RAG Demo

Tag: Non-vegetarian

  • Amritsari Fish

    Amritsar's fish shops, especially around Lawrence Road, have been frying fish in roadside kadais for decades, and the winter queues are part of the city's identity. Traditionally the fish was singhara or sole caught in the rivers of Punjab, cut into boneless pieces and fried in a seasoned gram flour coating.

    What sets Amritsari fish apart is ajwain. Carom seeds in both the marinade and the besan batter add a sharp, thyme-like note and help with digestion of the fried food. The coating is thin and crisp, reddish from chilli, while the fish inside stays moist and flaky. A dusting of chaat masala and a squeeze of lemon finishes it.

    It is eaten as an evening snack or a starter, wrapped in newspaper on the street or served on a platter at home with mint chutney and sliced onions. It is at its best eaten within minutes of frying. In winter many Punjabi families make it at home for guests, frying batches while everyone gathers in the kitchen.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietNon-vegetarian
    CourseSnack
    Prep time40 minutes
    Cook time20 minutes
    Total time60 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsfish / besan / ajwain / lemon

    Ingredients

    For the first marinade

    • 500 g boneless firm white fish (sole, basa, singhara or surmai), cut into 5 cm pieces
    • 1 tbsp lemon juice
    • 1 tsp salt

    For the batter

    • 1/2 cup besan (gram flour)
    • 2 tbsp rice flour
    • 1 tbsp ginger-garlic paste
    • 1 1/2 tsp Kashmiri chilli powder
    • 1/2 tsp turmeric
    • 1 tsp ajwain, crushed lightly
    • 1/2 tsp garam masala
    • 1 tbsp lemon juice
    • 1 egg (optional)
    • Salt to taste
    • 3 to 4 tbsp water

    To finish

    • Mustard oil or any oil for deep frying
    • Chaat masala
    • Lemon wedges

    Method

    1. Rub the fish pieces with lemon juice and salt and set aside 15 minutes. Rinse lightly and pat completely dry with kitchen towel – this removes the fishy smell.
    2. In a bowl mix besan, rice flour, ginger-garlic paste, chilli powder, turmeric, ajwain, garam masala, lemon juice and salt. Add the egg if using and enough water to make a thick batter that coats a spoon.
    3. Add the fish pieces and coat each one well. Rest 20 minutes in the fridge.
    4. Heat oil in a kadai to about 175 C. If using mustard oil, heat it to smoking first and then let it cool slightly.
    5. Fry 5 to 6 pieces at a time on medium-high for 3 to 4 minutes, turning once, until deep golden and crisp. Avoid moving them too much in the first minute so the coating sets.
    6. Drain on a wire rack or paper. For extra crunch, fry again for 30 seconds in hotter oil just before serving.
    7. Sprinkle generously with chaat masala and serve with lemon wedges.

    Tips

    • The batter should be thick; a runny batter slides off and gives an oily finish.
    • Rice flour is not traditional in every shop but makes the coating stay crisp longer.
    • Use a firm fish that will not flake apart in the hot oil.

    Serve with

    Mint-coriander chutney, sliced onion rings and lemon wedges.

  • Tandoori Chicken

    Tandoori chicken traces back to Kundan Lal Gujral, who cooked it in clay ovens in Peshawar before moving to Delhi and opening Moti Mahal after Partition. The tandoor itself had long been used across Punjab for bread, but roasting marinated whole chicken in it became the dish that defined Indian restaurant food around the world.

    A first marinade of lemon, salt and chilli seasons the meat to the bone, and a second thick yogurt marinade with ginger, garlic and garam masala tenderises and forms a crust. The heat of the tandoor, often above 400 C, chars the edges while keeping the inside juicy. Mustard oil adds a pungent Punjabi edge.

