World-Wide Curries

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.

Ingredients
1Kg chicken, cut into desired pieces (or or off the bone)
Dry roast the following in a large pan (until coconut is a light brown,
taking care not to burn the spices):
2 tsp coriander seeds
8 dried Kashmiri chilies
1/2 tsp cumin seeds
1 tsp fenugreek seeds
5 peppercorns
2 tsp peanuts (unsalted)
1/2 coconut, grated
1 tsp turmeric
4 cardamoms
6 cloves
1 inch piece of cinnamon
1 lemon
salt to taste

Method
Add the turmeric, cardamom, cloves and cinnamon to the roasted spices and
finely grind. Fry the spice mixture in some ghee for a few minutes. Add the
chicken and brown. Add salt and a little water and simmer until chicken is
cooked. Sprinkle over lemon juice a few minutes before serving.

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 roasted 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.

Method

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

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.

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