Baffad Curry

Ingredients


  • 3 large onions finely sliced
  • 2 tablespoons cooking oil
  • 2 cubed potatoes
  • 1 kilogram Meat, Chicken or Fish
  • 4 tablespoons BAFFAD PASTE (use less for fish)
  • Optional: 1/2 cup fresh chopped coriander
  • Optional: 1-2 green chilies de-seeded
  • Optional: 1/2 cup yoghurt or coconut milk

Method


Heat oil in saucepan. Add sliced onions and fry until golden brown.

Add Baffad Paste and (optional) coriander leaves. Mix well and fry gently on low heat, stirring to prevent sticking. If necessary, sprinkle a little water.

When mixture looks “glazed” and has an appetizing aroma, add meat, chicken, prawn** or fish** pieces and fry until brown, stirring occasionally.

Add water – enough to cover meat – and cook on low heat covered until meat is nearly tender.

Add potatoes and simmer on low heat until cooked. If more gravy required, add hot water, mix well and simmer briefly.

De-seeded chillies and 150ml Coconut milk may be added

Add salt if required.

Simmer on low for another 5 minutes.

Serve with steamed rice or chapatis.

** When cooking prawn or fish curry, add these last and simmer until cooked through.

Baffad Lamb or Chicken Pilaf

Pre-heat oven to 200 degrees,

strain the above and set aside gravy and solids separately.

Fry one diced onion in heavy based pot.

Add 4 cups washed basmati rice and solids from curry and stir.

Add measured gravy and boiling water to make total liquid up to 6 cups and 1 tablespoon salt and stir.

Bring up to heat. When bubbles surface cover with foil and tight fitting lid and place in oven.

Set timer for 30 minutes. Do not open oven for the duration.

Check rice after 30 mins by placing fork through and checking grains are cooked through. Be careful to avoid steam burns.

Place lid back on and leave covered for at least 15 minutes on bench top.

Serving Suggestions


Serve with mint yoghurt and Goan Cuisine Cucumber Achar.

Variations:

  • Add 2 cups diced zucchini or eggplant
  • Add 1 diced fresh fennel bulb

Chicken Baffad with Lentils and Spinach

Ingredients


  • 1kg chicken thighs, skin off
  • 1/2 cup red lentils or peeled mung lentils
  • 250gms frozen spinach, thawed and drained
  • 2 onions, sliced finely
  • 2 tablespoons cooking oil
  • 3 tablespoons Baffad Curry Paste
  • Salt to taste
  • Vinegar to taste
  • Optional – Fresh coriander chopped
  • Optional – Green chilli de-seeded and slit in two

Method


Wash lentils in cold water until water runs clear, and drain. Place in saucepan with sufficient water and cook on moderate heat until tender. Scoop off any white scum that surfaces. Keep cooked lentils aside.

Heat oil in saucepan, and fry onions until brown.

Add chicken thighs and brown on low heat.

Add Baffad Curry Paste, mix well and cook on low heat until aromatic. Add hot water to cover and simmer until chicken is cooked.

Add salt to taste.

Stir through the spinach and lentils and simmer covered for about 5 minutes.

Add chopped coriander.

Serving Suggestions


Serve with steamed basmati rice – and Goan Cuisine Lime Pickle or Green Chilli Jam as an accompaniment.

Baffad of Chicken or Lamb and Red Lentils

Ingredients


  • 1kg chicken thighs skinless on the bone or lamb forequarter chops with fat removed
  • 1/2 cup Red lentils
  • 250gms frozen spinach, thawed and drained
  • 2 Onions, sliced finely
  • 2 tablespoons Canola Oil
  • 3 tablespoons Baffad Curry Paste
  • Salt to taste
  • Optional – Fresh coriander chopped
  • Optional – Green chilli de-seeded and slit in two

Method


Wash lentils in cold water until water runs clear, and drain. Place in saucepan with sufficient water and cook on moderate heat until tender. Scoop off any white scum that surfaces. Keep cooked lentils aside.

Heat oil in saucepan, and sauté onions until golden brown. Add chicken or lamb and brown on low heat. Then add Baffad Curry Paste, mix well and cook on low heat until aromatic. Add salt to taste. Add hot water to cover and simmer until chicken or lamb is tender.

Then stir in the spinach and lentils, mix well and simmer covered for about 10 minutes. Stir in the [optional] chopped coriander.

Serving Suggestions


Serve with steamed basmati rice and Goan Cuisine Lime Pickle.