Goan Prawn Curry:-
Goan Prawn Curry is a powerful prawn curry made in Goan style. Make it at home using my traditional recipe.
About Goan Prawn Curry:-
Goan Prawn Curry (Goan Prawn Curry) is a spicy and flavourful prawn curry made in Goan households for general feasts.
Marinated prawns are cooked in a curry made using freshly ground masala gum and coconut milk. It has a pleasant flavor due to the use of tamarind or kokum. Serve this gluten free curry with boiled rice for a sumptuous feast.
Material:-
- To marinate shrimp
- Shrimp – Use new or frozen medium-sized shrimp. Guarantee that they have been properly cleaned and sanitized.
- You will also need salt, turmeric powder and lemon juice.
- for masala gum
- A garam masala gum is made using coriander seeds, cumin, coconut, Kashmiri dry red chilli, garlic, black pepper, cloves and cinnamon.
- To save time, use freshly grated coconut. You can find it in the cold section of Indian supermarkets. If new coconut is not available then you can also grind dry coconut and use it. For curry you will need oil, green chillies, onion, tomato, tamarind gum, salt and coconut milk.
- I have used tamarind gum in this recipe as a specialist in sourness, however for a more traditional taste you can replace it with kokum. Some people also use kudam puli to sour this curry.
Instructions to make Goan Prawn Curry:-
Marinate Shrimp
- Clean 1 pound (500 g) of medium-sized shrimp and put them in a bowl with the following ingredients:
- ½ teaspoon salt
- ½ tsp turmeric powder
- 1 tablespoon lemon juice
- Blend well. Keep aside for 15 minutes.
- Make Masala Gum
- Add the following ingredients to a blender.
- 1 teaspoon coriander seeds
- 1 teaspoon cumin
- 1 cup grated young coconut
- 8-10 Kashmiri dry red chillies
- 5-6 cloves
- 1 teaspoon black pepper
- 1 teaspoon cloves
- 1 inch piece of cinnamon stick
- Add ½ cup water and mix to make a smooth paste.
make curry
Heat 1 tablespoon oil in a pot over medium-high heat.
When the oil is hot, add the marinated prawns and cook for 2-3 minutes.
Take out the prawns in a plate and keep it aside.
Add an additional 2 tablespoons of oil to a similar dish and turn on medium-high intensity.
Add ½ cup chopped onion and 2 teaspoon chopped green chillies into the container and cook, stirring regularly, until the onion becomes clear.
Now add ½ cup finely chopped tomatoes and cook for 2-3 minutes.
Add ground masala gum, 1 cup water, 1 teaspoon salt and 2 teaspoons tamarind gum. Blend well.
Reduce the intensity.
Cover the container and cook for 8-10 minutes. Mix one or two in between.
Add 1 cup coconut milk and cooked prawns. Cook for 2-3 minutes.
If the curry becomes thick then add more water.
Check the salt and add more if necessary. serve hot.
Chicken Cafrial:-
Goa Chicken Cafreal is a flavourful, spicy and provincial dish where chicken is marinated in green Cafreal gum before cooking. It is a traditional Goan dish made in practically all Goan households.
About Chicken Cafrial:-
Chicken Cafrial is a dish with Portuguese influence in Goan cuisine. It is popular in neighborhood cafes and houses.
To make chicken cafreal, boned chicken thighs are marinated with the flavourful, spicy and somewhat sweet green cafreal masala gum and then cooked in a pan until cooked through. Some home-cooked meals in Goa There is also a splash of dim rum at the end of cooking, which adds a wonderful flavor. Serve Chicken Kafrial as a starter or side dish with any Goan-style feast. It can also be served with a refreshing plate of mixed greens or soup for a nice dinner.
Material:-
for cafreal glue
To make Kafrial gum, you will need some essential storage ingredients, for example, cumin, white poppy seeds, whole black pepper (kali mirch), cinnamon (cinnamon), cloves, coriander leaves. , new mint leaves, new ginger, green chilli, lemon juice, and tamarind gum. To make chicken cafreal recipe, you can use white vinegar instead of lemon juice. Change the green chillies as per your choice.
Others you will also need chicken, turmeric powder, salt, sugar and oil.
