Pork Vindaloo IV

Ingredients
Pork Vindaloo IV
Servings: 6
2 tsp whole cumin seeds
2 Hot, dried red chilies
1 tsp black pepper corns
1 tsp cardamom seeds
3 In stick cinnamon
1 1/2 ts black mustard seeds
1 tsp fenugreek seeds
5 Tsp white wine vinegar
1 1/2 ts salt
1 Tsp brown sugar
5 Tsp vegetable oil
2 Medium onions cut into rings
1 1/3 c water
2 lb pork cut into 1″ cubes
1 One in cube ginger chopped
8 Cloves garlic peeled
1 Tsp ground coriander seeds
1/2 tsp turmeric

Method
Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black
mustard seeds and fenugreek seeds in a coffee-grinder or other spice grinder. Put the ground spices in a bowl.

Add the vinegar, salt and sugar. Mix and set aside. Heat the oil in a wide, heavy pot over a medium flame.

Put in the onions. Fry, stirring frequently, until the onions turn brown and
crisp. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. (Turn off the heat.)

Add 2-3 Tsp. of water to the blender and puree the onions.

Add this puree to the ground spices in the bowl. (This is the vindaloo paste. It may be made ahead of time and frozen.)

Dry off the meat cubes with a paper towel and remove large pieces of
fat, if any.

Put the ginger and garlic into the container of an electric blender.

Tomato Prawn Curry II

Ingredients
1/4 kg uncooked shelled prawns
20 dried Kashmiri chilies
10 peppercorns
1 Tsp coriander seeds
1 tsp cumin seeds
25 tomatoes, peeled and chopped milk from
1/2 a coconut
2 onions, sliced
6 cloves of garlic, chopped
1 inch piece ginger, chopped
4 green chilies
a few curry leaves
handful of freah coriander leaves
salt and pepper to taste

Method
Grind the chilies, coriander, cumin and peppercorns. Fry the onions, garlic
and ginger until the onions have browned. Add the masala, fry for a minute
then add the tomatoes and curry leaves and green chilies. Cook for a minute
or so and then add the prawns and coconut milk and fresh coriander. Cook
on a low heat until sauce has thickened.

Fish Caldine (yellow fish curry)

Ingredients
1 lb. fleshy fish steaks (prawns may be substituted)
1 coconut
1/4 tsp cumin seeds
6 peppercorns
2 tsp coriander seeds
1 inch piece turmeric (or
1 tsp ground)
2 onions, sliced
1 tomato, sliced
2 Tsp oil
2 green chilies sliced lengthways (or more if desired)
salt and vinegar to taste

Method
Clean and wash the fish. Cut into small steaks, rub in salt and
vinegar and set aside. 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. Bring to the boil and add the chilies,
fish and thick coconut milk. Simmer until fish is cooked.

Caldine is also prepared using hard boiled eggs or bhindi (okra/ladies’ fingers). Serve with plain boiled rice.

Pork Vindalho III

Ingredients
4-5 jalapeno or serrano chilies, stems removed, sliced
25 dried red New Mexico chilies, seeds and stems removed
1 head of garlic, cloves separated and peeled
2 separate 1/2-inch cubes ginger root, sliced
2 tsp cumin seeds
2 tsp mustard seeds
1 medium onion, diced
1-inch stick of cinnamon
3-4 cloves
1 C oil
1/2 tsp ground mustard
1 tsp turmeric powder
2 lbs lean pork, cut in 1-inch cubes
1 C vinegar
2 tsp salt

Method
Mix the dried chilies, garlic, half the ginger, cumin, mustard seeds, onion,
cinnamon and cloves together and grind or blend them to a fine consistency.

Heat the oil and fry the fresh green chilies, ground mustard and the rest of the sliced ginger until the ginger turns brown and is dry.

Then add the ground spices and the turmeric and fry for about 5 minutes. Add the meat cubes and fry for 3-5 minutes. Then add the vinegar and salt and simmer very slowly for about 1 1/2 to 2 hours until the meat is tender and the oil floats on top.

Skim off oil before serving.

Serves: 4-6 brave people.

Meat dishes in India are always regarded as special treats to be served on special occasions such as festival days or arrival of a special guest. They would be served with vegetable dishes, rice, and
breads. Heat scale: Extremely hot.

Prawn Baffad

Ingredients
1/4 kg uncooked shelled prawns

8 dried Kashmiri chilies
1/2tsp cumin seeds
12 peppercorns
3 cloves garlic
1/2 inch piece ginger
1tsp ground turmeric
2 onions, chopped
2 large tomatoes, skinned and chopped
salt to taste
small amount of tamarind dissolved in a litle water
vinegar to taste

Method
Grind together the chilies, cumin, peppercorns, garlic and ginger.
Mix in the turmeric. Fry the onions in a little oil until golden brown.
Add the tomato and prawns. Fry for a minute. Add the masala, tamarind and
vinegar. Cover and cook until prawns are done.

