Homemade Hot Chocolate

Winter is one of my favorite seasons. I love the chill in the air and everything that comes with it, especially after a long, hot summer. I love winter clothes, the food and the indoor days. But what I love most of all is rugging up on a chilly day with a piping hot mug of homemade hot chocolate. So today, I’m going to share with you how I make my basic hot chocolate from scratch in under 5 minutes. Yup, its quick, simple and divine.

Homemade Hot Chocolate
Makes 1 mug


3/4 cup (full fat) milk
1/4 cup heavy cream
1/4 cup dark chocolate, chopped
A few marshmallows, for topping (optional)

Combine the milk and cream in a saucepan and heat it over medium heat till it just about starts simmering. Do not let it come to a boil.

Add the chopped chocolate and whisk till dissolved.

Pour into a mug and top with marshmallows (if using) and sprinkle some grated chocolate on top.

Enjoy your very own Homemade Hot Chocolate!!!

Turmeric Latte – Haldi doodh

Turmeric latte … Yay or nay?

This is a post I have been meaning to share for some time now. I know a while ago, turmeric lattes were all the rage everywhere. I was happy to see it gain popularity. We have been enjoying this golden cuppa for decades now.

I remember piping hot mugs of turmeric latte when I was a child. My mum would make this for us, usually before bedtime during the monsoons or winter, or when we had a cough or cold. Our version of the turmeric latte has some ingredients that are wonderful to soothe a sore throat. Turmeric, ginger and honey are all known for its health benefits. I was convinced that the only way I could get rid of a cough or a bad throat was with a mug of this golden goodness before bedtime.

If you need to chase those winter blues away or if you just need to cut down on your coffee intake, substitute your cup of coffee with this turmeric latte. Even though we used to have a mug of it just before bedtime, I now find myself reaching for this even in the morning or later in the day, when I’m craving a hot cuppa.

The way we make it, you don’t need any fancy gadgets or equipment. Yes, you do need a couple of warming spices (namely, turmeric powder and ginger powder), but a little goes a long way, you won’t need to purchase them often. We tend to have both powders in the pantry, so its really easy to fix up a batch of turmeric latte. This recipe is more just a guide. Tweak it to your liking for that perfect cup. This is how I like it.

Turmeric Latte


1 cup milk
1 tsp organic honey
1/4 tsp turmeric powder
1/8 tsp ginger powder

Place the milk, turmeric powder and ginger powder to a saucepan / pot. Whisk all the ingredients well.

Heat it over a medium high heat, till it is hot enough for you.

Place 1 tsp honey in your mug. Top with the turmeric milk. Stir well till the honey is dissolved.

Enjoy!!!

Rice Pudding (Kheer) with a hint of Saffron – #MyWarOnWaste

Hello! It’s me. I’m so glad you are still here. I’ve been missing on the blog recently as we’ve just moved house. But I’m happy to report that after a couple of insane weeks of packing, cleaning and unpacking, we are mostly settled in and I’m back to my regular routine. While this was happening, winter seems to have well and truly set it. You won’t find me complaining, because I LOVE winter. Its the season for soups, stews, warm puddings and lots of baking – all my favorite kind of things.

Speaking of warm puddings, I have a list of them I want to make this winter and hope the next few weeks will give me an opportunity to share them with you here. I have always wanted to try making some rice pudding (known as kheer in India) at home. Each time I walk by the frozen dessert section at Coles, I’m tempted to pick up a pot of rice pudding. But I don’t, because surely it couldn’t be too hard to make some at home. The problem is, I just never got around to doing it. Until now.

Usually rice pudding is made using uncooked rice. I recently found myself with some leftover plain Basmati rice from lunch and I didn’t want it to go to waste. Waste not, want not, right? So I decided that I was going to try and use it to make some rice pudding instead. After a little searching, I found just the recipe I was looking for. A no-nonsense approach to a rice pudding that used leftover rice. You’ve probably ended up with some extra rice from an Indian takeout lunch / dinner on occasion. Don’t throw that stuff out. Transform it into this glorious, rich and creamy rice pudding in no time with a few pantry staples.

 BTW has anyone seen the latest mini series on ABC called War on Waste. Such an eye opener. It is shocking how much food is wasted regularly in households, among other wastage. This is a great way of reducing household food wastage. I love finding ways to reduce wastage. Do you have any recipes that use leftovers and cut down on food wastage? Tag them on Instagram using #MyWarOnWaste and lets help inspire people to reduce waste.

So go ahead and try it out. You can serve it as a beautiful tea time treat or as dessert. Any leftovers can be refrigerated. You can enjoy your rice pudding both warm or cold. Personally, I prefer mine warm, which works really well on colder days. I’m really glad I tried making this pudding at home. Who knew that something this tasty and satisfying could be this simple to make.

My rice pudding has a yellowish tint because I added a few strands of saffron to the pot while cooking it. You can leave it out and it will look like regular rice pudding.

Rice Pudding
Adapted from: Fatima Cooks


1 cup cooked rice (I used leftover Basmati rice)
2 cups milk
1/4 cup sugar, or to taste
1/4 tsp cardamom powder
A few strands (4-6) saffron (optional)
A few raisins
A few almonds, roughly sliced / chopped

Place the rice, milk, sugar, cardamom powder and saffron strands in a pot.

