I would love to know?

Question

I would love to know some genuine authentic Indian curry recipies. So if anybody out there knows of any, I would very much appreicate your input......Cheers.

Answer 1

Okay - but don't tell my mom where you got these - you hold hisstory in your hands! (Just joking - these are all wonderful, and more than just "curry")

Indian Curry Chicken

1 Teaspoon tomato paste
3 tablespoons plain yogurt
1 cup water
1 inch cube of ginger
2 tablespoons water
4 cloves garlic
2 lbs skinned chicken pieces
2 medium sized cooking onions, finely chopped
2 curry leaves
3 tablespoons ghee
1 cinnamon stick
5 cardamom pods (green if you can find them)
5 whole cloves
1 teaspoon hot pepper flakes
1 teaspoon cumin
1 teaspoon corriander
½ tsp. garam masala
¼ tsp. black mustard seeds
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoons lemon juice
Garnish with chopped Cilantro


Mix the tomato sauce, yogurt and water and set aside.
Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the ghee. Remove the chicken from skillet and lower heat. Brown onions at medium low until almost a paste, but not too brown.
Add the cinnamon stick, bay leaves, cardamom pods, cloves, cumin corriander, garam masala and black mustard seeds. and hot pepper flakes. Stir for 30 seconds.
Add the garlic and ginger paste and the turmeric.
Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice. Stir.
Add chicken, cover and simmer for approximately 45 minutes, turning chicken a few times. If sauce is too thin, add a bit of water. If it is too thick, take lid off and allow to simmer for last 15 minutes. Serve with plain rice


Chicken Chaat (cold)
Boneless chicken-1 lb..
Chopped onion ¾ cup
Garam masala powder 1 tsp.
Chopped green coriander 1 tbsp.
Dried mango powder 1 tsp.
Chopped green chili 1 tsp.

Lemon juice 2 tsps.
Red chili powder 1 tsp.
Oil 1 tbsp.
Salt To taste

Instructions:

1. Clean and cut the chicken into 1 inch cubes. Boil chicken pieces in salted boiling water for 1 minute. Drain excess water and chill chicken in a refrigerator.
2. Mix chopped onions, Garam Masala Powder, dry mango powder, chopped green chilies, red chili powder, salt, chopped green coriander, lemon juice and oil with cooked chicken pieces.

3. Arrange in a serving platter or bowl. Decorate with tomato slices or a Tomato Rose.




- or –

8 medium sized pieces (about 800 grams) of chicken
8 curry leaves (big)
2 medium onion(s) chopped
2 large tomato(es) chopped
1 teaspoon(s) each of red chilli and turmeric powders
2 teaspoon(s) lemon juice
2 tablespoon(s) oil
2 cup(s) water
salt to taste
finely chopped coriander leaves for garnishing

For the Paste
2 teaspoon(s) poppy seeds (khus khus)
6 whole red chillies
6 tablespoons grated coconut (optional)
1 teaspoon(s) each of coriander, cumin and fennel seeds
1" piece cinnamon broken
2 cloves and green cardamoms each
2 teaspoon(s) each of chopped ginger and garlic
In a little hot oil roast all the ingredients for the paste except for ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic.
1. Heat oil in a heavy-bottomed pan on medium level till hot and fry the chopped onions till they are golden brown. Add the curry leaves, the ground paste , turmeric and red chilli powders. Fry for some more time. Add the chopped tomatoes and fry for about 2 minute(s) or till the oil leaves the sides of the pan.
2. Add the chicken and mix well. Cook on medium level for about five (5) minutes.
3. Add the lemon juice and water. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 20 minutes or till the chicken is fully tenderised.
Garnish with finely chopped coriander leaves

or

Butter Chicken I (chicken makhani)

