Today’s Gingerbread Fudge is a great recipe to have on hand for Christmas. It is quick and easy, and results in a creamy fudge that is beautifully spiced with all the Christmas flavours. So if a combination of white chocolate and the flavours of a traditional gingerbread is your thing, stick around for the recipe.
With Christmas fast approaching, a lot of folks have started with all kinds of prep work. From deep cleaning and decorating their homes, shopping for the Holiday season and planning their social calendars, most houses see frenzied levels of activity at this time of the year. It’s because of this, one needs to have a few easy and delicious recipes to fall back on.
This gingerbread fudge recipe ticks all those boxes. With prep and cook time of mere minutes, the hardest part of this recipe is leaving the fudge alone, to cool and set. Sounds perfect, right? Well, it is. And you’re left with a nice batch of fudge that just melts in your mouth.
And if you’re in the Southern Hemisphere like I am, we’re headed straight for summer. And it gets really hot here in Sydney. So while everyone in the North is baking up a storm, these kind of recipes work out perfectly for us. This way we get to enjoy those beautiful flavours of Christmas without having to turn the oven on.
This fudge can be made a few days ahead. Store it in the fridge in an airtight container lined with baking / parchment paper. I suggest placing a piece of baking / parchment paper between layers as well, to prevent the pieces of fudge from potentially sticking to each other.
Now, if dark chocolate is more your thing, check out my Dark Chocolate and Hazelnut Fudge recipe. It is absolutely divine.
The ingredients –
This list is an easy one to get a hold off. You will need condensed milk, white chocolate, vanilla, molasses, ground spices (ginger, cinnamon, cloves and nutmeg) and don’t forget the butter.
Let’s get cooking –
Line a 9×9 inch cake pan with some foil, leaving a little overhang to help take the fudge out once it has set. Set this aside to use later.
Place the condensed milk and butter in a heavy bottomed pan on a medium low heat.
Add the molasses and vanilla. Mix through and add the white chocolate. Stir well to help the chocolate pieces melt.
Next, add the spice powders and stir well to incorporate.
Once all the chocolate has melted and the spice powders have been incorporated thoroughly, pour out onto the lined cake pan. Tap the pan gently a couple of times to get rid of any air bubbles.
Leave it on the kitchen counter and let it come to room temperature.
Refrigerate for 4-6 hours or overnight to set completely.
Cut into squares and serve.
Gingerbread Fudge – a quick and easy recipe
Course: DessertCuisine: AmericanDifficulty: Easy49
pieces5
minutes5
minutes4-6
hoursThis Gingerbread Fudge recipe is quick and easy, and results in a creamy fudge that is beautifully spiced with all the Christmas flavours.
Ingredients
30g butter
1 tin condensed milk (395g)
350g White chocolate
1 tsp Vanilla extract / Vanilla bean paste
1 tbsp Molasses
1 tsp ground ginger (powder)
1 tsp ground cinnamon (powder)
1/8 tsp ground cloves (powder)
1/4 tsp ground nutmeg (powder)
Directions
- Line a 9×9 inch cake pan with foil, leaving a little overhang to help take the fudge out once it has set. Set this aside to use later.
- Place the condensed milk and butter in a heavy bottomed pan on a medium low heat.
- Add the molasses and vanilla. Mix through and add the white chocolate. Stir well to help the chocolate pieces melt.
- Next, add the spice powders and stir well to incorporate.
- Once all the chocolate has melted and the spice powders have been incorporated thoroughly, pour out onto the lined cake pan. Tap the pan gently a couple of times to get rid of any air bubbles.
- Leave it on the kitchen counter and let it come to room temperature.
- Refrigerate for 4-6 hours or overnight to set completely.
- Cut into pieces and serve.
Recipe Video
Notes
- Line the cake pan and assemble your ingredients before you start cooking the fudge.
- If you don’t have access to molasses, you can use a little melted down Goan coconut jaggery.
- Adjust the spice powder amounts to suit your liking.
