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Tag: Non-vegetarian

  • Goan Fish Curry

    Xitti kodi, rice and curry, is the everyday meal of Goa, and the fish curry at its heart is cooked in almost every Goan home. Fresh coconut is ground with Kashmiri chillies, coriander seeds, turmeric, garlic and tamarind into a smooth paste, then simmered with fish such as kingfish, pomfret or mackerel. The result is a vibrant orange curry.

    The taste is sour first from tamarind or kokum, followed by the gentle heat of Kashmiri chilli and the creamy sweetness of coconut. Some cooks add a little tirphal, a Sichuan-pepper-like spice, for a citrusy aroma, and others add slit green chillies and onion. The gravy is thin enough to soak into rice.

    Goans eat fish curry for lunch nearly every day, usually with red parboiled rice and a fried fish on the side. The curry tastes better reheated. Many Goan families keep a jar of ground masala ready to make the curry quickly on busy days. Mackerel, sardines and prawns are equally popular, depending on what the market offers that morning.

    At a glance

    RegionGoa
    CuisineGoan
    DietNon-vegetarian
    CourseMain course
    Prep time20 minutes
    Cook time20 minutes
    Total time40 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientskingfish / coconut / kashmiri chillies / tamarind

    Ingredients

    For the fish

    • 500 g kingfish (surmai), cut into steaks
    • 1 tsp salt
    • 1/2 tsp turmeric

    For the masala

    • 1 1/2 cups freshly grated coconut
    • 8 dried Kashmiri chillies, soaked 15 minutes
    • 1 tbsp coriander seeds
    • 1/2 tsp cumin seeds
    • 1/2 tsp black peppercorns
    • 1/2 tsp turmeric
    • 5 garlic cloves
    • 1 inch ginger
    • 1 tbsp tamarind pulp

    For the curry

    • 2 tbsp coconut oil
    • 1 small onion, finely sliced
    • 2 green chillies, slit
    • 1 tomato, chopped (optional)
    • 1 1/2 cups water
    • Salt to taste
    • 3-4 tirphal (optional)

    Method

    1. Rub the fish with salt and turmeric and set aside for 15 minutes.
    2. Grind the coconut, soaked chillies, coriander, cumin, peppercorns, turmeric, garlic, ginger and tamarind with about 3/4 cup water to a very smooth paste.
    3. Heat coconut oil in a wide pan on medium. Add the onion and green chillies and cook for 3-4 minutes until soft and translucent.
    4. Add the tomato if using and cook for 2 minutes. Add the ground masala and fry for 3-4 minutes until fragrant.
    5. Pour in the water, add salt and tirphal and bring to a gentle boil. Simmer for 5 minutes.
    6. Slide in the fish pieces and cook on low for 6-8 minutes without stirring, until the fish is just cooked through. Rest for 10 minutes before serving.

    Tips

    • Grind the masala very smooth; a grainy paste gives a coarse curry.
    • Kashmiri chillies give colour without too much heat; add one spicy Goan chilli if you want more bite.
    • Do not boil hard after adding coconut; it can split.

    Serve with

    Goan red rice, fried fish and a pickle.

  • Kombdi Vade

    Kombdi vade is a celebratory meal from the Malvan coast of Maharashtra, made for festivals, family gatherings and Sunday lunch. Kombdi means chicken and vade are soft, puffed breads made from a flour of roasted rice, urad dal and spices, deep fried like puris. The combination is especially popular around Gauri-Ganpati and Shimga, the Konkan Holi.

    The chicken curry is rich and spicy, cooked in a gravy of roasted coconut, onion and Malvani masala, with plenty of oil and whole spices. The vade are crisp outside and soft inside, with a slightly grainy texture and a nutty flavour from the roasted flour, perfect for scooping up the gravy.

    The meal is completed with sliced onions, lemon and sol kadhi. Ready vade flour is sold in Konkan stores, but making it at home is simple if you have time to roast and mill the grains. In Malvan, the meal is served at small family-run restaurants, and visitors to the Konkan coast rarely leave without trying it.

