Caldinho de Peixe

Fish in a light coconut milk curry

Preparation Time: 20 min. Cooking Time: 30 min. Serves: 4-6

Ingredients: Fish (Pomfret/ seer/ black pomfret) sliced Coconut grated Warm Water Turmeric powder Cumin seeds Coriander seeds Uncooked rice, washed Garlic chopped Onion, small, chopped Green Chillies Vegetable oil Onion, medium, finely sliced Salt to taste

500gm 2cups / 150gm 1 cups / 300 ml tsp / 1 gm 1 tsp / 2gm 1tbsp / 6gm 1 tsp 1 tsp / 6 cloves 1 chopped + 2 slit 2 tbsp / 30 ml 1

Method 1: 1. Wash the fish, apply 1tsp salt and keep aside. 2. Grind the coconut with cup warm water, turmeric powder, cumin seeds, coriander seeds, uncooked rice, garlic, onion, and 1 chopped green chilli to extract thick, spicy coconut milk. 3. Grind the coconut again with 1 cup warm water to extract thin, spicy coconut milk. Keep separate. 4. Heat the oil in a pan; add the onion and saut for 3 minutes till soft. 5. Add the thin coconut milk, salt and sugar; cook, partially covered for 10 minutes. 6. Add the fish and slit green chillies and cook for 5 minutes till done. Shake the pan to mix. Do not stir. 7. Add the vinegar and thick coconut milk and cook on low heat for 2 minutes, shaking the pan occasionally. Do not let the mixture boil. Adjust seasoning. Remove from heat 8. Serve hot with steamed rice. Method 2: 1. Grind the turmeric powder, the next 5 ingredients, and 1 chopped green chilli with a li ttle water to a smooth paste. 2. Extract un-spiced thick and thin coconut milk. 3. Saut the spice paste after frying the onion. 4. Continue with steps 5-8.

Creamy Coconut Curries

After adding thick coconut milk to a curry do not let it boil, as it will curdle.

Caril de Caranguejos
Crab Curry
Preparation Time: 30 min. Cooking Time: 30 min. Serves: 6-8

Ingredients: Crabs, washed

1 kg/ 6-8 medium

Grind to a smooth paste with little water: Kashmiri chillies 12 Coriander seeds 1 tbsp / 6gm Cumin seeds 1 tsp / 3gm Black pepper corns 10 Cinnamon 1 stick Cloves 6 Garlic, chopped 2 tsp / 12 cloves Tamarind, lemon sized ball 30 gm Coconut grated 2cups / 150gm Vegetable oil Onion, medium, finely sliced Curry leaves 4 tbsp / 60ml 2 6-8 leaves

Method: 1. Break the claws and legs of the crabs. Discard the shell, grills, and stomach pouch. 2. Heat the oil in a pan; saut the onions until soft. Stir in the curry leaves. Add the spice paste and saut for 3 mins. Mix in the crab pieces, caws and legs. Add 2 cups of water, green chillies and salt. Bring the mixture to the boil, lower heat and simmer, partially covered, for 15 minutes until the crabs are cooked. Adjust seasoning. 3. Serve hot with steamed rice or crusty bread.

Rissois de batata e carne picada

Lamb/beef mince rissoles
Preparation Time: 20 min. Cooking Time: 40 min. Serves: 6-8

Ingredients:
Lamb / beef mince Vegetable Oil Onion, medium, chopped Ginger, minced Garlic , minced Tomato, large, chopped Green Chillies, minced Green Coriander, chopped Cumin powder Red chillie powder Black pepper powder Salt Vinegar Potatoes, medium, boiled, mashed Eggs Beaten Bread crumbs 500gm 4 tbsp/60 ml + fror frying 3 3 tsp/ 3 piece 2 tsp / 12 cloves 1 3 3 tbsp /12 gm 1 tsp / 1 gm 1 tsp / 2 gm tsp 1tsp / 4 gm 2tbsp / 30 ml 6/ 750 gm 2 1 cup approx.

