Text 14852, 109 rader
Skriven 2011-08-18 21:34:00 av JIM WELLER (1:123/140)
Ärende: Goa 9
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Prawn a la Goa
 Categories: Indian, Chilies, Shrimp, Nuts
      Yield: 1 Servings
 
     13 oz Fresh peeled prawns
    1/4 ts Salt
      1 tb Cider vinegar
      3 fl cooking oil
      2 lg Onions; finely sliced
      1 tb Garlic paste
      2 ts Ginger paste
      3 ts Ground coriander
      1 ts Ground cumin
      1 ts Ground turmeric
    1/2 ts Chilli powder
    1/4 ts Ground cloves
    1/2 ts Ground cinnamon
     13 oz Sieved; canned tomatoes or
     10 fl passata
  1 1/2 oz Creamed coconut; cut into
           -small pieces
      1 oz Coconut milk powder
      8 fl hot water
      6    Whole fresh green chillies
    1/2 ts Salt
      2 tb Chopped fresh coriander
           -leaves
 
  Put prawns in a bowl and add salt and vinegar. Mix well and set
  aside for 30 minutes.
  
  Heat oil over a medium heat and fry onions until they are a light
  golden colour. Stir frequently, this will take 8-10 minutes.
  
  Add the garlic and ginger and fry for 1 minute. Add the coriander,
  cumin, turmeric, chilli powder, cloves and cinnamon. Stir fry for
  1 minute when the spices will release their flavour.
  
  Add prawns, sieved tomatoes or passata and creamed coconut. Bring
  to a slow simmer and stir until coconut is dissolved.
  
  Blend coconut milk powder with hot water and add to prawns. Cover
  and simmer for 5 minutes. If you are using tiger prawns allow 8-9
  minutes.
  
  Add fresh, whole chillies, salt and chopped coriander. Simmer for
  2-3 minutes and remove from the heat.
  
  Serve with plain boiled rice and batata sukkhe or broccoli upkari.
  
  Carlton Food Network http://www.cfn.co.uk/
 
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: South, Goanese Fiery Duck Curry in Vindaloo Sauce (Batakh
 Categories: Indian, Curry, Chicken, Ceideburg, Duck
      Yield: 4 servings
 
      6    Dried red chiles, stemmed
           -and broken
    1/2 c  Distilled white vinegar
      4    Garlic cloves, peeled
    1/2    Piece peeled fresh ginger
      2 ts Ground cumin
      2 ts Ground coriander
    1/2 ts Ground cinnamon
      4 lb Duck, quartered, skinned
      2 tb Mild vegetable oil
      1 ts Salt, or to taste
      1 c  Water
      2 ts Sugar
      2 tb Minced cilantro or parsley
 
  Goa has developed its own cuisine and vindaloo is one of its main
  creations. Two important features of vindaloo are the technique
  of marinating meat in vinegar and the use of fiery spices.
  Although I have reduced the number of chiles, 4 more may be added
  if a hotter dish is desired. Cornish hens may be substituted for
  duck. Soak chiles in vinegar for 15 minutes. Add garlic and ginger
  and blend into a puree. Scrape mixture into a small bowl. Add
  cumin, coriander and cinnamon and mix thoroughly.  Coat duck
  pieces well with spice paste. Cover and refrigerate for at least 2
  hours. Heat oil in a large Dutch oven over medium-high heat. Add
  duck pieces and brown on all sides. Add salt, water, sugar and any
  remaining spice puree. Bring to a boil. Cover and simmer, stirring
  occasionally, until duck is tender, about 1 hour. Skim off all
  fat. Transfer duck to a heated platter, pour sauce over, and
  garnish with minced cilantro.

  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93.
  Submitted By STEPHEN CEIDEBURG
 
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Cheers

YK Jim


... I need an industrial hot sauce dispenser

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