Kidney and tomato

3 lambs kidneys, cleaned, cored and cubed
2 rashers of bacon, chopped
5 tomatoes, chopped
small bunch coriander leaves, chopped
small bunch mint leaves, chopped
6 cloves garlic, chopped
1/2 inch piece ginger, chopped
2 green chilies, chopped
1 onion, minced or very finely chopped
salt and pepper to taste

In a little oil fry the onions until they start to brown. Add the remaining
ingredients other than the kidney. Fry for 5 minutes then add the kidney, salt
and pepper. Cook until done. Serve on either fried or toasted bread.

Chicken Gizad

1kg chicken, cut into serving size pieces, either on or off the bone
2 tsp cumin seeds
1 tsp peppercorns
1 tsp turmeric
1 onion
5 green chilies, de-seeded
6 cloves garlic
1 inch piece ginger
a marble sized ball of tamarind mixed in 1 cup of water or equivalent of ‘instant’ e.g Tamcon
1 cup coconut milk
salt and vinegar to taste

Grind the spices and finely chop the onion, chilies, garlic and ginger.
Fry the onion until brown. Add the garlic, ginger and green chilies. Cook
for a minute or so. Add the ground spices, followed by the chicken. Fry until
the chicken has browned then add about 1/2 cup of water, the salt, tamarind
and vinegar.

Cover and cook until chicken is tender. Add the coconut milk an simmer,
uncovered, until the sauce thickens. Serve with rice

Empadinhas (Small pork pies)

1 lb.. pork cut fine or minced
6 large onions

For the pastry:
250 g. flour sieved thrice with 1/2 teaspoon baking powder
125 g. flour and 125 g. semolina sieved with baking powder
3 egg yolks
1 Tsp. ghee (clarified butter)
1/4 teaspoon salt

Knead all the above ingredients thoroughly till a soft dough is formed and keep aside. Do not use water.

Grind to a fine paste: 2 green chilies 1 red chili 1/2 inch piece ginge 6 flakes of garlic a pinch or two of cumin seed1/4 inch piece turmeric 6 peppercorns 1 inch piece cinnamon 6 cloves

Mix together the cut/minced pork and the ground spices well. Brown the sliced onions in a little oil, add the meat mixture and fry well.

Add two Tsp. tamarind water or vinegar, a teaspoon of sugar and a
little warm water just enough to allow the meat to cook. Remove from fire when
the preparation gets relatively dry. Salt may be added if desired. Divide the dough into small even-sized balls.

Spread them on greased aluminum forms, fill with meat stuffing and cover with
remaining dough.

Close every empadinha well, till it has a nice finish. Brush the top of each
empadinha with beaten egg yolk to give it a glazed finish. Bake till light brown.

from Goan Cookbook by Joyce Fernandes

Masala Chilly Fry

1 lb. steak, cubed
6 red chilies
2 tsp turmeric
1 tsp cumin
6 cloves garlic
salt to taste
1 tsp ground pepper
1 inch piece ginger
4 cloves
2 inch piece cinnamon
seeds from 3 black cardamoms
1/2 tsp instant tamarind (tamcon)

Grind together all the ingredients
(except meat). Add a little water to make a paste.

Mix masala with meat and marinate for two hours.

Fry the meat in a little oil over a low heat for about 20 minutes. Add 1 cup of water and simmer until meat is tender.

Pork Vindalho I (marinated)

Goa is the home of vindalho (vindaloo/vindallo etc.), that much bastardized
1kg Pork, cubed.
10 dried red chilies
6 peppercorns
1 inch piece of ginger
10 cloves of garlic
1 inch piece of cinnamon bark
5 cloves
vinegar (coconut if you can get it) – about 1 cup

Grind the spices, ginger and garlic in the vinegar. Marinate the pork
in the mixture for 2 days in the fridge. Cook, covered, until meat is tender.
Do not add water during cooking. At end of cooking reduce sauce if necessary
– you are aiming for a dryish consistency.

