Chicken Cafreal

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Cafreal is essentially chicken (whole or jointed) marinated in chillies, lime juice (or vinegar) and spices, then either deep fried, barbecued or roasted.

Ingredients

1 chicken, cut in pieces
juice of 2 limes
1 level tsp salt

Grind to paste
- 5 kashmiri chillies
- 3 green chillies, de-seeded
- 4 peppercorns
- 1 tbsp corriander seeds
- 1/2 inch piece cinnamon bark
- 1/2 inch piece mace
- 8 cloves garlic
- 1 inch piece ginger

Method:

Rub the salt and lime juice over the chicken (also inside if whole).
Rub the ground ingredients over the chicken.
Cover and leave to marinate over night in the fridge.
Heat oven to 325oC.
Place the chicken in a roasting tray and cover with foil (this is important - the chicken must be moist when done and the spices must not burn).
For a 2 kg chicken, cook for about 2 hrs
Baste several times during cooking. For the last 15 minutes of cooking, remove the foil.
Remove the chicken from the roasting tray and leave to rest.
For the gravy, collect the pan juices as it is (no don't skim the fat off) and make a gravy as normal.

Chicken Chilli Fry

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Ingredients

1/2 kg chicken (de-boned and cubed)
3 large onions (sliced)
1 large onion (chopped fine)
8 peppercorns
salt and pepper to taste
a small marble sized ball of tamarind dissolved in 1 cup of water

Chop Fine:
- 2 inch piece ginger
- 8-10 garlic cloves
- 1 bunch each fresh corriander and mint
- 6 green chillies

Method:

Boil the chicken in just enough water to cover, with the chopped fine onions, the peppercorns and salt.
Cook for about 10 minutes.
Fry the sliced onions and the ginger, garlic, chillies, corriander and mint.
Add the boiled chicken and the strained cooking water.
Cook until meat is done.
Add tamarind and continue cooking until it dries up.
Serve with bread.

Chicken Shakuti (Chicken in Coconut Gravy)

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Ingredients

1Kg chicken, cut into medium sized pieces
6 tbsp ghee
8-10 onions
juice of 2 limes
1 coconut - thick and thin milk extracted from it
1 coconut - grate and roast with two of the onions(sliced lengthwise) and a little ghee. (This should be roasted until the coconut becomes a pale brown.)

Roast and grind (to paste with a little water):
- roasted coconut/onion mixture
- 2 tbsp corriander seeds
- 5 peppercorns
- 15 dried red chillies
- 1tsp turmeric
- 6 cloves
- 1/2 inch piece cinnamon
- 1/2 nutmeg
- 3/4 tblsp aniseed
- 1tbsp poppy seeds

Method:

Chop four of the onions and fry until light brown.
Add the chicken and brown.
Add the ground paste, fry for a minute and then add the thin coconut milk.
Cook until chicken is tender.
Cut the remaining onions into quarters and add to the chicken.
Boil on high flame for a few minutes then lower flame
Add the thick coconut milk.
Add salt if required.
Simmer on low for 10 minutes or so until sauce has thickened.
Sprinkle over some lime juice prior to serving.

Goan Fish Curry

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"Kokum" fruit is used with tamarind to give it a subtle sour tang, but the curry can be made successfully with limes or lemons as a replacement. The flavor improves if the fish is prepared a day in advance.

Ingredients

4-5 medium pomfrets cleaned
1 tsp turmeric powder
2-3 tsp lemon juice
3 dried red chillies
1 tsp cumin seed
2 tbls coriander seeds
1 tsp black peppercorns
6 cloves garlic
1-1/4 inch piece peeled fresh ginger
2-1/2 cups freshly grated coconut
1 large onion chopped fine
2 tbls veg. oil
small lump of tamarind
juice 5 kokums or chopped flesh from 1/2 lime
1/4 kg peeled tomatoes
3 fresh green chillies

Method:

Marinate the fish fillets with the turmeric, a little salt, and the lemon juice for an hour.
Grind the seeded red chili peppers, cumin and coriander seeds, and peppercorns to a fine powder
Grind the garlic, ginger and coconut to form a smooth paste.
Fry the onion until golden brown.
Add the ground paste and cook on a low flame for 10 minutes.
Pour in 2 cups of boiling water and simmer for 20 minutes.
Now put in the fish and it’s liquid, together with the tamarind juice and the kokums.
Cook gently for 10 minutes.
Just at the very end, add the chopped tomatoes and de-seeded green chillies.
Serve hot

Prawn Baffad

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Ingredients

1/4 kg cleaned prawns (uncooked)
8-10 dried kashmiri chillies
1/2 tsp cummin seeds
12 peppercorns
3 cloves garlic
1/2 inch piece ginger
1 tsp turmeric powder
2 onions, chopped
2 big tomatoes, skinned and chopped
salt to taste
half cup of water in which tamarind has been dissolved
vinegar to taste

