Tag Archives: spicy

Winsome Vindaloo: Spicy, Sour and Saporous

2 Mar

Ok Guys, so I’m finally embarking on the journey to making Meat dishes. I’ve never had the courage to go beyond chicken (because, frankly its safe and predictable) but now I’m thinking I need to be braver.

This is the recipe of Pork Vindaloo. A lot of you might know it as a popular dish from Goa, India. It has its roots in a Portuguese dish of the name Carne de Vinha d’ Alhos. Its super spicy, super sour and just the right amount of sweet*mouth watering*

My version, ofcourse has many ingredients missing/changed because of the availability of ingredients at my campus. But. I’ve managed to make it more than half way decent. So.

What you need (serves 4)

Meat: 800 gm stir-fry pork (its always faster to cook this rather than chunks or chops)

For the Marinade:

5-6 cloves of garlic, mashed

1 inch ginger, peeled and mashed

3-4 cardamom pods

1 inch cinnamon

1/2 tsp turmeric powder

2 tbsp red chilli paste / chilli powder

4-5 tbsp malt vinegar

1/2 tsp cumin seeds

2 tsp sugar
For the gravy:

3-4 large onions finely chopped

1/2 cup tomato puree

2 tbsp lemon juice

salt to taste

chilli powder (if you want it still spicier)

5-6 tbsp oil

What to do:

In a deep dish/plate/bowl put together all the ingredients of the marinade and soak the meat in it for about an hour. Of course, the longer you let this soak, the better it will taste.

Sweet and sour marinade



Soak the Pork



While the meat is marinating, heat 3-4 table spoons of oil in a pot on a high flame. Add the onions and fry them on a medium flame. Once golden brown, add the water and let the onions melt on a low flame for about 10-15 minutes. Once the onions are soft, add the tomato puree.

Melting the onions



After the hour long marination, heat the remaining oil in another pot. Once the oil is boiling hot, add the meat and cook till both sides of the meat are brown. You will notice that the meat is releasing water and that it is already forming a gravy. To this, add the onion and tomato mixture we just made and cook for another 20 minutes on low flame. This’ll real work up the juices. Add salt and lemon juice. Give it one final whirl.


Serve it preferably with hot steaming rice.





Chicken with Yogurt, scented with aromatic whole spices

26 Jan

I was reading this article in the Guardian recently, and I thought to myself, “Hmm…I cook meat in yoghurt all the time.” So I thought it fit that I should share my recipe too.  In its current form, its more a curry and not a Bake, but it very well could be.


Spices are essential to this dish. No being miserly with these.

I have to give my Mum the credit for the recipe, though the one below is more of a quick-fix, student budget solution. Again, full points for versatility ( you can even take just the chicken pieces from the ready dish and put them in your sandwich).

What you need:

For Marination:

4 chicken breast fillets cut into square-inch pieces

150 gm plain yogurt

1 tsp  turmeric

1 tsp red chilly powder (you can put in less depending on how hot you want it)

1 tsp ground coriander seed powder

1/2 tsp ground black pepper

Mix all the above ingredients and leave aside.

Note: They say the longer you marinate the chicken the better, so even if you’re doing it in a hurry, try and marinate it at least for an hour before you start making your dish.


Marinate the Chicken. Dont be afraid to mix with your hands!

For the dish

1/2 tsp turmeric powder

1/2 tsp ground coriander seed powder

2-3 petals of garlic, chopped

1 inch ginger, chopped

2 Bay leaves

3-4 cloves

3-4 cardamom

1 inch Cinnamon

2-3 medium sized onions-chopped fine

2 potatoes – chopped into 2 pieces each

2 tbsp tomato puree

5-6 tbsp oil

1 cup water

salt to taste

What to do:

In a deep vessel heat the oil on a high flame. Once the oil is heated add the bay leaves, cloves, cardamoms cinnamon, tumeric powder, coriander seed powder and fry for a minute.


Smells awesome already...slurrp!

Add the chopped garlic and ginger and fry for one more minute. Keep moving the mixture around constantly to prevent it from burning.