Chicken - 300 grams, cleaned and cut into small pieces
Cinnamon- 2" pcs
Salt - to taste
Cashew & almond paste - a handful ground smoothly
Ginger & garlic paste - 2 tspns
Turmeric powder- 1/4 tsp
Chilly powder - 2 tsp
Coriander powder- 1 tspn
Onion - one chopped
Orange colour - 1 1/2 tsp
Butter - 3 tspn
Oil - 2 tspn
Tomato puree - 2 tomatoes blended smoothly

Directions

Fry onions in oil till transparent.
Add cinnamon and let it fry.
Then add ginger & garlic paste along with a little water.
Stir continuously.
Add turmeric, chilly, coriander powder with salt and mix well.
Pour in tomato puree, cashew & almond paste - mix well with water.
When it starts to boil add the chicken which should be mixed with a little colour.
Then add sufficient water for the chicken to boil.
The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas.

or

Butter Chicken II

Ingredients
1 3/4 pounds skinless, boneless chicken breast halves - cubed
1 tablespoon lemon juice
1 tablespoon chili powder
salt to taste
1 cup yogurt
salt to taste
2 tablespoons garlic paste
1/2 tablespoon garam masala
2 tablespoons melted butter
1 tablespoon chili powder
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons ginger garlic paste
1 tablespoon garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon butter
1 tablespoon chopped green chile pepper
2 cups tomato puree
1 tablespoon chili powder
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dried fenugreek leaves
1 cup fresh heavy cream

Directions

To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
4 Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
5 To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger, garlic paste and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
6 Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

Chicken Moglai

1 Large chicken, skinned, meat removed and cut into chunks
12 oz clarified butter, ghee, or unsalted butter
2 Onions, grated (medium size)
2 tsp. Salt
1 1/2 Inch piece ginger, peeled and grated
9 Garlic cloves, crushed
6 Green cardamoms, broken slightly open
2 1 1/2-inch cinnamon sticks
4 Eggs, lightly beaten
4 tbsp. Sugar
6 tbsp. Ground almonds
27 fl Cream
Flaked almonds to garnish

Heat the ghee or butter in a large wok over moderate heat and fry the onions with the salt until translucent.
Add the ginger, garlic, cardamoms, and cinnamon sticks.
Stir-fry until the onions are golden brown.
Add the chunks of chicken and cook, stirring occasionally, for about 15 minutes.
In a small bowl, mix together the eggs, sugar, ground almonds and cream.
Lower the heat to "very low" and pour the egg and cream mixture into the wok.
Simmer gently for 5-7 minutes, until the chicken is cooked and tender. Be careful not to overcook the sauce, or the eggs and cream will curdle.
Serve garnished with flaked almonds.




Tandoori Chicken

Ingredients
12 Chicken drumsticks and/or breast pieces (skin removed)
1 cup plain yoghurt or 2 cups Buttermilk
2-3 drops of red food colouring
1 1/2 tbsp. red chilli powder
1 tbsp. ginger powder
2 tbsp. coriander powder
1 tbsp. garlic powder
1 tbsp. cumin powder
1/2 tbsp. garam masala
2 tbsp. salt


Directions

Prick the chicken pieces with a fork all over.
The marinade: Take a wide and deep bowl about 12 inches wide and deep enough to hold all the chicken pieces.
Add the yoghurt , food colouring, plus one-cup buttermilk into the bowl.
Add all the spices from nos. 3 through 8 into the bowl and stir to form a homogeneous mixture.
Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture.
Cover the bowl with a lid and let it stand for 6 hours.
If you plan to marinade for 12-15 hours, put it in the refrigerator.
The more time it is marinated, the better it will absorb the spices and the tastier it will be.
When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbecue in the normal fashion.
Turn over the chicken pieces when they look brownish red in colour or darker if you prefer it well done.
Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken.
Lemon juice sprinkled on the cooked pieces also adds to the flavour, if you wish.