    It is served as a starter or as the main event at barbecues and parties, usually with sliced onion, lemon and mint chutney. Leftover pieces are the traditional base for butter chicken. A charcoal grill gets closest to the tandoor, but a very hot home oven with a wire rack and a quick finish under the grill gives a convincing char. The marinade also works well with fish, paneer and whole cauliflower.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietNon-vegetarian
    CourseMain course
    Prep time20 minutes
    Cook time40 minutes
    Total time60 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientschicken / yogurt / lemon / mustard oil

    Ingredients

    For the first marinade

    • 1 kg chicken legs and thighs, skinless, bone-in
    • 1 1/2 tbsp lemon juice
    • 1 tsp salt
    • 1 tsp Kashmiri chilli powder

    For the second marinade

    • 3/4 cup thick hung curd
    • 2 tbsp ginger-garlic paste
    • 2 tsp Kashmiri chilli powder
    • 1 tsp garam masala
    • 1 tsp roasted cumin powder
    • 1 tsp kasuri methi, crushed
    • 1/2 tsp chaat masala
    • 2 tbsp mustard oil
    • 1/2 tsp salt

    To finish

    • 2 tbsp melted butter for basting
    • Chaat masala and lemon wedges

    Method

    1. Make 2 to 3 deep slashes in each piece of chicken, down to the bone.
    2. Rub with lemon juice, salt and chilli powder, working it into the cuts. Set aside 30 minutes.
    3. Heat the mustard oil until it smokes, then cool. Mix it with all the other second-marinade ingredients into a thick paste.
    4. Squeeze excess liquid from the chicken and coat thoroughly with the yogurt marinade. Cover and refrigerate 6 hours to overnight.
    5. Bring the chicken to room temperature for 30 minutes. Preheat the oven to its highest setting, 240 to 250 C, with a wire rack set over a foil-lined tray.
    6. Arrange the pieces on the rack with space between them. Roast 20 minutes on the upper-middle shelf.
    7. Turn the pieces, baste with melted butter and roast another 12 to 15 minutes until the edges are charred and the juices run clear when pierced near the bone.
    8. Switch to the grill or broil setting for the last 3 to 4 minutes for extra char. Sprinkle with chaat masala and serve with lemon.

    Tips

    • Hung curd is essential – thin yogurt drips off and steams the chicken instead of roasting it.
    • Cooking on a rack lets heat reach all sides, imitating a tandoor.
    • For a charcoal grill, cook over medium-hot coals, turning every 4 to 5 minutes, for about 25 minutes.

    Serve with

    Sliced onions with lemon, mint chutney and tandoori roti.

  • Chicken Tikka Masala

    Chicken tikka masala is the dish of the Punjabi diaspora. Its origins are argued over between Glasgow, London and Delhi, but everyone agrees it grew out of Punjabi cooks pairing tandoor-grilled tikka with a curry sauce for customers who wanted gravy. It is now made in Indian homes as a richer, spicier alternative to butter chicken.

    The chicken pieces are marinated in yogurt and spices and grilled until charred. The masala starts with onions fried until deep brown, then tomatoes, ginger, garlic and ground spices, with only a little cream at the end. The result is orange-red, thick and savoury, with charred chicken edges and more heat than makhani gravy.

    It works for dinner parties and weekend meals, with naan, paratha or jeera rice. The tikka can be grilled a day ahead, which makes it practical for entertaining. Grilled tikka keeps in the fridge for two days, and the masala can be cooked while the chicken rests, so dinner comes together quickly. A cucumber raita and a green salad round out the plate without making the meal heavier.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time45 minutes
    Total time75 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientschicken / yogurt / onion / tomato / capsicum

    Ingredients

    For the tikka

    • 600 g boneless chicken, cut into 4 cm cubes
    • 1/2 cup hung curd
    • 1 tbsp ginger-garlic paste
    • 1 1/2 tsp Kashmiri chilli powder
    • 1 tsp coriander powder
    • 1/2 tsp turmeric
    • 1 tsp garam masala
    • 1 tbsp lemon juice
    • 1 tbsp oil
    • 1 tsp salt
    • 1 onion and 1 capsicum, cut into squares

