies
in a little oil until onions are slightly brown. Add spice mix and fry
for 30 second or so. Add the prawns (if using cooked prawns add at the
end of the cooking) and fry for a few minutes. Add the tomato juice and
cook for 5 minutes. Add the thin coconut milk and cook for 5 minutes. Add
the thick coconut milk and cook until the sauce is thick. Serve with rice.
Note : I was told this may be served with roasted dried prawns, never got
to try them though.
Tomato Prawn Curry II
Ingredients: 1/4 kg uncooked shelled prawns 20 dried kashmiri chillies
10 peppercorns 1 tblsp corriander seeds 1 tsp cummin seeds 25 tomatoes,
peeled and chopped milk from 1/2 a coconut 2 onions, sliced 6 cloves of
garlic, chopped 1 inch piece ginger, chopped 4 green chillies a few curry
leaves handful of freah corriander leaves salt and pepper to taste Grind
the chillies, corriander, cummin and peppercorns. Fry the onions, garlic
and ginger until the onions have browned. Add the masala, fry for a minute
then add the tomatoes and curry leaves and green chillies. Cook for a minute
or so and then add the prawns and coconut milk and fresh corriander. Cook
on a low heat until sauce has thickened.
Prawn Baffad
Ingredients: 1/4 kg uncooked shelled prawns 8 dried kashmiri chillies 1/2tsp
cummin seeds 12 peppercorns 3 cloves garlic 1/2 inch piece ginger 1tsp
ground turmeric 2 onions, chopped 2 large tomatoes, skinned and chopped
salt to taste small amount of tamarind dissolved in a litle water vinegar
to taste Grind together the chillies, cummin, peppercorns, garlic and ginger.
Mix in the turmeric. Fry the onions in a little oil until golden brown.
Add the tomato and prawns. Fry for a minute. Add the masala, tamarind and
vinegar. Cover and cook until prawns are done.
Fish in white sauce
The sauce used for this is just a plain old bechemel, with the addition
of a good dose of ground black pepper.
Ingredients: 1/2 kg any fleshy fish - fillets of steaks 1 onion finely
sliced 1 large tomato finely chopped 2 cloves garlic, finely chopped 1/4"
piece ginger, finely chopped 4 peppercorns 2 tsp oil 1 tsp mild vinegar
Fry the sliced
Ingredients until the onion browns. Add one or two cups of water and
the peppercorns. Bring to the boil and add the fish and vinegar. Gently
simmer until the fish is done. Serve with you own favourite bechemel.
Prawn Puffs
For the filling: 1/4 kg. prawns 1 onion (chopped fine) 1 tomato (chopped
fine) 2 or 3 tablespoons milk a few drops of lemon juice Wash and de-shell
the prawns. Boil the prawns and then mince the boiled prawns. Using a little
oil, fry the onions and tomato till brown. Then add prawns and fry for
a while. Add the milk and lime juice. Cook till a thick paste is formed.
Remove from fire and keep aside. For the dough: 2 cups maida (flour) 1
cup water 1 tablespoon ghee (hydrogenated oil) 1 or 2 eggs breadcrumbs
Allow the water to boil, add salt and ghee. Stir in the flour continuously.
Remove from fire and knead when warm, roll out and cut into rounds (for
example with a wineglass). Place a little prawn filling in each round.
Press down the edges, dip in beaten egg, coat with bread crumbs and deep
fry till golden brown. from Goan Cookbook by Joyce Fernandes
Fish Rolls
1/2 Kg. of any fleshy fish 3 potatoes (boiled and minced) 1 level teaspoon
turmeric powder 1 teaspoon chilli powder 1/2 teaspoon pepper powder 1 sour
lime juice 2 tablespoons fish stock 1 egg (well beaten) fine breadcrumbs
oil for frying Clean wash and boil the fish in a little water and salt.
Save the water. Remove bones if any and mash together with the minced potatoes,
turmeric, chilli and pepper powders. Add lime juice and stock. Salt may
be added if necessary. Form little oval rolls, dip into beaten edd, coat
with bread crumbs and deep fry until golden brown. Serve hot. from Goan
Cookbook by Joyce Fernandes
Fish cooked in layers of vegetables
10 large mackerels or sardines 4 large onions (sliced) 2 large tomatoes
(sliced) 1 pod garlic (sliced fine) 1 inch piece ginger (sliced fine) 3
tablespoons salad oil 1 tablespoon vinegar 1/4 teaspoon turmeric powder
4 capcicums/greenpeppers (chopped) or green chillies 2 potatoes (sliced
round) salt to taste Spread a few slices of onions and tomatoes in a pan.
Halve mackerels and place half the quantity over the onion and tomato slices
in the pan. Put another layer of onions and tomatoes and cover with the
remaining mackerels. Lastly, sprinkle with ginger and garlic and the remaining
onion and tomato slices. Keep the pan on the fine, pour the oil, six or
seven tablespoons water and the vinegar over the fish. Add salt if desired.
Close the lid of the pan and allow the fish to cook on a slow fire. Shake
the pan once in a while. When the fish is half done, sprinkle the turmeric
powder, add green peppers or green chillies. Serve with sliced potatoes.
Prawn Balchao
1 kg fine shrimp (known as "galmbo" in Konkani")
1 bottle palm "feni" (drinking it is a favourite Goan pastime :-)
1 pod garlic
12 peppercorns
6 dry red chillies
3 tablespoons salt
2 clean dry empty bottles
Clean the shrimp thoroughly, wash and tie in a muslin cloth. Allow to
hang for about 12 hours till all the water has drained out. Sqeeze out
any water that may be left. Grind the shrimps,salt, garlic and peppercorns
with palm feni only. Mix dry chillies (whole). If any feni is left, it
may be added to the shrimp paste. Fill in the bottle and cap tightly.
