Gourmet Secrets: United Curry of Goa

Goa has a coastline of 101 km and seafood is second nature to Goans, as is rice, their staple crop. The soil is rich in minerals and humus, thus conducive to plantations, especially of spices, fruit and nuts. Making efficient use of the water sources, the terraced orchards support coconut palms and fruit such as jackfruit, pineapple and mango. The heat and high humidity though, restrict the crops to tropical fruits and vegetables like giant okra, aubergine, plump pumpkins and bottle and ridge gourds. Intrinsic ingredients in Goan food are…

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Chicken Curry

TOTAL TIME1h 10m PREP TIME 50 m CALORIES 295 Chicken Curry is an easy non-vegetarian recipe that can be prepared with easily available ingredients in your kitchen. This quick Chicken recipe can be prepared with ingredients like: Chicken, onions, green chilli paste, yoghurt, chopped ginger and garlic paste. This chicken recipe is a perfect melange of spices and herbs cooked to perfection. This easy Chicken Curry recipe can be made even more interesting by adding your own twist of flavours and ingredients. This quick non vegetarian recipe is not only…

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Leftover turkey coconut curry

Ingredients 4 garlic cloves, peeled 15 g. fresh ginger, peeled and chopped into a few chunks half red chilli 20 g. coriander stalks 1 tbsp. coconut oil 1 large onion, peeled and finely diced 2 tsp. tumeric 1 tsp. ground cumin 1 tsp. ground coriander 1 can coconut milk 100 mL chicken stock 2 limes (1 juiced, 1 to serve) 500 g. leftover cooked roast turkey, skin removed, diced 150 g. frozen peas, defrosted 2 tbsp. coconut cream 3 tbsp. coconut flakes, toasted in a dry pan, to serve Salt…

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Fish curry with coconut brown rice

Total time: 0:40 Prep: 0:10 Cook: 0:30 Level: Easy Serves: 2 people Ingredients 250 g. butternut squash, peeled and chopped into 2-3cm pieces 1 tbsp. vegetable or coconut oil 125 g. wholegrain rice 200 mL reduced fat coconut milk 1 onion, finely sliced 30 g. fresh root ginger, finely chopped 1 tbsp. (heaped) Thai red curry paste 200 mL fresh fish stock 2 firm white fish fillets (such as cod or haddock) Directions Preheat the oven to 200˚C, gas mark 6. Arrange the squash on a foil-lined baking tray; drizzle with ½ tbsp oil, season…

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Chicken Changezi: The History of the Curry & its Supposed Connection With Mongolian Ruler Ghenghis Khan

The art and sophistication of Mughlai preparations have caught the fancy of food lovers throughout centuries. For India, the Mughal era officially began with Babur’s rule in 14th century A.D. The word “Mughal” means “Mongol” in Persian, and Babur adopted the term ‘Mughal’ to refer to his Mongol heritage. But it turns out that the ‘Mughlai’ culinary influence reached the Indian shores much before Babur step his foot in Delhi. For instance the Chicken Changezi, a popular chicken delicacy popular in the Northern part of the country, is said to have its link…

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Mirchi Ka Salan, the Nizam’s Spicy Curry that Completes Hyderabadi Biryani

Mention Hyderabad and your mind immediately conjures a picture of piping hot Hyderabadi Biryani , bursting with aromatic flavours and rich meat. However, if you are a true fan of the Hyderabadi Biryani, you can’t enjoy the delicacy in its full glory unless you have its equally brilliant accompaniment – Mirchi Ka Salan . Mirchi Ka Salan is a renowned chilli and peanut curry of Hyderabad, Telangana. Made of green chillies, peanuts, sesame seeds, dry coconut, cumin seeds, ginger and garlic paste, turmeric powder, bay leaf and thick tamarind juice, the rich curry compliments the…

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