- Store it in the fridge in an airtight container lined with baking / parchment paper. I suggest placing a piece of baking / parchment paper between layers as well, to prevent the pieces of fudge from potentially sticking to each other.
Chana Doce
When you think of Chickpeas, a lot of people think of savory recipes. Have you tried making sweets with a chickpea base? If you haven’t, you really ought to. This Chana Doce is a Goan sweet served at Christmas time, weddings and special occasions. It is made with chana dal and coconut and mildly flavored with cardamom. There are heaps of Indian sweets that use some form of chickpeas as a base, like these Besan Laddoos or even these sweet flatbreads called Puran Poli. These two are just the tip of the ice berg and I hope to try and bring you some more Chickpea deliciousness in the future.
Today, I’m sharing with you a Goan sweet recipe. This Chana Doce is a Goan delicacy and makes an appearance at Christmas time, weddings and special occasions. The recipe calls for chana dal, which is hulled and split chickpeas. Everytime we visit Goa, we always bring some back home with us. A good Goan bakery is paradise if you have a sweet tooth. Our typical haul would include this Chana Doce and a Coconut variant, the ever popular Bebinca, Dodol, Baath, Bolinhas and Pinag. I think that about covers it. Our favorite place to buy these treats is a quaint little bakery in Mapusa called Simona’s. They also have outlets in Porvorim and Sinquerim. What’s your go-to place to buy your favourite Goan treats?
It’s hard for us to get back to Goa as often as we did when we were in Mumbai, so I’ve decided to try and make these delicacies at home. And after some experimenting, I’ve finally got a recipe for Chana Doce that I’m happy with. This is a softer version of the sweet and just melts in your mouth. The commercially available one is a little harder and has a slightly longer shelf life, but its slightly more difficult to make. We actually quite like this softer version and hope you do too.
Chana Doce
Course: DessertCuisine: GoanDifficulty: Medium800
grams20
minutes45
minutes3 hours
A melt in your mouth sweet made with chana dal and coconut and mildly flavored with cardamom.
Ingredients
1 cup Chana Dal (hulled and split chickpeas)
1/8 tsp Salt, or to taste
6-8 green cardamom pods
1 coconut, grated (approx. 2 1/2 cups)
2 cups sugar
1 tbsp + 1 tsp of ghee (clarified butter)
Directions
- Wash the chana dal by passing it through some water at room temperature 3-4 times. Add enough water to cover the dal by about 2 inches and let it soak for 3 hours. After letting it soak, drain the water, pass it through some fresh water and drain again. Cook the chana dal with 1/8 tsp of salt and sufficient water till soft. Drain the dal and reserve the cooking water. Let the dal cool to room temperature.
- In the meanwhile, crack the cardamom pods open and grind the seeds to a powder.
- Grease a large tray or board, the back of a large spoon or spatula, a rolling pin and a sharp knife with a little more ghee.
- Grind the coconut to a smooth paste using just a little of the reserved cooking liquid from cooking the lentils. Use as little water as you can. Place the ground coconut in a large heavy bottomed pan.
- Grind your chana dal with a little reserved cooking liquid to a smooth paste. Again, use as little liquid as possible. Add this to the pan.
- Add the sugar to the pan and stir well to combine.
- Place the pan on a medium heat and cook till it thickens and starts leaving the sides of the vessel, stirring continuously. As it thickens, drop the heat to a medium low, add the cardamom and 1 tbsp ghee and continue cooking. This process takes around 30-45 minutes.
- Once the mix starts forming into a ball, take it off the heat and immediately transfer to the greased tray. Level it using the back of a spoon and tidy it off with the greased rolling pin. Set it aside to cool.
- Using the greased knife, cut into the traditional diamond shapes or any other shape of your choosing.
- Leave the cut pieces on the kitchen counter to cool down completely and set. Your Chana Doce is now ready to serve or store. Store in an airtight container. This will keep refrigerated for a 6-8 days.
Enjoy!
Recipe Video
Notes
- You can cook the chana dal in the pressure cooker or in a pot on the stovetop. The pressure cooker will cut down cooking time drastically. Mine takes about 10 minutes to cook all the way through. Cooking time will differ among different brands of pressure cookers. Follow your manufacturers instructions to cook the lentils till well done.
