Vindalho Curry

Ingredients


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

Method


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

Add Vindalho Curry 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 may be added

Add salt if required.

Simmer on low for another 5 minutes.

Serving Suggestions


Serve with rice or chapatis.

Serve with and Goan Cuisine Spicy Mango Chutney or Carrot Mescut.

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

Variations:

Add sweet potatoes or turnips.

Recommended

cuts of meat for Vindalho: Chuck steak, brisket, lamb forequarter chops, half and half pork belly and shoulder, half and half pork soft bone and pork shoulder, boneless rolled leg of lamb (for slow cooker).

Vindalho of Pork Belly

Ingredients


  • 2 medium brown onions finely sliced
  • 3 tablespoons cooking oil
  • 2 cubed potatoes
  • 1 kg pork belly skin removed diced
  • 4 tablespoons VINDALHO CURRY PASTE
  • 1 cup Fresh chopped coriander
  • 1-2 Green Chili de-seeded

Method


Heat oil in saucepan, add sliced onions and fry until golden brown;

Add pork pieces and fry until sealed off and brown, stirring occasionally.

Add VINDALHO CURRY PASTE and coriander.

Mix well and fry gently on medium heat, stirring to prevent sticking. If necessary, sprinkle a little hot water.

When mixture looks “glazed” and has an appetising aroma add water – enough to cover meat – and cook lid on, on low heat until meat is nearly tender.

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

De-seeded chillies may be added allow to simmer for another 5 minutes

Add salt if required.

Serving Suggestions


Serve with boiled basmati rice or chapatis and Goan Cuisine Spicy Mango Chutney.

Variations:

  • Chicken thighs/pieces on the bone
  • Beef brisket cubed cooked in slow cooker
  • Lamb forequarter chops fat and skin removed
  • Add sweet potato, peas or eggplant

Slow Cooked Vindalho of Lamb

Ingredients


  • 1 x 2kg boneless rolled leg of lamb
  • 1 Jar Goan Cuisine Vindalho Paste
  • 1 cup cooking oil of your preference
  • 1 tablespoon salt
  • 4 pce fresh green chilli de-seeded and roughly chopped

Method


Remove netting from lamb

Seal off on all sides until well browned in large frying pan or griddle with ½ cup cooking oil

Combine 1 Jar GC Vindalho Paste, ½ cup cooking oil and salt

Baste lamb with mixture

Place leg of lamb in insert of slow cooker and add fresh green chilli and set on High for 6-7 hours (check guidelines for your slowcooker)

Add water so level just comes up to 1/3 of insert (careful not to add too much water, or add less water and check on level during cooking and add small amounts if necessary. The amount of water required will vary according to the size of the slow cooker and leg of lamb).

Optional: when meat is tender add par boiled potatoes and cook further until potatoes done; you may need to add a bit of water if there is not enough gravy for the potatoes to cook in.

Serving Suggestions


Serve with Sour Dough Bread or Boiled basmati rice and  Goan Cuisine’s Spicy Mango Chutney and a fresh chop of cucumber/tomato/red onion/mint/green chilli in lime juice.

Red Lentil Pilaf with Tomato Kasaundi

Ingredients


  • 3 cups Basmati Rice (Dehraduni) washed and drained until water is almost clear
  • 1 cup Red Lentils (washed & drained until water is almost clear)
  • 1 large Brown Onion diced
  • Half a Jar of Tomato Kasaundi
  • 100ml Cooking Oil
  • 6 Cups Boiling Water
  • 1 tsp Salt
  • 4 pce Bay leaves
  • 2 pce Cinnamon sticks

Method


Pre-heat oven to 200 degrees.

Bring kettle to boil with at least 6 cups of water.

In a large heavy based pot (that can be used on the stove top as well as in the oven with a tight fitting lid) heat oil and fry onions  on medium heat until well browned.

Add Tomato Kasaundi , Cinnamon sticks and Bay leaves and stir.

Add rice and lentils and fold through so that the mixture has a glossy shine to it.

