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.

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

Spicy Pork Trotters (Payyas)

Ingredients


  • 1 kg lamb shanks (ask butcher to cut each shank in three)
  • 4 pig’s trotters (ask butcher to cut in halves)
  • 3 large onions finely sliced
  • 1 bunch fresh coriander chopped
  • 2 fresh green chillies de-seeded and cut lengthwise in three
  • 3 tbsp red chilli paste or to taste
  • 1 tbsp cumin powder
  • 2 tsp cardamom powder
  • 1 tsp pepper powder
  • 1 tsp turmeric powder
  • 1 tbsp paprika powder
  • 2 tsp ginger paste
  • 4 tbsp thick tamarind pulp or to taste
  • 2 tsp salt or to taste
  • Vinegar if required
  • 1 tsp sugar

Method


Soften trotters and shanks in pressure-cooker

OR cook covered on low heat in just enough hot water to cover, until tender.

Sauté onions with sugar until golden-brown

Add half the chopped coriander and fry

Add spice paste and salt and mix well

Fry on low heat, sprinkling hot water if necessary to avoid the mixture sticking to base of pan

Add tamarind pulp and simmer covered for about 10 minutes, on low heat

Then add trotters and shanks and their gravy and mix well with the other ingredients

Simmer covered on low heat for at least an hour, stirring occasionally, until meat is falling off the bone

Taste for salt, chilli and vinegar

Add green chillies and remaining coriander, stir well, and simmer covered for another 10 minutes.

Serving Suggestions


Keep overnight in fridge (it tastes better the next day!)

Serve with slices of crusty bread or steamed white rice, and vegetables

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).

Vindalho of Pork Belly

Ingredients


  • 2 medium brown onions finely sliced
  • 3 tablespoons cooking oil
  • 2 cubed potatoes
  • 1 kg pork belly skin removed diced
  • 4 tablespoons VINDALHO CURRY PASTE
  • 1 cup Fresh chopped coriander
  • 1-2 Green Chili de-seeded

Method


Heat oil in saucepan, add sliced onions and fry until golden brown;

Add pork pieces and fry until sealed off and brown, stirring occasionally.

Add VINDALHO CURRY PASTE and coriander.

Mix well and fry gently on medium heat, stirring to prevent sticking. If necessary, sprinkle a little hot water.

When mixture looks “glazed” and has an appetising aroma add water – enough to cover meat – and cook lid on, on low heat until meat is nearly tender.

Add cubed potatoes and simmer on low heat, until cooked. If more gravy is required, add hot water, mix well and simmer briefly.

De-seeded chillies may be added allow to simmer for another 5 minutes

Add salt if required.

Serving Suggestions


Serve with boiled basmati rice or chapatis and Goan Cuisine Spicy Mango Chutney.

Variations:

  • Chicken thighs/pieces on the bone
  • Beef brisket cubed cooked in slow cooker
  • Lamb forequarter chops fat and skin removed
  • Add sweet potato, peas or eggplant

Twice Cooked Red Masala Pork Belly & Roast Potatoes

Ingredients


  • 2kg pork belly piece only skin removed/cut into blocks of serving portions as required (mains 7cmx10cm)
  • 1 Jar Goan Cuisine Tandoori Paste
  • 2 cans crushed tomato
  • 1½ cup cooking oil of your preference
  • 1.5 kg Delaware potatoes peeled/cut in half and boiled until just cooked through
  • 2 cups yoghurt

Method


For Pork

Simmer pork belly pieces in water in large stock pot until tender (a knife should glide through without resistance). This should take about 2 hours. Keep checking it after the first hour.

Lift out pork pieces and place in large bowl.

Combine 2/3 of the jar of GC Tandoori Paste with 3/4 cup oil 1 cup water and 2 teaspoons salt.

Mix through pieces of pork belly and allow to marinate overnight in fridge.

Pre-heat oven to 180 degrees and brush oven rack with oil.

Lift pork pieces from marinade and place on oven rack (RESERVE MARINADE).

Place baking tray directly underneath with 2 cms water.

Bake pork for 30 minutes until surface is sealed and sizzling.

During baking check to make sure water has not evaporated, top up from the corner of the tray with water bottle.

For Red masala sauce

Place marinade from pork in small pot with tomatoes and simmer-add water if too thick-season with salt and brown sugar if required.

Add julienned fresh chilli if higher heat level is preferred.

While plating up, pour sauce over each piece of pork.

For potatoes

Combine 1/3 of GC Tandoori paste, yoghurt, ½ cup oil and 1 teaspoon salt and fold through potatoes.

Bake at 200 for 20-30 minutes until spiced yoghurt coating is well sizzling.

Serving Suggestions


Serve Red Masala Pork Belly & Roast Potatoes with GC  Chilli and Lime Sambal and a soft goat cheese and chopped mint smash- Sensational!

Slow Cooked Xacuti of Lamb

Ingredients


  • 1 x 2kg boneless rolled leg of lamb
  • 1 Jar Goan Cuisine Xacuti Paste
  • 1 cup cooking oil of your preference
  • 1 tablespoon salt
  • 4 pce fresh green chilli de-seeded and roughly chopped

Method


Remove netting from lamb

Seal off on all sides until well browned in large frying pan or griddle with ½ cup cooking oil

Combine 1 Jar GC Xacuti Paste, ½ cup cooking oil and salt

Baste lamb with mixture

Place leg of lamb in insert of slow cooker and add fresh green chilli and set on High for 6-7 hours (check guidelines for your slowcooker)

Add water so level just comes up to 1/3 of insert (careful not to add too much water, or add less water and check on level during cooking and add small amounts if necessary. The amount of water required will vary according to the size of the slow cooker and leg of lamb).

Optional: when meat is tender add par boiled potatoes and cook further until potatoes done; you may need to add a bit of water if there is not enough gravy for the potatoes to cook in.

Serving Suggestions


Serve with Sour Dough Bread, Goan Cuisine’s Jackfruit and Lime Sambal and a fresh chop of cucumber/tomato/red onion/mint/green chilli in lime juice.

Slow Cooked Vindalho of Lamb

Ingredients


  • 1 x 2kg boneless rolled leg of lamb
  • 1 Jar Goan Cuisine Vindalho Paste
  • 1 cup cooking oil of your preference
  • 1 tablespoon salt
  • 4 pce fresh green chilli de-seeded and roughly chopped

Method


Remove netting from lamb

Seal off on all sides until well browned in large frying pan or griddle with ½ cup cooking oil

Combine 1 Jar GC Vindalho Paste, ½ cup cooking oil and salt

Baste lamb with mixture

Place leg of lamb in insert of slow cooker and add fresh green chilli and set on High for 6-7 hours (check guidelines for your slowcooker)

Add water so level just comes up to 1/3 of insert (careful not to add too much water, or add less water and check on level during cooking and add small amounts if necessary. The amount of water required will vary according to the size of the slow cooker and leg of lamb).

Optional: when meat is tender add par boiled potatoes and cook further until potatoes done; you may need to add a bit of water if there is not enough gravy for the potatoes to cook in.

Serving Suggestions


Serve with Sour Dough Bread or Boiled basmati rice and  Goan Cuisine’s Spicy Mango Chutney and a fresh chop of cucumber/tomato/red onion/mint/green chilli in lime juice.