Samar Codi (Prawn Curry)
1 tsp cayenne pepper 1 tbsp bright red paprika 1/2 tsp ground turmeric
4 garlic cloves peeled and crushed 1 in piece of fresh ginger peeled and
grated 2 tbsp coriander seeds 1 tsp cumin seeds 14 oz can coconut milk
well stirred 3/4 tsp salt 3 pieces of kokum or 1 tbsp tamarind paste 1
lb peeled and de-veined uncooked prawns In a bowl, combine 10 fl oz water
with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well.
Grind the coriander seeds and cumin seeds in a clean coffee grinder and
add to the mixture. Put the spice mixture into a pan and bring to a simmer.
Turn the heat to medium-low and simmer for 10 minutes. The sauce should
reduce and thicken. Add the coconut milk, salt, kokum or tamarind paste
and bring to a simmer. Add the prawns and simmer, stirring now and then,
until they turn opaque and are just cooked through. TIPS If you buy unpeeled
headless prawns you will need 1 1/2 lb. Kokum is the semi-dried sour skin
of a fruit that grows along India's coast. Tamarind paste makes a good
substitute. Copyright of the British Broadcasting Corporation Title:
Goanese Curried Fish
Yield: 2 servings
1 lb Fish Fillets 1 pn Salt 3 tb Vinegar 1 pn Saffron 1/2 ts Peppercorns
1 ts Dry Mustard 1/4 c Ghee Or 3 Tb Of Vegetable -Oil 1 lg Onion, Thinly
Sliced 2 lg Garlic Cloves, Crushed 2 md Red Chili Peppers, Finely -Chopped
Put the fish in an open pan, add salt and vinegar. Cook the saffron, peppercorns
and mustard in the heated ghee or oil until well mixed. Pour this spice
mixture over the fish in vinegar and cook gently for 15 minutes. Add the
onion, garlic and chilies with about 60 dl of water. Cover and cook, slowly,
for 25 minutes. From How To Make Good Curries by Helen Lawson Copyright
1973.
Caldeirada (layered vegetables and fish)
Caldeirada is a well known Portuguese dish which, I seem to remember, uses
a lot of shellfish. Here is a Goan version. 10 large mackerel or sardines,
cleaned and head removed 4 large onions, sliced 2 large tomatoes, sliced
1 head of garlic, finely sliced 1 inch piece of ginger, finely sliced 3
tbls light oil 1 tblsp vinegar 1/4 tsp ground turmeric 4 bell peppers (red/green)
and or green chillies salt to taste Layer a few slices of onion and tomato
in a pan. Place 1/2 the fish over onions an tomato. Add another layer of
onion/tomato and then another layer of fish. Sprinkle with the garlic and
ginger. Scatter over the remaining onion and tomato. Pour the oil, vinegar
and about 6-7 tblsp water over the fish. add salt is desired. Cook on a
low heat until fish is half done. Sprinkle turmeric over fish. Add peppers/chillies.
Cook until fish is tender.
Goan Fish Curry
Goan Machi All along the Konkan coast, a variety of fish and shellfish
are cooked in a hot sweet and sour coconut sauce. 'Kokum' fruit is used
with tamarind to produce a sour effect, but the curry can be made successfully
with limes or lemons as a replacement. I find the flavor improved if the
fish is prepared a day in advance. 1 3/4 lbs firm white fish fillets 1
tsp turmeric salt 2 tsp lemon juice 3 dried hot chili peppers 1 tsp cumin
seed 2 tbls coriander seeds 1 tsp black peppercorns 6 cloves garlic 1 1/4
inch piece peeled fresh gingerroot 2 1/2 cups freshly grated coconut 1
large onion 2 tbls veg. oil 5 fl. oz. tamarind juice 5 kokums or chopped
flesh from 1/2 lime or lemon 7 oz. peeled tomatoes 3 fresh hot green chili
peppers Sprinkle the fish fillets with the turmeric, a little salt, and
the lemon juice. Leave for several hours. Grind the seeded red chili peppers,
cumin and coriander seeds, and peppercorns to a fine powder, then work
with the garlic, ginger and coconut in a food processor to form a smooth
paste. Chop the onion and fry in the heated oil until golden brown. Add
the spice paste and cook gently for 10 minutes. Pour in 1 quart of boiling
water and simmer for 20 minutes. Now put in the fish and it's liquid, together
with the tamarind juice and the kokums. Cook gently for 10 minutes. Just
at the very end, add the chopped tomatoes and seeded green chili peppers.
from Favorite Indian Food by Diane Seed.
Indian Mussels Goa-Style
A delicious shellfish recipe from Goa, using spices and fresh coconut.