For best flavor, use skinless bone-in chicken thighs with legs. You can also use a whole chicken cut into 1-½-inch pieces. If you can do without bone-in chicken, use boneless chicken cut into small pieces.
Instructions to make Chicken Kafrial:-
make cafreal glue
Add the following ingredients to a blender with 2 tablespoons water.
1 teaspoon cumin
2 teaspoons white poppy seeds
½ teaspoon whole black pepper
1 inch piece of cinnamon stick
5-6 cloves
1 cup coriander (pressed, washed)
¼ cup mint (pressed, washed)
2 teaspoons crushed ginger
4-5 cloves of peeled garlic
4-5 medium-hot green chillies
2 tbsp lemon juice
Mash 2 tbsp tamarind
Mix to make smooth glue. Scrape the sides of the blender two-three times.
Marinate the Chicken
Wash four bone-in chicken legs with thighs and pat dry with paper towel.
Make slices into the chicken using a sharp blade.
Add chicken pieces to a large bowl.
Add the following ingredients to the bowl and mix well.
cafreal glue
½ tsp turmeric powder
1 teaspoon salt
1 teaspoon granulated white sugar
Cover the bowl with grip wrap and refrigerate for at least 60 minutes (or 12 hours for best results).
Heat 4 tablespoons oil in a large wide skillet over medium-high heat.
When the oil is hot, spread the chicken pieces in a single layer in the pan.
Cook undisturbed for 5 minutes on each side.
Add additional marinade along with ¼ cup water to the dish and mix well.
Reduce the intensity by reducing it.
Cover the dish and cook for 10-12 minutes.
Remove the cover and increase the intensity to high.
Cook until the chicken pieces become dry. Turn once or twice while cooking. serve hot.
Goa Aloo Vindaloo:-
Aloo Vindaloo is a vegetarian version of the famous Goan Vindaloo curry. Serve it with steamed basmati rice or plain tawa paratha for a delicious feast (vegetable lovers, gluten-free).
About Aloo Vindaloo:-
Vindaloo is one of the most favorite Goan curries among the locals and holiday tourists.
Generally, it was made with pork, but over time, many variations have emerged, including chicken vindaloo, lamb vindaloo, prawn vindaloo, pork vindaloo, paneer vindaloo and potato vindaloo. Like other Vindaloo curries, Aloo Vindaloo (Aloo Vindaloo) is also similar. A hot and spicy curry with a pungent vinegary flavor and bright red colour.
For a sumptuous dinner, serve it with steamed rice or poi (Goan bread).
This potato curry recipe is for vegetable lovers and gluten-free; The recipe can be easily multiplied or increased significantly.
Assuming that you are searching for more aloo (potato) curry recipes, I have arranged a few more recipes here.
Material:-
For Vindaloo Gum
This curry uses freshly ground gum made from ingredients like wholesome, Kashmiri dry red chilli, vinegar, cumin, earthy colored mustard, garlic, fresh ginger and tamarind gum. Whole flavours, such as coriander seeds (dhania seeds), cloves, cinnamon, green cardamom, and black pepper, are dried and cooked and later ground with dried red chillies. Kashmiri red chilli gives a beautiful red colour. Without making the curry too spicy.
Tamarind gum (mash) adds nice spiciness and vinegar to the curry.
for curry
To make the curry, you will need potatoes, non-seasoned cooking oil, red onion, canned tomato puree (or tomato gum), turmeric powder, salt and sugar. You can include any potato for this curry. Simply unroll them and shape them into a solid before use. If you are using smaller potatoes, cut them in half. If you’re preparing a little sooner, chop the potatoes and soak them in a bowl of water until you’re ready to use them; Any other way, they will turn black due to oxidation.
Instructions to make Aloo Vindaloo:-
Make Vindaloo Gum
10-12 Kashmiri dry red chillies
2 tbsp whole coriander seeds
3-4 cloves
1 inch piece of whole cinnamon
2-3 green cardamoms
8-10 whole black peppers
1 teaspoon cumin
1 teaspoon clay colored mustard seeds
Fry in a pan over medium heat until fragrant and lightly browned, stirring constantly.
Put the boiled ingredients together in a blender.
1 inch piece of ginger (chopped)
6-8 cloves of peeled garlic
1 and ½ tbsp tamarind gum
1 tablespoon white vinegar
½ cup water
furthermore, make a smooth vindaloo gum.