- Use as little water as possible to grind the coconut and the chana dal. The more water you add, the longer you’re cooking time will be.
- Always use a heavy pan to cook this Chana Doce. It keeps it from burning easily. If possible, use a wide pan. A wide pan, increases surface area and decreases cooking time.
- Cooking time will vary depending on a number of factors like amount of water used while griding, heat level used during cooking, size and thickness of the pan, width of the pan etc. It took me 32 minutes in total. Like most Goan sweets, its hard to time the cooking process. You need to go by what you see and feel. My step-by-step video will help with this.
Goan Pork Vindaloo
Goan Pork Vindaloo
Course: MainCuisine: Goan, IndianDifficulty: Medium8
servings20
minutes1
hourGoan Pork Vindaloo is a vibrant, flavorful pork curry that is spicy, tangy and so moorish, it will have you coming back for more.
Ingredients
1 kilo boneless pork (pick a slightly fatty cut)
1-2 tbsp oil
1 – 1 1/2 onion, finely chopped
Salt, to taste
Vinegar, to taste
1 tsp sugar
- For the masala –
12 Kashmiri chillies, deseeded
6 black peppercorns
5 cloves
3 green cardamom pods
2″ cinnamon
6-8 large garlic cloves
1 1/2 inch ginger
Vinegar, to grind to a paste
Directions
- Cut the pork into chunks and set aside.
- Grind all the ingredients for the masala to a fine paste using vinegar. (Ideally Goan vinegar is used. If you don’t have access to it, malt vinegar or red wine vinegar will work well too.)
- Heat some oil in a large pan. Saute the onions till they have softened and start caramelizing.
- Add the masala and fry off well for a couple of minutes.
- Add the pieces of pork and salt, to taste. Stir well to coat all the pieces with the masala and let the meat fry off for a few minutes.
- Add enough water for the pork to cook through and achieve the consistency you want. I used about 2 cups of water. (You can add more water, if required, later on, when the meat is cooking.)
- Cover and cook till the meat is tender.
- Check for seasoning and adjust as required.
- Add 1 tsp sugar to balance out all the flavors.
- Serve hot. This Pork Vindaloo goes very well with some steamed rice, a Peas Pulao, some bread or sannas too.
Enjoy!
Recipe Video
Notes
- Remember to use a slightly fatty cut of pork. It adds a lot more flavour.
- Cooking time will depend on the cut of pork being used and the size of the pieces that you’ve cut.
- While this pork vindaloo can be served straightaway, it is best cooked a day or two before you need to serve it. It helps the flavors develop and mature. Store refrigerated. If you’re making it a couple of days in advance, on the day after cooking it, bring to room temperature and heat thoroughly and let it simmer for a couple of minutes. Cool down completely and store refrigerated.
Chorize Pulao – Goan Sausage Pulao
Goan Sausage Pulao
Course: MainDifficulty: Easy2
servings10
minutes18
minutesAn easy, one-pot meal that’s packed full of flavour thanks to the delicious Goan Chorizo
Ingredients
2/3 cup Basmati rice
1 tbsp oil
2 green cardamom pods
2″ cinnamon
8 black peppercorns
5 cloves
1/2 onion, chopped
1 chilly, finely chopped (or to taste)
1/3 tsp turmeric powder
1 large link of Goa sausages
1/2 tomato, chopped
1/4 cup green peas
Salt, to taste
Directions
- Wash the rice in some water and drain. Repeat this 3-4 times. Then soak the rice in water for 30 minutes. The water level should be an inch above the level of rice. After 30 minutes, drain the rice, rinse through with some fresh water and drain. Your rice is now ready to be cooked.
- Heat the oil in a vessel on a medium heat. Add the whole spices (cardamom, cinnamon, peppercorns and cloves) to the oil and saute for about 30 seconds.
- When the spices are nice and fragrant, add the onion and chilly. Saute till the onions have softened and turn translucent.