Method:

Grind together the chillies, cummin, peppercorns, garlic and ginger.
Mix in the turmeric.
Fry the onions till light brown.
Add the tomato and stir a bit before adding the prawns.
Fry for a minute.
Add the masala, tamarind and vinegar.
Cover and cook until prawns are just done. Do not overcook.
Serve hot

Fish Caldinho (Yellow Fish Curry)

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Ingredients

1/2 Kg fleshy fish bits
2 onions sliced
1/2 tomato sliced
1 coconut
1/4 tsp cummin seeds
6 peppercorns
2 tsp coriander seeds
1 tsp ground turmeric
2 tblsp oil
2-3 green chillies sliced lengthways (or more if desired)
salt and vinegar to taste

Method:

Clean and wash the fish.
Cut into small steaks
Marinate with salt and vinegar and keep aside for 30 minutes
Grind the spices.
Extract a thick milk from the coconut (see intro).
Add the ground spices to the coconut and pass through the blender again to extract a thin milk.
Fry the onions and tomato in the oil, add the thin coconut milk.
WHen it boils, add the chillies, fish and thick coconut milk.
Cook on a low flame until fish is cooked.
Serve with plain boiled rice.

Ambot Tik

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Ambot Tik is a sour and spicy fish dish.

Ingredients

1/2 Kg fish - shark or catfish
1 onion chopped fine
12 dried red chillies
1/4 tsp cummin seeds
4 black pepper corns
5-6 cloves garlic
1/2" ginger
1/2 tsp turmeric powder
half cup of water in which tamarind has been dissolved
3 tbsp oil

Method:

Cut the fish into medium pieces, rub in salt and set aside.
Grind all the other ingredients except the onion into a paste (masala) with a little water.
Fry the onion until brown.
Add the masala and fry for a minute.
Add 1 cup of water.
Bring to boil then add fish.
Cook on low heat until tender.
Add a little salt and vinegar to taste.
Serve with plain boiled rice.

Prawn Curry

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Ingredients

1 1/2 cup Prawns, sheeled and de-veined
2 small potatoes, chopped
3 small brinjals, chopped
1 sweet potatoes, chopped
1 radish, chopped
1/2 cup chopped white pumpkin pieces
3 drumsticks
2 small onions, sliced
1 tbsp oil
Salt as per taste
1 tbsp lemon juice

Make into Paste:
1/2 cup coconut grated
1 bunch coriander leaves
1/2 tsp red chilli powder
1 tsp turmeric powder
1 tsp corriander seeds
1 tsp cummin seeds
4 garlic flakes
5 green chillies
1/2" ginger
1/2 tsp bottle masala
Method:

Heat the oil in the vessel
Put the grounded masala and simmer for a minute
Add the chopped vegetables, onions and prawns
Put water and salt and let it cook
Keep the consistency of the curry as required by adding more water
Add lemon juice to the curry
Serve hot with rice

Temprade

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Ingredients

1/2 kg prawns
a small white pumpkin, chopped
1 small brinjal, chopped
1" ginger, grounded
2 flakes of garlic, grounded
3 green chillies, grounded
2 onions chopped finely
1 tomatoes, chopped finely
3 cups coconut milk
3 tbsp oil
2 bay leaves
Chopped corriander leaves
Salt as per taste
Oil for deep frying

Grind to paste:
3 cloves
2 cardamoms
1/2" cinnamon
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tbsp rice flour
1 tsp cummin seeds
1 tsp corriander seeds
1/2 tsp mustard seeds

Method:

Clean the prawns and de-vein them and remove the head
Extract juice of the heads
Deep fry the prawns and brinjal pieces and keep aside
Heat oil in a pan and put the bay leaves
Fry onions till golden brown
Add tomatoes and simmer for 2 minutes
Add green chillies-garlic-ginger paste and stir for a minute
Add the fried prawns, brinjal pieces and pumpkin pieces
Add the grounded masala
Add the prawn juice and coconut milk
Add salt and water as required
Cook till done
Garnish with corriander leaves
Serve hot

Masala Mince

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Ingredients

1/2 Kg Mince
1 big Onion (sliced)
1 tomato, chopped
4 small potatoes, chopped
1 big bunch of methi leaves, cleaned and chopped
2 tsp tamarind juice
chopped corriander leaves
2 tbsp oil

Grind to a paste:
4 red chillies
6 flakes garlic
1 tsp turmeric powder
2 tsp jeera
1" cinnamon
6 cloves
4 cardamoms
1/2 tsp bottle masala
Salt to taste

Method:

Fry the onions in oil and then add tomatoes pieces
Add the grounded paste and fry for couple of minutes
Add the mince
Cook till it is dried
Add potatoes , methi leaves, and little water.
Cook on medium heat for 20 min.
Add tamarind juice and simmer.
Garnish with corriander leaves
Serve hot