Now add the finely chopped onion into the oil and fry over medium heat. Once onions are soft brown add 2-3 spoon of water and let the onions melt (cook for about 10-15 mins). Now add the tomato puree and stir.

Then add the marinated chicken and the potato, add half a cup of  water, mix them well and let the chicken cook over medium heat. Incase you need to add  more water add warm water only.


Frothing in the pot. Almost there...

Its done!

Enjoy it with rice, bread, roti or just by itself. I gobbled it up with Roti.


Mmm...so warm and comforting.

Curried Praws – don (two) Malwani Style

16 Dec

So guys, here’s the version that we make at home. Two things to remember, don’t be too stingy with the lemon and the chili. These are the two defining tastes of this curry. I don’t know the traditional name, but at home we call it Kolbi Curry.

Also, this is sort of the quick version because I don’t have equipment like a mixer-grinder in my hostel kitchen. So this is my humble effort. Hope you enjoy it!

What you need:

200 gms prawns (again, I’ve used cooked and peeled ones)

1 cup dessicated coconut

1 red onion

1 tsp black mustard seeds

1 tsp coriander seed powder

1/2 tsp turmeric

4-5 tbsp of lemon juice

2 tsp chilli flakes

salt to taste

coriander for granish

5 tsp oil

3 cups water

What to do:

For the base:

On a high flame, heat a non-stick pan with 1 tsp of oil in it. Once the oil is heated, add the red onion and saute. We need the onion to lose its moisture and go from red to brown, so keep moving it around till it starts browning.

Once brown, add the chili flakes and saute for about a minute.

Now reduce the gas to medium and add the dessicated coconut. Saute until the coconut too starts browning. This is important, because we need that smoky flavour.

Turn the gas off and keep aside.

(At this stage, I would’ve ideally put the mixture into a grinder and made it into a smooth paste. But I dont have one 😦  sniff. )

Your base is ready!

For the main dish:

In deep pan, heat the remaining oil on high flame. Once hot, reduce the flame to medium. First add the mustard seeds. If the oil is sufficiently hot, the seeds will start to splutter.

Now add the coriander seed powder and the turmeric. Stir it around a bit till you get this amazing aroma…sigh.

To this add the base that you prepared and quickly stir.

Now add the water and bring to a boil.

Once the mixture starts boiling, add the prawns and boil for another five minutes. Add lemon juice, salt and coriander leaves.

Kolbi curry is ready! Slurp!

Serve hot with plain steamed rice. Yum.

Curryied Prawns – Ek (one)

12 Dec

Let’s just say I enjoy fish and prawns more than I do meat. I come from Mumbai, a coastal city in India, and sea food has been a very consistent and enjoyable part of my life. I can still remember the first time I ate mussels prepared in masala or eating pompfret curry with basmati rice on Sunday mornings. Most sea food there is prepared either in the Malwani tradition or the Konkani tradition. Its usually quite spicy and hot, with a heavy use of coconut and sometimes rice flour (if it is being fried, eg. Bombay Duck fritters).

The other day as I was walking through Tesco, I happened to pass by the sea-food section, and was immediately drawn to it. Yes, I do enjoy eating fish-and-chips, but honestly, I was craving for that spicy,pungent and tingling sensation on my tongue that comes with seafood preparations at home.

Call it coincidence or whatever you want, but the same day I bumped into my flatmate’s friend who was making her version of Prawn curry. The recipe was Thai, but surprisingly, a lot of the ingredients were quite similar to mine and it tasted divine!

So here is me giving you two recipes to prawn curry. The first part is Thai. The second, i.e. my next post, will give you the Malwani recipe to prawn curry.

Thai Prawn Curry

What you need:

1 stick of lemon grass, roughly chopped

1 medium sized onion, finely chopped

2 tbsp lime juice

200 gm small sized prawns (for this recipe I used shelled and pre-cooked ones)

2-3 red chillies, sliced

100 gms shitake mushrooms (if its difficult to measure, then just take about 4 or 5 large ones), sliced

100 gms corriander, chopped

3 cups water

1 cup coconut milk

Salt to taste

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