1.Pork vindaloo
Ingredients
1kg pork shoulder, trimmed and cut into bite-sized cubes
3 tbsp vegetable oil
2 large onions, finely chopped
1 tbsp mild chilli powder
250ml chicken stock
handful coriander leaves
To serve
cooked basmati rice, to serve
naan, to serve
For the marinade
6 green cardamom pods
½ tsp black peppercorns
125ml red wine vinegar
1 heaped tbsp finely grated ginger
4 large garlic cloves, finely grated
1 tsp golden caster sugar
8 small dried chillies
pinch of ground cloves
2 tsp ground coriander
1 tsp ground cumin
¼ tsp turmeric
2.FISH CURRY RICE
250g frozen sustainable white fish, cut into bite-sized pieces
1 lime, juiced
1 tsp ground turmeric
3 tbsp vegetable oil or ghee
1 large onion, finely chopped
1 tbsp grated ginger
3 garlic cloves, thinly sliced
2 tsp ground cumin
2 tsp ground coriander
½-1 tsp chilli flakes or powder, or to taste
2 tbsp tomato purée
250g prepared diced butternut squash and sweet potato mix
200ml coconut milk
2 tbsp tamarind paste (optional)
small bunch of coriander, roughly chopped, or use mint
cooked rice, to serve (about 250g uncooked weight)
For the sauce
- ½ large onion, roughly chopped
- 2 garlic cloves, chopped
- 1 green chilli, finely chopped
- vegetable oil, for frying
- 400g can plum tomatoes
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp turmeric
2-3 chicken breasts, diced
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
½ large onion, sliced
1 red pepper, chopped
2 red chillies, finely chopped (optional)
2 tsp garam masala
handful of fresh, chopped coriander leaves
cooked basmati rice or naan bread to serve
3. CHICKEN CAFREA
For the sauce
- ½ large onion, roughly chopped2 garlic cloves, chopped1 green chilli, finely choppedvegetable oil, for frying400g can plum tomatoes1 tbsp ground coriander1 tbsp ground cumin1 tsp turmeric
2-3 chicken breasts, diced
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
½ large onion, sliced
1 red pepper, chopped
2 red chillies, finely chopped (optional)
2 tsp garam masala
handful of fresh, chopped coriander leaves
cooked basmati rice or naan bread to serve
- 4. Chicken Xacuti
- Ingredients of Chicken Xacuti
- For marination:
- 1 kg Chicken
- 1/4 tsp Turmeric powder
- 1 tsp Salt
- Paste 1 for marination:
- 2 inches GInger
- 10 Garlic flakes
- 1/2 bunch Coriander
- 5 Green chillies
- Paste 2 for Xacuti Masala:
- 1 tsp Groundnut oil
- 2 Onions, sliced
- 2 Green chillies
- 1 Ginger (1 inch)
- 5 Garlic flakes
- 1 large Coconut, grated
- 1/2 bunch Coriander
- Paste 3 of Xacuti Masala:
- 2 inches Cinnamon
- 3 Cardamoms, peeled
- 1 tsp Aniseed
- 1 tsp Black pepper corn
- 1 tbsp Poppy seeds
- 1 tbsp Coriander seeds
- 8-10 Kashmiri red chillies
- 1 Star anise
- 1 Maize flower
- 1/4 piece Nutmeg
- 1/2 inch Turmeric
- Finishing:
- 2 tsp Groundnut oil
- 2 Onions, sliced
- 2 Green chillies slit
- 1/4 cup Wate
- 5.SORPOTEL
For the Sorpotel Masala:-- 2 inch Cinnamon stick
- 1 tbsp Black Pepper Corns
- 2 tsp cloves
- 2 tsp Cumin seeds
- 2 inch Ginger Piece
- 10 Garlic cloves
- 15 Dry red Kashmiri chillies (for the red color)
- 5 Byadagi red dry chillies (for spice)
- 2 marble sized Tamarind (Soak in sufficient water)
- Vinegar (as required to grind paste)
- 1/2 kilograms Meat (pork)
- 1/2 kilograms Liver (other organs as well IF USING , I use pork meat and beef liver)
- 4 large Onions (chopped)
- 8-10 Garlic cloves (chopped )
- 1 inch Ginger Piece (chopped)
- 2 Green chilies (sliced)
- 3-4 tbsp Goan Palm jaggery (Or sugar, as per taste, I use palm jaggery)
- Vinegar (if required at the end for taste)
- Salt (As per taste)