    For the masala

    • 3 tbsp oil
    • 1 tbsp butter
    • 1 tsp cumin seeds
    • 2 large onions, finely chopped
    • 1 tbsp ginger-garlic paste
    • 2 green chillies, chopped
    • 4 tomatoes, pureed
    • 1 tsp Kashmiri chilli powder
    • 1 1/2 tsp coriander powder
    • 1/2 tsp turmeric
    • 1 tsp garam masala
    • 1 tsp kasuri methi
    • 1/4 cup cream
    • Salt to taste
    • Chopped coriander

    Method

    1. Combine all tikka marinade ingredients, add chicken, onion and capsicum, and refrigerate at least 2 hours.
    2. Thread onto skewers and grill at 230 C for 15 to 18 minutes, turning once, until charred in spots. Alternatively sear in batches on a smoking hot cast-iron pan, 3 to 4 minutes per side.
    3. For the masala, heat oil and butter on medium. Add cumin, then onions, and cook 12 to 15 minutes until deep brown.
    4. Add ginger-garlic paste and green chillies for 1 minute, then the tomato puree and all the powdered spices with salt.
    5. Cook on medium-low 10 minutes, stirring, until the masala darkens and oil floats on the surface.
    6. Add 3/4 cup hot water and simmer 5 minutes. Add the grilled chicken and vegetables and simmer another 5 to 7 minutes.
    7. Stir in garam masala, crushed kasuri methi and cream. Simmer 2 minutes and garnish with coriander.

    Tips

    • Patience with the onions builds the depth that separates this from butter chicken.
    • Do not skip the char on the tikka; it flavours the whole gravy.
    • Add a splash of water from rinsing the marinade bowl into the gravy for extra flavour.

    Serve with

    Garlic naan, laccha paratha or jeera rice.

  • Butter Chicken

    Butter chicken, or murgh makhani, came out of the Moti Mahal kitchen in Daryaganj, Delhi, after Partition, when Punjabi cooks from Peshawar looked for a way to use up leftover tandoori chicken. They tossed the dried-out pieces into a sauce of tomatoes, butter and cream, and a dish was born that now sits on every North Indian menu from Amritsar to Toronto.

    Good butter chicken is mildly sweet, tangy and smoky all at once. The chicken should carry the char of a hot grill and the warmth of a yogurt-chilli marinade, while the gravy stays smooth and glossy, never pasty. Kashmiri chilli gives it colour without much heat, and a pinch of crushed kasuri methi at the end is the aroma people remember.

    At home it is a weekend or celebration dish, made when guests are coming over or when someone has asked for restaurant food without going out. It pairs naturally with butter naan, but plenty of Punjabi families eat it with plain jeera rice and a bowl of sliced onions dressed with lemon and chaat masala.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time45 minutes
    Total time75 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientschicken / tomato / butter / cream / cashew

    Ingredients

    For the marinade

    • 600 g boneless chicken thighs, cut into 4 cm pieces
    • 1/2 cup thick hung curd
    • 1 tbsp ginger-garlic paste
    • 2 tsp Kashmiri red chilli powder
    • 1 tsp garam masala
    • 1 tbsp lemon juice
    • 1 tbsp mustard oil
    • 3/4 tsp salt

    For the makhani gravy

    • 4 tbsp butter, divided
    • 1 tbsp oil
    • 2 green cardamom, 4 cloves, 1 small cinnamon stick
    • 1 tbsp ginger-garlic paste
    • 500 g ripe tomatoes, roughly chopped
    • 15 cashews, soaked 20 minutes
    • 1 1/2 tsp Kashmiri red chilli powder
    • 1 tsp garam masala
    • 1 to 2 tsp sugar or honey
    • 1 tsp kasuri methi, crushed between palms
    • 1/3 cup fresh cream
    • Salt to taste

