Xec Xec Curry

Ingredients


  • 3 large onions finely sliced
  • 2 tablespoons cooking oil
  • 2 cubed potatoes
  • 1 kilogram Chicken ( chicken thigh cubed) or Fish ( mackerel cutlets or snapper fillets)
  • 4 tablespoons XEC XEC PASTE
  • 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 Xec Xec 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 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 rice or chapatis.

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

Xec Xec of Chicken Pilaf

Pre-heat oven to 200 degrees,

Strain the Chicken Xec Xec curry 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 Goan Cuisine Tomato Kasaundi and a dice of tomato, cucumber and red onion.

Variations:

Excellent for vegetable curry (Eggplant, zucchini, carrot, cauliflower, green beans, peas, potato and sweet potato.

For Xec Xec chicken pilaf use 3 cups rice and 1 cup red lentils washed until water runs clear.

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

Red Lentil Braise with Tomato Kasaundi

Ingredients


  • 6 Curry leaves
  • 2 cups Red lentils (boiled until just done)
  • 2 medium Onions sliced fine
  • 1 teaspoon Brown mustard seeds
  • 3 tablespoons Cooking oil
  • 4 tablespoons Tomato Kasaundi
  • ½ cup Coriander leaves – chopped
  • ½ cup Coriander leaves – chopped
  • 1 Green chilli de-seeded
  • 2 Boiled eggs – halved
  • 1 cup Steamed cubed eggplant
  • 1 cup Sliced Tofu
  • 1 cup Sautéed button mushrooms

Method


Heat oil in cooking pot.  Add mustard seeds and curry leaves [stand back as they spurt], which release a mustard aroma. Turn heat on low and add onions. Fry till brown, stirring occasionally. Then add TOMATO KASAUNDI . Stir and add cooked lentils. Heat through and taste for salt. Add optional ingredients if desired and mix well.

Serving Suggestions


Serve on a bed of steaming hot rice or with chapatis, accompanied by Goan Cuisine Cucumber Archar.

Tomato Red Lentil Pilaf

Ingredients


  • 3 cups Basmati Rice 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 Goan Cuisine Tomato Kasaundi
  • 100m Cooking Oil
  • 6 cups Boiling Water
  • 1 tsp Salt
  • 4 Bay leaves
  • 2 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. Use 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 GC Lamb Jeerem Meerem curry or as one bowl meal with yoghurt and GC Lime Pickle on the side

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