Method: 1. Heat the oil in a pan; saut the onion till golde n. Add the ginger and garlic; saut for 1 minute. 2. Add the mince; fry on high heat for 5 minutes. Add the tomato and the next 6 ingredients; stir fry. Add 1 cup hot water, bring to the boil, lower heat, and simmer covered for 10 -15 minutes till done. Add vinegar and cook, uncovered, till dry. 3. Take 2 diameter balls of mashed potato seasoned with salt, hollow out and stuff with a little mince. Pinch together to seal. Pat into rounds, dip in egg, roll in breadcrumbs and shallow -fry till golden.

INDEX
Ca a oe F o 2. Ca a g ejo Rec eado 3. Pa e de Ca a ao 4. Ca d o de Pe e de Ca a g ejo 5. Ca 6. R o de Ba a a e Ca e P cada de A o dega de Ca e 7. Ca 8. Sa apa e e de Po co 9. V da o de Ca 10. a a Caf ea 11. Baffado de a a
1.

Sarapatel

Diced pork and liver in a spicy curry

Preparation Time: 45 min. Cooking Time: 1 hr. Serves: 6-8

Ingredients:
Pork, with some fat, washed, cut into large pieces Pork liver, washed, cut into large pieces Vegetable oil For the spice paste: Kashmiri chillies Black Peppercorns Cumin seeds Cinnamon, 1 sticks Cloves Turmeric powder Garlic , minced Ginger , minced Vingar Onions, medium, chopped Salt Green Chillies, slit (optional) 15-20 15 1 tsp / 2gm 2 7 tsp / 1 gm 4 tsp / 24 cloves 3 tsp / 3 piece 11 tbsp / 165 ml 4 2 tsp/ 10 gm 2-3 1 kg 250 gm cup / 150 ml

Method: 1. Boil the pork and liver, separately, in water to cover, for 20 minutes. Keep aside to cool. Lift the pieces of meat out of the stock. Strain reerve the stock. 2. Cut the pork and liver into small cubes. Separate the cubes into 4 portions and fry each portion in a frying pan with 1 tbsp of oil each time until lightly browned. Keep aside. 3. For the spice paste, grind the spices, half the quantity of garlic abd ginger with 8 tbsp vinegar to a smooth paste. 4. Heat the remaining oil in a large pan; add the onions and saut until soft and golden brown. Add the remaining garlic and ginger; saut for 1 minute. 5. Add the spice paste and saut for 3-5 minutes, stirring continuously. 6. Add the fried pork, liver and salt; mix well. Add 2 cups of hot stock and bring the mixture to the boil. Lower heat and simmer covered, for 30 minutes, til the pork is tender. 7. Add the remaining vinegar, green chillies, and more stock, if necessary; simmer for 5-10 minutes. Remove from heat. 8. Serve with hot sanna.

Caril de Almondegas de Carne

Meat Ball Curry

Preparation Time: 30 min. Cooking Time: 30 min. Serves: 6-8

Ingredients: Lamb/beef mince For the spice paste: Kashmiri chillies (sookhi lal mirch) Coriander seeds Cumin seeds Black peppercorns Poppy seeds Cloves Cinnamon, 1 sticks Turmeric Garlic, minced Ginger, chopped Coconut, grated Bengal gram flour (besan) Or Bread, crumbled Green Coriander, chopped egetable Oil Onion, medium, finely slied Curry leaves Tomato, large, chopped Salt inegar

500 gm 8 2 tsp / 4 gm tsp / 1 gm 6 tsp 5 2 tsp / 1 gm 1 tsp / 9 cloves 1 tsp / 1 piece 1 cups / 100 gm 1 tbsp / 10 gm 2 slices 3 tbsp / 12 gm 3 tbsp / 45 ml 1 6-8 1 1 tbsp / to taste 2 tbsp / 30 ml

Method: 1. For the spice paste, grind the ingredients with a little water to a smooth paste. 2. Grind the minced meat with 3 tbsp of the spice paste till smooth. Add the Bengal gram flour or the crumbled slices of bread, green coriander and tbsp salt, mix well. Divide the mixture into small balls bout 1 in diameter. Keep aside. 3. Heat the oil in a large pan; saut the onion till soft and golden brown. Add the curry leaves and the remaining spice paste; stir fry for a few minutes until soft and mushy and the oil begins to separate. 4. Add the 2 cups water and bring the mixture to the boil. Simmer for 15 minutes. 5. Drop the meat balls in carefully, one by one, and cook gently for 10 minutes or until just cooked. Shake the pan gently from time to time. Do not stir or the meat balls may break. 6. Add the vinegar and cook for 2 minutes. Adjust seasoning. Remove from heat. 7. Serve with arroz com coco.