- Add the turmeric powder and stir well.
- Add the sausage and stir fry for a couple of minutes.
- Add the tomato and cook till the tomato has softened.
- Now add the rice and gently stir through, using either a wooden or silicon spoon, to prevent the grains from breaking.
- One the rice has fried off a little for about a minute, and is coated well with all the spices add the green peas and 1 1/3 cup of room temperature water. (The ratio of rice to water should be 1:2)
- Add salt to taste. (Remember the sausage also has some amount of salt in it.)
Stir well. - Cover and cook on medium heat till all the water has been absorbed by the rice.
- Take off the heat and keep it covered. Let it rest for a couple minutes.
After a couple of minutes, fluff up the pulao gently with a fork.
Serve hot.
Recipe Video
Goan Prawn Curry
Everyone has atleast one meal that takes them right back to their childhood. For me its this Goan prawn curry. This curry with some rice, for me, is the ultimate soul food. And I must say, my mother makes the best prawn curry in the world. Atleast I think so. This is her prawn curry recipe that I’m sharing with you today.
For a recipe like this, fresh prawns are the best. Check out my video on how to clean and de-vein prawns here. I recommend using small to medium sized prawns for the curry. Save your larger prawns (like your king prawns and tiger prawns) to crumb fry or grill.
Now, to take this prawn curry to the next level, add some okra to the curry. Don’t kick it till you try it. It is really something else. I have shared a version of that curry here. This is just how my family makes this curry. And almost every Goan family has their own version of it.
This prawn curry is best served pipping hot with some boiled rice, Goan red rice is even better, if you can get your hands on some. This also goes down a real treat with some crusty bread.
The concept of Kalchi Kodi
While all this is quite common, something you may have not come across before is the concept of “kalchi Kodi” which simply translates to “yesterdays curry”. This is literally what it is. Any leftovers are reheated the next morning. This makes the curry really thick and it is then enjoyed with either chapatis or bread for breakfast. For me this curry for breakfast is a little too savoury. So instead, we just have any leftovers for lunch the next day.
Onto the recipe.
Goan Prawn Curry
Course: MainsDifficulty: Easy4
servings40
minutes25
minutesA delectable coconut based curry, slightly tart, perfectly spiced and loaded with succulent prawns, this Goan Prawn curry is an absolute winner.
Ingredients
1/2 kg prawns, peeled and deveined
1/2 onion, finely chopped
2 chillies, slit in half
1 piece of amsol (dried mango)
3-4 pieces of kokum
A walnut sized ball of tamarind
1 tbsp coconut oil
Salt, to taste
1-2 tbsp lemon juice
1 tsp vinegar, optional
- For the Masala (spice paste) –
1/2 cup grated coconut
6 Kashmiri chillies
2 large cloves garlic
1 tbsp coriander seeds
1/4 tsp black pepper corns
1/2 tsp cumin seeds
1/4 tsp turmeric powder
Directions
- Sprinkle salt, squeeze some lemon juice and drizzle the vinegar over the prawns and set aside
- Pour a little warm water over the tamarind and set aside (I use about 1/4 cup of water).
- Grind all the ingredients for the masala to a fine paste, using a little water as needed.
- Heat some oil in a pot. Saute the onions till they have softened and turn translucent.
- Add the masala and let it saute for a few minutes.
- Add some water to thin out your masala and get it to the consistency you like. Remember the curry will thicken as it cooks. So add a touch more water. Add the chillies and bring it to a boil.
- Turn the heat down to a simmer, add the amsol and the kokum and let the curry simmer for 6-8 minutes. Halfway through, stir the curry through and add water to adjust the consistency, if needed.
- When the curry is almost ready, add the prawns. Add some of the tamarind extract and cook for another 2 minutes or till the prawns are just cooked. Don’t overcook the prawns.
- Check for seasoning and adjust as required.
Serve hot with rice.
Enjoy!
