Hailing from Goa, this fiery and tangy blend will tingle the tongue, with pepper, clove and 15 other spices…
As my dealer once said to me (my spice dealer) ‘its not all about the chilli, its about the yin and yang of flavours’ from the sour of the tamarind to the sweetness of the sugar this dish finds a beautiful balance that will leave your sensations satisfied.
this recipe calls for
Serves 6 people
- 1 kg veggies or meat finely sliced
- 3 tbsp plant-based oil of choice or ghee
- 1 large onion – diced
- 3 cloves of garlic – diced
- 2 cm of ginger – diced
- 140 g tub of tomato paste
- 1 tbsp tamarind paste
- 4 tbsp malt vinegar
- 1/2 cup of water
- 1 roll of toilet paper (placed in the freezer for the morning after)
- 1 bunch of fresh coriander or baby spinach to garnish
- Plain basmati rice cooked with a kaffir lime leaf is amazing
- Indian style pickles and chutneys go perfect with this
- Perfect with a few pappadum, roti, or flatbread
Heat oil or ghee in a large frypan over high heat until very hot.
Add onion, garlic and ginger, cook stirring until soft and aromatic.
Add the whole spices and stir constantly for 3 minutes or until aromatic.
Add the ground spices and cook, stirring constantly for 3 minutes.
Add tomato paste, tamarind, vinegar, and water. Cook while stirring until fragrant and well combined.
This completes the paste process. For deeper flavour, allow the paste to cool, add meat or veggie and marinate for at least 2 hours.
Reduce temp to simmer, cover with a lid and cook for 20 minutes until meat or veggies are cooked.
Perfect with basmati rice, chutney, a few rotti, and offtherayles ‘dahl, darl?’.
- Indian cooking is about cooking layers at high temperatures and constant stirring.
- Veggie suggestion – 1 kg eggplant, cauliflower, green capsicum.
- Have all ingredients ready so you do not have to leave the stove!
- For a more authentic flavour use ghee.