    At a glance

    RegionMaharashtra
    CuisineMalvani
    DietNon-vegetarian
    CourseMain course
    Prep time40 minutes
    Cook time60 minutes
    Total time100 minutes
    Serves4
    Spice levelHot
    DifficultyHard
    Gluten-freeNo
    Key ingredientschicken / rice flour / urad dal / coconut

    Ingredients

    For the vade

    • 2 cups vade flour (or 1 1/2 cups rice flour + 1/4 cup urad dal flour + 2 tbsp wheat flour)
    • 1 tsp fennel seeds, crushed
    • 1/2 tsp fenugreek seeds, roasted and crushed
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 1 cup hot water
    • Oil for deep frying

    For the chicken curry

    • 750 g chicken on the bone, curry cut
    • 1 tbsp ginger-garlic paste
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 1 cup freshly grated coconut
    • 2 onions, sliced
    • 6 garlic cloves
    • 2 tbsp Malvani masala
    • 1 tsp garam masala
    • 1/4 cup oil
    • 2 cups hot water
    • 2 tbsp chopped coriander

    Method

    1. Marinate the chicken with ginger-garlic paste, turmeric and salt for 30 minutes.
    2. Roast the coconut in a dry pan on medium for 4-5 minutes until golden brown. In 1 tbsp oil, fry the sliced onions until dark brown. Grind both with garlic and a little water to a smooth paste.
    3. Heat the remaining oil in a pot on medium. Add the paste and fry for 6-8 minutes until oil separates.
    4. Add Malvani masala and garam masala and stir for 30 seconds. Add the chicken and fry on medium-high for 5 minutes until coated and lightly browned.
    5. Pour in hot water, bring to a boil, cover and simmer on low for 25 minutes until the chicken is tender and the gravy is medium-thick. Garnish with coriander.
    6. For the vade, mix the flour with fennel, fenugreek, turmeric and salt. Pour hot water over it, mix with a spoon, cover and rest for 15 minutes. Knead into a soft, smooth dough.
    7. Divide into lime-sized balls. Pat each on an oiled plastic sheet into a 4-inch disc about 1/4 inch thick, with a small hole in the centre.
    8. Heat oil to medium-hot and fry the vade one at a time, pressing gently so they puff, for 1-2 minutes per side until golden. Drain and serve hot with the curry.

    Tips

    • Vade dough should be soft; stiff dough gives hard, dense vade.
    • The hole in the centre helps the vade cook evenly and puff.
    • Make the curry first; vade are best fried just before serving.

    Serve with

    Sliced onion, lemon wedges and sol kadhi.

  • Malvani Fish Curry

    Malvani cuisine comes from the Sindhudurg coast of southern Maharashtra, where fish curry and rice are eaten almost every day. The curry gets its flavour from Malvani masala, a powder of more than a dozen dried spices and red chillies, and from fresh coconut ground with a little roasted onion. Kokum provides sourness instead of tamarind.

    The gravy is orange-red, medium-thick and coconut-rich, with a sharp tang from kokum and a deep spicy warmth from the masala. Firm fish such as surmai (kingfish), pomfret or bangda (mackerel) holds its shape and absorbs the flavours. Unlike Goan curries, it is not sour-sweet; the balance leans to heat and tang.

    It is eaten with steamed rice or tandlachi bhakri, a soft rice-flour flatbread, with a glass of sol kadhi to finish. The curry tastes better a few hours after cooking, once the fish has soaked up the gravy. Mackerel and prawns are common, inexpensive alternatives to surmai in everyday cooking.

