Goan Pork Chili Fry

This easy to make pork chili fry is one of my favorites not just because its easy to cook but its super tasty as well. To make this dish you will need

1. 1/2 kg Pork Belly cut to size
2. 2 green Chili chopped
3. 2 dry kashmiri chili (Roughly broken into small pieces)
4. 2 Onions
5. 1 tsp turmeric powder
6. 1/2 tsp Cinnamon Powder
7. 1 tsp Salt
8. 2 tsp vinegar or 1 tsp tamarind paste (Optional)


Salt the pork and mix all the ingredients including the onions with the pork. Let it marinate for at at least 30 minutes. Put the meat in a cooking vessel or a pan and add 1/2 cup of water. Let it cook on a medium heat for 25-30 minutes by covering the pan with a lid.

Check if the meat is cooked and let the water reduce, Serve with Rice and Enjoy!!!


This is a good side dish with Goan Red curry with Rice. See these recipes to make your favourite Goan Red Curry, choose as per your liking: Prawn Curry , Fish Curry , Red Curry Paste

Pasta with Ham, Prawns and Mushrooms

A quick and easy pasta dish that is deliciously good, Perfect for those work weekdays. You can have dinner ready in no time. You will need for this recipe:

Ingredients:

Pasta
8 Prawns
200 grm Ham (Finely Cubed)
10 Mushrooms
1 Onion
2 Garlic Pods (Finely Cut)
200 gm Pasata Sauce (Bottled)
100 gm Cheese
1 tbsp Olive Oil
2 tsp Butter
Salt

Cook the Pasta in water with salt as per instruction and drain the water; set aside for later use.

Saute some garlic in butter and then immediately add finely cut onion , fry for a minute or two with some Olive oil and then add ham; cook them till they start releasing the fat. Add the cleaned prawns and continue to cook the prawns until nicely pink. Now add the mushroom and cook for 3 minutes.

At this stage add the Pasata sauce and mix everything well. Taste and season the sauce with salt. Now add the pasta and continue to mix all the ingredient and ensure the sauce is coating the pasta well. Add Cheese and Serve.

Pasta with Curried Chicken

This is a lovely pasta with curries Chicken that is quick to cook and taste great as well. Perfect for workday dinners.

Ingredients: Serves 2-3 People

1/2kg Chicken Thigh (Cut into bite sized pieces)
2 Large Onions
1 tomato
2 green Chili
2 tbs Garam Masala
1 tsp red chili powder
1 tsp turmeric powder
Salt
Olive oil
Basil leaves
2 tbs Yogurt
Lime

Cooking:

Marinate Chicken with salt, lime and the spice powders along with Yogurt and lime juice and let stand for 10 minutes (30 minutes would be ideal). In a large pan add oil and fry finely chopped onions with finely chopped chili (optional). Once the Onion is nicely browned, add finely chopped tomato, fry for a few minutes. Now you should have a thick sauce consistency mixtures of onion and tomatoes.

At this stage, add the the chicken, fry them for a few minutes and than cook for at least 20 minutes by covering the pan with a lid and adding a cup of water (Mixing it occasionally). In a separate container cook the pasta as per instruction with a little salt and drain the water. Once ready add the pasta to the Chicken and mix thoroughly. Add the basil leaves and serve hot.

Butter and Garlic Tiger Prawns

Ingredients:

Giant Prawns

Garlic (Finely Cut)

Corriander

Butter

Simple yet delicious giant prawns cooked with Butter and Garlic.

Preparation:

Cut across the back of the prawns with a small knife and clean the gut and keep aside.

In a pan melt some butter with olive oil and saute the finely cut the garlic. Stir for a minute and add the Prawns. Cook the prawns until nicely pinked on both sides. Garnish with finely cut coriander.

When served, first remove the shell and mix in the juices and bite into the prawns to enjoy the delightful simple flavors of Prawn and butter garlic!!!

Chouris (Chorizo) Pulao - Goan favourite, Quick and Easy

This is a quick and easy recipe for Chouris Pulao using Spanish Choriz. A very good alternative when craving some chouris pulao when not in Goa. The Spanish Choriz is available in most Supermarkets in Europe or US.

Ingredients:

Onion

Chile

4 Cloves

3 Cardamom

Cinnamon stick

Star anise 

Bay Leaf

Spanish Choris

1 cup Rice

To prepare the Choriz Pulao. Cut onion and have a few spices as shown. Also cut the chorizo to small bite sizes.

Fry the onion in Olive oil along with with spices.

Now add the chorizo with chilies and bay leaf.

transfer the mixture to rice cooker and add rice

Mix the rice in the Chorizo mix

Add 2 cups of water and put the rice cooker on. (Use the same cup you used to measure the rice to measure your water)

Optionally i have added tow eggs to be boiled in the same water. they will be ready as the rice cooks.

Once the cooker turns off automatically, your Choriz Pulao is ready

Enjoy your Quick and Easy Chouris (Choriz Rice)

Cheats Goan Aad Maas (Pork meat on the bone)

Large Pork Ribs cut into 2 inch pieces
Ginger and Garlic crushed in a mortel
2 large onions
1 large tomato
1 tblspn kashmiri chillie powder
Tumeric powder
Cinamon powder
Cumin powder
Corriander powder
Vinegar
Cashew feni
Salt
Oil
Green Chillies
Potatoe chopped (optional)

Except for the onion, tomato and chillies, mix everything with the meat and let the meat marinate atleast 30 mins.

Fry the onion and chillies untill lighly brown and than add tomatoes. Fry for a minute and than add the meat, mix well and fry the meat for a minute in the onions. Add the potatoez and mix. Now add a glass of warm water and cook the meat for atleast 30-40 minutes or untill the meat in tender.

Serve with hot rice.

Pork Vindalho (The Easy Recipe)

Ingredients:

500g Pork (Perferably Belly Cut)

2 tbs Kashmiri Chili Powder (This is a mild chili Powder)

1/4 tsp Black Pepper Powder

1 tsp Tamarind Juice

1/2 tsp Cinamon Powder

2 tbs Vinegar (Can adjust later, depending on taste)

2 Large Onion (Finely Chopped)

1 Chilie (Slit length wise)

1 tsp Garlic Powder

2 tsp Ginger Powder

2 tsp Tumeric Powder

1/2 tsp Cumin Powder

1 tsp brown sugar

2 tsp Salt

Preparation:

Cut the pork into bite size pieces and marinate it with salt, vinegar, tamarind and spice mix. Throw in the onion and chili and mix well. Let it marinate for about 15-20 minutes, then transfer to cooking container and let simmer in its own juices for 30-40 minutes in a closed container. Check if there is enough liquid, if the liquid has dried, you can add a little warm water and let cook for additional 10 minutes.

At the end you should have a nice thick sauce. Taste the sauce now to see if you have balanced flavour of spice, sour and slight sweetness, adjust accordingly. Take the container off the heat and serve with Boiled Rice and Enjoy !!!

Note: Vindalho is not a spicy recipe in spite of what you might read on the Internet. Its uses the chili with the most mild heat. So don't believe those that tell you this is the most fiery dish. If they persist show them this link.