Add boiling water: 6 cups exactly and salt and stir ensuring all the rice is distributed evenly through the water and away from the sides of the pot.

As soon as bubbles appear on the surface place aluminium foil (2 pieces cross wise to cover circumference of pot) over pot and cover with lid. Using a pot holder to protect yourself from the heat. Fold edges of foil over edge of pot to ensure there is no loss of moisture.

Place pot in oven and set timer for 30 minutes exactly.

Do not open oven to check rice for the 30 minute duration.

After 30 minutes remove from oven and using pot holder and a fork (to avoid horrid steam burn much worse than your average flame burn) lift off some of foil from edges and remove lid. Check a forkful of rice. It should be cooked through with no dot of white through the centre of the grain.

Replace lid and leave to rest for 15 minutes.

This will allow for easy turning out of rice without losing any sticking to the base and sides of the pot.

Serving Suggestions


Serve with

meat of fish cutlets

spicy eggplant yoghurt ( 1 tablespoon of GC Eggplant Kasaundi blitzed with 1 small tub yoghurt)

GC Tandoori Chicken skewers and Spicy Mango Chutney

Tandoori Marinade

Ingredients


  • 1 kg red meat, poultry or seafood of your choice (Chicken/Lamb/Pork /Prawns)
  • 3 tablespoons Goan Cuisine Tandoori Paste
  • 2 tablespoons Yoghurt
  • Juice of a Lemon
  • 2 tablespoons cooking oil
  • Salt to taste

Method


Mix all ingredients in a bowl. Add the chicken/lamb/pork/prawns and refrigerate covered overnight or minimum 30 minutes.

Oven-roast in single layer or cook on bbq hotplate or grill.

  • Chicken boneless/skinless thighs can be cut into bite sized pieces and threaded on skewers.
  • French trimmed lamb cutlets are ideal. After marinating lamb chops wrap bone in foil
  • Devein prawns and leave tail on
  • Chicken wings scored through and baked
  • Chicken Marylands scored and baked
  • Quails halved and baked skin side up
  • Duck Breasts skin on sealed off folded through marinade and baked

Serving Suggestions


Serve with steamed vegetables or green salad, and Goan Cuisine Spicy Mango Chutney or Green Chilli Jam. Boil potatoes separately, peel and toss in leftover marinade in bowl, then bake till golden-brown.

Chicken Fillings

Chicken and Goan Cuisine Spiced Mango Chutney


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • Rocket
  • Swiss cheese sliced
  • Red onion sliced
  • Tomato sliced
  • GC Spicy Mango Chutney

Chicken and Goan Cuisine Tamarind Chutney


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • Cos lettuce
  • Cheddar sliced
  • Carrot and beetroot grated
  • GC Tamarind Chutney

Chicken and Goan Cuisine Cucumber Achar


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • English spinach
  • Cucumber sliced
  • Red onion sliced
  • Yoghurt and fresh mint puree
  • GC Cucumber Achar

Chicken and Goan Cuisine Green Chilli Jam


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • Mixed lettuce
  • Tomato sliced
  • Blanched and julienned snow-peas
  • ’Green

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Chicken and Goan Cuisine Chilli and Lime Sambal


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • Kale washed drained julienned
  • Carrot julienne
  • Chinese Cabbage shredded
  • GC Chilli and Lime Sambal (1 tblespoon) folded through small tub Sour Cream

Chicken and Goan Cuisine Tomato Kasaundi


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • Chic peas cooked
  • Fresh Coriander washed chopped
  • Spring Onion sliced
  • GC Tomato Kasaundi

Beef or Lamb Burgers

Filling One

Ground beef or lamb pattie

Rocket

Swiss Cheese

Tomato Sliced

Cucumber Sliced

Goan Cuisine Mango Chutney

Filling Two

Ground beef or lamb pattie

Silverbeet leaves (washed white stems removed and julienned)

Red Onion thinly sliced

Cheddar

Goan Cuisine Tomato Kasaundi

Filling Three

Ground beef or lamb pattie

English Spinach

Feta Cheese crumbled

Red Onion

Goan Cuisine Eggplant Kasaundi