    Method

    1. Mix all the marinade ingredients, add the chicken and rub well. Cover and refrigerate for at least 2 hours, ideally overnight.
    2. Heat a heavy cast-iron tawa or grill pan on high until it smokes. Lay the chicken pieces in a single layer and cook 4 to 5 minutes per side, without moving them, until charred in spots and just cooked through. Set aside.
    3. For the gravy, heat 1 tbsp butter and the oil in a pan on medium. Add cardamom, cloves and cinnamon and let them sizzle for 30 seconds.
    4. Add ginger-garlic paste and saute for a minute until the raw smell goes. Add tomatoes, drained cashews and a splash of water. Cover and cook on medium-low for 12 to 15 minutes until the tomatoes are completely soft.
    5. Cool slightly, pick out the cinnamon stick and blend to a very smooth puree. For a restaurant finish, push it through a sieve back into the pan.
    6. Add 2 tbsp butter, the chilli powder and salt to the puree. Simmer on low for 8 to 10 minutes, stirring often, until it thickens and butter glistens on the surface.
    7. Stir in the grilled chicken, garam masala and sugar. Simmer 5 minutes so the chicken absorbs the gravy; add a few tablespoons of hot water if it gets too thick.
    8. Add the crushed kasuri methi and cream, stir gently and switch off the heat as soon as it comes back to a bare simmer. Finish with the last tablespoon of butter on top.

    Tips

    • Thighs stay juicy through the double cooking; breast works but take it off the tawa slightly underdone.
    • Adjust sugar only after tasting – tomatoes vary a lot in sourness across seasons.
    • For a smokier dish, place a hot coal in a small steel bowl over the finished gravy, pour a few drops of ghee on it and cover for 2 minutes (dhungar).

    Serve with

    Butter naan or laccha paratha, with jeera rice and lemon-dressed onion rings.

  • Patra ni Machhi

    Patra ni machhi is a celebratory Parsi dish of fish steamed in banana leaves, served at weddings, navjotes and other festive occasions. Fillets of pomfret are coated thickly with a green chutney of fresh coconut, coriander, mint, green chillies and lime, then wrapped in banana leaf parcels and steamed. It is a Parsi classic.

    The flavour is fresh, bright and herby, with sweetness from coconut and a sharp edge of lime and chilli. Steaming keeps the fish moist and tender, while the banana leaf adds a delicate fragrance. Unwrapping the parcel at the table is part of the pleasure. It feels light and elegant on the plate.

    It is served as part of a lagan nu bhonu, the Parsi wedding feast, often eaten on banana leaves. At home, it makes an impressive yet simple dish for guests. The chutney can be made a day ahead, and the parcels assembled in the morning and steamed just before serving, which takes the pressure off.

    At a glance

    RegionGujarat
    CuisineParsi
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time20 minutes
    Total time50 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientspomfret / coconut / coriander / banana leaf

    Ingredients

    For the fish

    • 2 medium pomfrets, cut into 8 fillets or thick slices
    • 1 tsp salt
    • 1/2 tsp turmeric
    • 1 tbsp lime juice

    For the green chutney

    • 1 cup freshly grated coconut
    • 1 cup chopped coriander
    • 1/4 cup mint leaves
    • 4 green chillies
    • 6 garlic cloves
    • 1 tsp cumin seeds
    • 1 tsp sugar
    • 1/2 tsp salt
    • 2 tbsp lime juice

    For wrapping

    • 4 banana leaves, cut into 8 squares
    • Kitchen string

    Method

    1. Rub the fish with salt, turmeric and lime juice and set aside for 15 minutes.
    2. Grind all the chutney ingredients to a thick, smooth paste with very little water.
    3. Soften the banana leaves by passing them over a flame for a few seconds until glossy.
    4. Coat each fish piece generously with chutney on both sides.
    5. Place each piece in the centre of a banana leaf square, fold the sides over to make a parcel, and tie with string.
    6. Steam the parcels in a steamer on medium-high for 15-20 minutes until the fish is cooked through and flakes easily.
    7. Serve the parcels hot, letting each person unwrap their own.

