Text 14851, 114 rader
Skriven 2011-08-18 21:33:00 av JIM WELLER (1:123/140)
Ärende: Goa 8
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Goanese Curried Fish
 Categories: Indian, Fish, Curry, Chilies, Condiments
      Yield: 2 servings
 
      1 lb Fish Fillets
      1 pn Salt
      3 tb Vinegar
      1 pn Saffron
    1/2 ts Peppercorns
      1 ts Dry Mustard
    1/4 c  Ghee
      1 lg Onion, Thinly Sliced
      2 lg Garlic Cloves, Crushed
      2 md Red Chili Peppers, Minced
 
  Put the fish in an open pan, add salt and vinegar. Cook the
  saffron, peppercorns and mustard in the heated ghee or oil until
  well mixed. Pour this spice mixture over the fish in vinegar and
  cook gently for 15 minutes. Add the onion, garlic and chilies with
  about 60 dl of water. Cover and cook, slowly, for 25 minutes.
  
  From How To Make Good Curries by Helen Lawson Copyright 1973
 
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rick Stein's Prawn Caldine
 Categories: Indian, Chilies, Nuts, Shrimp
      Yield: 4 servings
 
    550 g  Headless raw prawns
      2 tb Coconut vinegar or white
           Wine vinegar
      1 ts Turmeric powder
      1 ts Black peppercorns
      1 tb Coriander seeds
      1 ts Cumin seeds
      2 tb White poppy seeds or ground
           Almonds
      4 tb Groundnut oil
      1    Onion; thinly sliced
      3    Garlic cloves; slivered
  2 1/2    Cm fresh root ginger; minced
    400 ml coconut milk
      4 tb Tamarind water
     50 m1 water
      5    Mild green finger chillies;
           -halved, seeded, cut into
           -long thin shreds
      2 tb Chopped coriander
           Salt
           TAMARIND WATER:
      4 tb Tamarind pulp
    150 ml warm water
 
  A Goanese Prawn Caldine, as made by Rick Stein
  
  STEP 1 Peel the prawns, leaving the last tail segment in place
  (see tip). Mix the prawns with the vinegar and half a teaspoon of
  salt, then leave for 5 minutes or so to enhance the flavour.
  Meanwhile, put the turmeric powder, peppercorns, coriander seeds,
  cumin seeds and white poppy seeds, if using, into a spice grinder
  and grind to a fine powder.
  
  STEP 2 Heat the oil in a medium-sized pan. Add the onion, garlic
  and ginger and fry gently for 5 minutes. Stir in the ground spices
  and fry for 2 minutes. Add the ground almonds if you didn't use
  poppy seeds, plus the coconut milk, tamarind water, water, three
  quarters of the sliced chillies and half a teaspoon of salt. Bring
  to a simmer and cook for 5 minutes. Add the prawns and simmer for
  3-4 minutes no more or they will overcook. Stir in the rest of the
  sliced chillies and the coriander and serve with steamed basmati
  rice.
  
  ALTERNATIVE FISH You can use any type of raw prawns for this dish;
  it also works well with goujons of fish like brill or John Dory.
  
  TAMARIND WATER
  
  Place pulp in a bowl with warm water. Using your fingers, work the
  paste into the water until it has broken down and all the seeds
  have been released. Now strain the slightly syrupy mixture through
  a fine sieve into a bowl and discard the fibrous material left
  behind in the sieve. The tamarind water is now ready to use.
  
  PREPARING RAW PRAWNS Twist the head away from the body and discard
  or use for stock. Break open the soft shell along the belly and
  carefully peel it away from the flesh. Leave the last tail segment
  of the shell in place.
  
  With some large prawns you may need to remove the intestinal
  tract, which looks like a dark vein running down the back of the
  flesh. Run the tip of a small knife down the back of the prawn to
  expose the gut, then pull it away.
  
  Recipe "Rick Stein Seafood Lovers' Guide"

  From: Ian Hoare
 
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Cheers

YK Jim


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