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Goan Recipes

Goan Recipes

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Published by Digvijay Singh

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Published by: Digvijay Singh on Sep 22, 2012
Copyright:Attribution Non-commercial


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RECIPESPRAWN CURRY (will serve 4 to 6 persons) – to be served with white riceINGREDIENTS :1 cup prawns (peeled and deveined)2 green chillies2 medium onion – sliced1 tomato (cut into 4 or 6)1 tetrapack coconut milk (200 ml) or 2 cups fresh grated coconut1 tblsp coriander seeds1 ½ teaspoon cumin seeds6 cloves garlic4 red chillies (dried kashmiri variety)4 peppercorns½ inch piece ginger½ tsp turmeric powder1 tbslp tamarind pulp (soak a lemon sized ball of tamarind to get pulp)3 cups warm water (in case you are using fresh grated coconut)Salt to taste2 tblspns oilMETHOD :Wash prawns and marinate in salt and a dash of turmeric powder. Keep asideAside from the green chillies and 1 onion sliced, grind the rest of the ingredients toa paste and keep aside.Heat oil in a pan, fry the onions and green chillies till translucent. Add the currypaste and 1 cup of water to attain desired thickness of curry and bring to a boil.Add prawns, add a tomato cut into 4, simmer for five minutes and take off the fire.Keep covered till it is being served.
FISH RECHEIADO (pronounced as Rechad)INGREDIENTS : for the masala pasteGrind in vinegar12 Red chillies8 peppercorns¼ tsp cumin seeds12 flakes of garlic2 tsp coriander seeds½ tsp turmeric powder½ tsp sugarMarble sized ball of tamarind (soaked)Soak the ingredients in vinegar for about 10 minutes and grind to a fine pasteIngredients for the Fish :Fish – either Mackeral or Pomfret (4 fishes full to serve 8)SaltLemon juiceOil for fryingMethod :Apply salt and lemon juice to the fish and keep aside.Stuff with masalaCoat with besan and semolina seasoned with a little salt and turmeric and shallowfryP.S. Keep the fish whole – will demonstrate how it has to be slit and stuffed withthe masala.
CHICKEN CAFREAL : would serve atleast 20 persons at 1 piece per person)INGREDIENTS :1 large chicken (about 1250 gms)6 green chillies1 ¼ piece ginger10 cloves garlic1 tblsp coriander seeds1 tsp cumin seeds½ tsp garam masala1 tblsp lemon juice3 tblspns oil + oil for shallow frying2 medium onions, chopped4 large tomatoes (quartered)4 large potatoes (optional) – to be parboiled and fried separately.Fresh lettuceMethod :Grind to a fine paste the ginger, garlic, green chillies, half the onions and all thespices in lemon juice with salt. Marinate the chicken in it for atleast half an hour.2 hours would be perfect.Heat oil, sauté the onions for a while till translucent, add the chicken pieces withthe marinade, simmer till it cooks in its own juices. Increase flame and continuefrying the chicken till it is well coated and dry.Serve with fried potatoes, quartered tomatoes and lemon wedges on fresh lettuce

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