Chicken Do Pyaza

Chicken (whole) 1-1/2 Kg
Thinly sliced onions 4 ( medium size)
Tomato puree 3 cups
Finely chopped garlic 1 tbsp.
Finely chopped ginger 2 tbsp.
Finely chopped green chilli 1 tbsp.
Red chilli powder 1 tsp.
Garam Masala Powder 2 tsp.
Coriander powder 1 tsp
Turmeric Powder 1/2 tsp
Salt to taste
Vegetable oil 7 tbsp.
Chopped green coriander leaves for garnishing

Method:

1. Thouroughly clean the chicken and cut into pieces.
2. Heat oil in a pan. Add ginger, garlic and green chilli and fry over medium heat for 2 minutes.
3. Add tomato puree, garam masala, turmeric powder, red chilli powder, coriander powder and salt. Bring it to boil and then cook on medium for 5 minutes.
4. Add sliced onions and cook until it becomes tender.
5. Add chicken pieces. Stir well so that all the chicken pieces are coated well with gravy.
6. Add water. Bring it to boil on high and then reduce the heat to medium.
7. Cover the pan and cook until the chicken is tender and the gravy becomes thick.

Garnish with coriander leaves and serve hot.

Indian Lamb Curry


1 1/2 lbs boneless lamb, trimmed of fat and cut into 1 pieces
1/4 cup vegetable oil
2 bay leaves
1 black cardamom pod
1 (2 inch) cinnamon sticks
10 peppercorns
4 whole cloves
1 1/2 large onions, finely chopped
1 tablespoon fresh ginger paste
2 teaspoons minced garlic
1 green chili pepper, chopped (optional)
salt
1/2 teaspoon turmeric
2 teaspoons coriander powder
1 teaspoon cayenne pepper (optional)
1 1/2 teaspoons garam masala
1 cup diced tomatoes
1/3 cup plain yogurt
2 tablespoons chopped fresh cilantro leaves
6 servings

1. Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
2. When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
3. Stir in the ginger paste, garlic, chile pepper, and lamb.
4. Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
5. Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tbsp.
6. water.
7. Add diced tomatoes, and cook for 5 minutes, stirring frequently.
8. Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
9. Lower heat.
10. Whisk the yogurt with a fork; and add to the pot slowly.
11. Then cook until meat is done to your liking and sauce is thickened.
12. Garnish with cilantro leaves.
13. Serve with steamed basmati rice, or hot Indian breads, such as Naan.

Goan Spicey Chicken
1 large chicken (1 ¼ kg)
salt to taste
one cup grated coconut and 1 tbsp fresh, diced coconut
1 ½ tbsp coriander seeds
1 dessertspoon cumin seeds
1 tbsp poppy seeds
1 tsp turmeric seeds
8 red dried chillies
1 tsp grated nutmeg
6 star aniseed
2 tsps fennel seeds
1/3 cup oil
2 large onions, chopped fine
6 green chillies, chopped fine
2 tbsp tamarind pulp
3 cups water

Method:
Wash, clean and joined the chicken, and then each piece into two. Apply salt and keep aside. In a flat/ griddle, on medium heat brown the grated coconut, and all the spices except the nutmeg, green chillies and diced coconut. You will get a strong fragrance when the spices are done (approx. 3 -5 mins.). Remove from heat and grind this mixture of roasted spices to a paste in the blender/grinder. Heat oil in a pan on medium heat and saute all the ground spices along with the green chillies, and 1 large onion chopped fine. Add the chicken pieces, diced coconut, nutmeg and salt to taste along with the tamarind pulp. Lower the flame and add the water gradually, stir cooking, as you do so in an open pan. After 15 minutes, raise the flame and shake the pan gently. The oil will rise to the top. Remove from heat.
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Galinha com Coentro
(chicken with coriander)

Ingredients:
2 chickens
100 gm coriander leaves
80 gm ginger
80 gm garlic
4 green chillies
10 gm hot masala (cloves, cinnamon, cardamom, peppercorn & cumin seeds)
½ tsp turmeric powder
15 gm cashew nut paste
Oil to fry
Salt to taste
1 ½ tbsp lemon juice