2 1/4 lbs. mussels 4 Tbl. veg. oil 1 tsp. cumin seeds 1 medium onion
6 cloves garlic 1 1/4 inch piece fresh ginger root 2 fresh hot chili peppers
1 tsp. turmeric 2 cups freshly grated coconut 1 tsp. salt
Heat the oil and let the cumin seeds begin to spatter before adding
the finely chopped onion. Cook until it is soft. Grind the garlic and ginger
to a paste with a little water. Add the paste to the onion and, after a
few minutes, stir in the seeded and chopped chilis and turmeric. Add the
coconut, salt and about 10 fl. ozs. water. Simmer for about 5 minutes,
then add the scrubbed mussels, still in their shells. Mix well and simmer
for another 5 minutes or so, when all the shells should be open. From Favorite
Indian Food by Dianne Seed
Chicken and Duck
Chicken Chicken Shakuti I (chicken cooked in coconut)
Chicken Shakuti II (chicken cooked in coconut)
Chicken Moelho
Chicken Cafreal
Chicken Gizad
Chicken Baffad
Chicken chilli fry
Goanese Fiery Duck Curry in Vindaloo Sauce
Chicken Shakuti I (chicken cooked in coconut)
Ingredients: 1Kg chicken, cut into desired pieces (or or off the bone)
6 tblsp ghee 10 onions 2 coconuts - thick and thin milk extracted from
one, the other grated and roasted in a large pan with two of the onions
(sliced) and a little ghee. This should be roated until the coconut has
gone a pale brown. Grind this roasted coconut/onion mixture. 2 tblsp corriander
seeds 5 peppercorns 15 dried red chillies dry roast the above and grind
into a paste with a little water and add 1tsp turmeric dry roast the following
and grind into a paste with a little water 6 cloves 1/2 inch piece cinnamon
1/2 nutmeg 3/4 tblsp aniseed 1tblsp poppy seeds 2 limes Chop four of the
onions and fry until light brown. Add the chicken and brown. Add the corriander
etc. paste, fry for a minute and then add the thin coconut milk. Cook until
chicken is tender. Cut the remaining onions into quarters and add to the
chicken, along with the roated coconut and cinnnamon etc, paste. Simmer
for a few minutes then add the thick coconut milk. Add salt if required.
Simmer for 10 minutes or so until sauce has thickened. Sprinkle over some
lime juice prior to serving.
Chicken Shakuti II (chicken cooked in coconut)
Ingredients: 1Kg chicken, cut into desired pieces (or or off the bone)
Dry roast the following in a large pan (until coconut is a light brown,
taking care not to burn the spices). 2 tsp corriander seeds 8 dried kashmiri
chillies 1/2 tsp cummin seeds 1 tsp fenugreek seeds 5 peppercorns 2 tsp
peanuts (unsalted) 1/2 coconut, grated 1 tsp turmeric 4 cardamoms 6 cloves
1 inch piece of cinnamon 1 lemon salt to taste Add the turmeric, cardamom,
cloves and cinnamon to the roasted spices and finely grind. Fry the spice
mixture in some ghee for a few minutes. Add the chicken and brown. Add
salt and a little water and simmer until chicken is cooked. Sprinkle over
lemon juice a few minutes before serving.
Chicken Moelho
Ingredients: 1 kg joints 2 tsp cummin seeds 2 tsp mustard seeds 12 kashmiri
chillies 1 head garlic 1/2 tsp turmeric 1 onion, sliced salt and vinegar
to taste Grind the cummin, mustard, chillies and garlic. Add the turmeric
and enouch vinegar to form a paste. Rub the paste all over the chicken
pieces and marinade for as long as possible. Fry the onion until brown
then add the chicken and brown. Add a small amount of water (enough to
stop the chicken drying out) and simmer until chicken is tender. Add salt
and vinegar to taste and cook for a few minutes more. Note :- This is equally
good when lime juice is used in the spice mixture instead of vinegar.
Chicken Cafreal
Cafreal is one of those dishes where anything seems to go. I was given
many variants, exept the one I wanted. A small restaurant in the back of
beyond served the most wonderful Cafreal, so good the locals were queuing
up for tables. The owner though, flatly refused to give me his recipe.
Cafreal is essentially chicken (whole or jointed) marinated in chillies,
lime juice (or vinegar) and spices, then either deep fried, barbecued or
roasted. The following recipe is my interpretation but I am still working
on it. I have used the roasting method as this produces a great gravy.
I also recommend that you make a stock from the chicken carcass, it adds
an extra dimension to a risotto.
Ingredients: 1 chicken, prepared for roasting or jointed chicken pieces
juice of 1 lime 1 level tsp salt 5 dried red kashmiri chillies, ground
3 green chillies, de-seeded 4 peppercorns, ground 1 tblsp corriander seeds,
ground 1/2 inch piece cinnamon bark, ground 1/2 inch piece mace, ground
8 cloves garlic 1 inch piece ginger Rub the salt and lime juice over the
chicken (also inside if whole). Grind all the other ingredients together
and rub over the chicken. Cover and marinade over night in the fridge.
Heat oven to 325C. Place the chicken in a roasting tray and cover with
foil (this is important - the chicken must be moist when done and the spices
must not burn). For a 4lb chicken, cook for about 2 hrs (adjust the time
to the size of bird or if chicken joints are used). Baste several times
during cooking. For the last 15 minutes of cooking, remove the foil. Remove
the chicken from the roasting tray and leave to rest. You now have two
options for the 'gravy'. Either collect the pan juices as is (no don't
skim the fat off) or skim the fat, deglaze and make a gravy as normal.
When I had it in India it was served just with the pan juices. Notes :-
If a whole chicken was used, then cut into two halves post cooking, do
not carve into slices ;- this is meant to be eaten with your hands. Serve
with plenty of bread to dip the juices up. Why not roast some root veges
and garlic in the roasting tray while you are at it.
Chicken Gizad
Ingredients: 1kg chicken, cut into serving size pieces, either on or off
the bone 2 tsp cummin seeds 1 tsp peppercorns 1 tsp turmeric 1 onion 5
green chillies, de-seeded 6 cloves garlic 1 inch piece ginger a marble
sized ball of tamarind mixed in 1 cup of water or equivalent of 'instant'
e.g Tamcon 1 cup coconut milk salt and vinegar to taste Grind the spices
and finely chop the onion, chillies, garlic and ginger. Fry the onion until
brown. Add the garlic, ginger and green chillies. Cook for a minute or
so. Add the ground spices, followed by the chicken. Fry until the chicken
has browned then add about 1/2 cup of water, the salt, tamarind and vinegar.
