Recipe by André Grisell
The famous hot curry from Goa that determines the difference between boys and men.
Top Review by KitchenManiac
This was a great recipe, and it is authentic!! I can see myself cooking this time and time again. I did make some changes to the recipe. I used a whole head of garlic instead of 8 cloves. I also added a teaspoon of cumin seeds, three stalks curry leaf and a stalk of bruised lemongrass. Then I dumped everything into the blender. Next time I might reduce the vinegar to 1/2 cup, I felt it was a little too vinegary if there is such a word. I pounded the cumin, peppercorn, coriander seeds, 1 teaspoon of cloves, 2 teaspoons of cardimon (not sure about spelling) with my mortar before actually adding it to the hot oil. After I had added all my ingredients, i added 3/4 cup of natural yoghurt to the curry and allowed it to simmer. This was wonderful!!I can't wait to try making this with lamb (i made it with chicken).
- 1 1⁄2 lbs chicken or 1 1⁄2 lbs pork or 1 1⁄2 lbs mutton or 1 1⁄2 lbs beef, in cubes
- 8 hot green chilies, pods
- 8 cloves garlic
- 1 ounce fresh ginger
- 1 tablespoon cayenne pepper
- 1 cup vinegar
- 2 onions, chopped
- 1 teaspoon cumin
- 1 teaspoon coriander seed
- 1 teaspoon black peppercorns
- 3 tablespoons tomato puree
- 2 teaspoons sugar
- 1 tablespoon brandy (optional)
- 2 tomatoes, in chunks
- 2 fresh mild green chili peppers, sliced
Directions See How It's Made
- Pound green chilli, garlic, ginger and cayenne together with salt in a mortar until smooth.
- Add vinegar (or use a blender).
- Marinate the meat in this for 2 hours.
- Save the marinade.
- Heat the oil with cumin, coriander and peppercorns.
- When hot, add the meat and onion and broil on high heat until brown.
- Add the marinade, sugar and tomato purée.
- Add water and salt if necessary.
- Let simmer until meat is done and the sauce has thickened (circa 30 minutes).
- Remove from heat.
- Add tomatoes, chilli and brandy and serve with basmati rice and maybe some yoghurt sauce to compensate the heat.