Method:
Clean, remove skin and de-bone the chicken and cut into eight pieces. Marinate the chicken with salt, lemon juice and turmeric powder and keep aside. Grind the spice and other ingredients together to a fine paste. Rub the chicken with ground paste. Keep it at least one hour for marination. Heat oil and quickly fry the chicken on both sides, thereby sealing in its juice. Do not over fry. Add remaining ingredients and cook for 3 to 4 minutes. Add salt to taste. Remove and serve in its own pan juice. Serve with local bread/garlic fried rice.
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Goan Chicken Fry

Ingredients:
1 chicken (750 g)
3 level teaspoons salt
1 sour lime
35 small dry red chillies and 2 green chillies
4 peppercorns
25 flakes garlic
4 inch piece ginger
sufficient oil to deep fry the chicken

Method:
Apply salt and sour lime juice to the chicken.
The chicken may be cut into pieces if desired.
Grind all the chillies, peppercorns, garlic, ginger to a fine paste
and apply onto the chicken. Allow it to marinade for 7 to 8 hours.
Deep fry and serve hot with a salad.
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Galinha Cafreal
(chicken marinated and fried)

Background:
Galinha is Portuguese for chicken. This recipe is believed to have originated from Africa. It basically means "grilled chicken", although in Goa it is fried instead of being grilled.

Ingredients:
1 large chicken (1 ¼ kg) jointed
6 green chillies/peppers
1 ¼ inch piece ginger
10 cloves garlic
1 tbsp coriander seeds
1 tsp cumin seeds
½ tsp garam masala
1 tbsp lemon juice
3 tbsp oil
2 medium onions, chopped fine
4 large tomatoes, halved
6 medium potatoes, boiled, halved

Method:
Grind to a fine paste, the ginger, garlic and all the spices in the lemon juice, including the green chillies/peppers and half chopped onions, adding salt to taste. Joint the chicken and apply the ground spices to the chicken pieces. Marinate the chicken for 2 hours. Heat oil in a pan on medium flame and saute the rest of the chopped onion. Fry the chicken pieces, turning them over both the sides till the pieces are browned and cooked (approx. 20 mins). In a separate pan, heat 1 tbsp oil and fry potatoes and then very lightly the halved tomatoes. Serve the chicken with the fried potatoes and tomatoes.
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Crab Xec Xec
(crab cooked in light coconut gravy)

Ingredients:
8 medium crabs
8 tbsp grated coconut
10 kashmiri chillies
2 tbsp coriander seeds
10 peppercorns
4 cloves
2 tbsp oil
2 onions (sliced)
½ tsp ginger-garlic paste
¼ tsp turmeric powder
¼ tsp tamarind juice
2 green chillies (chopped)

Method:
Clean the crabs. Roast the coconut lightly and clear the pan. Roast the chillies and then the spices. Grind the roasted ingredients to a fine paste using a little water. Heat oil, brown the onion, stir the ginger-garlic paste and turmeric powder. Fry for a few seconds, add the crabs, mix well and sprinkle tamarind juice. Add half a cup of water, cover the pan and after 10 minutes stir in the roasted spice paste, salt and green chillies. Cook till preparation is thick.
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Fish Recheiado
(fried fish with red masala filling)

Ingredients:
6 mackerels
( Remove heads, fins, entrails and wash well. Slit fish on either side from head to tail keeping the centre bone or if desired, removing it allowing a bit of the tail bone to remain. Apply a little salt and keep aside)


Grind in vinegar:
12 dry red chillies
8 peppercorns
12 flakes of garlic
¼ tsp cumin seeds
2 tsp coriander seeds
¼ inch piece of turmeric
½ tsp sugar
a small ball (marble-size) tamarind
a pinch or two of salt


Method:
Stuff this masala into each mackerel very evenly on either side of the centre bone and fry it in hot oil. Please note that the above masala ground in vinegar (in large quantity) can de stored in an airtight bottle for days together.