Recipe Video
Veggie Pasta in a Tomato Sauce
Veggie Pasta in a Tomato Sauce
Course: MainsCuisine: ItalianDifficulty: Easy2
servings10
minutes30
minutesA comforting pasta dish, in a flavourful tomato-based sauce, packed full of veggies.
Ingredients
4 large cloves of garlic, finely chopped
1/4 onion, chopped
1/3 – 1/2 cup capsicum, chopped (I used a mix of red and green peppers)
1/2 zucchini, thickly sliced
A handful of broccoli florets
1/3 cup corn kernels
10 olives, sliced
1 cup passata / tomato puree / canned tomatoes
1/2 cup vegetable stock
2 tbsp olive oil
Salt, to taste
Freshly cracked black pepper, to taste
Red chilly flakes, to taste
1 tsp mixed herbs (dried)
1/2 tsp oregano (dried)
1/2 tsp sugar
Pasta
Parmesan cheese, to grate over the pasta
Directions
- Start by cooking the pasta according to the package instructions.
Bring a large pot of water to a rolling boil, season the water generously (I use 1.5 tsp salt) and add the pasta to the pot. Stir immediately, to prevent the pasta from sticking to each other and to the bottom of the pot. - When the pasta is cooking, heat another pan.
Add olive oil to the warm pan and add the garlic. Saute till the garlic turns fragrant. - Add the onions and cook over a medium heat till they soften a bit.
- Add the peppers and continue to cook for 1-2 minutes or till they start to soften.
- Add the broccoli florets and saute for another minute or so.
Now, add the zucchini and corn and stir through. Cook for another minute or two. - Season with some salt and pepper, to taste.
Add the red chilly flakes and the herbs. Stir through. - Add the passata and the stock.
Let it come to a boil and leave to simmer for 5-7 minutes or till the veggies cook through and the sauce develops good flavour. - Add the olives and the sugar and stir through. Take off the heat and set aside.
- By now the pasta should be cooked. Reserve 1/4 – 1/2 cup of the pasta water and drain the pasta.
Add the pasta to the sauce and toss to coat the pasta with the sauce. - Place the pan on medium low heat. Add a couple of tbsp. of the reserved pasta water. Stir through and let the extra liquid cook off for another minute or so, or till your pasta reaches the desired consistency.
- Grate some parmesan cheese over the pasta and serve.
Enjoy!
Recipe Video
Peri Peri Chicken Wings
Peri Peri Chicken Wings – a perfect , spicy dish to serve up at a party or game night, or even with a nice big salad for a quick weeknight meal. Either way, these are super delicious and while looking through the blog recently, I realized that I haven’t shared many chicken wings recipes here. So today, I’m going to rectify that. I bring you some spicy, delicious Peri Peri Chicken wings. These are made from scratch and bake off in the oven. So there’s very little hands-on time required for this recipe. All you have to do it put together a simple marinade paste and then work on a dip, a salad or anything else you’d like to serve these wings up with.
If you’re prepping your own chicken wings, split the wings and either set the tips aside for a stock or discard. I bought Marco’s Wing Nibbles from Woolworths that has this stage dealt with so you use the wings as is.
This recipe couldn’t be any simpler. After prepping the wings, you simply wash them and pat them dry. Sprinkle with salt and use our beautiful homemade marinade. Peri Peri is known to be a spicy sauce / marinade and this one is. If you enjoy a good Peri Peri, but don’t want it too spicy, you could substitute some of the birdseye chillies with a milder pepper. That way you will still get the color and volume in the marinade but it won’t be too spicy.In our house, we love spicy food, so I’ve used birdseye chillies with the seeds and all. And can I tell you, these wings turned out so very delicious. It packs the perfect amount of kick for us and when you pair this with the homemade Blue Cheese Dip, it is absolutely divine.
The Blue Cheese Dip has the perfect cooling affect to counter the spiciness of the wings. Let me tell you, once you taste this, you won’t be able to stop at one. But don’t just take my word for it. Go ahead and make these wings and try them out for yourself.
So let’s take a look at the recipe now, shall we?
