Chicken in a tangy mixture, flavoured with traditional pickle spices.
Meat is flavoured with herbs, spices and seasoning and cooked along with aromatic basmati rice to prepare one of Indian’s finest foods, the Biryani.
From the land of Punjab, India, this chickpea curry is seasoned with tamarind and a hint of sugar. This dish is best served with Chappati’s and Plain yoghurt.
Dark, fiery and tangy sauce
Balchao can be spread lightly in a sandwich or on hot buttered toast, also traditionally it is used as an accompaniment to rice. Adds that extra kick to your meal.
A deliciously thick yoghurt, green chilli and coriander based curry as preferred by the Persian rulers who established the Moghul rule in India.
Chicken cooked to perfection in a thick mixture of Indian spices and green herbs.
Goa – best known for its beautiful beaches and exotic cuisine, brings this popular local dish. A rich coconut based sauce fused with assorted spices from this region of India.
• Finely chop 2-Onions, add to pan with 3 tbsp of Oil. Fry for 1-minute then add 3-medium sized Tomatoes & cook for a further 2 minutes
• Stir in 2 tbsp of the Karelan Spice Mix, after 2 minutes add the Fish or Vegetables with 100ml Coconut Milk & bring to the boil until the Fish or Vegetables are cooked.
1) Goan Cafreal (serves 4to 6)
You will need .. paste 100 gram in pouch
1 kg meat or veg like mushrooms or Panner ,2 tbsp Olde goa toddy vinegar or cider will do
1. Coat the meat ( diced or on the bone )I prefer the bone on the meat .with toddy vinegar along with the marinade from the pouch keep aside for 1hour
2) with little oil in a pan fry the chicken until cooked server with rice or just with chips
Tip from chef savio ,for a curry fry 2 large onion and add to the marinaded meat or veg with coconut milk let it cook adding little warm water .
Brought to India by the mughal empire, adapted in India in Kashmir. Onions and tomatoes tone down this fiery sounding culinary delight.