Author: RB

Ingredients
1 kg fine shrimp (known as “galmbo”; in Konkani)
1 bottle palm “feni” (drinking it is a favourite Goan pastime
1 pod garlic
12 peppercorns
6 dry red chilies
3 Tsp. salt
2 clean dry empty bottles

Method
Clean the shrimp thoroughly, wash and tie in a muslin cloth. Allow to
hang for about 12 hours till all the water has drained out.

Sqeeze out any water that may be left. Grind the shrimps,salt, garlic and peppercorns with palm feni only.

Mix dry chilies (whole). If any feni is left, it may be added to the shrimp paste. Fill in the bottle and cap tightly.

Ingredients
50 under-ripe mangoes
6 cups salt
4 Tsp turmeric
1 cup oil
1 tsp asafoetida
2 tsp turmeric
2 Tsp fenugreek
10 Tsp mustard seeds
10-15 Tsp chili powder

Method
Peel and cube the mangoes. Mix with salt and turmeric, Cover with a heavy weight
and leave for 3 days, stirring the mixture daily. Heat the oil and fry the asafoetida, turmeric and fenugreek.

Remove spices and set aside and when cool grind to a fine powder. Add 5 Tsp of
the mustard seed to the pan. When the seed begin to pop, remove from the heat and allow to cool.

Dry roast the remaining mustard seeds and then grind them. Mix all the spices together with the chili powder.

Drain the mangoes from the water that has collected, mix well with the spices
and bottle. Can be eaten after a week or so.

Ingredients
2 cups rice
1 cup mussels
1 big onion chopped finely
1 tomato chopped
1 stick cinnamon
4 cloves
4 cardamoms
3 red chilies
1/4 tsp turmeric,
salt to taste

Method
Heat oil in a big vessel, add the cinnamon, cloves, cardamoms and the
chilies. After a min add the onion. fry this till the onions turn golden.
Now add the mussels , fry for 5 mins and add the tomato. Add salt and turmeric
and cook for 7 mins. Now add the rice and 2-1/2 cups of water. Cover and
cook till done. Garnish with slivered jalapenos and chopped cilantro.

Ingredients
6 fillets or steaks of any firm fish
1 onion oil for shallow

frying
2 Tsp balchao paste Masala mix :-
20 dry Kashmiri chilies
5 peppercorns
10 cloves garlic
1/2 inch piece turmeric (or
1/2 tsp ground)
3 cloves small
piece of cinnamon bark (about 1/2 inch)
1 tsp coriander seeds
1/4 tsp cumin seeds

Method
Grind together the masala mix in enough vinegar to give a thick paste.
Fry the onions until brown, add the masala and fry for about 5 minutes
over a low heat. Add the balchao and continue to cook. In a separate pan
fry the fish slightly. Add the masala/onion mixture to the fish, adding
a little water if the paste is too thick. Simmer until the fish is cooked.
Serve with plain boiled rice.

Ingredients
1 lb. lean lamb
1 lb. pork

Thin slices fresh ginger
2 Tabl. ghee or oil
1 lg. onion, finely chopped
4 cloves garlic, finely chopped
2 fresh red or green chilies, seeded
1 Tabl. ground cumin
2 Tabl. black mustard seed, ground
2 tsp. chili powder or to taste

2 tsp. garam masala
1/2 Cup vinegar
1/2 Cup water
2 tsp. salt
1/2 tsp. ground black pepper

Method
Cut both meats into cubes and thread on bamboo skewers alternately with thin
slices of tender ginger.

Heat ghee or oil in a saucepan and fry the onion, garlic, chilies until
onion is soft and golden brown. Add the ground spices and continue stirring and frying for 1 minute.

Add vinegar, water, salt and pepper. Let the mixture come to the boil, then put in skewers of meat, turn to coat in the spice mixture, cover and cook on very low heat until meat is tender.

Stir and turn kebabs once or twice during cooking. When meat is tender, cook, uncovered, until gravy is thickened and dark.

Serve with white rice and accompaniments.