Variation: Mackerels can also be stuffed with
3 or 4 onions
2 or 3 green chillies
1 small piece of ginger and garlic
All cut very fine and mixed in a little turmeric powder, salt and a tablespoon of vinegar.
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Prawn Caldeen

Ingredients:
2 kgs Prawns
500 grams Ladies fingers
250 grams Onions
50 grams Tamarind
10 nos. Garlic cloves
1 inch Ginger
30 grams Green chillies
1/2 teaspoon Turmeric powder
100 ml Oil
As per taste Salt

Method:
Shell and devein the prawns. Wash well. Slit green chillies. Slice ginger, garlic and onions. Grate and grind coconuts to a fine paste. Heat oil. Add sliced onions and saute lightly. Add coconut, sliced garlic, ginger, green chillies and turmeric. Add prawns and enough water to cook prawns. Wipe lady fingers with a damp cloth
and cut into 2" pieces. Cook on a slow fire. When almost cooked, add tamarind water and salt. Simmer till done. If desired, lady fingers may be fried in a litle oil before adding them to
the prawns. This recipe tastes best when cooked in coconut oil.
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Beef Rolls
Ingredients:
1 kg beef
2 tsp salt
2 tsp ginger-garlic paste
3 tbsp vinegar or lemon juice
1 tbsp spice powder (see below)
2 hard-boiled eggs (chopped)
1 potato (diced)
1 carrot (sliced)
3 tbsp spicy sausagemeat
2 tbsp oil
1 onion (chopped fine)
1 tomato (chopped fine)
1 green chilli (chopped fine)
1 cup tamarind juice

Method:
Cut the meat into 6 inch slices. Flatten slightly with a tenderiser. Mix the meat with the next 3 ingredients and half a tablespoon of spice powder. Allow to stand for 2 hours in a cool place.

Place a little chopped egg, potato, carrot and sausagemeat on each slice. Roll the slices and secure them very neatly with a clean thread. Heat oil in a large pan, brown the onion, add tomato, green chilli, the remaining spice powder, place the rolls and fry them slightly till the color changes. Add tamarind juice and cook under pressure.

Untie threads before serving.

Spice powder:
100 gm cumin seed powder; 100 gm turmeric powder; 50 gm black pepper powder; 3 level tsp clove powder; 1 tsp cinnamon powder, 1 level tsp red chilli powder.
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Chicken Baffad
Ingredients:
1kg chicken cut into serving size pieces
SPICES
8 dried red Kashmiri chillies
1 tsp turmeric powder
15 peppercorns
1/2 tsp cummin seeds
4 cloves
1 inch piece cinnamon
2 onions, finely chopped
3 green chillies, finely chopped
1 inch piece ginger, finely chopped
12 cloves garlic, finely chopped
thick and thin milk extracted from 1 coconut
salt and vinegar to taste
Method:
Fry the onions in a little oil until browned. Meanwhile grind together the spices. Add the chicken, chopped chillies, garlic and ginger to the pan and cook for a minute or so. Add the ground spices and salt and again cook for a minute or so. Now add the thick and thin coconut milk so that the milk just covers the chicken. When chicken is cooked (about 20-30 minutes) add the vinegar and simmer until the sauce has thickened. Serve with plain boiled rice.

Ambot Tik (A sour and hot dish)
Ingredients:
1/2 Kg fish - shark, catfish or kite fish
salt to taste
10 dried red chillies
1/4 tsp cummin seeds
4 peppercorns
1/2 tps turmeric powder
4 cloves garlic
1/2 inch piece of ginger
a marble sized ball of tamarind mixed in 1 cup of water
1 finely sliced onion
2 tblsp oil
Method:
Clean and wash the fish. Cut into small steaks, rub in salt and set aside. Grind all the other ingredients, except the onion, into a fine paste (masala) with a little water. Fry the onion until brown. Add the masala (paste) and fry for a minute. Add 1 cup of water. Bring to boil then add fish. Cook on low heat until tender. A little salt and vinegar may be added if desired. Serve with plain boiled rice.

