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Fish Curry Rice and other recipes of Goa



Fish Curry Rice and other recipes



These recipes are taken from: BOGT (Best of Goa Tourist guide)
FISH CURRY
(Non-veg - Serves 6 people)
Ingredients:
Modso cubes - 1 kg. Fresh coconut - 150 gm. Garlic - 25 gm. Ginger - 5 gm. Cumin seed - 5 gm. Turmeric powder - 3 gm. Tamarind - 2 gm. Whole red chilli - 100 gm. Oil - 100 ml. Onion - 100 gm. Tomato - 10 gm. Sugar - 10 gm. Coriander Seeds - 50 gm. Green chilli - 10 gm
Method:
1. Grind together coconut, coriander seeds, garlic, ginger, cumin seeds, turmeric powder, tamarind and whole red chilli to a fine paste. 2. Heat oil, add the chopped onion, and saute till golden brown. 3. Add chopped tomato and saute. 4. Add paste and some water from the paste, and cook. 5. Add fish cubes and simmer. 6. Finish with chopped green chilli and a pinch of sugar.

CHICKEN XACUTTI
(Non-veg - Serves 2 people)
Ingredients:
Fresh grated coconut - 150 gm.
Turmeric powder - 3 gm. Onion - 150 gm.
Khus khus - 50 gm. Clove - 3 gm. Green cardamom - 5 gm. Cumin seed - 5 gm. Coriander seed - 15 gm. Whole red chilli - 50 gm. Nutmeg - 3 gm. Fennel seeds - 3 gm. Star anise - 2 gm. Chicken cut into small bits - 400 gm. Coconut milk - 100 ml. Chopped coriander -10 gm. Copra (dry coconut) - 10 gm. Oil -100 ml. Coconut oil - 3 ml. Green chilli - 10 gm. Tomato - 100 gm. Ginger & garlic paste - 15 gm
Method
Stage One: 1. Marinate the chicken pieces in salt, ginger & garlic paste and lemon juice for at least an hour. 2. Roast fresh grated coconut in a little oil and saute till light brown, then add a pinch of the ground turmeric and continue to saute till medium brown. Keep aside. 3. Saute the sliced onion in oil till light brown. Add a pinch of turmeric powder and saute further. 4. Add the roasted onions to the coconut and grind to a coarse paste. Keep aside
Stage Two: 1. Saute each of these ingredients separately in oil - mace, khus khus, clove, green cardamom, cumin, coriander seeds, red chilli, fennel and star anise. 2. Grind with nutmeg (not roasted) to a fine paste. 3. Take oil in vessel, saute chopped onion and chopped green chilli till light brown. 4. Add the chopped tomato and ginger/garlic paste, saute for sometime. 5. Add chicken pieces and saute till brown. 6. Add the roasted masala and cook over a slow flame. 7. Add the powdered masala and cook well. 8. Once the chicken is nearly cooked, add the coconut milk. Cook till chicken is ready. 9. Adjust seasoning, garnish with chopped coriander, roast copra in coconut oil and serve

PORK VINDALOO
(Non-veg - Serves 2 people)
Ingredients:
Pork belly meat with fat cut into medium chunks - 400 gm. Salt - To taste. Ginger & garlic paste - 10 gm. Vinegar masala
- 40 gm. Toddy vinegar - 50 ml. Tomato, chopped - 50 gm. Garlic, finely chopped - 20 gm. Potato - one number. Oil - 40 ml. Onion
- 100 gm
Method:
1. Marinate the pork with salt, ginger & garlic paste and vinegar masala - preferably overnight. 2. Heat oil, add the finely chopped onion and fry until they are slightly brown. 3. Add vinegar, sugar and salt and brown further. 4. Add finely chopped garlic and brown. 5. Add the chopped tomato and cook well. 6.Add the vinegar masala and saute for some more time. 7. Add toddy vinegar and saute. 8. Add die marinated pork and saute. 9. Add water (enough to cover the meat) and bring to boil. Simmer for 45 minutes. 10. Adjust the taste with salt, sugar and vinegar. 11. Add boiled potato cubes just before serving

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