Cover and cook until chicken is tender. Add the coconut milk an simmer,
uncovered, until the sauce thickens. Serve with rice
Chicken Baffad
Ingredients: 1kg chicken, cut into serving size pieces, either on or off
the bone 8 dried red kashmiri chillies 1 tsp turmeric 15 peppercorns 1/2
tsp cummin seeds 4 cloves 1 inch piece cinnamon 2 onions, finely chopped
3 green chillies, finely chopped 1 inch piece ginger, finely chopped 12
cloves garlic, finely chopped thick and thin milk extracted from 1 coconut
salt and vinegar to taste Fry the onions in a little oil until browned.
Meanwhile grind together the spices. Add the chicken, chopped chillies,
garlic and ginger to the pan and cook for a minute or so. Add the ground
spices and salt and again cook for a minute or so. Now add the thick and
thin coconut milk so that the milk just covers the chicken. When chicken
is cooked (about 20-30 minutes) add the vinegar and simmer until the sauce
has thickened. Serve with rice
Chicken chilli fry
Ingredients: 1/2 kg cubed chicken 3 large onions 8 peppercorns 1 tsp salt
2 inch piece ginger 6 cloves garlic 1 bunch each fresh corriander and mint
6 green chillies salt and pepper to taste a small marble sized ball of
tamarind mixed in 1 cup of water or equivalent of 'instant' e.g Tamcon
Boil the meat in just enough water to cover, with one of the onions, the
peppercorns and salt. Cook for about 10 minutes. Slice the remaining onions
and finely chop the ginger, garlic, chillies, corriander and mint. Fry
the onions until translucent then add the other chopped
Ingredients. Add the boiled meat and the strained cooking water. Cook
until meat is done. Add tamarind and continue cooking until the liquid
has evaporated. Serve with rice or bread.
Goanese Fiery Duck Curry in Vindaloo Sauce
Yield: 4 servings 6 Dried red chiles, stemmed -and broken 1/2 c Distilled
white vinegar 4 Garlic cloves, peeled 1 Half-inch piece peeled fresh -ginger
2 ts Ground cumin 2 ts Ground coriander 1/2 ts Ground cinnamon 4 lb Duck,
quartered and skinned 2 tb Mild vegetable oil 1 ts Salt, or to taste 1
c Water 2 ts Sugar 2 tb Minced cilantro or parsley Goa has developed its
own cuisine and vindaloo is one of its main creations. Two important features
of vindaloo are the technique of marinating meat in vinegar and the use
of fiery spices. Although I have reduced the number of chiles, 4 more may
be added if a hotter dish is desired. Cornish hens may be substituted for
duck. Soak chiles in vinegar for 15 minutes. Add garlic and ginger and
blend into a puree. Scrape mixture into a small bowl. Add cumin, coriander
and cinnamon and mix thoroughly. Coat duck pieces well with spice paste.
Cover and refrigerate for at least 2 hours. Heat oil in a large Dutch oven
over medium-high heat. Add duck pieces and brown on all sides. Add salt,
water, sugar and any remaining spice puree. Bring to a boil. Cover and
simmer, stirring occasionally, until duck is tender, about 1 hour. Skim
off all fat. Transfer duck to a heated platter, pour sauce over, and garnish
with minced cilantro. PER SERVING: 335 calories, 36 g protein, 3 g carbohydrate,
19 g fat (7 g saturated), 135 mg cholesterol, 455 mg sodium, 0 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93.
Chicken Cafreal
1 chicken (750 g) 3 level teaspoons salt 1 sour line 35 small dry white
chillies (?) and 2 green chillies 4 peppercorns 25 flakes garlic 4 inch
piece ginger sufficient oil to deep fry the chicken Apply salt and sour
lime juice to the chicken. The chicken may be cut into pieces if desired.
Grind all the chillies, peppercorns, garlic, ginger to a fine paste and
apply onto the chicken. Allow it to marinade for 7 to 8 hours. Deep fry
and serve hot with a salad. from Goan Cookbook by Joyce Fernandes
Shakoothi (Goan-style Chicken with Roasted Coconut)
Servings: 6
2 1/4 tb coriander seeds 2 1/4 ts whole cumin 1 1/2 ts whole black mustard
seeds 1 1/2 One inch stick cinnamon 6 Hole cloves 3/8 ts whole black peppercorns
3/8 ts ground nutmeg 1 1/2 Whole dried hot red chili 3 c grated fresh coconut
1 1/2 One in cube ginger chopped 9 Cloves garlic 3/4 Fresh hod green chili
2 1/4 c water 6 tb vegetable oil 3 Medium onions, minced 3 1/3 lb chicken
parts, skinned 2 1/4 ts salt
Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves,
peppercorns, nutmeg and red chili in a small frying pan. Place over a medium
flame. Now quickly 'dry-roast' the spices, stirring them frequently until
they emit a very pleasant 'roasted' aroma. Empty the spices into a clean
coffee grinder or spice grinder and grind until fine. Put spiced in bowl.
Put the coconut into the same frying pan and dry roast it over a medium
flame, stirring all the time. The coconut should pick up lots of brown
flecks and also smell roasted. Put the coconut in the bowl with the other
dry roasted spices. Put the garlic, ginger, and green chili into the container
of an electric blender, along with some water. Blend until you have a paste.