    At a glance

    RegionMaharashtra
    CuisineMalvani
    DietNon-vegetarian
    CourseMain course
    Prep time25 minutes
    Cook time25 minutes
    Total time50 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientssurmai / coconut / kokum / malvani masala

    Ingredients

    For the fish

    • 500 g surmai or pomfret, cut into thick steaks
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 1 tbsp lemon juice

    For the masala paste

    • 1 tbsp oil
    • 1 small onion, sliced
    • 1 1/2 cups freshly grated coconut
    • 6 garlic cloves
    • 1 tbsp coriander seeds
    • 1/2 tsp black peppercorns
    • 2 tbsp Malvani masala
    • 1 tsp Kashmiri red chilli powder
    • 1/4 tsp turmeric

    For the curry

    • 2 tbsp coconut oil
    • 1 small onion, finely chopped
    • 4-5 kokum petals soaked in 1/4 cup water
    • 1 1/2 cups water
    • Salt to taste
    • 2 tbsp chopped coriander

    Method

    1. Marinate the fish in turmeric, salt and lemon juice for 15 minutes.
    2. Heat 1 tbsp oil and fry the sliced onion on medium for 5-6 minutes until brown. Add coconut and roast for 3-4 minutes until light golden. Add garlic, coriander seeds and peppercorns and roast 1 minute more.
    3. Cool, then grind with Malvani masala, chilli powder, turmeric and about 1/2 cup water to a smooth paste.
    4. Heat coconut oil in a wide pan on medium. Cook the chopped onion for 3-4 minutes until soft.
    5. Add the ground paste and fry for 4-5 minutes until oil starts separating. Add 1 1/2 cups water and salt and bring to a boil.
    6. Simmer for 5 minutes, then slide in the fish pieces in a single layer. Cook on low for 6-8 minutes without stirring, gently shaking the pan, until the fish is opaque and flakes at the thickest part.
    7. Add the kokum with its soaking water and simmer for 2 minutes. Turn off the heat, garnish with coriander and rest for 10 minutes before serving.

    Tips

    • Add kokum at the end; boiling it for long can make the curry bitter.
    • Do not stir after adding fish; shake the pan to avoid breaking the pieces.
    • If Malvani masala is unavailable, use a mix of 1 tbsp Kashmiri chilli, 1 tsp garam masala and 1/2 tsp roasted coriander powder.

    Serve with

    Steamed rice or tandlachi bhakri, with sol kadhi.

  • Bombil Fry

    Bombil, known in English as Bombay duck, is a soft, translucent fish found in the Arabian Sea off Mumbai and the Konkan coast. Koli fishing communities in Mumbai have long dried it on bamboo racks along the shore, but fresh bombil fry is the dish most associated with Mumbai's coastal restaurants and home kitchens.

    Fresh bombil is very delicate, with a high water content, so it is split, pressed and drained before cooking. Coated in a spice marinade and a crisp layer of semolina and rice flour, it fries up with a crunchy exterior and a soft, almost melting interior. The flavour is mild and sweet, with heat from red chilli and tang from lemon.

    It is served hot as a starter or alongside dal, rice and sol kadhi in a Malvani or Koli meal. Bombil is at its best during the cooler months; it is not caught during the monsoon ban on fishing. Dried bombil is also popular, cooked into spicy curries or fried crisp.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietNon-vegetarian
    CourseSide dish
    Prep time30 minutes
    Cook time15 minutes
    Total time45 minutes
    Serves3
    Spice levelMedium
    DifficultyMedium
    Gluten-freeNo
    Key ingredientsbombil / semolina / rice flour / red chilli

    Ingredients

    For the fish

    • 8 fresh bombil (about 400 g)
    • 1 tsp salt
    • 1 tbsp lemon juice

    For the marinade

    • 1 tbsp ginger-garlic paste
    • 1 1/2 tsp Kashmiri red chilli powder
    • 1/2 tsp hot red chilli powder
    • 1/2 tsp turmeric
    • 1 tsp coriander powder
    • 1/2 tsp salt
    • 1 tsp lemon juice

    For the coating

    • 1/2 cup fine rava (semolina)
    • 2 tbsp rice flour
    • 1/2 tsp red chilli powder
    • A pinch of salt
    • Oil for shallow frying

