Goan Green Beef Curry


Soft, tender chunks of beef in a tangy and spicy cilantro based gravy


Yields: 6-8 servings, Prep Time: 20 mins, Total Time: 90 mins


WHAT YOU NEED: 

1.5 lb/600-700 gms stewing beef, cut in 1 inch cubes

3 medium red onions, peeled and chopped

1 small tomato, chopped

7 cloves garlic, peeled and chopped

1.5 inch ginger, chopped

3 long green Indian chilies, chopped

1 small ball tamarind 

1 bunch cilantro, chopped along with the stems

12-14 peppercorns

10 cloves

1/2 cinnamon stick

1/2 tsp cumin

1/2 tsp turmeric powder

2 tbsp white vinegar

1/2 cup vegetable oil

2-3 tsp salt

 


WHAT YOU HAVE TO DO:

1. Add 1 teaspoon salt and 1 tablespoon vinegar to the beef chunks. Rub it and set aside to marinate for 15-20 minutes at least.

2. Soak tamarind in 6 tablespoons of warm water for 15 minutes. Once the tamarind softens, squeeze it to get the extract.

3. Add 4 tablespoons of oil in a pressure cooker and fry onions over a medium flame. When the onions turn translucent, add beef, and pressure cook it for 4-5 whistles. Take the contents off the cooker and keep it aside.

4. Add ginger, garlic, chilies, tomato, tamarind extract, peppercorns, cloves, cumin, cinnamon, turmeric, and cilantro in a mixer and grind it till you get a smooth paste

5. Heat remaining oil in a cooking pot over a medium-low flame. Add beef and onions.

6. Add the paste. Pour some water into the container that you ground the paste in, and add that in the pot. Add the remaining 1 tablespoon of vinegar and mix well. Add more water if the gravy is too thick for your liking. Also, check and add some more salt and pepper if necessary.

7. Reduce the heat to a low flame. Cover the lid and let it slow cook for about 45-50 minutes or until the beef turns tender.

8. Serve hot with rotis/parathas or steamed rice/pulao. 


TIPS:

  • In case you don't have a pressure cooker, cook the beef and onions in the pot and increase the cooking time by 15-20 minutes (total cooking time will be around 80 minutes)

  • You can substitute chicken for beef. The cooking time in this case will be reduced to 20-30 minutes since chicken cooks faster than beef.

  • You can also add potatoes and carrots to enhance the taste. In this case, add them in the pot after you've put the beef and onions. Also, don't marinate the beef with vinegar, instead add all the vinegar in the pot before you slow cook the mixture. 


Goan Prawn Curry


Prawns cooked in a goan styled spicy and succulent coconut curry


Yields: 6 servings, Prep Time: 20 mins, Cooking Time: 15-20 mins


WHAT YOU NEED: 

1 lb/0.5 kg medium sized shrimps/prawns, cleaned and deveined

1 medium red onion, chopped

1 small tomato, chopped

1 1/2 cup coconut milk

A small ball of tamarind (about the size of your palm)

7 kashmiri chillies (dry red chillies)

2 green chillies (optional)

5 garlic flakes, roughly chopped

2 tbsp grated coconut

1 tsp turmeric powder

1 tsp cumin seeds

2 tsp coriander seeds

1 1/2 tbsp salt

Vegetable oil

Water


WHAT YOU HAVE TO DO:

1. Sprinkle 1 teaspoon salt over prawns, mix well, and set aside for about 15 minutes. 

2. Grind red chillies, garlic, turmeric, grated coconut, cumin and coriander seeds. Add about 1/4 cup water in intervals while it's grinding. Add more water if required so as to get a fine paste.

3. Soak the tamarind ball in some warm water and set it aside.

4. In a wok, add 4 tablespoons of vegetable oil and heat onions over medium heat. When the onions begin to turn translucent, add tomatoes and let it cook for a few minutes or till the mixture softens.

5. Add the masala paste and mix well. Bring down the heat to a medium low flame, and let it cook for about 5 minutes 

6. Squeeze tamarind to get extract. Add tamarind extract in wok and mix well. 

7. Pour coconut milk and mix well. Add about half cup water if the curry is too thick for your liking. Let it simmer for another 5 minutes. You can slit green chillies and add it in at this point if you want the curry to be slightly spicier. 

8. Finally add the prawns and 1 tablespoon of salt, mix well and let it simmer for 4-5 minutes or till the prawns turn pink. 

9. Serve hot with steamed basmati rice.


TIPS:

  • Use freshly squeezed coconut milk for best results.

  • If you have time, soak red chillies in warm water for 15 minutes or so prior to grinding.

  • It is imperative to get a fine paste of the masala or else you'll end up biting into the whole spices in the curry. To get a finer paste, you can use cumin and coriander powder instead of the seeds. Adding more water and grinding the ingredients in batches works too. 

  • You can replace tamarind extract with vinegar too.

  • Prawns/shrimps cook very quickly. Add prawns in the curry only at the end and make sure you don't cook it longer than 5 minutes. 









Chicken in Creamy Mushroom Sauce


Herb coated grilled chicken breasts covered in a creamy mushroom sauce.


Yields: 2 servings, Total Time: 1 hr 15 mins


WHAT YOU NEED:

2 chicken breasts, thin cut

1 tbsp thyme

1 tbsp rosemary

1 tbsp oregano

1 tbsp basil

4 white mushrooms, chopped

4 cloves garlic, minced

1/2 cup heavy cream

2 tbsp bbq sauce

Salt, Pepper

Olive oil

Grated Parmesan


WHAT YOU HAVE TO DO:

1. Make thin vertical slits on the chicken breasts, and sprinkle the herb mix (thyme, rosemary, oregano, basil) all over it. Add a drizzle of olive oil, and massage the chicken breasts well, making sure that it absorbs all the herbs. Add a dash of salt and massage again. Cover, and set aside for 30 - 40 minutes.

2. In a pan, heat 3 tablespoons of olive oil over a medium flame. Add the herb marinated chicken breasts, and let it cook for 20 minutes, turning sides occasionally to make sure that it is getting cooked on either side.

3. Check if the chicken is cooked by poking the meatiest portions of the chicken breast with a knife. If it’s cooked well, the knife will go through easily without any resistance.
 
4. Once cooked, take out the chicken breasts and keep it aside. Heat the same pan on a low flame. Add the heavy cream, garlic, and let it simmer for 2 minutes. 

5. Add the mushrooms, bbq sauce, a dash of pepper, and stir well. Simmer on a very low flame for 5 minutes, or till
it turns a little thick. 

6. Pour the sauce over the chicken breasts and sprinkle some grated parmesan over it. Serve with steamed rice/sliced baguette bread/boiled baby carrots.