KITCHENDOM

Joyce Fernandes takes off this month with some more typical, delicious preparations from the Goan kuzin.

 

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SPICED PRAWN RICE

400 gms prawns, 300 gms fine rice, 1 onion, 3 tomatoes, 5 flakes garlic, 1 inch ginger, 4 green chillies, ½ cup coriander leaves, ½ tsp turmeric powder, 5 tbsps oil, 5 cloves, 3 piece cinnamon, 5 cardamons, 3 cups warm water and 4 soup cubes.

Clean the prawns, de-vein them and apply salt. Wash the rice and soak for about 15 minutes. Chop the onion and the next 5 ingredients and grind to a fine paste. Mix turmeric and keep the paste aside. Heat oil, toss in the next 3 spices. Add the paste and soup cubes, stir for 2 minutes, mix prawns, rice and warm water. Bring to a boil, reduce heat and cover the pan. Cook till rice is tender and dry. Serve with prawn balchao, or any pickle.

Instead of prawns, seafood like mussel, crabs, squids and clams could be used.

TOMATO RAITA

250 gms thick curds, 4 large tomatoes (diced), 2 small onions (chopped fine), 2 tbsps chopped coriander leaves, 2 green chillies (chopped fine), 2" ginger (crushed), ½ tsp roasted cumminseeds and salt to taste.

Take a salad bowl and mix in the tomato and onion. In a separate bowl mix the remaining ingredients. Just before serving pour the curd mixture over the tomato mixture.

AMBOT TIK

500 gms fish preferably skate, shark or cat fish, 10 dry red chillies, ¼ tsp cummin seeds, 4 peppercorns, ¼ tsp turmeric, 5 flakes garlic, ½ inch ginger, 1 tbsp tamarind, 1 onion (sliced fine) 1 tomato (sliced fine) and 1 green chilli (chopped).

Clean the fish and cut into desired pieces. Apply salt and keep inside. Grind the next 7 ingredients using water to a fine paste. Heat little oil and fry the onion till tender. Add tomato, green chilli, spice paste and stir-fry for 2 minutes. Add a cup of water, allow to boil, then add the fish. Cook for 5 minutes or so. Add salt and vinegar if required.

KOKADA

1 (half-ripe) coconut, 375 gms semolina (sieved), 750 gms sugar and 8 cardamons (powder fine).

Grate and grind the coconut fine. Make a syrup of the sugar using 1 cup of water. Then add semolina and the ground coconut and stir continuously. Add cardamon powder. When the sweet begins to leave the sides of the pan, keep it down from the fire and pour it on a greased thali (flat vessel). Cut into squares or diamond-shaped pieces while still warm.

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