Balchao (prawn preserve)
Ingredients:
1/4Kg prawns (shelled).
1tsp cummin seeds
1tsp peppercorns
10 Kashmiri chillies
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 chillies, seeded and chopped
salt to taste
Method:
Grind together the cummin, peppercorns and chillies with the vinegar. Mix in the turmeric. Heat the oil and add the curry leaves. the drop in the oil and fry until brown. Add the prawns, masala, garlic, ginger and green chillies. Simmer for 10 minutes or so.

Fish Mol (Fresh fish pickle)
Ingredients:
1Kg firm fish or large prawns
1 tsp ground turmeric
3 cups vinegar
25 dried kashmiri chillies
1 tblsp cummin seeds
2 inch piece fresh ginger
1 head of garlic
oil & salt to taste
Method:
Clean the fish and remove head, tail, fins and de-scale. Cut into small steaks, rub with salt and turmeric and set aside for about 1 hour. Grind spices, garlic and ginger in a little vinegar. Fry the fish until tender. Fry the masala for a couple of minutes (when the oil starts to Show), then add the remaining vinegar. Simmer for a further 10 minutes on a low heat. When the fish and masala has thoroughly cooled, place the fish in a sterilized jar and cover with the masala/vinegar mixture. Consume after 3-4 weeks.

Goan Fish Curry
Ingredients:
1 Pomfret or other white fish, cleaned and cut into steaks.
1 coconut, grated
1/2 tsp cummin seeds
4 cloves garlic
a marble sized ball of tamarind mixed in 1 cup of water
4 green chillies, slit lengthways
2 onions sliced
1 inch piece ginger, finely chopped
6 dry kashmiri chillies
1 tsp Turmeric Powder
1 raw mango, cubed (optional)
1 lemon & salt to taste
Method:
Sprinkle lemon juice and salt onto fish and marinade for an hour or so. Grind the coconut, kashmiri chillies, cummin seeds and garlic together. Mix the onion, ginger and green chillis 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.

Apa de Camarao
(Prawn Pie)
Ingredients:
2 cups rice
1.5 cups grated coconut
1.5 cups toddy
350 g. sugar
6 eggs
1.25 cups prawn balchao
1 tablespoon butter
salt to taste
Method:
Wash and soak rice overnight. Next morning, grind rice and coconut separately with the toddy, to make a fine batter. Add the salt and sugar and keep aside for 3-4 hours till the batter is well risen. Now beat gently together the 6 egg yolks and only 3 egg whites. Add this to the rice-coconut mixture. Meanwhile line a cake tin 8" in diameter with greased butter paper.

Divide the mixture into 2 equal parts/portions. Put one portion evenly at the bottom of the cake tin. Then spread the prawn balchao over the bottom layer and cover with the second portion of the rice-coconut mixture evenly. Bake in a preheated oven at 375 F till the Apa de Camarao is risen and golden brown on top. Cool and serve as a main dish, as a starter, sliced or with drinks sliced.

Pork Vindalho
Ingredients:
1kg Pork, cubed
4 onions, finely sliced
15 cloves garlic
2 inch piece ginger
20 dried red kashmiri chillies
1 tsp cummin seeds
1/2 tsp peppercorns
1 tsp ground turmeric
6 green chillies, 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 chillies, cummin, 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, and 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 chillies, tamarind, sugar, salt and vinegar (about 1-3 tblspns). Continue cooking on a low heat, covered, until meat is tender and gravy is thick.

