Flavours Of India

Hey all you non vegetarians, here are some exotic Goa’s recipes. just change your taste buds by trying these sumptuous dishes by preparing in your homely kitchen.

Fish Rollers

Ingredients:

1/ kg fish (boneless) ,1 tbsp slt,1 lemon juice, ¼ tbsp black pepper powder ,1/ ginger and garlic paste, ½ ajwayan,1/ tbsp garam masala,1/ tbsp red chili powder ,1 egg,1 big tsp maida,50 gm suji, mustard oil for frying

Method:

To marinate, mix salt, ajawayan, garam masala, red chili powder, black pepper powder, lemon juice, and ginger garlic paste. Apply this mixture on the fish and keep it aside for one hour. Make smooth paste of egg, Maida and salt. Dip the marinted fish into it and roll them in the suit and deep fry into the mustard oil till golden brown.

Prawn Fish

Ingredients:

400 gm prawns (shelled and deveined), 2 tbsp oil, 2 finely chopped onions, salt to taste, 3 tbsp curry powder,5 chopped cloves of garlic, 1inch chopped piece of ginger

Method:

Cook the prawns with salt and 2 tbsp of curry powder until dry. Heat oil in a pan and fry the onions. When the onions are light brown, add the garlic and ginger. Fry all these on the low heat until well fried. Then add the cooked prawns and fry for while. Add the remaining one tbsp of curry powder when onions are brown. Fry more onions if required and also add little lime juice if you like!

Goa’s Chicken Curry

Ingredients:

1 fresh grated coconut, 20 red chilies,1 ½ tsp cumin seeds,1 pinch of thyme,2 tbsp coriander seeds, ¾ tsp fenugreek seeds,4-6 peppercorns,7-8 flakes garlic,2 chopped onions,3 tbsp ghee, 1 tsp turmeric powder, tamarind (size of half a lemon), 1 cleaned and cur chicken, salt to taste 1 tbsp butter and 2-3 cups water

Method:

Roast the grated coconut until brown. Fry the red chilies, cumin seeds, fenugreek seed, coriander seeds, thyme and peppercorns separately in a tbsp of ghee. Then grind these together with garlic, tamarind, turmeric powder and coconut very finely. Heat the remaining ghee in vessel. Add the chopped onions and fry till brown. Then add the chicken, fried onions salt and butter and fry on low heat for 10 minutes. Add the ground masala and water and boil till cooked.

Do you know that kozhi kuttan is a sumptuous dish of kerala? It is nothing much but a chicken prepared with different varieties of kerala’s herbs and condiments. Just read the following recipe of this splendid dish!

Kozhi Kuttan

Ingredients:

1 ½ kg chicken pieces, 4 tsp salt, 2 ½ cup grated coconut, 1 ½ tsp turmeric powder, 1 tbsp curd, 2 ¼ cup water, 5 whole dry kashmiri red chilies, 16 flakes garlic, 4 tbsp coconut oil, 6 whole dry red chilies, 1 tsp aniseeds, 10 gm chopped ginger, ½ tsp peppercorns, 10 cloves, 2 sticks cinnamon, 3 green cardamoms, ½ tsp cumin seeds, 2lt green chilies, 5 tbsp coriander seeds, 2 medium chopped onions, 2 medium sized pureed tomatoes

Method:

1. Make a paste of 1 tsp turmeric powder, 1 tsp salt, and curd and rub chicken pieces with it. Keep them aside.

2. Extract 1-cup milk from coconut using 1-cup water. Add ¼ cup water to the same coconut and extract ¾ cup thin milk.

3. Put 1 tbsp of oil in a pan and heat it for a minute. Except for onions, tomatoes and chilies roast all the other ingredients. Now grind together all the roasted ingredients to make a nice paste in a grinder by adding water to it.

4. Then heat 3 tbsp of oil in a cooker for 2 minutes and fry onions in the same until they turn golden brown. Add ground paste, turmeric powder and tomato puree with chilies into the same. Cook for about three minutes. Add chicken, salt and mix all the stuff well. Then add coconut milk and stir once.

5. Close the cooker. Bring to full pressure on high heat. Reduce heat and cook for 7 minutes.

6. Remove cooker from heat now and let it cool in a natural way.

7. Open cooker. Stir in thick coconut milk. Serve hot.