Samar Codi (Prawn Curry)

1 tsp cayenne pepper
1 tbsp bright red paprika
1/2 tsp ground turmeric
4 garlic cloves peeled and crushed
1 in piece of fresh ginger peeled and grated
2 tbsp coriander seeds
1 tsp cumin seeds
14 oz can coconut milk well stirred
3/4 tsp salt
3 pieces of kokum or 1 tbsp tamarind paste
1 lb peeled and de-veined uncooked prawns

In a bowl, combine 10 fl oz water with the cayenne pepper, paprika,
turmeric, garlic and ginger. Mix well.

Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to the mixture. Put the spice mixture into a pan and bring to a simmer.

Turn the heat to medium-low and simmer for 10 minutes. The sauce should
reduce and thicken.

Add the coconut milk, salt, kokum or tamarind paste and bring to a simmer. Add the prawns and simmer, stirring now and then, until they turn opaque and are just cooked through.

TIPS If you buy unpeeled headless prawns you will need 1 1/2 lb.

Kokum is the semi-dried sour skin of a fruit that grows along India’s
coast. Tamarind paste makes a good substitute.

Copyright of the British Broadcasting Corporation

Beef Chilly Fry

1 lb. beef cubed (whichever you use for stewing)
2 tsp salt
6 large onions
8 peppercorns
1 inch piece ginger
6 cloves garlic
1 bunch coriander leaves
1 bunch mint leaves
6 green chilies
salt to

1/2 tsp tamarind concentrate
salt and pepper to taste

Boil the meat, peppercorns, one onion and salt for 20 minutes, drain and reserve the water.

Slice the remaining onions and finely chop the ginger, garlic, chilies, coriander and mint. Fry the onions until translucent.

Add the remaining chopped ingredients and meat.

Pour in about 1 cup of the reserved water and simmer until the meat is done.
Add the tamarind and continue cooking, uncovered over a high heat until the
moisture has evaporated.

Pork Vindalho II

1kg Pork, cubed
4 onions, finely sliced
15 cloves garlic
2 inch piece ginger
20 dried red Kashmiri chilies
1 tsp cumin seeds
1/2 tsp peppercorns
1 tsp ground turmeric
6 green chilies, de-seeded and sliced lengthwise
salt, tamarind, vinegar and sugar to taste
oil for frying

Finely slice 8 cloves of garlic and 1 inch of the ginger. Grind together
the dry chilies, cumin, peppercorns and the remaining garlic and ginger.
Add the turmeric to this mixture.

Fry the onions,garlic and ginger (the green masala) until brown. Add the pork, brown, then add the ground masala.

Fry for 10 minutes or so over a low to moderate heat.

Add water, sufficient to cover pork and simmer. When water has reduced by half add the green chilies, tamarind, sugar, salt and vinegar (about 1-3 Tspns).

Continue cooking on a low heat, covered, until meat is tender and gravy is thick.

Gherkin Pickle

Sorry, this one is a bit vague.
100 gherkins
1/2 bottle vinegar 1/2 bottle oil
3 tsp salt
8 Tsp sugar
Grind the following in a little vinegar :-
100 dried red chilies
2 Tsp turmeric
10 heads of garlic
1 inch piece ginger
1 tsp fenugreek

Wash and dry the gherkins. Slice lengthwise into 1/4inch slices. Rub with salt
and leave for an hour or so.

Heat the oil and fry the ground masala for a few minutes. Add vinegar,
bring to boil then add sugar and stir until it dissolves. Add gherkins and cook until tender.

Cool and bottle.

Pork Balchao

Please see part 1 (fish) for the preparation of the balchao, or buy a commercial
1kg pork, cubed
2 onions, sliced
1 Tsp oil or ghee
8 Tsp prawn balchao
2 Tsp tomato ketchup
vinegar as necessary

Grind the following in a little vinegar: 15 dried red Kashmiri chilies, 1 tsp
cumin seeds, 5 peppercorns, 1 tsp turmeric, 5 cloves, 1 inch piece of cinnamon, 1 inch piece of ginger, 10 cloves garlic.

Rub the pork with salt and set aside. Fry the onions until browned. Add the meat
and brown.

Add the masala, ketchup and balchao and fry for a few minutes. Add 2-3 cups of
water, bring to the boil and simmer until meat is tender. If the liquid dries out add a little vinegar and/or water.