    Method

    1. Clean the bombil: cut off the head and fins, slit along the belly and open it flat like a book. Remove the central bone if you like.
    2. Rub with salt and lemon juice and place between kitchen towels or in a colander with a weight on top for 20 minutes to drain excess water.
    3. Press each fish firmly with your palm to flatten it further. Mix the marinade ingredients and coat the fish evenly. Rest for 10 minutes.
    4. Mix the rava, rice flour, chilli powder and salt on a plate.
    5. Heat oil about 1/4 inch deep in a pan on medium-high. Press each fish into the coating on both sides.
    6. Fry 3-4 pieces at a time for 3-4 minutes per side, until golden brown and crisp. Press gently with a spatula to help it flatten.
    7. Drain on paper and serve immediately with lemon wedges.

    Tips

    • Draining water from the bombil is essential; otherwise the coating gets soggy and the oil splatters.
    • Fry immediately after coating so the rava stays crisp.
    • Use a non-stick pan as bombil is fragile.

    Serve with

    Lemon wedges, onion rings, sol kadhi and steamed rice.

  • Saoji Chicken

    Saoji cuisine comes from Nagpur and Vidarbha, developed by the Saoji community of weavers, who are known for intensely spicy mutton and chicken curries. Saoji bhojnalayas line the streets of Nagpur, and their curries are famous for a deep black-brown colour, a thick layer of red oil and heat that builds with every mouthful.

    The flavour comes from Saoji masala, a mix of whole spices such as dagad phool, nagkesar, maratha moggu, star anise and black cardamom, roasted dark with dry coconut, onion and plenty of dried red chilli. The gravy is thin and oily rather than thick, meant to be soaked up with roti or bhakri, and the chicken is tender and coated in spice.

    It is eaten with chapati, jowar roti, rice and raw onion, often with a glass of buttermilk to cope with the heat. In Nagpur, a Saoji meal is a weekend ritual. Mutton Saoji is just as famous, and many families cook it on Sundays. The dish is unapologetically hot, so serve it with plenty of cooling sides.

    At a glance

    RegionMaharashtra
    CuisineVidarbha
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time45 minutes
    Total time75 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientschicken / dry coconut / red chillies / saoji masala

    Ingredients

    For the Saoji masala

    • 8-10 dried red chillies (spicy variety)
    • 1 tbsp coriander seeds
    • 1 tsp cumin seeds
    • 1 tsp black peppercorns
    • 1 tsp fennel seeds
    • 1 tsp poppy seeds
    • 4 cloves
    • 1 inch cinnamon
    • 1 black cardamom
    • 1 star anise
    • 1 dagad phool
    • 2 nagkesar (dried cassia buds)
    • 1 maratha moggu
    • 1/2 cup dry coconut, grated

    For the curry

    • 750 g chicken on the bone, curry cut
    • 1/2 tsp turmeric
    • 1 tsp salt plus more to taste
    • 1/2 cup oil
    • 2 large onions, finely sliced
    • 1 1/2 tbsp ginger-garlic paste
    • 1 tbsp red chilli powder
    • 3 cups hot water
    • 2 tbsp chopped coriander

    Method

    1. Rub the chicken with turmeric and 1 tsp salt and set aside.
    2. Dry roast the whole spices and chillies on low heat for 3-4 minutes, stirring, until they darken and smell intensely aromatic. Remove and roast the coconut for 4-5 minutes until dark brown.
    3. Heat 2 tbsp oil and fry the sliced onions on medium for 10-12 minutes until very dark brown, almost black at the edges. Grind them with the roasted spices and coconut and a little water to a smooth, dark paste.
    4. Heat the remaining oil in a heavy pot on medium until hot. Add ginger-garlic paste and fry for 1 minute.
    5. Add the ground paste and fry for 8-10 minutes, stirring often, until it turns very dark and oil floats out clearly.
    6. Add red chilli powder and the chicken. Fry on medium-high for 6-8 minutes until the chicken is browned and coated.
    7. Pour in the hot water, add salt to taste and bring to a boil. Simmer covered on low for 20-25 minutes until the chicken is tender and a thick layer of red oil floats on top. Garnish with coriander.