    Tips

    • Make the chutney thick so it stays on the fish while steaming.
    • If banana leaves are not available, use parchment paper.
    • Pomfret is traditional, but any firm white fish works.

    Serve with

    Steamed rice or as part of a Parsi lagan nu bhonu feast.

  • Parsi Mutton Dhansak

    Dhansak is the best-known Parsi dish, a hearty meal of mutton cooked with lentils and vegetables, eaten traditionally on Sundays. In Parsi households, dhansak is not served at festivals or celebrations, because it was eaten on the fourth day after a death, when the mourning meat fast ends. On ordinary Sundays, however, it is beloved comfort food.

    The dish combines several lentils with pumpkin, brinjal, fenugreek leaves and tomato, all cooked until soft and pureed into a thick, smooth gravy. Mutton pieces simmer in this gravy with dhansak masala, a warm blend of spices. The flavour is earthy, slightly sweet and sour, and gently spiced. It is hearty and filling.

    Dhansak is served with brown rice, which is basmati cooked with caramelised sugar and whole spices, and kachumber salad and small mutton kebabs. Lemon wedges and fried onions complete the plate. Chicken dhansak is a popular alternative. Many Parsi restaurants in Mumbai serve dhansak only on Sundays, which keeps the tradition alive.

    At a glance

    RegionMaharashtra
    CuisineParsi
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time90 minutes
    Total time120 minutes
    Serves6
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsmutton / toor dal / pumpkin / brinjal

    Ingredients

    For the dal and vegetables

    • 1/2 cup toor dal
    • 2 tbsp masoor dal
    • 2 tbsp moong dal
    • 2 tbsp chana dal
    • 1 cup red pumpkin, cubed
    • 1 small brinjal, cubed
    • 1 potato, cubed
    • 1 cup fresh methi leaves
    • 2 tomatoes, chopped
    • 1 onion, chopped
    • 1/2 tsp turmeric
    • 4 cups water

    For the mutton

    • 750 g mutton, curry cut
    • 1 tbsp ginger-garlic paste
    • 1 tsp salt
    • 3 tbsp ghee
    • 2 onions, finely sliced
    • 2 tbsp dhansak masala
    • 1 tsp sambhar masala
    • 1 tsp red chilli powder
    • 1 tbsp tamarind pulp
    • 1 tbsp jaggery
    • 2 tbsp chopped mint and coriander

    Method

    1. Wash and soak the dals together for 30 minutes.
    2. Marinate the mutton with ginger-garlic paste and salt and pressure cook with 1 cup water for 6-7 whistles until tender.
    3. Pressure cook the dals with the vegetables, methi, tomatoes, onion, turmeric and water for 4-5 whistles until everything is very soft.
    4. Blend the dal and vegetables to a smooth puree.
    5. Heat ghee in a heavy pot on medium. Fry the sliced onions for 10-12 minutes until golden brown.
    6. Add dhansak masala, sambhar masala and chilli powder and stir for 30 seconds. Add the mutton with its stock and fry for 3 minutes.
    7. Pour in the dal puree, add tamarind and jaggery, and simmer for 15-20 minutes, stirring often, until thick and well blended. Adjust salt and garnish with mint and coriander.

    Tips

    • The consistency should be thick but pourable; adjust with hot water.
    • Parsi dhansak masala is available in Mumbai stores and gives the authentic flavour.
    • Make the caramelised brown rice by cooking basmati with sugar browned in oil and whole spices.

    Serve with

    Caramelised brown rice, kachumber salad and mutton kebabs.

  • Sorpotel

    Sorpotel is a rich, spicy Goan pork dish made for Christmas, weddings and feasts. It came from Portuguese sarapatel, a stew of offal, and Goan cooks made it their own with local chillies, spices and toddy vinegar. Traditional sorpotel uses pork meat, fat and liver, and sometimes heart and blood, boiled, diced small and cooked in a vinegar masala.

