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.

Prawn and Spinach Xec Xec

Ingredients


  • 200g brown onions sliced
  • 500g potatoes cubed and boiled until just done
  • 1 kg whole deveined peeled uncooked prawns
  • 1 bunch fresh coriander chopped
  • 1 bunch English spinach washed drained and julienned
  • 2 green chillies de-seeded and cut into strips
  • 4 tbsp olive oil
  • ½ jar Goan Cuisine Xec Xec Curry Paste or less
  • 1 tsp salt – or to taste

Method


Boil cubed potatoes until just done, drain and keep aside.

Heat oil in large, heavy-based saucepan and fry the onions until well browned, stirring often.

Add the prawns and fry for 3-4 minutes or until sealed.

Add Xec Xec Curry Paste and green chilli and fry for further 3-4 minutes on low heat, stirring all the time to prevent the spices from sticking.

Stir in the potatoes, spinach and water to just cover and cook for 5 minutes over a low heat.

Add chopped coriander and simmer for another 4 minutes

Taste for salt.

Serving Suggestions


Serve with steamed white basmati rice, chapattis or red lentil pilaf.

Variation: fold through boiled drained red rice through boiled white basmati rice once both are cooled (uncooked: 2 cups white to 1 cup red).

Vegetable Patties with Xec Xec

Ingredients


  • 1 1/2 cups Carrots chopped fine and steamed
  • 8 Medium potatoes cooked and mashed
  • 1 cup Green peas steamed
  • 1 cup Corn kernels steamed
  • 4 Green chillies de-seeded and chopped fine
  • 1 1/2 bunches Fresh coriander chopped
  • 9 Wholemeal bread slices soaked in warm water and squeezed completely dry
  • 4 tsp Salt
  • 1 tbsp Plain flour
  • 6 tsp Leggo’s Tomato Paste
  • Breadcrumbs as required
  • 2 eggs
  • 2 tbsp GC Xec Xec Curry Paste

Method


Combine in large bowl: carrots, potatoes, peas, corn, chillies, coriander, bread, salt, flour, tomato paste, egg and GC Xec Xec Curry Paste.

Taste and add salt if required.

Add breadcrumbs gently while mixing the above, until the mixture holds together. [NOTE: Expect the mixture to be ‘sticky’].

Form a medium-sized ball of the mixture in your palm, using breadcrumbs to help shape the pattie. You can also use a spatula to shape the pattie on a cutting-board.

Fry cutlets in shallow oil in non-stick fry pan, only turning gently when one side is well-browned – to prevent patties from breaking up.

Serving Suggestions


For a light work lunch with GC Tamarind Chutney and a salad

In wraps or burgers

With Red Lentil curry and Rice

Potato Bhaji with Xec Xec Curry Paste

Ingredients


  • 1kg potatoes boiled, peeled and mashed roughly
  • 2 medium brown onions sliced
  • 2 large green chillies de-seeded and chopped finely
  • 1 bunch fresh coriander leaves chopped
  • 1/2 cup loosely packed mint leaves chopped
  • salt to taste
  • 2 tablespoons tamarind pulp
  • 150 ml water
  • 125 ml Canola oil
  • 4 tbsp GC Xec Xec Curry Paste

Method


Heat oil in saucepan

Fry onions until golden-brown

Add GC Xec Xec Curry Paste, water and green chillies and cook on low heat for 2 minutes

Add potato, mix well, then add tamarind, fresh coriander, mint and stir well

Bring up to heat and add salt to taste.

Serving Suggestions


Enjoy as a light lunch in a wrap or slider or as a side.

Variations:

Add 2 cups each peas

Add 1 cup diced paneer at end of cooking

Replace potato with sweet potato or half and half

Braised Lentil and Vegetable Xec Xec

Ingredients


  • 2 cups red lentils washed thoroughly until water runs almost clear
  • 2 large brown onions diced
  • 200gms baby eggplant cut into thin discs
  • 200gms diced sweet potato cut into ½ cm cubes
  • 200gms diced potato cut into ½ cm cubes
  • 100ml canola oil
  • 4 tomatoes diced
  • 1 bunch coriander washed and chopped including stems and leaves
  • 2 piece large fresh green chillies de-seeded & sliced
  • Salt to taste
  • 1 x 2cm piece fresh ginger julienned (optional)
  • Xec Xec curry paste (half a jar)

Method


In a large heavy based pot heat oil until smoking and fry ginger until fragrant

add  onions and fry until well browned stirring often

add sweet potato, potato, eggplant and tomato, stir and bring up to heat

add  ½ jar Xec Xec curry paste and stir well

add washed lentils,chilli and coriander and stir

add water to level at approximately 2cm above the level of the mixture

Bring up to heat and simmer on low for 30 minutes

Check consistency and add water if required, the liquid will reduce as lentils cook and absorb the water

Check that lentils and potatoes are cooked through, season for salt

Serving Suggestions


Serve with boiled basmati rice and Goan Cuisine Cucumber Achar

Chicken Xec Xec, Quinoa and Cranberry Pilaf

Ingredients


  • 3 cups (250 ml cups) Basmati Rice
  • 1 cup cooked Quinoa drained (tightly packed)
  • 5 cups boiling water
  • ¾ cup cranberries
  • 3 tablespoons Xec Xec Curry paste
  • 1 kg chicken thighs boneless skinless diced
  • 1 large brown onion finely sliced
  • 4 tablespoons Oil
  • 2 teaspoons salt

Method


Wash rice until water runs clear and drain. Pre-heat oven to 200 degrees. Bring water to boil in kettle. Have 2 sheets of foil large enough to cover circumference of pot ready.

Heat oil in heavy based casserole / stainless steel pot which has a tight fitting lid. Fry onions until brown. Add chicken and cook on medium heat until cooked through stirring often. Fold through Xec Xec curry paste and cranberries and stir. Add drained rice and quinoa and fold through until rice looks translucent and glossy.

Add boiling water and salt and stir making sure to scrape the bottom and sides of the pot so as to dislodge any grains of rice that are stuck. Bring to boil and place foil pieces to cover followed by lid firmly on casserole dish. Fold foil over edges of pot firmly. Place in pre heated oven for 30 minutes.

Resist the temptation to open the oven until 30 minutes are up! It is very important that the rice remains undisturbed for the first 30 minutes.

Check the rice after 30 minutes with fork. It should be just done. If not, just cover and allow another 5 minutes in the oven.

When rice is done remove from oven and leave lid on for at least 20 minutes further. This allows for rice to come away from the sides and base of the pot when turning it out.

A variation on this is substituting cranberries for diced dried apricots.

Serving Suggestions


This pilaf is an excellent main meal served with yoghurt and Goan Cuisine Carrot Mescut.