Chicken with curry leaves

Ingredients:

Ginger and garlic (crushed in stone)
Chicken
Red Chillie powder
Garam Masala
Curry leaves
Onion (finely chopped)
Onion (chopped in squares)
Lemon
Coriander
Dry spice(cardamon, staranise,cinnamon)
Green chillies
tomato
Salt
Oil

Cooking:

Marinate the chicken in salt, spice powders and ginger garlic. Let stand for 30mins.

Heat oil in a pan and add curry leaves, few chopped chillies and whole spice. Swirl in oil for a few seconds and start to fry the chicken. Ensure to not add any chicken juices. Do not throw away the juices.

Nice brown the chicken on high heat and keep aside. Then add the finely chopped onions and nicely brown. Then add tomatoes along with remaining finely chopped chillies and half portion of chopped coriander. Fry this, till all has nicely blended into a thick sauce. Now add the chicken juices and cook a few minutes. Finally add the fried chicken and mix well. Let cook for a additional 3 minutes. Add a little water if sauce is too thick. Garnish with remaining coriander.

Lamb cooked in Goan Green Curry

Ingredients:

Lamb

3 Cardomon

1 Cinamon stick

4 Cloves

1 Star anise

3 tbs Green masala

3 tbs Red wine

Salt

1 tbs Vinegar

1 tsp Honey

1 onion Onion

2 Green chillies

3 tbs Olive oil

1 tsp Tumeric powder

Salt the meat and marinate in two tablespoons of green masala and half a teaspoon of tumeric powder. Add red wine, vinegar and honey. Mix well and let marinate for atleast 30 minutes.

Add cardomons, staranise, cloves and cinnamon in oil and let it sizzle. Now Lightly fry onions and chillies and Fry for a few more minutes  until the onion is golden brown. Now add the meat. and Lightly fry the meat before adding about two cups of warm water. Close the lid and let cook for at least 45minutes to soften the meat and when the oil start to float you know its ready.

Best Enjoyed with a bowl of rice.

Goan sardine green curry

This Sardine curry is a take on the Jeere Meere. 

For a Full recipe, please see my Recipe for Jeere Meere using Dorado fish. The Recipe remains the same only replacing the fish here with Sardines.

Sardines are one of my favorite fish to eat and I like them cooked in different ways.  Its also one of the fish rich in Omega oils and having them in your diet will provide you all the benefits of the omega oils. Now a days most supermarkets in Europe stock fresh sardines on a regular basis. In Zurich Coop and Migros both stock them regularly in their fresh fish section. Frozen sardines are available year round in these supermarkets.

The Main Ingredients for this Dish are:

Sardines

Onion

Tomatoes

Garam Masala

For the Preparation see my recipe indicated above.                                                                                                                                                                                                                                                                                                                                                                                                                          

Goan Red Curry paste

Red Curry Paste Ingredients:

Coconut
Garlic and ginger
Pepper
Coriander seeds
Cummin seeds
Kashmiri chillies
Tamarind
Turmeric


Red Curry Paste Preparation:

Blend together the spices in the plate with a little water. Ensure zou use ware sparingly as you don't the past to be runny. This paste can be used for various curries like Fish, Prawns, plain with Raw mango, dried prawns.

Photo (Masala Ingredients)  courtesy Amey

After grinding them in a blender  with water to form a thick paste it will look like the picture below This Masala can store in the fridge for a few days. Can be frozen and used for over a month. Best to prepare small packets so that you can use only whats needed when frozen.

To cook the curry, Saute onion in Oil in a hot Pan till golden brown, add chilies and Tomatoes and continue to cook for a few minutes. Then add the cleaned prawns and cook a further 5 minutes and add a cup of water and it sizzle for 10 more minutes.

Here you see the curry paste used to make Fish Curry.  For Prawn curry,  see the Prawn Curry Recipe