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. 









Goan Chorizo Tacos


Soft shell tacos made with a filling of spicy Goan sausages. 


Yields: 12 servings, Total Time: 25 mins


What you need:

10 links of Goan pork sausages

1 big onion, sliced and chopped

7 flakes of garlic, chopped

1 handful of Baby Spinach leaves

1 tablespoon Sour cream

1 tablespoon Hot Salsa

2-3 Jalapeños

Half a cup of Cheddar cheese, shredded

1 Tortilla (Add more for more tacos)

Vegetable oil


What to do:

1. Cut the thread and tear open the casing of the sausages to get the meat out. Chop it up and leave aside.

2. In a pan, add about a teaspoon of oil and fry the sliced onions for about 2 minutes over a medium flame. Now add the chopped sausages. Mix, and let it cook for about 15-20 minutes. Goan sausages secrete a lot of oil when it's been cooked. So fret not if you see an oily pool form within a few seconds of adding the sausages. Once cooked, take the pan off the flame and keep aside.

3. Now, heat a flat pan over a medium flame. Place the tortilla on the pan, and while it's heating sprinkle some cheddar cheese over it. Once the cheese melts, take the tortilla off the pan and place it in a plate, cheese side facing up.

4. In another pan, add a tablespoon of oil and over a medium flame fry the chopped onions and garlic together until it softens.

5. Put the softened onions and garlic mixture on the tortilla and add salsa and sour cream over it. Mix well and spread across. Add the jalapeños and a few baby spinach leaves over it. Finally, add the cooked sausages. Fold the tortilla and voila you're taco is ready to eat. 

 

P.S Normally, I would have suggested replacing an ingredient if it's not available, and I know that Goan sausages are hard to get out of Goa, but in this case I'm not willing to replace the Goan sausages with anything else. The essence of this dish is the Goan sausage and it won't be the same with any other kind of chorizo or meat for that matter. For more on Goan sausages check out the food blog on this site.