KITCHENDOM

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

 

MACKEREL UDIT METHI

8 mackerels (sliced), 1/2 tsp salt, 1 tbsp oil, 1 onion (sliced), 1/4 coconut (grated), 4 dry red chillies, 3 peppercorns, 1 tbsp coriander seeds, 3 cloves, 1/2 inch cinnamon, 1/2 tsp raw rice, 1/2 tsp udid dal, a pinch of fenugreek, 1/4 tsp turmeric and 1 cup tamarind juice.

Apply salt to the fish slices. Heat oil and roast sliced onion and coconut together. Clear the pan and roast dry the next 9 ingredients with the flame low. Grind all the roasted ingredients to a fine paste. Heat  little oil, stir-fry the paste for a minute and stir in the tamarind juice. Add the fish and cook for 5 minutes adding salt if necessary.

 BEEF CURRY

1/2 kg beef (cubed), 1/2 tsp salt, 2 tbsp vinegar, 1 tsbsp Spice Powder No.2, 1 tbsp ginger-garlic paste, 4 tbsp oil, 2 onions (chopped), 2 green chillies (chopped), 2 tomatoes (chopped) and 1 cup tamarind juice.

Mix beef with the next 4 ingredients and keep aside in a cool place for an hour or so. Heat the oil, stir-fry onion and green chillies. Mix tomato, fry, and add beef mixture. Continue frying for 5 minutes. Add tamarind juice and 2 cups water. Add salt to taste or a soup cube. Cover the pan and cook till meat is tender.

 GALINHA A CAFRIAL

 1 kg. chicken, 1 tbsp salt, 30 flakes garlic, 10 1-inch pices ginger, 2 green chillies, a pinch of pepper, juice of 2 lemons, 1 tbsp white chillie powder (used in papad making).

Clean and cut the chicken into 8 pieces. Do not use the bony sections. Grind garlic, ginger and green chillies in water to a thick paste. Mix the remaining ingredients into the paste and apply this mixture to the chicken pieces. Allow to stand in a cool place for 8 hours or overnight in the fridge. Either grill the chicken pices or deep fry in hot oil.

Please note that the white chillies mentioned are very pungent.

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