A GOAN MEALEE
i love goan food as much as goan street food & home cooked food in villages all over to re-discover & travel thru the well known flavours ,each as flavourful as the get & delish but all complimenting each other.
Another wonder day ends with a glorious sunset indicating we will soon welcome a glorious morn ,& then noon. and noon= lunch.
A lunch where i had to work around beef some of us going to be round the table,so thought a pound and half of beef would suffice& i pepeated a summer dinner of May '09 which was a great combi of a goan beef chilly fry with a quick salad & fish mol...i love the combi really...
This is born outa my passion for the flavours i know so close to my heart & have been born & brought up with. I love the addition of local toddy vinegar & love only the one my moms makes,its simply excellent & i treat it as an art ,right from the type of jars & all the tests they pass to procuring the best toddy from a sleepy village to getting set to them sitting in the corner for a few months...i wait eagerly to open the first jar...it does intensify in depth & flavour over time & i love that but there are some who prefer lime juice oevr vinegar and thats great too,i even try a combi of both at times...& it aint like i dont fancy balsamic or a good apple cidee r or red wine or rice wine vinegar but when we are talking vinegar the closest to my heart has to be a good goan toddy vinegar,the base of many a fantabulous goan creation.And ,ah, how can i forget tamrind combing with vinegar...oh that tang....
Ok now lets get going with the beef for which will mention the sustitutes too.
WHAT U NEED---
~~~~1 1/2 pound of beef/chicken cut into smallish cubes pounded a bit(around 700 grams)
1)NOW THE FOLLOWING IS FRESHLY CRUSHED AND RUBBED IN WELL INTO THE MEAT AFTER WASHING WITH A LITTLE SALT,TURMERIC,CUMIN POWDER,DRAINING OFF WATER & PAT DRYING
~~~~a piece of cinnamon
~~~~7 whole cardomons
~~~~7-10 cloves garlic
~~~~a green chilly(only the tail)
~~~~a red chilly(aldona/kashmiri)
the above i roughly crush ,helps keep spice level low too.
~~~~salt to taste+ a tbh of goan vinegar/lime juice
2)Marinate everything in a glass bowl & keep aside covered with cling wrap for an hour or overnight.
~~~~7onions cubed/ sliced(u could vary this to ur palate)
3)Place marinated meat along with spices(remove whole chillies), a pinch of sugar,half the cubed/onion,3 cups water(remember we are working on a pulao too & we need stock) & olive oil(stick to clarified butter for traditional flav but its lovely with olive oil too) in a pressure cooker & cook for around 2 whistles(1 for chicken).Keep aside.
U sure can place meat directly in the pan but i love what p.cooking does to the meat,kinda seals in juices &tenderizes so its great for beef anyway.
4)Now heat some oil in a pan,and while its heating strain stock.
5)Fry the remaining alongwith whole chillies in the pan &when done put in all the meat and along with the onion & spices to the pan.(here u can add a few peppercorns crushed,white and black)
6)Stir fry awhile,add in a cup of stock,reserve remaining stock.ANd a tsp or 2of TAMRIND PULP.
COver pan for a few minutes.
7)STir.Check seasoning,repeat with any of what the spices used if needed .
Now the PULAO can be prepared along side the chilly fry.
~~~2 cups basamati rice
~~~2 onions sliced
~~~2 tomatoes ,finely cubed
~~~3/4 cup green peas
~~~3-4 maggi cubes(optional)
~~~salt to taste
1)Wash2CUPs RICE well,soak in water.
2)heat 1 TBH OLIVE OIL.
3)fry 2ONIONS SLICED,when done add in 2 TOMATOES CUBED. Saute well.
4)Add the remaining STOCK and water to get 3.5 cups of liquid.
5)Bring to a quick boil.Add rice and some GREEN PEAS(FROZEN OR BOILED)
6)Cook till done.Top off with portuguese oilive oil.
this fry & fragrant rice combines well with a simple salad of sliced onions/shallots with cilantro & a squeeze of lime.
love the chilly fry served on a nice big slice of baked potato(boiling is fine too)