    The flavour is deeply savoury, tangy and spicy, with a rich, slightly gamey depth from the liver. The gravy is thick, dark red and coats every small piece of meat. Like vindaloo, sorpotel is cooked ahead, and families reheat it daily for several days, which concentrates the flavour. The texture is soft and rich.

    It is served with sannas, the soft steamed rice cakes of Goa, or with pao. A plate of sorpotel and sannas is the centrepiece of many Goan Christmas lunches. Many Goans believe sorpotel is best on the third day, and families plan their festive cooking around that. It also freezes well for later meals.

    At a glance

    RegionGoa
    CuisineGoan
    DietNon-vegetarian
    CourseMain course
    Prep time40 minutes
    Cook time90 minutes
    Total time130 minutes
    Serves8
    Spice levelHot
    DifficultyHard
    Gluten-freeYes
    Key ingredientspork / pork liver / kashmiri chillies / vinegar

    Ingredients

    For boiling

    • 1 kg pork with fat (shoulder or belly)
    • 250 g pork liver
    • 1 tsp salt
    • 1/2 tsp turmeric
    • Water to cover

    For the masala

    • 20 dried Kashmiri chillies
    • 1 tsp cumin seeds
    • 1 tsp black peppercorns
    • 8 cloves
    • 2 inch cinnamon
    • 1 tsp turmeric
    • 20 garlic cloves
    • 2 inch ginger
    • 3/4 cup coconut or palm vinegar

    For cooking

    • 3 tbsp oil or pork fat
    • 3 onions, finely chopped
    • 4 green chillies, slit
    • 1 tbsp sugar
    • Salt to taste

    Method

    1. Put the pork and liver in a pot with salt, turmeric and water to cover. Bring to a boil and simmer for 20-25 minutes until just cooked.
    2. Remove the meat, cool and dice into very small, 1/2 inch cubes. Keep the stock.
    3. Soak the chillies in the vinegar for 30 minutes and grind with the other masala ingredients to a smooth paste.
    4. Heat oil in a heavy pot on medium. Fry the diced pork fat pieces first for 5 minutes to render fat, then add the onions and green chillies and cook for 10 minutes until golden.
    5. Add the masala paste and fry for 8-10 minutes until it darkens and oil separates.
    6. Add the diced meat and liver and fry for 5 minutes. Pour in 2 cups of the reserved stock and add sugar and salt.
    7. Simmer on low for 30-40 minutes, stirring occasionally, until the gravy is thick and the meat is tender. Cool and refrigerate.
    8. Reheat once a day for 2-3 days before serving, adding a splash of vinegar or stock if it gets too thick.

    Tips

    • Dice the meat very small; this is characteristic of sorpotel.
    • Reheating daily is traditional and essential for the best flavour.
    • Keep the stock; it adds depth to the gravy.

    Serve with

    Sannas or Goan pao.

  • Prawn Balchao

    Balchao is a Goan preparation of prawns or fish in a fiery, sweet-sour paste of red chillies, garlic, spices and vinegar. It is thought to have come to Goa from Macau, where balichao was a fermented shrimp sauce, and Goan cooks transformed it into a pickle-like curry. Prawn balchao is made by Catholic families for Christmas and festive meals.

    The flavour is intense: tangy from vinegar, hot from red chillies, sweet from sugar or jaggery and deeply savoury from the prawns. The gravy is thick and clings to the prawns. Because of the vinegar, balchao keeps for weeks in the refrigerator, and many families make it in large batches to last through the monsoon.

    A small spoon of balchao is served with rice and dal or eaten with pao. It also makes a good accompaniment to drinks. It is a popular gift for Goans living abroad. Fish and dried prawn versions are made the same way, and some families prepare balchao with pork too.