Peri Peri Chicken Wings
Course: AppetizersDifficulty: Easy4
servings15
minutes40
minutes300
kcal30
minutesPeri Peri Chicken Wings – a perfect , spicy dish to serve up at a party or game night, or even with a nice big salad for a quick weeknight meal.
Ingredients
1 kilo chicken wings (split the wings and either set the tips aside for a stock or discard. I bought Marco’s Wing Nibbles from Woolworths that has this stage dealt with so you use the wings as is.)
Salt, to taste
Chopped parsley, to garnish
- For the marinade –
8 birdseye chillies
4-6 large cloves of garlic
1 tbsp. smoked paprika
1/2 tsp extra hot Cayenne Pepper
1 tsp oregano
1 tsp black pepper powder
Juice of 1/2 lemon or 1 lime
1 – 2 tbsp vinegar
- For the Blue Cheese Dip
1/3 cup Greek yogurt
1/4 – 1/3 cup of Blue Cheese crumbled
White pepper powder, to taste
1 tsp Worcestershire sauce
Directions
- The wings –
- Grind all these marinade ingredients to a paste.
- Wash the chicken and pat dry.
- Season with salt.
- Pour the marinade over the chicken and toss to coat the chicken pieces well. Set aside to marinade for about 30 minutes.
- Preheat the oven to 180 degrees C.
- Lightly grease a baking dish. Place the chicken wings in a single layer.
- Bake for about 30-40 minutes or till cooked through, flipping them over about halfway through the the cooking process.
- Garnish with some chopped parsley.
- Blue Cheese Dip
- Mix all the ingredients together. Serve up.
Recipe Video
Lamb Kebabs … and how to make quick pickled onions and a yogurt dip.
Lamb Kebabs … and how to make quick pickled onions and a yogurt dip.
Course: Starters / AppetizersCuisine: MediterraneanDifficulty: Easy4
servings15
minutes30
minutes300
kcalA quick and easy Lamb kebab recipe that you can whip up in a jiffy, succulent and full of flavour
Ingredients
- Lamb Kebabs
500g lamb mince
Salt, to taste
Freshly cracked black pepper, to taste
2 chillies, finely chopped
3 large cloves of garlic, finely chopped
1-2 tbsp fresh mint, finely chopped
Oil, for frying
- Quick Pickled Onions
1/2 onion, sliced
Salt, to taste
1-2 tbsp Lemon juice
- Yogurt Dip / Spread
1/2 cup Greek yogurt
Salt, to taste
1/2 tsp sugar, or to taste
1/2 clove of garlic, finely chopped
A few mint leaves, finely chopped
Directions
- Quick Pickled Onions
- Separate the half rings of the onion slices.
- Sprinkle salt and lemon juice over the onion and mix well to let the seasonings get to all the onion slices.
Cover and refrigerate for 30 minutes to an hour. - Yogurt Dip / Spread
- Mix all the ingredients together. Cover and refrigerate for 30 minutes to an hour.
- Lamb Kebabs
- Mix all the ingredients and shape into kebabs.
- Heat some oil in a pan.
Fry kebabs for a couple of minutes on each side, or till you get a beautiful golden brown colour on each side and till its cooked through to your liking.
Serve hot.
Recipe Video
Notes
- To make the wrap, I use some homemade, whole wheat chapatis, layer some salad greens on top, add a couple of the kebabs, smear some yogurt dip over and top with some pickled onions. Wrap up and enjoy.
Moong Dal Khichdi
Moong Dal Khichdi
Course: MainsCuisine: IndianDifficulty: Easy2
servings20
minutes20
minutesA hearty blend of rice and lentils mildly spiced and easy to put together, making it the perfect lunch for a cold, wet day.
