…long with the masala. You may chop & fry the onions & then add the masala paste to it instead of grinding them with the masala. You will know that the Pork Vindaloo is ready when the gravy is fiery red in color & the curry/gravy gives out a wonderful aroma of cooked spices & vinegar. The Pork Vindaloo tastes better the next day if you allow the meat to marinate in the gravy. The longer you allow the flavors to meld & store it f…
…marind paste & grind to a fine, thick & smooth paste. Transfer the masala paste to a bowl; rinse the blender & reserve the masala water to be used later to prepare the curry. In the same pot, add another 2 tbsps. of oil & lightly fry the lady fingers, about 2-3 mins. Drain & transfer to a bowl. Then fry the prawns briefly for about 2 mins. Do not over fry. Drain & reserve in another bowl. Now add the masala paste to the pot…
…a / spice paste and again saute until rawness disappears. Add the reserved masala liquid to avoid drying up of the masala paste. Then add the browned meat and liver and give a gentle good stir. Allow to cook for about 5 minutes; stirring in between. Add the stock and sugar and stir well. Let it come to a rolling boil; reduce heat to simmer and add vinegar and stir to combine well. Cook for about 20 minutes on low heat. Stir after adding salt to ta…
…nd cooked on the outside and the juices are sealed. Add the prepared spice/masala paste and gently mix to coat the chicken. Cook till rawness disappears and specks of oil separating from the masala. Add enough water depending on the thickness of the curry required. Give it a good stir and let it come to a boil. Drain & add potatoes, cover with a lid and let it come to a boil again. Reduce heat, cover with a lid and let it cook till the chicken…
…g & Pan Frying of the Stuffed Tiger Prawns : Fill the reserved cooked masala in the slit marinated tiger prawns. Make sure you do not over stuff them. Heat the same pan in which the masala was prepared with 3 tbsps. oil till hot. Reduce heat to med. & gently lower the prawns in the pan making sure the prawns are intact with the stuffing. (See pic). Add remaining stuffing if any. Cook on high for about 2-3 mins. making sure the prawns �…
…d. 4 tbsps. fresh Tamarind thick extract or paste 4-5 tbsps. Parsi Dhansak Masala Pwd. / make your own 1 tbsp. fresh Ginger paste 2 tbsps. fresh Garlic paste 2 Bay Leaves A pinch of Sugar/A small piece of Jaggery/as per taste 4 tbsps. Vegetable Oil 1 tbsp. Pure Ghee (optional) A handful of fresh Coriander Leaves Water as per thickness required Salt to taste To prepare Parsi Dhansak Masala (Spice) Powder : Ingredients : 10 Peppercorns 8 Cloves 1 in…
…e oil on med. heat. Add onions & saute till light brown. Then add the masala & saute till the rawness disappears. Add the reserved masala water & sufficient water to make a slightly thick gravy. Do not thin the gravy too much. Add the slit green chilli, pinch of sugar & let the curry come to a boil. Reduce heat to med. & gently slide in the marinated surmai slices. Let it cook for 2 mins., then lower the heat & let it…
…ied onions, onion paste, coriander pwd., curds/yoghurt, black pepper pwd., garam masala pwd., roasted cumin pwd. Give it a good stir; cover and cook further 2 mins. Then mix in the coconut paste and let it cook for another 5 mins. Once done, add kasuri methi, flour, cream and give it a good stir once again. Adjust the thickness of the gravy by either adding some chicken stock, water or milk. Adjust salt to taste. For the Tempering : 2 tbsps. Butte…
…eat. Add onions & sauté till light brown & soft. To this add the masala paste & sauté for about 2 mins. Then add the masala water & sufficient water to thin the curry as desired. Add a pinch of sugar, slit green chillies & stir well. Let the curry come to a boil & then slide in the fish pieces gently & let it come to a boil. Lower the heat & let it simmer for about 10 mins. Do not stir the curry;…
…ai) · 1 tbsp. Goan Rechado Masala Paste · ¼ tsp. Turmeric pwd (Haldi) · Salt to taste · Wheat flour · 3 tbsps. Vegetable Oil Method : Wash & drain the King Fish slices well. To this apply rechado masa…