Goan Masala Paste Food
GOAN MASALA PASTE
Make and share this Goan Masala Paste recipe from Food.com.
Provided by Gardening Girl
Categories Asian
Time 30m
Yield 1 jar, 12 serving(s)
Number Of Ingredients 12
Steps:
- Grind the cumin seeds, coriander seeds, peppercorns and cloves to a fine powder.
- Transfer to a food processor with the rest of the ingredients and blend to a smooth paste.
Nutrition Facts : Calories 9.8, Fat 0.2, Sodium 195.9, Carbohydrate 2.1, Fiber 0.4, Sugar 0.8, Protein 0.3
GOAN CHICKEN MASALA CURRY
An Indian red masala curry recipe from Goa. My mother used to make for special occasions! It involves making your own masala paste but it's worth it!
Provided by Louella
Categories World Cuisine Recipes Asian Indian Main Dishes Curry
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- Combine red chile peppers, cumin seeds, coriander seeds, cinnamon stick, ginger, garlic, peppercorns, and cloves in a mortar and pestle or a food processor; grind or process into a paste (masala paste).
- Heat oil in a large pot. Add onion and until golden brown. Stir in masala paste and cook for 2 minutes. Add pieces of chicken; mix well and pour in enough cold water to cover the chicken. Bring to a boil.
- Cover and simmer until chicken is cooked through, about 30 minutes. Season to taste with tamarind juice and salt. Stir well and cook for additional 5 minutes. Garnish with fresh cilantro.
Nutrition Facts : Calories 490.2 calories, Carbohydrate 9.5 g, Cholesterol 141.9 mg, Fat 33.6 g, Fiber 1.6 g, Protein 36.7 g, SaturatedFat 8.9 g, Sodium 140.5 mg, Sugar 3.5 g
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- Remove the stems form the clean red chili. Place into the blender jar and add the scraped fresh coconut.
- Continue to add in the Tamarind Paste, Onion, Ginger Garlic and spices (Turmeric, Cumin, black pepper and coriander seed powder) Then add 1 cup of water too.
- Close the lid and blend the paste. If the blending is getting heavier, turn off the kitchen gadget, open the lid and add some more water.
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- Arroz e Chouriço: Goan Sausage and Rice. The Goan churico is the Portuguese cousin of the world-renowned Spanish sausage. The Indian and Portuguese influences are strongly evident, with pork being the preferred meat of choice.
- Ros Omelet. A common sight along the various streets of the tiny seaside villages and towns is of hawkers selling this oddly delightful and satisfying snack.
- Pao Com Chouriço: Goan Sausage Burgers. Another immaculate conception of the streets, pairing two of the most significant gourmet contributions of the Portuguese: bread and sausages.
- Orchata: Almond and Rose Water Cooler. Similar to the Spanish horchata, the word originates from the Latin hordeata, signifying barley water. Rich in medicinal properties, it’s known to cool and hydrate the body as it is rich in vitamins and minerals.
- Beef or Pork Assado: Roast Meat with Spices. This is a popular roast dish that can be made with either pork or beef, and, since it’s a slow-cooked dish, tough cuts of meat are tenderized and made more palatable.
- Beef Cutlet Bread Fontainhas. Another late night treat and a hit with party anima is this typical Goan semolina crusted beef cutlet, packed with a spicy, tangy marinade.
- Kokum Juice. Kokum is the fruit of the Garcinia Indica, a tree of the mangosteen family, and is widely used as a souring agent along the west coast of India.
- Pork Empadinhas: Mini Pork Pies. No Goan occasion is complete without pork on the table, whether it is roast pork, vindaloo, or sausages, Goans love their pork and this is a favourite from grandma’s cookbook.
- Chicken Galantine. The highlight of the Christmas dinner table, this recipe requires dexterity of the hands, sharp knives, and even sharper knife skills, in order to debone an entire chicken carcass.
- Guardanapos. These dainty treats, packed full of flavor and rich in texture, could have you eating multiple pieces before you realize what’s happening as they are absolutely delicious.
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