Sorpotel
Ingredients:
1kg pork
1/2kg pork liver and heart
1 cup pork blood mixed with 1/2 cup coconut vinegar
1/4 bottle of coconut vinegar
small ball of tamarind, soaked in a cup of water
1 whole head of garlic, finely chopped
2 inch piece of ginger, finely chopped
3 onions, finely chopped
4 green chillies, finely chopped
salt to taste
Masala - grind the following into a paste with a little vinegar
20 dry chillies
1 teaspoon cummin seeds
6 cloves
1 tsp tumeric
10 peppercorns
1 inch piece cinammon bark
Method:
Wash and boil the uncut pork, liver and heart. Cool and cube into small pieces then brown in a little pork fat, remove and set aside. Add ginger, garlic and onions and fry until onions change colour. Add masala and stir and fry for a minute or so then return meat to pan along with the tamarind and some of the vinegar if more liquid is required. Cook on a low heat for 1- 1 1/2 hours until meat is tender. Add the chillies and blood (which may require a good stir prior to adding T.H.), cook for another ten minutes or so. Better eaten the next day re-heated!
Finally here some common Goan Sweets. Most of these are made during the festive or Christmas season and are distributed to guests during their 'obligatory' visits to friends and family. The Making of these usually involved the whole family, and often, the extended family getting together to produce these. So give it a try! Boa Fest :-)

Bebinca
Ingredients:
200g rice flour
10 egg yolks
500g sugar
1cup coconut juice (thick)
1/4 nutmeg (powdered)
200g ghee (clarified butter) or hydrogenated oil
Method:
Take the coconut milk, mix it with the rice flour, sugar and egg yolks. Stirs thoroughly till sugar has dissolved, add 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. I prefer using a charcoal fire.

Kulkuls
(This a team effort and the entire family is usually involved.)
Ingredients:
500 g. maida (flour)
1/2 cup coconut juice
1 tablespoon butter
2 eggs
3 or 4 cardamoms (powdered)
Sugar to taste and oil for frying
Method:
Mix all the ingredients and cook over a slow fire till a soft dough has formed. Cool, knead and take small marble-like portions, roll over the back of a fork and deep fry till golden brown.


Neureos
Ingredients:
1/2 kg flour
2 tablespoons ghee (or hydrogenated oil)
a pinch of salt
For the filling:
1/2 kg. sugar
1/2 cup water
1 half ripe coconut grated fine
100 g. cashew nuts (chopped very fine)
100 g. raisins
2 tablespoons ghee
6 cardamoms (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 cardamom 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.

Answer 2

Curry is both a dish and a type of mixed seasoning that varies according to region. It is often a sauce that covers vegetables, or chicken when eaten.


Eggplant Curry

2 lg eggplants 2 med chopped onions
1tsp fungueek seeds 1Tbs coriander
1Tbs cumin 1 tsp turmeric
1/2 tsp cayenne pepper 1 tsp fresh grated ginger
4 tomatoes, peeled, seeded and chopped
about 1/2 c extra virgin olive oil
Peel seed and chop tomatoes. In a separate container peel and cube eggplant into 1/2 inch pieces. Toss with a generous teaspoon of salt. Let stand for 1 hour covered. Rinse and pat dry with a paper towel. Then saute the cubes in batches in the olive oil and transfer to a rectangular Pyrex baking dish. Saute the onions and spices in the same oil until onions are tender. Add remaining ingredients and simmer, stirring until well mixed. Add to eggplant and mix well. Bake, uncovered, at 350 for about 1 hour..

Answer 3

Here's one that isn't too hard:

1 lb. boneless skinless chicken breast
2 lb. onions
1 lb. tomatoes
1 sq. inch ginger
4 cloves garlic
2 tsp. tumeric
2 tsp. coriander
2 tsp. cumin
1 tsp. crushed red pepper (more or less to taste)
Salt to taste
4 tsp. cooking oil

Saute finely diced onions, ginger and garlic on high heat, stirring constantly until light brown. Reduce heat to low, add finely diced tomatoes. Stir well, cook for 5-10 minutes. Add and stir in all spices in order above one at a time. Add 1 inch cubes of chicken. Cook 30-45 minutes on low/medium heat, stirring periodically.