Prawns Rava Fry

 (semolina batter-fried prawns)

Ingredients:

• 20 king prawns
• 1 tbsp ginger minced
• 1 tbsp garlic minced
• 3 green chillies chopped fine
• 1/2 tsp freshly ground pepper
• 1 tbsp lime juice
• 1 cup flour
• 2 eggs
• 250 gms breadcrumbs
• 250 gms rava (semolina)
• Vegetable/canola/sunflower cooking oil for deep frying
• Lime wedges for garnish

Preparation:

• Clean the prawns, devein and wash. Keep the tail on. Pat dry.
• Mix the ginger garlic, green chillies, lemon juice, salt and pepper together and marinate the prawns in this mix for 3-4 hours.
• Mix the flour and egg together in a bowl and blend to remove any lumps.
• Mix the bradcrumbs and rava (semolina together in a flat plate.
• Dip the prawns in the batter, then roll in breadcrumb-semolina mix to coat nicely and deep fry till golden.
• Garnish with a squeeze of lemon and serve with Mint-Coriander Chutney.

 

Goan Fish Curry

Fish curry made in this style is tangy and spicy. Any Fish with firm white flesh tastes  good in Goan Fish Curry.

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

• 1 kg fish cleaned and cut into pieces
• 1 1/2″ lump of tamarind
• 1/2 cup hot water
• 1 large onion sliced
• 1 large tomato sliced
• 7-8 dry red chillies
• 2 tbsps garlic paste
• 1 tbsp ginger paste
• 1 whole coconut grated
• 2 tbsps coriander powder
• 2 tbsps cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 2 green chillies slit
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• Hot water for gravy (approximately 2 cups)
• Salt to taste.

Preparation:

• Soak the tamarind in 1/2 a cup of hot water for 10 minutes. Now mash the tamarind with your fingers to mix it well into the water. Strain through a sieve to extract all the pulp. Keep pulp aside.
• Put the onion, tomato, coconut, ginger, garlic, dry red chillies, all the spices and the tamarind pureé into your food processor and grind well to make a smooth paste (masala).
• Heat a deep pan on a medium flame, add the oil and heat.
• Add the green chillies, masala paste you just ground to the oil and fry for 5 minutes.
• Now add the 2 cups of water (add more water if you would like more gravy) and bring the gravy to a boil. Reduce the flame to a simmer and cook for 10 minutes. Add salt to taste.
• Gently add the pieces of fish to the gravy and cook for 10 more minutes. Do not cover the pan at any time during the cooking.
• Turn off the fire and serve immediately with plain boiled rice.

 

Vindaloo Masala Recipe

This spicy Goan (Indian State)  masala paste is typically used as the base in a pork curry but tastes just as good with chicken.

Ingredients:

• 2 large onions chopped
• 3 large tomatoes chopped
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tsp garam masala
• 3 dry red chillies
• 2 tsps coriander powder
• 1 tsp cumin powder
• 6-8 black peppercorns
• White vinegar

Preparation:

• Put all the ingredients except vinegar into a food processor.
• Add the vinegar a little at a time, to grind the ingredients into a thick smooth paste.

 

Mackerel Raechad Recipe

Mackerel Raechad Is one of favourite Goan dish, You can use pomfret fish in place of Mackerel.

Ingredients:

• 4 medium-sized mackarels scales and innards removed
• 6 tbsps of Raechad masala paste
• Vegetable/canola/sunflower cooking oil to shallow fry
• Salt to taste

Preparation:

• Make shallow slits on the surface of the fish with a sharp knife.
• Rub the Raechad Masala paste on the surface and also stuff it inside each fish. Sprinkle salt if needed.
• Heat enough cooking oil in a pan to shallow fry the fish and cook till crisp on the outside.
• Serve with plain boiled rice and daal (lentils).

For Raechad Masala paste recipe please click on the below link

http://tigershetty.wordpress.com/2009/12/21/raechad-masala-recipe/

 

Raechad Masala Recipe

A popular Goan Masala. It can be used as the main spice mix in a curry or to marinate meat or fish. You can make some ahead and store it in your refrigerator for later use.

Ingredients:

• White vinegar
• 15 dry red chillies
• 1 tbsp black peppercorns
• 2 tsps coriander seeds
• 1 tsp cumin seeds
• 12-15 cloves of garlic
• 1/2 tsp turmeric powder
• 1/2 tsp sugar
• A golf ball-sized lump of tamarind (seeds removed)
• Salt to taste

Preparation:

• Put all the ingredients except vinegar into a food processor.
• Add the vinegar a little at a time, to grind the ingredients into a thick, smooth paste.
• This paste can be stored in a glass bottle for several days if kept in the refrigerator.