Heat the oil in a 10-12 inch frying pan or saute pan over a medium high
flame. When hot put in the onions. Stir and fry them until they pick up
brown spots. Now pour in the garlic-ginger mixture and stir once. Turn
heat to medium. Put in the chicken pieces, salt, as well as the spice coconut
mixture in the bowl. Stir and fry the chicken for 3-4 minutes or until
it loses its pinkness and turn heat to low, and cook for 25 to 30 minutes
or until chicken is tender. Stir a few times during this cooking period,
making sure that you turn over each piece of chicken so that it gets evenly
colored.
Pork and Beef
Pork is generally only eaten by low-caste non-vegetarian Hindus, members
of the numerous tribal groups that live in the jungles, deserts and other
remote areas, and by Christians. As a Portuguese colony since the late
15th century, Goa has a large Christian population, so it is not surprising
that this traditionally pungent South Indian dish uses pork. The long cooking
time is partly due to the fact that no water is added to the dish. Vindaloos
are often traditionally dry for preservation reasons, as the dish itself
will keep in the hot tropical Indian climate for several days without spoiling.
Pork Vindalho I
Pork Vindalho II
Pork Vindalho III
Pork Vindalho IV
Sorpotel I (Sarapatel, hot and sour pork)
Sorpotel II
Sannas (to serve with sorpotel)
Pork Balchao Espetada (barbecued pork)
Beef Chilly Fry
Masala Chilly Fry
Kidney and tomato
Pork Vindalho I (marinated)
Goa is the home of vindalho (vindaloo/vindallo etc.), that much basterdized
dish.
1kg Pork, cubed.
10 dried red chillies
6 peppercorns
1 inch piece of ginger
10 cloves of garlic
1 inch piece of cinnamon bark
5 cloves
vinegar (coconut if you can get it) - about 1 cup
Grind the spices, ginger and garlic in the vinegar. Marinate the pork
in the mixture for 2 days in the fridge. Cook, covered, until meat is tender.
Do not add water during cooking. At end of cooking reduce sauce if necessary
- you are aiming for a dryish consistency.
Pork Vindalho II
1kg Pork, cubed
4 onions, finely sliced
15 cloves garlic
2 inch piece ginger
20 dried red Kashmiri chillies
1 tsp cummin seeds
1/2 tsp peppercorns
1 tsp ground turmeric
6 green chillies, de-seeded and sliced lengthwise
salt, tamarind, vinegar and sugar to taste
oil for frying
Finely slice 8 cloves of garlic and 1 inch of the ginger. Grind together
the dry chillies, cummin, peppercorns and the remaining garlic and ginger.
Add the turmeric to this mixture. Fry the onions,garlic and ginger (the
green masala) until brown. Add the pork, brown, then add the ground masala.
Fry for 10 minutes or so over a low to moderate heat. Add water, sufficient
to cover pork and simmer. When water has reduced by half add the green
chillies, tamarind, sugar, salt and vinegar (about 1-3 tblspns). Continue
cooking on a low heat, covered, until meat is tender and gravy is thick.
Pork Vindalho III
Ingredients
4-5 jalapeno or serrano chiles, stems removed, sliced
25 dried red New Mexico chiles, seeds and stems removed
1 head of garlic, cloves separated and peeled
2 separate 1/2-inch cubes ginger root, sliced
2 tsp cumin seeds
2 tsp mustard seeds
1 medium onion, diced
1-inch stick of cinnamon
3-4 cloves
1 C oil
1/2 tsp ground mustard
1 tsp turmeric powder
2 lbs lean pork, cut in 1-inch cubes
1 C vinegar
2 tsp salt
Method
Mix the dried chiles, garlic, half the ginger, cumin, mustard seeds, onion,
cinnamon and cloves together and grind or blend them to a fine consistency.
Heat the oil and fry the fresh green chiles, ground mustard and the rest
of the sliced ginger until the ginger turns brown and is dry. The add the
ground spices and the turmeric and fry for about 5 minutes. Add the meat
cubes and fry for 3-5 minutes. Then add the vinegar and salt and simmer
very slowly for about 1 1/2 to 2 hours until the meat is tender and the
oil floats on top. Skim off oil before serving. Serves: 4-6 brave people.
Meat dishes in India are always regarded as special treats to be served
on special occasions such as festival days or arrival of a special guest.
They would be served with vegetable dishes, rice, and breads. Heat scale:
Extremely hot.
Pork Vindalho IV
Servings: 6
2 tsp whole cumin seeds
2 Hot, dried red chilies
1 ts black pepper corns
1 ts cardamom seeds
3 In stick cinnamon
1 1/2 ts black mustard seeds
1 ts fenugreek seeds
5 tb white wine vinegar
1 1/2 ts salt
1 ts brown sugar
5 tb vegetable oil
2 Medium onions cut into rings
1 1/3 c water
2 lb pork cut into 1" cubes
1 One in cube ginger chopped
8 Cloves garlic peeled
1 tb ground coriander seeds
1/2 ts turmeric
Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon,
black mustard seeds and fenugreek seeds in a coffee-grinder or other spice
grinder. Put the ground spices in a bowl. Add the vinegar, salt and sugar.
Mix and set aside. Heat the oil in a wide, heavy pot over a medium flame.
Put in the onions. Fry, stirring frequently, until the onions turn brown
and crisp. Remove the onions with a slotted spoon and put them into the
container of an electric blender or food processor. (Turn off the heat.)
Add 2-3 tablespoons of water to the blender and puree the onions. Add this
puree to the ground spices in the bowl. (This is the vindaloo paste. It
may be made ahead of time and frozen.) Dry off the meat cubes with a paper
towel and remove large pieces of fat, if any. Put the ginger and garlic
into the container of an electric blender or food processor. Add 2-3 tablespoons
of water and blend until you have a smooth paste. Heat the oil remaining
in the pot once again over a medium-high flame. When hot, put in the pork
cubes, a few at a time, and brown them lightly on all sides. Remove each
batch with a slotted spoon and keep in a bowl. Do all the pork this way.
