Xacuti Curry

Ingredients


  • 3 large onions finely sliced
  • 2 tablespoons cooking oil
  • 2 cubed potatoes
  • 1 kilogram Meat, Chicken or Seafood (beef brisket/lamb forequarter chops/cubed chicken thigh/mackerel cutlets/ shelled deveined prawns)
  • 4 tablespoons XACUTI 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 Xacuti 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.

Xacuti 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 Goan Cuisine Pineapple Achar and Green Chilli Yoghurt (1 cup yoghurt blitzed with 1 tablespoon Goan Cuisine Green Chilli Jam).

Variations:

Add 1 can kidney beans

Add 2 cups cut green beans

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).

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

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.

Beef, Pork or Lamb Mince Burger Pattie

Ingredients


  • 500gms Beef, pork or lamb mince browned in ¼ cup cooking oil
  • Add 1 large brown onion chopped and brown further
  • Add 2 tablespoons Goan Cuisine Green Chilli Jam and salt to taste

and


  • Fresh Coriander or Mint
  • White cabbage/carrot julienne
  • Pink or white radish dice (optional)
  • Spring onion sliced finely

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