GOAN BEEF CURRY
Transport yourself to the shores of Goa with this authentic beef curry. If you plan ahead, you can cook the beef itself ahead of time, then whip up the curry in less than 30 minutes. Serve curry hot with pulao or basmati rice.
Provided by Louella
Categories World Cuisine Recipes Asian Indian Main Dishes Curry
Time 2h
Yield 6
Number Of Ingredients 17
Steps:
- Place beef in a small pan, cover with water, and season with salt; bring to a boil. Cover, reduce heat to a simmer, and cook until beef is fork tender, 1 to 2 hours. Remove and cut beef into cubes; reserve remaining juices in the pan.
- Toast chile peppers, cinnamon stick, cumin seeds, coriander seeds, peppercorns, and cardamom pods in a dry skillet over medium-high heat until fragrant, 2 to 3 minutes. Transfer to a spice grinder and process to a fine powder. Move to a mortar and pestle, add garlic and ginger, and grind into a paste.
- Heat oil in a large saucepan over medium heat. Add onion and curry leaves; cook until the onions turn golden brown, 5 to 7 minutes. Mix in spice paste until well combined. Add beef cubes and reserved juices; bring to a boil.
- Once boiling, add potatoes, tomato, and green beans. Season with additional salt to taste. Cover, reduce heat to a simmer, and cook gently until potatoes are tender, about 20 minutes. Finish by adding tamarind juice. Cook a few minutes more before serving.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 21.3 g, Cholesterol 70.2 mg, Fat 11.3 g, Fiber 3.1 g, Protein 22.9 g, SaturatedFat 3.1 g, Sodium 37.8 mg, Sugar 2.3 g
GOA JINGHA CURRY AKA GOAN PRAWN CURRY
This is spice that is moderate by my terms and moderate by eaters of seriously authentic indian food. If you're sensitive to spice...be careful as you add the jalapenos because you might be sensitive to the red chiles. My way: 6 whole red chiles, soaked in oil, added to recipe but removed before serving. I use 1-3 whole jalapenos or 1-2 jalapenos and a habanero...but I'm brave! Also works for chicken, beef, lamb etc! I only use about a pound or two of shrimp because I like a heavy sauce. If you're serving for commercialized indian appetites, you may want to blend the entire sauce. I like to simmer it first, blend it, then add the red chiles and shrimp. You can also drain off half of the sauce after cooking and blend it briefly. Your choice!
Provided by GoldsmithLissa
Categories < 4 Hours
Time 1h30m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- In a heatproof bowl, soak the tamarind pulp in the boiling water, covered, until softened, 30 minutes. Strain through a coarse sieve; discard the seeds.
- Meanwhile, in a small skillet, combine the peppercorns, dried red chiles, coriander seeds, cumin seeds and cinnamon and toast over moderate heat until fragrant, 1 minute. Transfer to a spice grinder to cool. Grind to a fine powder.
- Heat the oil in a large enameled cast-iron casserole. Season the shrimp with salt and pepper. Add half of the shrimp to the casserole and cook over moderately high heat until browned, about 4 minutes per side. Transfer to a plate and repeat with the remaining.
- Pour off all but 2 tablespoons of the fat from the casserole. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, ginger, turmeric, ground spices and green chiles. Cook, stirring, until fragrant, 3 minutes.
- Stir the water and the strained tamarind pulp into the casserole. Return the shrimp to the casserole and bring to a boil, then simmer over low heat for 20 minutes. Transfer the shrimp to a plate. Add the coconut milk and simmer for 20 minutes longer. Transfer the remaining chicken to the plate and simmer the sauce until very flavorful, about 8 minutes. Season with salt and pepper. Return the chicken to the sauce. Simmer the chicken until heated through before serving.
Nutrition Facts : Calories 398.1, Fat 21.4, SaturatedFat 11.9, Cholesterol 239, Sodium 1101.2, Carbohydrate 25, Fiber 3, Sugar 14.2, Protein 29.6
GOAN FISH CURRY
Lovely fish curry which is also lo in fat and calories
Provided by dianewalkermcalley
Time 35m
Yield Serves 4
Number Of Ingredients 19
Steps:
- Spray a large heavy based saucepan with the low fat spray, then fry the onion over a medium heat stirring frequently for about 10 mins until softened and beginning to colour. Stir in the chillies, garlic, ginger, ground spices, cardamom seeds and bay leaves then cook for approx 1 min.
- Pour in the coconut milk, chopped tomatoes, stock or water then bring to the boil. Reduce the heat and simmer half covered for approx 5 mins.
- Add the haddock or firm fish and continue to simmer half covered stirring occasionally and taking care not to break up the fish pieces. Cook for about 6 mins the add the raw prawns and cook for another 4 mins. Cook for approx 10 mins in total with or without the prawns. Making sure the fish and prawns are cooked through.
- Season to taste and stir in the lime juice.
- Serve with sprinkled coriander and rice. I find a peshwari nan goes well with this if your peckish.
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- In a pan, heat coconut oil and add ginger and onions. Saute the onions till they are a light golden brown and add tomatoes. Cook the tomatoes for 5-7 minutes till they break down easily with the back of a spoon.
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5/5 (2)Total Time 1 hr 20 minsCategory Main CourseCalories 566 per serving
- Heat the ghee or oil to a sauté or frying pan over medium heat and add the onions. Cook them until dark and caramelized, stirring occasionally; this will take about 18 to 20 minutes.
- While the onions are cooking, if you aren't using a homemade Goan garam masala (1 1/2 tablespoons), toast the whole spices over medium heat until fragrant; about 2 to 4 minutes. Allow to cool for 5 minutes and grind in a spice grinder or mortar and pestle. tablespoons .
- When the onions are caramelized add the green chilies and ginger garlic paste. Cook for several minutes until the garlic no longer smells raw. Then add the ground spices and the2 tablespoons of water if the spices are sticking to the pan. Cook for 3 to 4 minutes until the spices are cooked through.
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- Indian Goat Curry. View Recipe. "An aromatic, comforting curry made in the pressure cooker," says Anonymous. "In India, this curry is normally made with kid goat meat but you could also use lamb.
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