    At a glance

    RegionGoa
    CuisineGoan
    DietNon-vegetarian
    CourseSide dish
    Prep time30 minutes
    Cook time30 minutes
    Total time60 minutes
    Serves6
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsprawns / red chillies / vinegar / garlic

    Ingredients

    For the prawns

    • 500 g small prawns, cleaned and deveined
    • 1 tsp salt
    • 1/2 tsp turmeric

    For the balchao paste

    • 15 dried Kashmiri chillies
    • 5 dried spicy chillies
    • 1 tsp cumin seeds
    • 1 tsp black peppercorns
    • 6 cloves
    • 1 inch cinnamon
    • 15 garlic cloves
    • 2 inch ginger
    • 1/2 cup coconut or palm vinegar

    For cooking

    • 1/2 cup oil
    • 2 onions, finely chopped
    • 2 tomatoes, finely chopped
    • 2 tbsp sugar or jaggery
    • Salt to taste

    Method

    1. Rub the prawns with salt and turmeric and set aside for 15 minutes. Pat dry.
    2. Soak the chillies in the vinegar for 30 minutes and grind with the remaining paste ingredients to a smooth paste.
    3. Heat 2 tbsp oil and fry the prawns on high for 2-3 minutes until pink. Remove.
    4. Heat the remaining oil on medium and cook the onions for 10-12 minutes until deep golden. Add tomatoes and cook for 5 minutes until they break down.
    5. Add the balchao paste and fry for 8-10 minutes, stirring often, until it darkens and oil separates.
    6. Add sugar and salt, then the prawns. Cook on low for 5-6 minutes until the prawns are coated and the gravy is thick.
    7. Cool completely and store in a clean glass jar in the refrigerator. Rest for at least a day before eating.

    Tips

    • Fry the prawns lightly first to remove moisture; this helps the balchao keep longer.
    • Use a clean, dry spoon when serving to prevent spoilage.
    • Increase the oil if you want to store it for longer.

    Serve with

    Steamed rice and dal, or Goan pao.

  • Chicken Xacuti

    Xacuti, pronounced sha-coo-tee, is one of Goa's most complex curries, made by both Hindu and Catholic communities. Its name comes from the Portuguese chacuti, and the dish is famous for its gravy of grated coconut roasted until dark with a large number of whole spices, including poppy seeds, star anise, nutmeg, mace and cloves.

    The flavour is deep, nutty and aromatic, with a warm spiciness rather than sharp heat. The roasted coconut gives a dark brown colour and a slightly smoky richness, while the spices layer sweetness and fragrance. Chicken on the bone is most common, though mutton xacuti is equally popular. Prawn versions exist too.

    Xacuti is a feast dish, served at weddings and festivals and made at home on Sundays. It is eaten with pao, sannas or rice, and like most Goan curries it tastes better the next day. Leftover xacuti is often eaten with bread for breakfast the next morning. Mutton takes longer but is worth it.

    At a glance

    RegionGoa
    CuisineGoan
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time50 minutes
    Total time80 minutes
    Serves4
    Spice levelMedium
    DifficultyHard
    Gluten-freeYes
    Key ingredientschicken / coconut / poppy seeds / star anise

    Ingredients

    For the marinade

    • 750 g chicken on the bone, curry cut
    • 1 tbsp ginger-garlic paste
    • 1/2 tsp turmeric
    • 1 tsp salt

    For the xacuti masala

    • 1 1/2 cups freshly grated coconut
    • 8 dried Kashmiri chillies
    • 1 tbsp coriander seeds
    • 1 tsp cumin seeds
    • 1 tsp fennel seeds
    • 1 tsp black peppercorns
    • 1 tbsp poppy seeds
    • 6 cloves
    • 1 inch cinnamon
    • 2 star anise
    • 4 green cardamoms
    • 1/4 nutmeg, grated
    • 2 blades mace
    • 1/2 tsp fenugreek seeds

    For the curry

    • 3 tbsp oil
    • 2 onions, finely chopped
    • 1 tomato, chopped
    • 1 tbsp tamarind pulp
    • 2 cups hot water
    • Salt to taste
    • 2 tbsp chopped coriander

