Month: January 2002

Ingredients
1/4 kg uncooked shelled prawns
20 dried Kashmiri chilies
10 peppercorns
1 Tsp coriander seeds
1 tsp cumin 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 chilies
a few curry leaves
handful of freah coriander leaves
salt and pepper to taste

Method
Grind the chilies, coriander, cumin 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 chilies. Cook for a minute
or so and then add the prawns and coconut milk and fresh coriander. Cook
on a low heat until sauce has thickened.

Ingredients
1 lb. red tomatoes
1 inch piece turmeric (1tsp ground)
8 peppercorns
3 cloves
1/2 tsp cumin
1 lb. 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 chilies, finely sliced

Method
Skin and chop the tomatoes then pass through a sieve to remove seeds. Grind
together the turmeric, peppercorns, cloves and cumin. Extract a thick
and thin milk from the coconut. Fry the onion, ginger, garlic and chilies
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.

Ingredients
1 lb. any fleshy fish
3 potatoes, boiled and mashed
1 level tsp turmeric
1 tsp chili powder
1/2 tsp ground pepper juice of
1 lime
2 Tsp fish stock
1 egg, beaten well breadcrumbs
oil for frying

Method
Clean and boil the fish in lightly salted water. Remove bones (if any) and mash
together with the potatoes,chili 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.

Ingredients
1 Pomfret or other white fish, cleaned and cut into steaks.
1 coconut, grated
1/2 tsp cumin 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 chilies, slit lengthways
1 onion sliced
1 inch piece ginger, finely chopped
6 dry red chilies
1 inch piece turmeric (or 1 tsp ground)
1 raw mango, cubed
1 lemon salt to taste

Method
Sprinkle lemon juice and salt onto fish
and marinade for an hour or so. Grind the coconut, dry chilies, cumin
seeds and garlic together. Mix the onion, ginger and green chilis 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.

Ingredients
200g maida (white flour?)
10 egg yolks
500g sugar
1 cup coconut juice thick)
1/4 nutmeg (powdered)
200g ghee (clarified butter)

Method
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

Ingredients
1kg Pork, cubed
4 onions, finely sliced
15 cloves garlic
2 inch piece ginger
20 dried red Kashmiri chilies
1 tsp cumin seeds
1/2 tsp peppercorns
1 tsp ground turmeric
6 green chilies, de-seeded and sliced lengthwise
salt, tamarind, vinegar and sugar to taste
oil for frying

Method
Finely slice 8 cloves of garlic and 1 inch of the ginger. Grind together
the dry chilies, cumin, 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 chilies, tamarind, sugar, salt and vinegar (about 1-3 Tspns).

Continue cooking on a low heat, covered, until meat is tender and gravy is thick.

Goa is the home of vindalho (vindaloo/vindallo etc.), that much bastardized
dish.
Ingredients
1kg Pork, cubed.
10 dried red chilies
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

Method
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.

Ingredients
1kg chicken, cut into serving size pieces, either on or off the bone
2 tsp cumin seeds
1 tsp peppercorns
1 tsp turmeric
1 onion
5 green chilies, 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

Method
Grind the spices and finely chop the onion, chilies, garlic and ginger.
Fry the onion until brown. Add the garlic, ginger and green chilies. 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

Cafreal is one of those dishes where anything seems to go. I was given
many variants, except 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 chilies,
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 chilies, ground
3 green chilies, de-seeded
4 peppercorns, ground
1 Tsp coriander seeds, ground
1/2 inch piece cinnamon bark, ground
1/2 inch piece mace, ground
8 cloves garlic
1 inch piece ginger

Method
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 veggies
and garlic in the roasting tray while you are at it.

Ingredients
1 kg joints
2 tsp cumin seeds
2 tsp mustard seeds
12 Kashmiri chilies
1 head garlic
1/2 tsp turmeric
1 onion, sliced
salt and vinegar to taste

Method
Grind the cumin, mustard, chilies and garlic. Add the turmeric
and enough 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.