Ingredients
1/3 cup basmati rice
1/3 cup moong dal
1 tbsp oil
1 chilli, cut into large pieces
1/2 medium sized onion, chopped
1/4 tsp. turmeric powder
Freshly cracked black pepper, to taste
Salt, to taste
Fresh coriander, chopped (leaves and stalks)
- For the tempering –
1 1/2 tbsp ghee (clarified butter) (For a vegan version, use a dairy free option)
3 cloves garlic, finely chopped
1/2 tsp cumin seeds
Directions
- Wash the rice and the dal separately. Repeat this process a few times, till the water runs clear. Soak the rice and the dal separately. The rice needs to soak for about 20 minutes and the dal for about 10 minutes. (So I soak the rice first, and 10 minutes later, I soak the dal). Drain the water in each of the bowls and run some fresh water through and drain again.
- Heat the oil in a vessel on medium heat.
- Add the chillies and saute for a few seconds.
- Add the onions and saute till they have softened and are a little translucent.
- Add the pepper and turmeric powder and stir well, to coat the onions.
- Add the rice and the dal and stir through.
- Now, add 2 1/3 cup of water. (I use a 1:3.5 ratio. That is, 1 part rice to 3.5 parts of water. Towards the end if you feel the need to add some more water, you can. I added another 1/3 cup towards the end. So this time I used a 1:4 ratio. The quantity of water will depend on your rice. So start off using 3.5 parts)
- Add salt to taste and stir through. Once the salt has dissolved, you can taste the liquid in the pot and see if it is seasoned to your liking or add more salt, if needed.
- Bring the water to a boil. Then cover the pot, reduce the heat to a simmer and let the rice and lentils cook off till tender and most of the liquid has been absorbed. (At this point if you feel the need to cook it further, add a little more water and continue cooking as stated above.)
When done, take off the heat and start working on the tempered spices. - For the tempering –
- In a small vessel, melt 1 1/2 tbsp ghee.
- Add the chopped garlic and stir around. Let this cook gently till a little of the rawness of the garlic goes away.
- Then, add the cumin seeds and gently cook a little more. This will infuse the ghee with beautiful flavors. Make sure to watch carefully, as you don’t want the garlic to take on any colour or burn.
- Add this to the pot of khichdi and stir through.
- Finish off with some chopped coriander and stir to distribute well.
Serve hot. Garnish with a little extra coriander and serve with a pickle of your choice. I recommend a Mango Chundo / Chunda (a sweet and slightly spicy Mango pickle).
Enjoy!
Recipe Video
Goan Prawn Curry with Okra
Goan Prawn Curry with Okra
Course: Mains, SeafoodCuisine: Goan4
servings30
minutes30
minutesIngredients
500g prawns, shelled, de-veined and washed a couple of times
1 small onion, finely chopped
2 chillies, split lengthwise
A couple of pieces of Kokum / Aamsol (dried souring agents)
6-8 okra pods, trim off the stalk and cut into approx. 1 inch pieces
Salt, to taste
1-2 tbsp oil
A small ball of tamarind (about half a walnut in size)
- For the masala (spice paste) –
1/2 cup grated coconut
6 Kashmiri chillies
3 cloves garlic
1/4 tsp turmeric powder
1/8 tsp black pepper corns
1/4 tsp cumin seeds
1 tbsp coriander seeds
Directions
- Sprinkle a little salt on the prepped prawns and set aside.
- Soak the tamarind in a little warm water in a small bowl and set aside.
- Grind all the ingredients for the masala into a fine paste using a little water, as needed
- Heat the oil in a large vessel.
Add the onions and saute till they soften. Add the kokum / aamsol. - Add the ground masala / spice paste to the pan and let it fry for a couple of minutes.
- Add a cup of water to the mixer and swirl around to pick up any of the remaining spice mix and add to the pan. Add more water as needed to achieve the desired consistency.
- Add the chillies and bring to a boil. Season lightly with a little salt (The prawns also have some salt on them so add salt accordingly). Lower the heat to a simmer and add the okra.
- Cook gently till the okra is almost cooked. Check for seasoning. Mash the tamarind up and discard any pieces of fibre or shell and add some of the tamarind paste, to taste.
- Add the prawns. Continue cooking just till the prawns have cooked through. (This usually just takes a couple of minutes depending on the size of the prawns.) Do not overcook the prawns.
- Check for seasoning and adjust, if needed.
Serve hot.
Recipe Video