 

Prawn Ambot Tik Recipe

Goan Dish

This dish can  can also be made with fish or chicken if you so prefer.

Ingredients:

• 1 kg large prawns shelled and deveined
• 8-10 dry red chillies
• 6 peppercorns
• 1/2 tsp tumeric powder
• 1 tsp cumin seeds
• 8 cloves garlic
• 1″piece of ginger
• Golf ball-sized lump of tamarind
• 2 medium onions sliced thinly
• 3 tbsps vegetable/ canola/ sunflower cooking oil
• Salt to taste

Preparation:

• Soak the tamarind in half a cup of hot water. Keep aside.
• Heat a griddle or flat pan on a medium flame and gently roast (stirring often) the cumin seeds, peppercorns and dry red chillies till they begin to darken and release a faint aroma. Remove from fire and cool.
• Heat the oil in a pan on a medium flame and add the onions. Fry till soft and slightly golden.
• Remove from the fire and mix with the other ingredients (except prawns and tamarind) and grind to a smooth paste in a food processor.
• Squeeze the soaked tamarind (in the water) with your hand to release the softened pulp. Do this till you have released all the pulp. Strain and keep the juice aside.
• Put the onion-spice paste back into the pan in which you fried the onions. Fry for 1 minute and add 1 1/2 cups warm water and the tamarind juice. Bring to a boil on a medium flame. Simmer the flame.
• Add the prawns and cook till done (they will turn from pink to opaque). Do not overcook as they will become rubbery. Season with salt.
• Serve piping hot with steamed or plain boiled rice or Sannas (steamed Goan rice cakes).

 

Pork Vindaloo Recipe

Goan Dish

Ingredients:

• 1 kg pork cut into 1″ cubes with all the fat removed
• 8 tbsps Vindaloo Masala paste
• 2 large onions chopped fine
• 1 tbsp ginger paste
• 1 tsp palm/brown sugar or maple syrup
• 2″ stick of cinnamon
• 6 cloves
• 3 tbsps vegetable/canola/sunflower cooking oil
• Salt to taste
• Water

Preparation:

• Coat the pork well with the vindaloo masala paste. Allow it to marinate for a minimum of 24 hours.
• Heat the oil and fry the onions till golden. Add the ginger paste, cinnamon and cloves and fry for a minute.
• Add the palm sugar and stir well.
• Add the meat only (leave behind marinade paste/liquid for later) and brown well.
• Add the paste/liquid that the meat was marinated in, now. Add a cup of water and salt to taste.
• Stir well, reduce flame and cook till pork is tender.
• Serve with plain boiled rice or Jeera Rice.

 

Sorpatel Recipe

(spicy Goan pork curry)

Thou I dont Eat pork. This Recipe are for my numerous Goan Friends who want to try making Sorpatel. All the Best.

Not for the calorie conscious people thou. Stan bro please be away from This Dish.

Not for the calorie

This popular Goan curry is traditionally made with pork meat and various other organs like the liver, intestines, heart and tongue. Traditional recipes even call for pig blood. While the purists may disagree on this point, those of you that shuddered at the above ingredients, can still make Sorpatel with just the meat and liver and it would be just as tasty! Make Sorpatel a couple of days ahead of the time you want to eat it and refrigerate – it tastes even better with time!

Ingredients:

• 1 kg pork (fat removed) and chopped into small 1/2″ pieces
• 1/2 kg pork liver chopped into small 1/2″ pieces
• 2/3 cup white vinegar (approx. 4.5 fl oz)
• 20 dry red chillies
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 7-8 peppercorns
• 6 cloves
• 1″piece of cinnamon
• 3 tbsps vegetable/ canola/ sunflower cooking oil
• 2 large onions chopped fine
• 15 cloves of garlic made into a paste
• Thumb-sized piece of ginger made into a paste
• Golf ball-sized lump of tamarind soaked in 1/4 cup of hot water

Preparation:

• Grind the whole spices (dry red chillies, cumin and coriander seeds, cinnamon, cloves and peppercorns) in the vinegar and keep aside.
• Heat a heavy-bottomed pan on a medium flame and add the meat and liver. Stir fry in their own fat till light brown. When done remove from the pan and keep aside.
• Put the oil in the pan and heat on a medium flame. Add the onion and fry till light brown. Add the ginger and garlic pastes and fry for 2 minutes.
• Add the ground masala paste made earlier and fry till the oil separates from it.
• Add the fried pork liver and meat, the tamarind pureé, salt to taste and mix well.
• Turn the fire down to a simmer and cook till the meat and liver are tender.
• Serve hot with plain boiled rice or Jeera Rice and a green salad.