Text 14972, 98 rader
Skriven 2011-08-20 21:27:00 av JIM WELLER (1:123/140)
Ärende: Goa 17
==============
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Xacuti - Chicken With A Roasted Coconut Sauce
 Categories: Indian, Chilies, Chicken, Curry, Nuts
      Yield: 4 Servings
 
           SPICE PASTE:
    225 g  (8 oz) coconut, freshly
           Grated
    1/2 ts Ground turmeric
      6    Dried red chillies
      4 tb Coriander seeds
      1 ts Cumin seeds
      1 ts Fennel seeds
    1/2 ts Black peppercorns
      5    Cardamom pods
    1/2 ts Cloves
      5    Cm cinnamon stick, broken
      2    Star anise
           Curl of mace
    1/2    Nutmeg
      2 tb White poppy seeds
      1 tb Vegetable oil
      1 md Onion, cut into fine half
           Rings
      5    Cm piece of fresh root
           Ginger, peeled and sliced
           Thinly
      7    Garlic cloves, coarsely
           Chopped
           FOR THE CHICKEN:
  1 1/2 kg Chicken pieces cut into
        sm Serving pieces
  1 1/2 ts Salt
      2 tb Fresh lemon juice
      4 tb Vegetable oil
      2 md Onions, finely sliced into
           Half rings
     20    Curry leaves (optional)
 
  Xacuti is a traditional Goan dish, pronounced sha-koo-tee, can
  also be made with rabbit, lamb or even vegetables. What
  disstinguishes it from other dishes is that the seasonings are
  roasted before they are ground to a paste. This dish is supposed
  to be so spicy that it exorcises all the sniffles and coughs in
  the rainy monsoon.
  
  Method: Make the spice paste: heat a cast-iron frying pan over
  medium-high heat. When hot, add the coconut and stir and roast
  until it is medium-brown. Add the turmeric and stir once or twice;
  remove the coconut and set aside. Put the chillies, coriander
  seeds, cumin seeds, fennel seeds, peppercorns, cardamom pods,
  cloves, cinnamon, star anise, mace and nutmeg into the same hot
  pan. Stir until the spices are almost roasted, then add the poppy
  seeds. Roast until the spices are lightly browned. Remove the
  spices from the pan and place in a clean coffee grinder, in
  several batches if necessary. Put one tablespoon of oil into the
  same pan and heat over a medium -high heat. When it is hot, add
  the onion ginger and garlic. Saute until medium-brown, then remove
  from the pan. Combine coconut, ground spices and onion mixture in
  a food processor or blender. Add 350ml/12 fl oz water or more as
  required and blend to a paste. Do this in more than one batch if
  necessary.

  Place the chicken pieces in a single layer on a large plate.
  Sprinkle on all sides with 3/4 teaspoon salt and the lemon juice.
  Rub this in and set aside or 20 minutes. Heat four tablespoons of
  oil in a non-stick frying pan over medium-high heat. When it is
  hot, add the sliced onions. Stir and fry until it is browned, then
  add the spice paste; stir and cook for 2-3 minutes. Put the
  chicken and all the accumulated juices into the pan with the
  remaining salt and 300ml/1/2 pint water; stir and bring to a
  simmer. Cover, turn the heat to low and cook for about 25 minutes
  or until the chicken is tender. Add the curry leaves (if using)
  and serve.

  Tip: You can use 115g (4oz) desiccated coconut - roasted in the
  same way as the fresh coconut, then soaked in 175ml (6 fl oz)
  water for 1 hour. Process the coconut and water together.
  
  From Madhur Jaffrey's Flavours Of India
  (with acknowledgements to Jude Sequeira)

MMMMM
 
 

Cheers

YK Jim


... Asafoetida smells of the devil's sweat.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)