    Tips

    • Saoji curry is meant to be oily; the oil carries the spice and is scooped up with roti.
    • Roast the masala to a deep colour but stop before it smells burnt.
    • Ready Saoji masala from Nagpur shops is a good shortcut.

    Serve with

    Chapati or jowar roti, steamed rice, raw onion and buttermilk.

  • Kolhapuri Chicken

    Kolhapur, in southern Maharashtra, is famous for its love of heat, and its chicken curry is one of the boldest in the country. The flavour comes from Kolhapuri masala, a blend of local red chillies called lavangi and sankeshwari with a long list of whole spices, and from a paste of dry coconut and onion roasted until nearly black.

    The gravy is dark reddish-brown, thick and oily, with layers of smoky coconut, sesame, poppy seeds and spices beneath the chilli. It is hot but not just hot: the roasting gives a deep, almost bitter-sweet richness. Chicken on the bone is preferred, since it adds body to the gravy. Expect it to be fiery.

    In Kolhapur it is served with bhakri or chapati, rice and a bowl of the thin tambda and pandhra rassa. The recipe can be made less fiery by using more Kashmiri chilli, but true Kolhapuri food is meant to make your eyes water. A cold glass of buttermilk on the side helps, and so does a squeeze of lemon.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time45 minutes
    Total time75 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientschicken / dry coconut / onion / kolhapuri masala

    Ingredients

    For the marinade

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

    For the roasted masala

    • 1 tbsp oil
    • 2 large onions, sliced
    • 1/2 cup dry coconut, grated
    • 1 tbsp white sesame seeds
    • 1 tsp poppy seeds
    • 1 tbsp coriander seeds
    • 1 tsp cumin seeds
    • 1 tsp black peppercorns
    • 4 cloves
    • 1 inch cinnamon
    • 1 black cardamom
    • 2 bay leaves
    • 1 dagad phool (stone flower)
    • 6 dried red chillies (mix of Kashmiri and spicy)
    • 8 garlic cloves
    • 1 inch ginger

    For the curry

    • 4 tbsp oil
    • 1 onion, finely chopped
    • 1 tomato, chopped
    • 2 tsp Kolhapuri masala or 1 1/2 tsp hot red chilli powder
    • 1/2 tsp salt
    • 2 cups hot water
    • 2 tbsp chopped coriander

    Method

    1. Marinate the chicken with ginger-garlic paste, turmeric, salt and curd for at least 30 minutes.
    2. In a dry pan on low heat, roast the coriander, cumin, peppercorns, cloves, cinnamon, cardamom, bay leaves, stone flower and red chillies for 2 minutes until fragrant. Remove, then roast sesame and poppy seeds for 1 minute.
    3. Heat 1 tbsp oil, add sliced onions and fry on medium for 8-10 minutes until deep brown. Add the coconut and roast for 4-5 minutes, stirring constantly, until dark brown but not burnt. Add garlic and ginger for 1 minute.
    4. Cool everything and grind together with about 1/2 cup water to a smooth, thick paste.
    5. Heat 4 tbsp oil in a heavy pot on medium. Add the chopped onion and cook for 5 minutes until golden. Add the tomato and cook for 3-4 minutes until soft.
    6. Add the ground masala and fry for 6-8 minutes, stirring often, until it darkens and oil separates at the edges. Add Kolhapuri masala and stir for 30 seconds.
    7. Add the chicken and sear in the masala on medium-high for 5 minutes until the pieces are coated and firm.
    8. Pour in hot water and salt, bring to a boil, cover and simmer on low for 20-25 minutes until the chicken is tender and the gravy is thick with a layer of red oil on top. Garnish with coriander.

    Tips

    • Roast the coconut patiently on medium-low; it should be evenly dark brown. Burnt coconut makes the curry bitter.
    • Stone flower (dagad phool) gives the authentic Kolhapuri aroma; find it at spice shops or online.
    • Rest the curry for 30 minutes before serving; the flavours deepen considerably.

