Month: January 2002

Ingredients
Please see part 1 (fish) for the preparation of the balchao, or buy a commercial
preparation.
1kg pork, cubed
2 onions, sliced
1 Tsp oil or ghee
8 Tsp prawn balchao
salt
2 Tsp tomato ketchup
vinegar as necessary

Method
Grind the following in a little vinegar: 15 dried red Kashmiri chilies, 1 tsp
cumin 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.

Ingredients
1 lb. beef cubed (whichever you use for stewing)
2 tsp salt
6 large onions
8 peppercorns
1 inch piece ginger
6 cloves garlic
1 bunch coriander leaves
1 bunch mint leaves
6 green chilies
salt to

taste
1/2 tsp tamarind concentrate
salt and pepper to taste

Method
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, chilies, coriander 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.

Ingredients
1 lb. steak, cubed
6 red chilies
2 tsp turmeric
1 tsp cumin
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)

Method
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.

Ingredients
3 lambs kidneys, cleaned, cored and cubed
2 rashers of bacon, chopped
5 tomatoes, chopped
small bunch coriander leaves, chopped
small bunch mint leaves, chopped
6 cloves garlic, chopped
1/2 inch piece ginger, chopped
2 green chilies, chopped
1 onion, minced or very finely chopped
salt and pepper to taste

Method
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.

Ingredients
7 lb. 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 chili powder
1 Tsp turmeric
4 Tsp mustard seeds
4 Tsp cumin seeds
4 Tsp fenugreek seeds
large piece of ginger (about a 10 inch piece or equivalent)
10 pods garlic

Method
Salt the aubergines and leave for three hours or so. Drain well and pat dry.

Another traditional Goan Christmas treat.
Ingredients
1 lb. flour
2 Tsp. ghee
a pinch of salt
For the filling:
1 lb. sugar
1/2 cup water
1 half ripe coconut grated fine
100 g. cashew nuts (chopped very fine)
100 g. raisins
2 Tsp. ghee
6 cardamons (powdered)
oil for frying

Method
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

Ingredients
1Kg chicken, cut into desired pieces (or or off the bone)
6 Tsp 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 Tsp coriander seeds
5 peppercorns
15 dried red chilies 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 Tsp aniseed
1 Tsp poppy seeds
2 limes

Method
Chop four of the onions and fry until light brown. Add the chicken and brown.
Add the coriander 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 Chicken Shakuti I (chicken cooked in coconut)
Chicken Shakuti II (chicken cooked in coconut)
Chicken Moelho
Chicken Cafreal
Chicken Gizad
Chicken Baffad
Chicken chili fry
Goanese Fiery Duck Curry in Vindaloo Sauce

A delicious shellfish recipe from Goa, using spices and fresh coconut.

Ingredients
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

Method
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 chilies 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

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
Ingredients
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

Method
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.