    Method

    1. Marinate the chicken with ginger-garlic paste, turmeric and salt for 30 minutes.
    2. Dry roast the whole spices and chillies on low heat for 3-4 minutes until fragrant and slightly darker. Remove.
    3. Roast the coconut in the same pan on medium-low for 8-10 minutes, stirring constantly, until evenly dark golden brown.
    4. Grind the roasted spices and coconut with about 1 cup water to a fine, smooth paste.
    5. Heat oil in a heavy pot on medium. Cook the onions for 8-10 minutes until golden brown. Add tomato and cook for 3 minutes until soft.
    6. Add the chicken and fry on medium-high for 5 minutes until lightly browned.
    7. Add the ground masala and fry for 5 minutes, stirring often, until it darkens and the oil separates.
    8. Pour in hot water, add tamarind and salt, and simmer covered on low for 25 minutes until the chicken is tender and the gravy is thick. Garnish with coriander.

    Tips

    • Roast the coconut slowly and evenly; it gives xacuti its colour and depth.
    • Poppy seeds should be roasted lightly; they burn very fast.
    • If the gravy is too thick, add hot water to adjust.

    Serve with

    Goan pao, sannas or steamed rice.

  • Pork Vindaloo

    Vindaloo descends from the Portuguese carne de vinha d'alhos, meat marinated in wine and garlic, which Goan cooks adapted using local palm vinegar and plenty of red chillies. Over centuries it became the signature Goan Catholic dish, made for Christmas, weddings and feasts. It has little in common with the potato-filled, fiercely hot versions found in British curry houses.

    A true vindaloo is tangy, garlicky and spicy rather than simply hot. The pork, ideally shoulder with some fat, is marinated overnight in a paste of Kashmiri chillies, garlic, ginger, cumin, peppercorns, cloves, cinnamon and vinegar, then cooked slowly until meltingly tender. The gravy is deep red, rich and slightly sweet from the onions.

    Vindaloo keeps well and improves over several days, which made it popular for feasts and travel. It is eaten with sannas, pao or steamed rice. In Goan homes, a large pot of vindaloo is made before Christmas and eaten over several days. The vinegar acts as a preservative, and the flavours deepen with every reheat.

    At a glance

    RegionGoa
    CuisineGoan
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time90 minutes
    Total time120 minutes
    Serves6
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientspork / kashmiri chillies / garlic / vinegar

    Ingredients

    For the vindaloo paste

    • 15 dried Kashmiri chillies
    • 4 dried spicy chillies
    • 1 tsp cumin seeds
    • 1 tsp black peppercorns
    • 8 cloves
    • 2 inch cinnamon
    • 1/2 tsp turmeric
    • 15 garlic cloves
    • 2 inch ginger
    • 1/2 cup coconut or palm vinegar

    For the curry

    • 1 kg pork shoulder, cut into 1 1/2 inch pieces with some fat
    • 1 1/2 tsp salt
    • 3 tbsp oil
    • 3 onions, finely chopped
    • 1 tbsp sugar or grated jaggery
    • 1 cup hot water

    Method

    1. Soak the chillies in the vinegar for 1 hour. Grind them with the vinegar and all other paste ingredients to a fine paste.
    2. Mix the pork with the paste and salt. Cover and refrigerate for at least 8 hours, preferably overnight.
    3. Heat oil in a heavy pot on medium. Add onions and cook for 10-12 minutes until deep golden brown.
    4. Add the marinated pork with all its marinade. Fry on medium-high for 8-10 minutes, stirring, until the meat is sealed and the paste starts to darken.
    5. Add sugar and hot water, stir and bring to a boil.
    6. Cover and simmer on low for 60-75 minutes, stirring every 15 minutes, until the pork is very tender and the gravy is thick and deep red with fat on top.
    7. Taste and adjust salt, vinegar and sugar. Rest for at least an hour, or better, overnight, before serving.

    Tips

    • Use pork with some fat; lean meat dries out during the long cook.
    • Palm or coconut vinegar gives the authentic flavour; malt vinegar can be harsh.
    • Vindaloo tastes best on the second or third day.

    Serve with

    Goan pao, sannas or steamed rice.