    Serve with

    Jowar bhakri or chapati, steamed rice, sliced onion and lemon.

  • Kolhapuri Tambda Rassa

    Tambda rassa, meaning red gravy, is one half of Kolhapur's famous mutton thali. It is a thin, intensely spiced broth made from the stock of mutton bones and pieces, coloured deep red with local chillies, and served in a bowl beside a white counterpart, pandhra rassa, which is mild and milky with coconut. Diners drink the two alternately, cooling the fire of one with the other.

    The rassa should be thin enough to sip, with a glossy red oil layer floating on top. Roasted dry coconut and onion give it body and a smoky depth, while whole spices and Kolhapuri masala provide the heat. The mutton pieces simmered in it become tender and are eaten with bhakri.

    Every mutton khanaval in Kolhapur serves tambda rassa with refills, and locals judge a place by it. At home it is a Sunday dish, often made in the same session as pandhra rassa from a single pot of mutton stock. Rassa is drunk from a small bowl like soup, and refills are expected.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietNon-vegetarian
    CourseSoup
    Prep time30 minutes
    Cook time75 minutes
    Total time105 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsmutton / dry coconut / onion / kolhapuri masala

    Ingredients

    For the mutton stock

    • 500 g mutton on the bone (shoulder and ribs), cut small
    • 1 tbsp ginger-garlic paste
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 5 cups water

    For the masala

    • 1 tbsp oil
    • 2 onions, sliced
    • 1/2 cup dry coconut, grated
    • 8 garlic cloves
    • 1 inch ginger
    • 1 tbsp coriander seeds
    • 1 tsp cumin seeds
    • 4 cloves
    • 1 inch cinnamon
    • 1/2 tsp black peppercorns
    • 1 tsp white sesame seeds

    For the rassa

    • 5 tbsp oil
    • 2 bay leaves
    • 1 small onion, finely chopped
    • 1 tbsp Kolhapuri masala
    • 1 tsp Kashmiri red chilli powder
    • Salt to taste
    • 2 tbsp chopped coriander

    Method

    1. Rub the mutton with ginger-garlic paste, turmeric and salt. Pressure cook with 5 cups water for 6-7 whistles on medium until tender. Strain, keeping the stock and the pieces separately.
    2. Dry roast the coriander, cumin, cloves, cinnamon, peppercorns and sesame on low for 1-2 minutes until fragrant.
    3. Heat 1 tbsp oil and fry the sliced onions on medium for 8-10 minutes until deep brown. Add coconut and roast for 4-5 minutes until dark brown. Add garlic and ginger and cook for 1 minute.
    4. Grind the roasted spices, onion and coconut with 1/2 cup stock to a very fine paste.
    5. Heat 5 tbsp oil in a pot on medium. Add bay leaves and the chopped onion and cook for 4 minutes until golden.
    6. Add the ground paste and fry for 5-6 minutes until it darkens. Lower the heat, add Kolhapuri masala and chilli powder and stir for 30 seconds.
    7. Add the mutton pieces and toss for 2 minutes. Pour in all the stock, adding water to make about 5 cups.
    8. Bring to a boil and simmer uncovered on medium-low for 15-20 minutes until a deep red oil layer collects on top. Adjust salt, garnish with coriander and serve hot.

    Tips

    • Use bony pieces; the gelatin in the bones gives the rassa body without thickeners.
    • Kolhapuri masala varies widely in heat. Start with less and add more after tasting.
    • Serve with pandhra rassa if you want the full Kolhapuri experience.

    Serve with

    Jowar bhakri, steamed rice, sliced onion and pandhra rassa.

  • Keema Matar

    Keema matar is a much-loved home dish in Uttar Pradesh, especially in Lucknow, Kanpur and Aligarh, where Awadhi and Mughlai traditions shaped everyday Muslim and non-Muslim kitchens alike. It is the dish for a quick Sunday dinner, a tiffin with parathas, or stuffing into a pav, and winter peas make it especially good.

