From Goa, a tropical paradise on the south west coast of India, where palm trees dot the landscape and seafood is in abundance, comes this flavorful and succulent fish stew. Goa was ruled by the Portuguese for many years, it remained a Portuguese territory till 1961 when it was annexed back to India. The Portuguese influences are still evident all over Goa from the architecture, to the religion, from the language and dress to the cuisine. Goans even have Portuguese last names as a result. Typically the Goan curries are made with fresh coconut, and an array of spices blended with vinegar, which gives some of the curries that distinctive tangy taste. Mostly every Goan (that’s what the the locals are referred to), has a fondness for fresh fish. This particular dish does not have the vinegar, but rather tamarind to render the tangy taste. I’ve used mussels, salmon, and prawns in this recipe, but you can use any fish you have on hand. I do think the addition of mussels give this curry a nice contrast against that bright yellow, don’t you?
As promised, here is another curry that will warm you up from head to toe. We are finally going to experience our first substantial snowfall of this season, (which is projected to be a blizzard), so what better way than to celebrate with a couple of hearty and robust curries. The paneer dish (Indian cheese) below was replicated from Naina’s Blog “Spice in the City”. Take a peek around her blog, it is simply amazing with an array of recipes all strikingly showcased. I especially liked the creaminess of this dish derived from the ground cashews with a dollop of sour cream. I made a few adjustments to her recipe, but if you’d like her full recipe, click here.
Originally posted on Safari of the Mind:
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Making bread from scratch is not at all difficult if you’ve tried it. A few years ago it was a cinch as my bread machine did the majority of the work, the results weren’t too bad, but I don’t have that bread machine anymore. Over the years, I’ve enjoyed trying out fairly simple recipes to conquer that yeast fear. I used to feel pretty intimidated with the seemingly complex and work intensive process of baking fresh bread. Homemade bread is substantially tastier than store-bought bread, it isn’t laden with preservatives, nor is it expensive to make, and doesn’t take all that much time, either. Those were reasons enough to motivate me. I’ve since enjoyed trying and testing various recipes, including tips and tricks from different sources. King Arthur Flour’s website comes up quite frequently on my Facebook page, I’d like to give them credit for this recipe. It is so basic, but by reading their step-by-step instructions here, you’ll be able to master some of the do’s and dont’s almost right away. I’ve also found that by watching videos online, it gives me that added confidence to try out anything. I learned how to roll my own sushi with this method. Will save that post for a later date 🙂
During the winter months I can cook any amount of curries in my kitchen and feel completely satiated. Not so in the summer time; the thought of cooking an Indian meal is far from my mind when the weather turns hot and humid. I’d have to say though that Indian/Goan cuisine has probably got to be one of my favorite (biased of course) although I do cook a variety of other cuisines too. There is nothing more satisfying and comforting than a plate of curry and rice or rotis during the winter. Today I’m presenting Keema (a dry ground beef curry) and a Lemon Saffron Rice. I served it with a raita (cucumber yogurt salad), not pictured. Keema is also popular as a breakfast dish with rotis, it is also used to fill samosas and for biryani. It is usually cooked until dry.
A Happy New Year one and all. I hope 2016 brings everyone good health, peace and contentment. I can hardly believe we are at the start of a new year already. The weather has been simply amazing in our neck of the woods – it is January and not a snowflake in sight, although I must say it has gotten a lot colder compared to the unseasonably warm temperatures we experienced in December. With the cooler weather brings comfort foods and today I present a seafood paella transporting you to Spain, where this dish gained its popularity. Paella is known to have made its debut in the Valencia region of Spain back in the 1800’s; it combines both the Roman and Arabic cultures. Historically paella was made with leftovers and depending on the particular region in Spain, seafood, chicken, chorizo and even rabbit were added to this rich one-pot dish.