Scrape down the sides of the blender a couple of times while mixing.
make curry
Heat 4 tablespoons cooking oil in a tension cooker on high heat.
When the oil is hot, add 1 cup chopped onion and cook, stirring regularly, until golden brown (8-10 minutes).
Add 1 lb (500 g) of peeled potatoes sized (½-inch blocks) and cook on high for 3-4 minutes.
Mix ½ cup tomato puree (or 2 tbsp tomato gum) and the Vindaloo gum that we made earlier.
1 teaspoon salt
½ tsp turmeric powder
2 cups water
Also, mix well.
Close the top of the cooker and cook on high flame till one whistle and later reduce the intensity.
Cook on low flame for 5 minutes and then remove the cooker from the flame.
Allow tension to dissipate normally for 10 minutes. Remove the remaining strainer and open the lid of the cooker.
Add ¼ teaspoon sugar and cook for one more minute.
Check the salt and add more if necessary.
Serve hot with boiled rice or chapati.
Goa Fish Curry:-
Flavorful and spicy, this Goan Fish Curry will help you remember all the amazing food you tasted in Goa during your last trip. Simplified using fixings, this is completed in less than 30 minutes. How to make it (without gluten) is as follows.
About Goa Fish Curry:-
Goa Fish Curry is a hot, spicy, spicy fish curry packed with seaside flavours.
For those who are currently aware of Goa, it is a seaside state of India and is known for its breathtaking beaches, heat and humidity and amazing food. It is the smallest state of India and cooking in Goa is slowly becoming famous. Overall because of its straightforward ingredients and hearty taste. This Goan-style fish curry uses basic ingredients and is ready in less than 30 minutes. Like Chicken Vindaloo, another famous Goan curry, this curry also has a slight spiciness. However, the spiciness in this recipe comes from the tamarind gum, not vinegar. Having said that, you can include vinegar instead of tamarind, assuming you are shy about it. Serve this delicious Goan fish curry with hot boiled rice as you will love the buds. This curry is extraordinary, and you will love it because it is full of flavor. If you are fond of fish curry, here are some famous Indian curries that are often prepared at home.
Material:-
You will get all the ingredients to make this curry in Indian supermarkets.
Goa fish curry marination ingredients.
Goa Masala Gum Fixing.
Goa Fish Curry Ingredients.
to marinate fish
Fish – You can use any hard white fish to make this Goan curry. I’ve used boneless surami solid shapes (prophet fish), although you could also look at pomfret, ravens, salmon, pollock, haddock, cod, or tilapia.
The fish is marinated with salt, turmeric powder and lemon juice. Use freshly squeezed lemon juice for best flavor.
To make Goa Masala Gum
This fish curry uses freshly ground masala gum which adds an extraordinary flavor and invigorating taste.
You’ll need wholesome flavors like black pepper, cinnamon, and cloves.
To make gum, you will also need cumin, whole coriander seeds, grated young coconut, Kashmiri dry red chilli and garlic. I like to use Kashmiri dry red chillies, as they give a wonderful bright red color to the curry without making it too overpowering. Lively You can use any dry red stew you have available. If you want a lighter vegetable, you can reduce the quantity of dry chillies and remove their seeds. You can either grind young coconut at home or get it from the frozen aisle of any Indian supermarket. Garlic is an undisputed necessity, as it adds a special flavor that is clearly visible. I often peel the garlic cloves and store them in a glass container in the fridge for about 5-6 days, so that they prove useful and save me time in separating them.
to make curry
To make the curry, you will need cooking oil, green chillies, onions, tomatoes, Kashmiri stew powder, tamarind gum, coconut milk and salt. Use any cooking oil like sunflower oil, rapeseed oil, or light olive oil. Change the color of green chillies as per your preference. The tamarind mash gives a pleasant spiciness to this curry. If this is not available, you can include a squeeze of lemon or white vinegar in its place. You can replace the stew powder with red chili powder. I used tetra-packed coconut milk, but you can also use canned or freshly made milk. Coconut cream also turns out very good. To enhance the taste of this Goan fish curry recipe, add some curry paste to it.
Instructions to make Goan Fish Curry:-
marinate fish
Rinse 1 pound (500 grams) of fish with water.