Now put the ginger-garlic paste into the same pot. Turn down the heat to
medium. Stir the paste for a few seconds. Add the coriander and turmeric.
Stir for another few seconds. Add the meat, any juices that may have accumulated
as well as the vindaloo paste and the water. Bring to a boil. Cover and
simmer gently for an hour or until port is tender. Stir a few times during
this cooking period. Serve with rice. from Goan Cookbook by Joyce Fernandes.
Sorpotel I
Sorpotel is a dish served at festivals. It is served with sannas, a type
of rice bread. I have included the recipe for sannas, even though you will
not be able to make it ;- it uses the sap of the coconut palm (toddy) as
the source of yeast.
1kg pork 1/2kg pork liver and heart 1 cup pork blood mixed with 1/2
cup coconut vinegar 1/4 bottle of coconut vinegar small ball of tamarind,
soaked in a cup of water 1 whole head of garlic, finely chopped 2 inch
piece of ginger, finely chopped 3 onions, finely chopped 4 green chillies,
finely chopped salt to taste
Masala - grind the following into a paste with a little vinegar 20 dry
chillies 1 teaspoon cummin seeds 6 cloves 1 tsp tumeric 10 peppercorns
1 inch piece cinammon bark
Wash and boil the uncut pork, liver and heart. Cool and cube into small
pieces then brown in a little pork fat, remove and set aside. Add ginger,
garlic and onions and fry until onions change colour. Add masala and stir
and fry for a minute or so then return meat to pan along with the tamarind
and some of the vinegar if more liquid is required. Cook on a low heat
for 1- 1 1/2 hours until meat is tender. Add the chillies and blood (which
may require a good stir prior to adding T.H.), cook for another ten minutes
or so. Better eaten the next day re-heated!
Sorpotel II
1kg pork 1/4kg pigs liver 3 green chillies, finely chopped 2 inch piece
of ginger, finely chopped 20 cloves of garlic, finely chopped 15 dried
red Kashmiri chillies 1 tsp peppercorns 1 tsp cummin seeds 2 tsp corriander
seeds, dry roasted 1 tsp turmeric a marble sized ball of tamarind mixed
in 1 cup of water or equivalent of 'instant' e.g Tamcon vinegar, salt to
taste Boil the meat with 2 cups of water until liquid reduces by half.
Reserve the boiling liquid. Cool then cut the meat into cubes. Fry in a
little oil until brown. Add the green chillies, garlic and ginger. Grind
together the dried chillies, peppercorns, cummin and corriander with a
little vinegar, add the tamarind to this mixture. Add this masala to the
meat and fry for a few minutes. Add the reserved boiling liquid, salt,
tamarind and vinegar. Simmer, covered until the meat is tender.
Sannas
250 grams rice 1 coconut 3/4 bottle toddy (sap of coconut palm) salt and
sugar to taste Wash the rice and soak overnight. Drain then grind the rice
finely with some of the toddy. Grate and then finely grind the coconut.
Mix the rice, coconut, 1/2 tsp salt and about 4 tblsp (or more) sugar.
Add enough toddy to make a thick batter. Cover and keep in a warm place
for about 3 hours until batter doubles in quantity. Pour batter into saucers
or idli moulds and steam for 20 minutes. To check if the sannas are done,
pierce with a knife. If the knife comes out clean then the sannas are done.
Pork Balchao
Please see part 1 (fish) for the preperation of the balchao, or buy a commercial
preperation. 1kg pork, cubed 2 onions, sliced 1 tblsp oil or ghee 8 tblsp
prawn balchao salt 2 tblsp tomato ketchup vinegar as necessary Grind the
following in a little vinegar :- 15 dried red Kashmiri chillies 1 tsp cummin
seeds 5 peppercorns 1 tsp turmeric 5 cloves 1 inch piece of cinnamon 1
inch piece of ginger 10 cloves garlic Rub the pork with salt and set aside.
Fry the onions until browned. Add the meat and brown. Add the masala, ketchup
and balchao and fry for a few minutes. Add 2-3 cups of water, bring to
the boil and simmer until meat is tender. If the liquid dries out add a
little vinegar and or water.
Espetada
1kg pork, cubed 5 tblsp vinegar 5 dried red chillies 3 green chillies 15
peppercorns 10 cloves garlic 4 cloves 1 tsp cummin seeds 1 tsp turmeric
1 inch piece ginger 1 inch piece cinnamon small bunch corriander leaves
Rub a little salt into the pork and set aside. Grind together the remaining
Ingredients using a little water. Mix the pork with this spice mixture
and add the vineger. Marinate for at least 8 hours. Put pork cubes onto
skewers and grill/barbecue until tender.
Beef Chilly Fry
1/2 kg beef cubed (whichever you use for stewing) 2 tsp salt 6 large onions
8 peppercorns 1 inch piece ginger 6 cloves garlic 1 buch corriander leaves
1 bunch mint leaves 6 green chillies salt to taste 1/2 tsp tamarind concentrate
salt and pepper to taste Boil the meat, peppercorns, one onion and salt
for 20 minutes, drain and reserve the water. Slice the remaining onions
and finely chop the ginger, garlic, chillies, corriander and mint. Fry
the onions until translucent. Add the remaining chopped
Ingredients and meat. Pour in about 1 cup of the reserved water and
simmer until the meat is done. Add the tamarind and continue cooking, uncovered
over a high heat until the moisture has evaporated.