    Minced mutton is browned in ghee or oil with onions, then cooked down with ginger, garlic, tomatoes and a mix of whole and ground spices until the masala clings to the meat. Green peas add sweetness and colour. The finished dish is semi-dry, rich and aromatic, with a hint of kasuri methi or fresh mint.

    At a glance

    RegionUttar Pradesh
    CuisineAwadhi
    DietNon-vegetarian
    CourseMain course
    Prep time15 minutes
    Cook time45 minutes
    Total time60 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsmutton mince / green peas / onion / tomato

    Ingredients

    • 500 g mutton keema, washed and drained
    • 1 cup green peas (fresh or frozen)
    • 3 tbsp ghee or oil
    • 1 bay leaf
    • 4 cloves
    • 3 green cardamoms
    • 1 inch cinnamon
    • 1 tsp cumin seeds
    • 2 large onions, finely chopped
    • 1 1/2 tbsp ginger-garlic paste
    • 2 green chillies, chopped
    • 2 tomatoes, finely chopped
    • 1/2 tsp turmeric powder
    • 1 1/2 tsp Kashmiri red chilli powder
    • 2 tsp coriander powder
    • 1 tsp cumin powder
    • 3 tbsp curd, whisked
    • 1 tsp garam masala
    • 1 tsp kasuri methi
    • 1 cup hot water
    • Salt to taste
    • 2 tbsp chopped coriander and mint

    Method

    1. Heat the ghee in a heavy kadhai on medium heat. Add bay leaf, cloves, cardamom, cinnamon and cumin and let them sizzle for 20 seconds.
    2. Add the onions and fry for 8-10 minutes until golden brown.
    3. Add ginger-garlic paste and green chillies and fry for 2 minutes until the raw smell goes.
    4. Add the keema and raise the heat to high. Cook for 8-10 minutes, breaking up lumps with the spatula, until the meat loses its pink colour and the moisture dries up.
    5. Add tomatoes, turmeric, chilli, coriander and cumin powders and salt. Cook on medium heat for 6-8 minutes until the tomatoes break down and oil appears at the edges.
    6. Stir in the curd and cook for 2 minutes, then add 1 cup hot water. Cover and simmer on low heat for 15 minutes (or pressure cook for 2 whistles).
    7. Add the peas and cook uncovered for 5-8 minutes until they are tender and the keema is semi-dry.
    8. Finish with garam masala, crushed kasuri methi, coriander and mint.

    Tips

    • Ask the butcher for keema from the shoulder with a little fat; very lean mince turns dry and grainy.
    • Browning the keema well on high heat before adding tomatoes gives a deeper, meatier flavour.
    • Add frozen peas only in the last 3-4 minutes so they stay bright green.

    Serve with

    Hot parathas, tandoori roti or pav, with onion rings and lemon.

  • Jadoh

    Jadoh is the signature dish of the Khasi and Jaintia people of Meghalaya. In Shillong's Police Bazaar and Laitumkhrah, small jadoh stalls serve it from dawn, often with pork offal, fried fish or a pork curry, and it is the meal people head to after a long night or a cold morning walk.

    It is rice cooked in pork fat and stock with plenty of ginger, onion and turmeric, so each grain turns yellow, glossy and savoury. Traditional versions use the local red rice and sometimes cook the rice with pig's blood (jadoh snam). The version here uses pork pieces and ordinary rice, and is mildly spiced so the meat and ginger lead.