Yield: 6 servings

Ingredients
1 lb. fleshy fish steaks (prawns may be substituted)
1 coconut
1/4 tsp cumin seeds
6 peppercorns
2 tsp coriander seeds
1 inch piece turmeric (or
1 tsp ground)
2 onions, sliced
1 tomato, sliced
2 Tsp oil
2 green chilies sliced lengthways (or more if desired)
salt and vinegar to taste

Method
Clean and wash the fish. Cut into small steaks, rub in salt and
vinegar and set aside. Grind the spices. Extract a thick milk from the
coconut (see intro). Add the ground spices to the coconut and pass through
the blender again to extract a thin milk. Fry the onions and tomato in
the oil, add the thin coconut milk. Bring to the boil and add the chilies,
fish and thick coconut milk. Simmer until fish is cooked.

Caldine is also prepared using hard boiled eggs or bhindi (okra/ladies’ fingers). Serve with plain boiled rice.

Ingredients
30 limes
4 Tsp dried red Kashmiri chilies
2 Tsp turmeric
2 Tsp cumin seeds
handful curry leaves
2 1/2 cups vinegar
2 Tsp mustard seeds
4 whole heads garlic
5 inch piece ginger
10 green chilies
4 Tsp sugar
2 Tsp salt
2 cups oil

Method
Cut the limes into quarters, salt and keep, covered for 3-4 days.

Grind together the chilies, turmeric, cumin and mustard.

Peel the garlic but keep cloves whole.

Slice the ginger.

Heat the oil in a large pan.

Add the garlic, ginger and curry leaves and cook until the garlic has browned slightly.

Add the ground spices and chopped green chilies. Cook for a minute or so and
then add the vinegar.

Wash the limes in a little vinegar and add to the pan along with the
sugar. Bring to the boil and cook for 15-20 minutes over a low heat. Cool and bottle. Eat after 3-4 weeks.

Many Asian countries have a balchao type preserve. It is used either
in the preparation of other dishes ;- see Balchao de peixe (fish balchao)
and Balchao de porco (pork balchao), or served as an accompaniment to other
dishes. For a fresh balchao, i.e. one you are not going to bottle

Ingredients
:
1/4 Kg prawns (shelled)
1tsp cumin seeds
1tsp peppercorns
10 Kashmiri chilies
vinegar to taste
1 tsp ground turmeric
2 cups oil
4 medium onions, minced
handful of curry leaves
1 inch piece of ginger, finely chopped
3 heads of garlic, finely chopped
4 green chilies, seeded and chopped
salt to taste

Method
Grind together the cumin, peppercorns and chilies with the vinegar.
Mix in the turmeric. Fry the onions in the oil until all the water have
gone. Add the prawns, masala, curry leaves, garlic, ginger and green chilies.
Simmer for 10 minutes or so.

Ingredients
12 limes
2 pods garlic
4 inch piece ginger
8 green chilies
1 Tsp chili powder
12 Tsp sugar
1 cup vinegar

Method
Clean the limes and chop into smallish pieces, removing the seeds. Keep any lime
juice that collects whilst chopping.

Finely slice the garlic, ginger and chilies.

Mix together all the ingredients except the vinegar.

Cook over a low heat until mixture is thick. Add the vinegar and simmer for 5 minutes.

Cool and bottle. Eat after 3-4 weeks.

Ingredients
1 lb Fish Fillets
1 pn Salt
3 tb Vinegar
1 pn Saffron
1/2 ts Peppercorns
1 ts Dry Mustard
1/4 c Ghee Or
3 Tb Of Vegetable -Oil

1 lg Onion, Thinly Sliced
2 lg Garlic Cloves, Crushed
2 md Red Chili Peppers, Finely -Chopped

Method
Put the fish in an open pan, add salt and vinegar. Cook the saffron, peppercorns
and mustard in the heated ghee or oil until well mixed. Pour this spice mixture over the fish in vinegar and cook gently for 15 minutes.

Add the onion, garlic and chilies with about 60 dl of water. Cover and cook, slowly, for 25 minutes.

From How To Make Good Curries by Helen Lawson Copyright 1973.