Masala Chilly Fry
1/2 kg steak, cubed 6 red chillies 2 tsp turmeric 1 tsp cummin 6 cloves
garlic salt to taste 1 tsp ground pepper 1 inch piece ginger 4 cloves 2
inch piece cinnamon seeds from 3 black cardamoms 1/2 tsp instant tamarind
(tamcon) Grind together all the
Ingredients (except meat). Add a little water to make a paste. Mix masala
with meat and marinate for two hours. Fry the meat in a little oil over
a low heat for about 20 minutes. Add 1 cup of water and simmer until meat
is tender.
Kidney and tomato
3 lambs kidneys, cleaned, cored and cubed 2 rashers of bacon, chopped 5
tomatoes, chopped small buch corriander leaves, chopped small buch mint
leaves, chopped 6 cloves garlic, chopped 1/2 inch piece ginger, chopped
2 green chillies, chopped 1 onion, minced or very finely chopped salt and
pepper to taste In a little oil fry the onions until they start to brown.
Add the remaining
Ingredients other than the kidney. Fry for 5 minutes then add the kidney,
salt and pepper. Cook until done. Serve on either fried or toasted bread.
Empadinhas (Small pork pies)
1/2 kg. pork cut fine or minced 6 large onions For the pastry: 250 g. flour
seived thrice with 1/2 teaspoon baking powder 125 g. flour and 125 g. semolina
seived with baking powder 3 egg yolks 1 tablespoon ghee (hydrogenated oil)
1/4 teaspoon salt Knead all the above
Ingredients thoroughly till a soft dough is formed and keep aside. Do
not use water. Grind to a fine paste: 2 green chillies 1 red chilli 1/2
inch piece ginge 6 flakes of garlic a pinch or two of cumminseeds 1/4 inch
piece turmeric 6 peppercorns 1 inch piece cinnamon 6 cloves Mix together
the cut/minced pork and the ground spices well. Brown the sliced onions
in a little oil, add the meat mixture and fry well. Add two tablespoons
tamarind water or vinegar, a teaspoon of sugar and a little warm water
just enough to allow the meat to cook. Remove from fire when the preparation
gets relatively dry. Salt may be added if desired. Divide the dough into
small even-sized balls. Spread them on greased aluminum forms, fill with
meat stuffing and cover with remaining dough. Close every empadinha well,
till it has a nice finish. Brush the top of each empadinha with beaten
edd yolk to give it a glazed finish. Bake till light brown. from Goan Cookbook
by Joyce Fernandes
Sarapatel
A Goan classic
1 kg pork 1/2 kg pork liver and heart 1/4 bottle vinegar (approx. 300
ml) a small amount of tamarind and salt to taste Grind the following in
vinegar: 30 dry red chillies 1 teaspoon cumminseeds 1 inch piece turmeric
4 cloves Slice the following: 1 full pod garlic 2 inch piece of ginger
3 onions 4 green chillies Wash and boil the pork,liver and heart in full
piece. Cool and cut into small cubes, then fry in frying pan (without using
any oil) till nice and brown. Using a little fat from the fried pork, fry
the ginger, garlic and onions, until the onions change colour. Add the
masala (the mixed spices), fry well then add the fried pieces of meat.
The tamarind paste should be added to the meat together with a little vinegar
(if necessary). Add two teaspoons of salt or more if desired. Cook on a
slow fire till meat is tender. Finally add green chillies. Cook for another
ten minutes and remove from the fire. Sarapatel tastes good on the next
day, and even better after three days or more. from Goan Cookbook by Joyce
Fernandes
Goanese Kebab Curry
1 lb. lean lamb
1 lb. pork
Thin slices fresh ginger
2 Tabl. ghee or oil
1 lg. onion, finely chopped
4 cloves garlic, finely chopped
2 fresh red or green chillies, seeded
1 Tabl. ground cummin
2 Tabl. black mustard seed, ground
2 teas. chilli powder or to taste
2 teas. garam masala
1/2 Cup vinegar
1/2 Cup water
2 teas. salt
1/2 teas. ground black pepper
Cut both meats into cubes and thread on bamboo skewers alternately with
thin slices of tender ginger. Heat ghee or oil in a saucepan and fry the
onion, garlic, chillies until onion is soft and golden brown. Add the ground
spices and continue stirring and frying for 1 minute. Add vinegar, water,
salt and pepper. Let the mixture come to the boil, then put in skewers
of meat, turn to coat in the spice mixture, cover and cook on very low
heat until meat is tender. Stir and turn kebabs once or twice during cooking.
When meat is tender, cook, uncovered, until gravy is thickened and dark.
Serve with white rice and accompaniments. Yield: 6 servings
Pickles and chutneys
Lime Pickle
Lime chutney
Gherkin Pickle
Sweet mango chutney
Miscut (Mustard mango pickle)
Kassaundi (Aubergine pickle)
Green chilli pickle
Lime Pickle
30 limes 4 tblsp dried red Kashmiri chillies 2 tblsp turmeric 2 tblsp cummin
seeds handful curry leaves 2 1/2 cups vinegar 2 tblsp mustard seeds 4 whole
heads garlic 5 inch piece ginger 10 green chillies 4 tblsp sugar 2 tblsp
salt 2 cups oil Cut the limes into quarters, salt and keep, covered for
3-4 days. Grind together the chillies, turmeric, cummin and mustard. Peel
the garlic but keep cloves whole. Slice the ginger. Heat the oil in a large
pan. Add the garlic, ginger and curry leaves and cook until the garlic
has browned slightly. Add the ground spices and chopped green chillies.
