Xacuti of Crab

Ingredients


  • 5 Blue Swimmer Crabs cleaned (bodies cut in half)
  • 200g Brown onions
  • ½ jar Xacuti Curry Paste
  • 100ml Coconut Cream
  • 4 chopped rough Green chilli, fresh
  • Salt to taste
  • 1 bunch, chopped Coriander leaves, fresh

Method


In heavy-based pot fry onion in oil on medium heat until well browned.

Add ½ jar GC Xacuti  paste and stir through.

Add crab pieces and brown well, stirring constantly

Turn heat down to low and add 250 ml (1 cup) of water.

Stir, add coriander and green chilli.

Leave to simmer until crab is cooked through. During this time cover with lid and check from time to time to ensure there is sufficient liquid for the crab to simmer in. If not, add small amounts of water.

When crab is cooked through, add salt to taste and coconut cream, and simmer for further 5 minutes.

Serving Suggestions


Serve with plain boiled basmati rice and Goan Cuisine Cucumber Achar

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

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

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

Baffad of Chicken or Lamb and Red Lentils

Ingredients


  • 1kg chicken thighs skinless on the bone or lamb forequarter chops with fat removed
  • 1/2 cup Red lentils
  • 250gms frozen spinach, thawed and drained
  • 2 Onions, sliced finely
  • 2 tablespoons Canola Oil
  • 3 tablespoons Baffad Curry Paste
  • Salt to taste
  • Optional – Fresh coriander chopped
  • Optional – Green chilli de-seeded and slit in two

Method


Wash lentils in cold water until water runs clear, and drain. Place in saucepan with sufficient water and cook on moderate heat until tender. Scoop off any white scum that surfaces. Keep cooked lentils aside.

Heat oil in saucepan, and sauté onions until golden brown. Add chicken or lamb and brown on low heat. Then add Baffad Curry Paste, mix well and cook on low heat until aromatic. Add salt to taste. Add hot water to cover and simmer until chicken or lamb is tender.

Then stir in the spinach and lentils, mix well and simmer covered for about 10 minutes. Stir in the [optional] chopped coriander.

Serving Suggestions


Serve with steamed basmati rice and Goan Cuisine Lime Pickle.