Vindalo de Carne de Porco

Pork curry flavoured with garlic and vinegar

Preparation Time: 12 hrs. Cooking Time: 1 hrs. Serves: 6

Ingredients: Pork some fat, cut into 2 cubes Grind to a smooth paste with 5 tbsp vinegar. Kashmiri chilli Cumin seeds Black peppercorns Mustard seeds Cinnamon, 1 stick Cloves Turmeric Ginger, minced Garlic, minced Salt egetable Oil Onions, medium, finely sliced Green chillies, slit inegar Method:

1 kg 15-20 1 tsp / 2 gm tsp tsp / 1 gm 1 6 tsp / 1 gm 2 tsp / 2 piece 3 tsp / 16-18 cloves 2 tsp / 8gm 4 tbsp / 60 ml 4 2 4 tbsp / 60 ml

1. Marinate the pork in the spice paste for at least 12 hours in the refrigerator. 2. Heat the oil in a pan, saut the onions till golden. Add the marinated pork; saut on high heat for 7 minutes. Add 2 cups hot water; simmer till pork is tender. Add the green chillies, vinegar and more salt if necessary. Simmer till gravy is thick. 3. Cook this dish at least 24 hours before serving with crusty bread or rice.

Galinha Cafreal

Spicy Fried / Grilled Chicken

Preparation Time: 4 hrs. Cooking Time: 30 min. Serves: 4

Ingredients: Chicken legs and thighs Grind to a smooth paste: Onion, medium, chopped Ginger, minced Garlic, minced Green chillies, minced Green Coriander, chopped Black pepper powder Cumin seeds, powdered Garam masala Salt Lemon juice egetable oil

1 kg / 8-10 pieces 1 1 tsp / 1 piece 1 tsp / 9 cloves 3-4 cup / 7 gm tsp tsp / 1 gm 1 tsp / 2 gm 2 tsp / 8 gm 3 tsp / 45 ml a tbsp / 60 ml

Method: 1. Prick the chicken with a fork 2. Marinate the chicken in the ground spice paste for at least 4 hours. 3. Heat the oil in the frying pan; saut the chicken on high heat for 5 minutes, turning once. Lower heat, and cook covered till tender. 4. Retain some gravy, or if preferred, uncover the pan and fry the chicken until golden brown. Serve with grilled potatoes and tomatoes. 5. Alternatively, brush the marinated chicken with a little oil anjd grill or cook in a hot oven (200 oC / 400o ) till tender and brown. 6. Serve with lemon wedges and a crisp salad.

Baffado de Galinha

Chicken in Coconut Gravy

Ingredients: Chicken, cut into 10-12 pieces Coconut, grated Grind to a smooth paste with a little water: Kashmiri chillies Coriander seeds Cumin seeds Black peppercorns Cinnamon, 1 stick Cloves Uncooked rice Turmeric, powder Garlic, minced Ginger, minced egetable oil Onions, medium, finely sliced Green chillies slit Salt inegar 1 kg 3 gms / 250 gm 8 1 tsp / 2 gm 1 tsp / 2 gn 10 1 4 tsp tsp / 1 gm 1 tsp / 9 cloves 1 tsp / 1 piece 4 tbsp / 60 ml 2 2-3 2 tsp / 8 gm 3 tbsp / 45 ml

Method: 1. Extract 1 cup thick and 1 cup thin coconut milk from the grated coconut. Keep aside. 2. Heat the oil in a pan; saut the onions till golden. Add the ground paste and fry for 2 minutes. Add the chicken and fry on high heat for 3 minutes/ 3. Add the thin coconut milk, green chillies and salt; bring to the boil, lower heat and simmer, partially covered, till the chicken is tender. Add the vinegar and thick coconut milk; simmer uncovered for 5 minutes. Remove and serve with rice.