    At a glance

    RegionMeghalaya
    CuisineKhasi
    DietNon-vegetarian
    CourseRice
    Prep time20 minutes
    Cook time50 minutes
    Total time70 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsrice / pork / ginger / onion / turmeric

    Ingredients

    • 1 1/2 cups short-grain or local red rice, washed and soaked 20 minutes
    • 400 g pork with some fat, cut into small 2 cm pieces
    • 2 tbsp pork fat or oil
    • 2 onions, finely chopped
    • 2 tbsp ginger, finely chopped or crushed
    • 1 tbsp garlic, crushed
    • 1 tsp turmeric powder
    • 1/2 tsp black pepper
    • 2 bay leaves
    • 2 green chillies, slit
    • 3 1/2 cups hot water
    • Salt to taste

    Method

    1. Put the pork pieces in a heavy pot on medium heat with 1/4 cup water. Cover and cook for 15 minutes until the water evaporates and the fat starts to render.
    2. Add the pork fat or oil and fry the pork on medium heat for 5-6 minutes until lightly browned.
    3. Add the onions, ginger, garlic and bay leaves and fry for 6-8 minutes until the onions are soft and golden.
    4. Stir in turmeric, black pepper, green chillies and salt and cook for 1 minute.
    5. Drain the rice and add it to the pot. Stir gently for 2 minutes so every grain is coated in the fat and turns yellow.
    6. Pour in the hot water, bring to a boil, then cover and cook on the lowest heat for 18-20 minutes until the rice is cooked and the water absorbed. Red rice may need 10 minutes longer and a little more water.
    7. Turn off the heat and leave covered for 10 minutes, then fluff gently and serve.

    Tips

    • Do not skimp on ginger – it is the dominant flavour after the pork.
    • For a lighter dish, use chicken thighs instead of pork, though it is then no longer classic jadoh.
    • Leftover jadoh reheats well with a splash of water in a covered pan.

    Serve with

    Doh khlieh (pork salad), a pork curry, or a fiery tomato chutney.

  • Naga Smoked Pork with Bamboo Shoot

    Smoked pork with bamboo shoot is the dish most associated with Nagaland. Naga households traditionally hang strips of pork over the kitchen hearth for days or weeks, where the smoke dries and preserves the meat. Fermented bamboo shoot, prepared at home in every village, is the other pillar of the cuisine.

    The cooking is simple and the flavours bold. Pork is boiled with ginger, garlic and raja mircha, the king chilli, and the sour, pungent bamboo shoot is added to cut through the fat. There are no masala powders, and often no oil, since the pork releases its own. The result is smoky, sour and very hot, with tender meat and a little thick gravy.

    At a glance

    RegionNagaland
    CuisineNaga
    DietNon-vegetarian
    CourseMain course
    Prep time20 minutes
    Cook time70 minutes
    Total time90 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientssmoked pork / fermented bamboo shoot / king chilli / ginger

    Ingredients

    • 750 g smoked pork with fat, cut into 4 cm pieces
    • 1 cup fermented bamboo shoot, shredded
    • 2 tbsp ginger, crushed
    • 8 garlic cloves, crushed
    • 1 raja mircha (king chilli), slit, or 4-5 dried red chillies
    • 4 green chillies, slit
    • 2 tomatoes, chopped (optional)
    • 2 tbsp axone (fermented soybean) paste (optional)
    • 3 cups water
    • Salt to taste
    • 2 spring onions, chopped

    Method

    1. Wash the smoked pork in warm water to remove soot and excess salt.
    2. Put the pork in a heavy pot with ginger, garlic, the king chilli and 3 cups water. Bring to a boil, then cover and simmer on low heat for 40 minutes (or pressure cook for 4 whistles) until the pork is almost tender.
    3. Add the fermented bamboo shoot, green chillies, tomatoes and axone if using. Add salt carefully – smoked pork can already be salty.
    4. Simmer uncovered on medium-low heat for 20-25 minutes, stirring occasionally, until the pork is very tender and the fat has rendered into the gravy.
    5. Keep cooking until most of the water evaporates and the gravy is thick and glossy, clinging to the meat.
    6. Taste, adjust salt, scatter spring onion and serve hot.

    Tips

    • Raja mircha is among the hottest chillies in the world – use half of one first and remove it once the dish is hot enough.
    • Without smoked pork, use pork belly and add a little smoked paprika, though it will not be the same.
    • Fermented bamboo shoot is sour and strong; rinse it once if you want a milder flavour.

    Serve with

    Sticky or plain steamed rice and boiled greens.