Cook for a minute or so and then add the vinegar. Wash the limes in a little
vinegar and add to the pan along with the sugar. Bring to the boil and
cook for 15-20 minutes over a low heat. Cool and bottle. Eat after 3-4
weeks.
Lime chutney
12 limes 2 pods garlic 4 inch piece ginger 8 green chillies 1 tblsp chilli
powder 12 tblsp sugar 1 cup vinegar Clean the limes and chop into smallish
pieces, removing the seeds. Keep any lime juice that collects whilst chopping.
Finely slice the garlic, ginger and chillies. Mix together all the
Ingredients except the vinegar. Cook over a low heat until mixture is
thick. Add the vinegar and simmer for 5 minutes. Cool and bottle. Eat after
3-4 weeks.
Gherkin Pickle
Sorry, this one is a bit vague. 100 gerkins 1/2 bottle vinegar 1/2 bottle
oil 3 tsp salt 8 tblsp sugar Grind the following in a little vinegar :-
100 dried red chillies 2 tblsp turmeric 10 heads of garlic 1 inch piece
ginger 1 tsp fenugreek Wash and dry the gherkins. Slice lengthwise into
1/4inch slices. Rub with salt and leave for an hour or so. Heat the oil
and fry the ground masala for a few minutes. Add vinegar, bring to boil
then add sugar and stir until it dissolves. Add gherkins and cook until
tender. Cool and bottle.
Sweet mango chutney
250 grams half-ripe mangoes (i.e. still firm) 2 ripe mangoes 10 tblsp sugar
2 inch piece ginger 12 gloves garlic 1/2 tsp salt 3 tsp chilli powder 1/2
cup vinegar Peel and cube the half-ripe mangoes. Mix with the sugar and
set aside for an hour. Peel and chop the ripe mangoes. Grind the ginger
and garlic with a little of the vinegar. Add to the sugared mangoes along
with the salt and chilli powder. Cook over a low heat until the cubes mangoes
are tender. Cool and bottle.
50 under-ripe mangoes 6 cups salt 4 tblsp turmeric 1 cup oil 1 tsp asafoetida
2 tsp turmeric 2 tblsp fenugreek 10 tblsp mustard seeds 10-15 tblsp chilli
powder Peel and cube the mangoes. Mix with salt and turmeric, Cover with
a heavy weight and leave for 3 days, stirring the mixture daily. Heat the
oil and fry the asafoetida, turmeric and fenugreek. Remove spices and set
aside and when cool grind to a fine powder. Add 5 tblsp of the mustard
seed to the pan. When the seed begin to pop, remove from the heat and allow
to cool. Dry roast the remaining mustard seeds and then grind them. Mix
all the spices together with the chilli powder. Drain the mangoes from
the water that has collected, mix well with the spices and bottle. Can
be eaten after a week or so.
Kassaundi (Aubergine pickle)
3kg aubergines, peeled and cubed 1 1/2 cups salt 4 cups sugar 4-5 cups
oil 5 cups vinegar 1 1/2 cups tamarind (soaked in vinegar and strained)
handful curry leaves Grind together the following 1 1/2 cups chilli powder
t tblsp turmeric 4 tblsp mustard seeds 4 tblsp cummin seeds 4 tblsp fenugreek
seeds large piece of ginger (about a 10 inch piece or equivalent) 10 pods
garlic Salt the aubergines and leave for three hours or so. Drain well
and pat dry.
Sweets
Neureos
Another traditional Goan Christmas treat.
1/2 kg flour 2 tablespoons ghee (hydrogenated oil) a pinch of salt For
the filling: 1/2 kg. sugar 1/2 cup water 1 half ripe coconut grated fine
100 g. cashew nuts (chopped very fine) 100 g. raisins 2 tablespoons ghee
6 cardamons (powdered) oil for frying Mix flour, salt and ghee well, add
just enough water to knead into a small dough. Keep aside. Heat sugar and
water till a syrup is formed. Add the grated coconut, ghee and nuts. When
the mixture has thickened, add raisins and cardamon powder. Remove from
fire after the mixture turns quite dry. Cool and keep aside. Divide the
dough into small balls, roll out into thin rounds, put a spoonful of the
coconut filling on each round, wet the edges, press down to form half-moon
shapes. Trim edges preferably with a cutter and deep fry in hot oil. In
India, a paper back edition of this recipe book is available for about
30 rupees (~ US $ 1). You can contact the author the following address:
Joyce Fernandes D/5 Kundaikar Nagar, Dada Vaidya Rd., Panjim, Goa. India.
403001.
Kulkuls
A traditional Goan Christmas treat
500 g. maida (flour) 1/2 cup coconut juice 1 tablespoon butter 2 eggs
3 or 4 cardamons (powdered) Sugar to taste and oil for frying Mix all the
Ingredients and cook over a slow fire till a soft dough is formed. Cool,
knead and take small marble-like portions, roll over the back of a fork
and deep fry till golden brown.
Bebinca
200g maida (white flour?) 10 egg yolks 500g sugar 1cup coconut juice (thick)
1/4 nutmeg (powdered) 200g ghee (hydrogenated oil) Take the coconut milk,
mix it with the maida, sugar and egg yolks. Stir thoroughly till sugar
has dissolved, andd nutmeg powder and keep aside. Heat a little ghee in
a pan and pour in one cup of batter. Bake till brown. Add another spoonful
of ghee and another cup of batter. Bake and repeat this till all the batter
is used up. Turn the bebinca upside down and cool before serving. NOte:
Baking of bebinca is done over a slow fire. from Goan Cookbook by Joyce
Fernandes