…next day! Today’s post is a deliciously aromatic and mildly spiced Simple Goan Red Chicken Curry. Enjoy the goodness of this simple, quick and easy curry with ingredients which are always available in your pantry. 😀 For the Marinade : 500 gms Chicken on the bone without skin (washed) 1 tbsp. fresh Garlic paste ½ tbsp. fresh Ginger paste Marinate the washed chicken pieces with ginger-garlic paste and 1 tsp. salt for about 20 mins. 3 Potatoes (peel…
…kerel fish adds a lot of flavor to the curry. The perfect accompaniment to goan fish curry rice is rechado mackerel or plain pan fried masala mackerel or fried prawns. Besides, you also have foogath as a side & some Goan pickles with your plate of fish curry rice. We Goans love our fish curry to be less pungent & spicy. In fact, we like it to be smooth but tangy & with balanced spice. Today’s post is the ever popular Mackerel (Bangda )…
…you like/love beef then let us proceed to make this super easy, sumptuous Goan Beef & Vegetable Curry. 😀 Ingredients: 500 gms. lean Beef chunks 2 med. Onions (peeled & chopped roughly) 1 tbsp. fresh Garlic paste ½ tbsp. fresh Ginger paste 4 tbsps. Cooking Oil 2 sprigs Curry Leaves Salt to taste First, marinate the beef chunks with ginger-garlic paste and a little salt for about 30 minutes. Use a meat tenderizer as per instructions or use…
…be in vain, trying desperately to get me to eat and relish a fresh Bombil curry. A curry with dried Bombil was welcome but never a curry with fresh Bombay Duck! My good neighbour would also try to convince me to eat her special preparation but I would not give in! I just did not like the extra soft and slimy fish in a curry but favoured the golden crisp fried with that awesome crunch. Before the kids came along, my hubby also preferred the fried…
…el is just fantastic. It pairs well with Dal Tadka & Rice, Traditional Goan Fish Curry Rice (Xitt Kodi), Ukdem Xitt & Sorak. You can enjoy it with bread, pao, pulao, chapati or phulka if you please, or simply plain as a starter. Here is the recipe for whole stuffed mackerel with Goan Recheado. It has the perfect balance of spices and ground to a fine paste with only vinegar. It is pan-fried / shallow fried crisp and golden dredged in wheat…
…nut and coconut milk help to thicken and form a smooth and creamy textured curry. The beautiful yellow color of the curry is due to the use of turmeric. This curry is very mildly spicy since it is made with minimal use of red chillies. The flavor is further enhanced in this curry recipe with white pumpkin. The flavor of this curry improves and tastes even better the next day. It is delicious if cooked in a clay pot and the coconut oil brings out t…
…se fresh spices. Keep a balance with spices i.e use sparingly & just enough to bring out the flavors of the fish & coconut. Using fresh fish & seafood enhances the taste & maintains the freshness of the curry. You can pan fry the fish before sliding into the curry. Instead of tamarind & tomato, you can use kokum, bimli or sliced raw mango. You can add quartered tomatoes instead of grinding the tomatoes, if desired….
…it before then can you resist Goan Choris Pao? Enjoy! 😊 Ingredients: 8-10 Goan Choris Beads / Goan Bead Sausages 4 med. Onions 1 tbsp Vegetable Oil 2 tbsps Goan Vinegar / Sugarcane Vinegar to taste A few tablespoons of Water or as needed Salt to taste To Serve: Pao Alternatively; can be served in Poee or with bread slices or even in burger buns. Procedure: Separate the Goan choris / beads from their casings. Peel, slice the onions vertically or h…
…fluenced by the Portuguese, are always enjoyed with steaming fresh sannas, Goan parboiled rice and with Goan breads like pao, poee from the wood fired ovens or with hot chapatis made with rice and coconut. “Sarapatel” or “Sarpatel” prepared by Mangaloreans and East Indians of Bombay / Mumbai differs as well. Each household in Goa also have their own unique way of preparing it. However, it is the type of Chillies with or wit…
…he reserved masala liquid & sufficient water depending on the desired curry/gravy consistency. Adjust salt to taste. Let the curry come to a boil & then allow it to simmer for about 5 mins. Switch off heat & let the curry rest for awhile for the flavors to meld. Garnish the fresh mint chicken curry with freshly chopped mint & coriander. Serve with steamed rice, pulao, jeera rice, chapattis, phulkas, rotis or any bread of…