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

Jeerem Meerem Chicken Lamb or Fish (Goan Green Curry)

Ingredients


  • 3 large onions finely sliced
  • 2 tablespoons cooking oil
  • 2 cubed (300 gram) potatoes
  • 1 kilogram Lamb, Chicken or Fish
  • 3-4 heaped tablespoons Jeerem Meerem Curry 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 Jeerem Meerem 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 on a bed of steamed rice or with chapatis.
** When cooking prawn or fish curry, add these last and simmer until cooked through.

Jeerem Meerem 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.

Serving Suggestions

Serving Suggestions


Serve with mint yoghurt and Goan Cuisine Lime Pickle.

Variations:

  • Add 2 cups green peas or 1 can chick peas
  • Add 1 cup diced paneer at end of cooking time

Egg and Red Lentil Curry

Ingredients


  • 1 cup red lentils
  • 4 hard-boiled eggs cut in halves
  • 1 large onion sliced fine
  • 6 garlic cloves sliced fine
  • 1 tbsp. julienne of fresh ginger
  • 2 tbsp. Goan Cuisine Tandoori Paste
  • 1 cup crushed tomato
  • 1 tsp salt
  • ½ bunch fresh coriander chopped

Method


Wash lentils until the water runs clear and drain well.

Place drained lentils in saucepan, and add just enough hot water to cover and 1 tsp salt.

Cook open on medium heat, stirring occasionally and scooping away the ‘scum’ that appears on the surface

Add hot water if required and cook until lentils are soft [you will notice the colour changes to a light yellow]

Keep aside

Heat oil in saucepan and hard fry garlic and ginger.

When brown add onions, reduce heat and cook until golden brown

Add the spice paste and stir through

Add diced tomato cook for another 5 minutes

Add cooked lentils, mix well and simmer, covered, on low heat for 10 minutes [adding hot water if required] so that curry is not too thick.  Stir from time to time because lentils tends to stick to pan

Season with salt if required

Add eggs with the yolks facing up

Garnish with chopped coriander.

Serving Suggestions


Serve as a mains with boiled basmati rice or chapatis and Goan Cuisine Lime Pickle or as a side.