Strain well and put it in a medium sized mixing bowl
½ teaspoon salt
½ tsp turmeric powder
1 tablespoon lemon juice
Mix well to coat the fish.
Keep the bowl aside for 15 minutes.
Make Ground Goa Masala Gum
Add
2 tbsp whole coriander seeds
2 teaspoon cumin
1 cup grated young coconut
8-10 whole Kashmiri dry red chillies (stem removed)
5-6 cloves of garlic (peeled)
1 teaspoon whole black pepper
1 teaspoon cloves
1 inch piece of cinnamon stick
Add ¾ cup water to a speedy blender and blend to make a smooth paste.
Scrape down the sides of the blender a couple of times while mixing.
make curry
Heat 3 tablespoons oil in a pan over medium-high heat.
When the oil is hot, arrange the marinated fish in a single layer in the pan and fry for 2-3 minutes on each side until thoroughly softened.
Take out the fried fish in a plate.
Add 2-3 chopped green chillies in excess oil and fry for 3-4 seconds.
Add ½ cup chopped onions and cook until they become clear (2-3 minutes).
Add ½ cup finely chopped tomatoes and 2 teaspoons Kashmiri red stew powder into the pan and cook for 1-2 minutes until the tomatoes become slightly soft. While cooking, crush the tomatoes with the back of a spoon.
Now add the ground masala gum in the pan along with 1 cup of water and 2 teaspoons of tamarind gum that we made earlier and mix well.
Cover the dish with a lid and cook for 6-8 minutes until oil starts separating from the sides of the pan.
Add 1 cup coconut milk and 2 cups water and mix well.
Add the cooked fish and 2 teaspoons salt and heat the curry until it boils.
Reduce intensity and cook for 3-4 minutes.
Check the salt and add more salt whenever required. Garnish with fresh coriander leaves and serve hot with rice.
Solkadhi (Solakadi, Kokum Drink, Kokum Curry):-
Solkadhi (solkadi, kokum curry, kokum drink) is a light pink colored aperitif drink popular in Goa and Maharashtra (Konkan region). Make this traditional drink using my simple recipe.
About Solkadhi:-
Also known as Solkadi, Sol Kadhi, Goa Sol, Kokum Curry and Kokum Drink, it is a drink made using kokum and coconut milk. Slightly pink (mauve-toned), it has a somewhat tart and Tastes sweet. Solkadhi is usually served as a drink or side dish in your dinner as it has soothing and cooling properties.
Material:-
Kokum – Kokum is an organic product of the same family as mangosteen. It has culinary and medicinal purposes. It is local to the southern provinces of India, and the finished natural product is light purple. Its herbal name is Garcinia Indica. You can get more information about it here. The outer shell of this natural product is dried and used in the culinary field to give spicy and sweet taste to the dishes. Similarly, the dishes in which it is mixed also get a variation of pink color. In some parts of the country it is also called Amsol. You can get kokum from your nearest Indian supermarket or request it on the web.
The color of Solkadhi will depend on the type of kokum used. It can range from caramel to light pink.
Coconut – This Sol Kadhi recipe uses young coconut. To save time, you can usually buy ground coconut from any Indian supermarket. It is in a cold area.
Others – You will also need fresh ginger, green coriander, green chilli and salt. You can vary the green chillies as per your preference and your ideal taste level.
Instructions to make Solkadhi:-
Wash 15-20 pieces of dried kokum gently with water. Soak them in boiling water for 30 minutes.
Crush the sprinkled kokum well in water and press it with your palms. Dispose of the mash.
make coconut milk
Add the following ingredients to a blender.
1 cup grated young coconut
½ inch piece of ginger (chopped)
1 teaspoon chopped green chilli
Add 1 cup water and mix until smooth.
Strain the coconut mixture into a large bowl using a fine-mesh strainer to obtain thick coconut milk (first concentrate).
Pour excess coconut mash back into the blender.
Add another cup of water and mix again for 8-10 seconds.
Strain the mixture to get diluted coconut milk (second concentrate).
Make Soul Kadhi
Add kokum water to coconut milk and mix well.
Add the following ingredients and mix well.
½ teaspoon salt
1 tablespoon chopped coriander
1 cup water
Solkadhi is ready. Refrigerate it for a few hours before serving. To serve it immediately, add some 3D ice cubes to the serving glass.
