Goa Jingha Curry Aka Goan Prawn Curry Food

JAMAICAN CURRIED GOAT

Steps:

• Add the goat meat, allspice, seasoning salt, 1 tablespoon minced garlic, 1 tablespoon grated ginger and 3 cups water to a pressure cooker. Cook on high pressure for 20 minutes.
• On the stovetop in a deep pot, add the oil, curry powder, 1 tablespoon minced garlic and 1 tablespoon grated ginger and cook over low heat until all the ingredients combine together in a paste, 3 to 5 minutes. Add the scallions and habanero peppers and let simmer 2 to 3 minutes.
• Add the goat and cooking liquid to the curry paste. Add more water if necessary, and simmer until tender, 45 minutes to 1 hour. Be careful not to overcook as the meat will get mushy and fall apart.
• Add the potatoes to the meat mixture and simmer until the goat is tender and the potatoes are cooked, about 1/2 hour more. Serve hot with accompaniments.

GOAN PRAWN & COCONUT CURRY WITH CUMIN RICE

Steps:

• Heat the oil and fry the onion, ginger, garlic and chilli for 5 mins until starting to soften. Add the spices, curry leaves and potato, then cook for 1 min more. Stir in the coconut milk and tomatoes, cover and leave to simmer for 10 mins until the potato is tender.
• Add the spinach and prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.
• Meanwhile, make the rice. Tip the cumin into a pan and toast over a dry heat for 30 secs. Add the rice, salt to taste and 400ml water, then cover and cook for 8-10 mins until the rice is tender and the water has been absorbed. Serve with the curry.

GOAN FISH CURRY

Steps:

• Spray a large heavy based saucepan with the low fat spray, then fry the onion over a medium heat stirring frequently for about 10 mins until softened and beginning to colour. Stir in the chillies, garlic, ginger, ground spices, cardamom seeds and bay leaves then cook for approx 1 min.
• Pour in the coconut milk, chopped tomatoes, stock or water then bring to the boil. Reduce the heat and simmer half covered for approx 5 mins.
• Add the haddock or firm fish and continue to simmer half covered stirring occasionally and taking care not to break up the fish pieces. Cook for about 6 mins the add the raw prawns and cook for another 4 mins. Cook for approx 10 mins in total with or without the prawns. Making sure the fish and prawns are cooked through.
• Season to taste and stir in the lime juice.
• Serve with sprinkled coriander and rice. I find a peshwari nan goes well with this if your peckish.

GOAN PRAWN / SHRIMP CURRY

Steps:

• Mix together all of the marinade ingredients to create a smooth paste.
• Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop, add the onion and garlic.
• Cook for 5 minutes or until golden brown.
• Stir in the spice paste.
• Fry over a gentle heat for 4-5 minutes, until the spices are aromatic.
• Stir in the coconut milk and prawns. Simmer for 5-6 minutes, until the prawns are cooked through and the sauce has thickened. Season to taste.
• In the meantime, wash the rice in several changes of cold water, to get rid of any excess starch.
• Place the rice in a saucepan with the cardamom, cloves, cinnamon stick and salt. Pour in the water.
• Bring to the boil, cover with a tight fitting lid and cook for 10 minutes. Do not remove the lid during the cooking time. Leave the rice to stand for 5 minutes, then fluff with a fork.
• Serve the prawn curry and rice together, with naan bread if desired.

GOA JINGHA CURRY AKA GOAN PRAWN CURRY

Steps:

• In a heatproof bowl, soak the tamarind pulp in the boiling water, covered, until softened, 30 minutes. Strain through a coarse sieve; discard the seeds.
• Meanwhile, in a small skillet, combine the peppercorns, dried red chiles, coriander seeds, cumin seeds and cinnamon and toast over moderate heat until fragrant, 1 minute. Transfer to a spice grinder to cool. Grind to a fine powder.
• Heat the oil in a large enameled cast-iron casserole. Season the shrimp with salt and pepper. Add half of the shrimp to the casserole and cook over moderately high heat until browned, about 4 minutes per side. Transfer to a plate and repeat with the remaining.
• Pour off all but 2 tablespoons of the fat from the casserole. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, ginger, turmeric, ground spices and green chiles. Cook, stirring, until fragrant, 3 minutes.
• Stir the water and the strained tamarind pulp into the casserole. Return the shrimp to the casserole and bring to a boil, then simmer over low heat for 20 minutes. Transfer the shrimp to a plate. Add the coconut milk and simmer for 20 minutes longer. Transfer the remaining chicken to the plate and simmer the sauce until very flavorful, about 8 minutes. Season with salt and pepper. Return the chicken to the sauce. Simmer the chicken until heated through before serving.

JAPANESE CURRY CHICKEN

Steps:

• Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. Add 1/3 cup water to the pan, cover, and cook over medium heat until no longer pink in the center and the juices run clear, about 20 minutes.
• While chicken is cooking, pour 2 cups water into a microwave-safe bowl. Break curry sauce mix into pieces and add to water. Heat in the microwave on high for 3 1/2 minutes; remove and stir until sauce mix has completely dissolved.
• Remove chicken from the skillet. Cut into cubes, return to the skillet, and pour curry sauce over top. Stir in peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then lower heat and simmer until vegetables are tender, about 30 minutes.
• Meanwhile, bring remaining water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Scoop rice into bowls and serve curry on top.

CURRIED GOAT

Steps:

• Put the goat in a large mixing bowl and add all the ingredients except the oil, carrot, potato and chilli. Rub everything into the meat until well coated. Put in the fridge to marinate for at least 1 hr or overnight.
• Heat the oil in a large heavy-bottomed pan over a medium to high heat and add the meat. Stir until browned on all sides. Pour in enough hot water to just cover the meat (about 800ml). Put the lid on and allow to simmer over a low heat for 2 hrs, or until the meat is soft and tender. Keep checking and stirring every 30 mins and add a little more water if it reduces too much, to prevent the pan from drying out.
• For the last 30 mins of cooking, add the carrots, potatoes, and chilli. Remove the lid and simmer for a little longer to thicken, if you like. Stir and season to taste, then scatter over some extra spring onion.