Goanese Kebab Curry

Ingredients
1 lb. lean lamb
1 lb. pork

Thin slices fresh ginger
2 Tabl. ghee or oil
1 lg. onion, finely chopped
4 cloves garlic, finely chopped
2 fresh red or green chilies, seeded
1 Tabl. ground cumin
2 Tabl. black mustard seed, ground
2 tsp. chili powder or to taste

2 tsp. garam masala
1/2 Cup vinegar
1/2 Cup water
2 tsp. salt
1/2 tsp. ground black pepper

Method
Cut both meats into cubes and thread on bamboo skewers alternately with thin
slices of tender ginger.

Heat ghee or oil in a saucepan and fry the onion, garlic, chilies until
onion is soft and golden brown. Add the ground spices and continue stirring and frying for 1 minute.

Add vinegar, water, salt and pepper. Let the mixture come to the boil, then put in skewers of meat, turn to coat in the spice mixture, cover and cook on very low heat until meat is tender.

Stir and turn kebabs once or twice during cooking. When meat is tender, cook, uncovered, until gravy is thickened and dark.

Serve with white rice and accompaniments.

Yield: 6 servings

Caldeirada (layered vegetables and fish)

Caldeirada is a well known Portuguese dish which, I seem to remember,
uses a lot of shellfish. Here is a Goan version.

Ingredients
10 large mackerel or sardines, cleaned and head removed
4 large onions, sliced
2 large tomatoes, sliced
1 head of garlic, finely sliced
1 inch piece of ginger, finely sliced
3 Tsp light oil
1 Tsp vinegar
1/4 tsp ground turmeric
4 bell peppers (red/green) and or green chilies
salt to taste

Method
Layer a few slices of onion and tomato in a pan. Place 1/2 the fish over onions and tomato.

Add another layer of onion/tomato and then another layer of fish. Sprinkle with the garlic and ginger.

Scatter over the remaining onion and tomato. Pour the oil, vinegar and about 6-7 Tsp water over the fish. add salt is desired.

Cook on a low heat until fish is half done. Sprinkle turmeric over fish. Add
peppers/chilies.

Cook until fish is tender.

Fish in white sauce

The sauce used for this is just a plain old bechemel, with the addition
of a good dose of ground black pepper.
Ingredients
1 lb. any fleshy fish – fillets of steaks
1 onion finely sliced
1 large tomato finely chopped
2 cloves garlic, finely chopped
1/4 piece ginger, finely chopped
4 peppercorns
2 tsp oil
1 tsp mild vinegar

Method
Fry the sliced ingredients until the onion browns. Add one or two cups of water
and the peppercorns.

Bring to the boil and add the fish and vinegar.

Gently simmer until the fish is done. Serve with your own favorite bechemel.

Balchao de peixe (fish balchao)

Ingredients
6 fillets or steaks of any firm fish
1 onion oil for shallow

frying
2 Tsp balchao paste Masala mix :-
20 dry Kashmiri chilies
5 peppercorns
10 cloves garlic
1/2 inch piece turmeric (or
1/2 tsp ground)
3 cloves small
piece of cinnamon bark (about 1/2 inch)
1 tsp coriander seeds
1/4 tsp cumin seeds

Method
Grind together the masala mix in enough vinegar to give a thick paste.
Fry the onions until brown, add the masala and fry for about 5 minutes
over a low heat. Add the balchao and continue to cook. In a separate pan
fry the fish slightly. Add the masala/onion mixture to the fish, adding
a little water if the paste is too thick. Simmer until the fish is cooked.
Serve with plain boiled rice.

Goan Fish Curry

Goan Machi All along the Konkan coast, a variety of fish and shellfish
are cooked in a hot sweet and sour coconut sauce. ‘Kokum’ fruit is used
with tamarind to produce a sour effect, but the curry can be made successfully
with limes or lemons as a replacement. I find the flavor improved if the
fish is prepared a day in advance.

Ingredients
1 3/4 lbs firm white fish fillets
1 tsp turmeric salt
2 tsp lemon juice
3 dried hot chili peppers
1 tsp cumin seed
2 Tsp coriander seeds
1 tsp black peppercorns
6 cloves garlic
1 1/4 inch piece peeled fresh gingerroot
2 1/2 cups freshly grated coconut
1 large onion
2 Tsp veg. oil
5 fl. oz. tamarind juice
5 kokums or chopped
flesh from 1/2 lime or lemon
7 oz. peeled tomatoes
3 fresh hot green chili peppers

Method
Sprinkle the fish fillets with the turmeric, a little salt, and
the lemon juice. Leave for several hours. Grind the seeded red chili peppers,
cumin and coriander seeds, and peppercorns to a fine powder, then work
with the garlic, ginger and coconut in a food processor to form a smooth
paste. Chop the onion and fry in the heated oil until golden brown. Add
the spice paste and cook gently for 10 minutes. Pour in 1 quart 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 seeded green chili peppers.
from Favorite Indian Food by Diane Seed.