Cook on medium heat, stirring continuously but gently. Scrape down the sides and the bottom of the pan regularly. Cook till the milk has reduced and has become a thick, cream like consistency. It is okay if some of the rice grains break down. It helps thickening the pudding. But don’t mash the rice completely. You want a little texture in there.

How thick you want the pudding to be, is upto you. Just before it is done, add the raisins. Turn it off the heat when it has thickened to your liking. I find that heating the raisins through the pudding plumps them up a bit and makes them extra yummy, rather than just placing the raisins on top.

Serve in bowls and top with some sliced / chopped almonds.

Enjoy!!!

If you want more ideas like this to help reduce food wastage and save money, follow me on Pinterest here.

SRC: Homemade Hot Chocolate Mix

Hello everyone and welcome to our August installment of the Secret Recipe Club.  This month I was assigned Traci’s blog, Burnt Apple. What a fun adventure looking through her blog was. She has so many recipes I want to try; and so many ingredients I’ve never worked with before. A lot of her recipes are healthier versions because Traci strongly believes in using whole foods and natural sweeteners, from what I’ve seen. That being said, it doesn’t mean she doesn’t have some fun recipes in there – check out these Bacon Cheddar Fries, Baked Churros, Crispy Cinnamon Raisin French Toast and this Baked Blueberry French Toast. I’m hoping to try these out sometime soon. But after a month of packing, moving, unpacking and settling in, while working full time. I needed something comforting and super simple. Something warm would be a bonus, because we are smack bang in the middle of winter. So, I decided to try out her Healthy Hot Cocoa Mix for reveal day. But that’s not all. I have a bonus recipe, yup I made a second treat from Traci’s blog that I will share later in the week.

So back to this mix. You wouldn’t believe how easy this was. 3 ingredients in a bowl, mix everything together and store. Then you simply store as needed. Traci used a healthier sweetener for her mix, but I used her basic version, using what I had on hand, which is why I’m calling it simply a Homemade Hot Chocolate Mix. I’m thinking this would make a fantastic present for Christmas, all dressed up – atleast for those of you who have a wintery Christmas. As for me and my husband, we are going to enjoy this right now. **slurrp**

Homemade Hot Chocolate Mix


3/4 cup cocoa
1 cup sugar (I will cut this down to 3/4 cup next time) (Adjust to your liking)
1 tbsp cornstarch

Combine all the ingredients in a bowl thoroughly.

Store in an airtight container.

To use, simply place 2 tbsp of the mix in a mug and top off with milk.

Either heat in the microwave for 60 seconds and then in 30 second increments till it is hot enough for you. Or simply heat in a saucepan on the stovetop on a low heat, till it is hot enough for you.

… and ofcourse, every hot chocolate is better with some marshmallows πŸ™‚

Don’t forget to check out what other bloggers in Group A have whipped up for this reveal!

Gulab Jamun … the easy way!

Have I told you how much I love Indian sweets? Probably not. Well, here goes – I love, love, LOVE Indian sweets. I love Indian sweets even more than I love chocolate some days. I know, shocking!!! Isn’t it?

When I lived in Mumbai, I was fortunate enough to have 3 really good Indian sweet shops or Mithaiwalas in the vicinity. Thankfully they weren’t too close. I’d literally go nuts whenever I went there. There were so many options to choose from. And I don’t to well with too many options. I just cannot pick in those situations. Anyway, my indecisiveness aside, one of my favourite Indian sweets has to be Gulab Jamuns. Gulab Jamuns are beautiful little deep fried dumplings soaked in cardamom infused sugar syrup.

I have made Gulab Jamun at home a few times now. Traditionally, the dumplings are made with milk that is reduced to an almost solid state. This process takes atleast an hour. If you live in India, you should be able to go to the store and buy mava / khoya (the reduced milk solids). If you don’t want to spend as much time or money (mava / khoya can be pricey), but still want to sit back and enjoy some home made Gulab Jamun, you have come to the right place. I have found a recipe that will probably take you about half an hour (or thereabouts) to make from start to finish.

If you are someone who has just about started dabbling in Indian food and want to impress your family and friends with some home made Indian dessert, try your hand at this recipe. You will love it and you can count on being hailed a superstar if you bring these to a potluck or any party.

Now, on to the recipe. I cannot take credit for this genious idea. I was watching Better Homes and Gardens one Friday night and I saw Fast Ed make these and I knew then and there that I had to try them out myself. It was too good to be true and the skeptic in me, knew there’d be something different about these. Either the flavour or the texture wouldn’t be right. But I was wrong, so very wrong. These Gulab Jamun turned out just like I remember them. Beautiful luscious dumplings, soft and drenched in the infused sugar syrup. These are best enjoyed a little warm but they are pretty darn good served cold as well. Even in the traditional sweet shops in India the sizes of the dumpling vary. I make them a little smaller because they will expand after frying and soaking in the sugar syrup. I prefer them smaller because that way they cook through quickly and they look so dainty served in a little bowl. I have also seen them made oblong in shape. Either way they are like little bites of heaven.

You could dress them up by sprinkling some pistachio dust (grated/ finely chopped pistachio) over them. They don’t need it, but it looks prettier. I didn’t have any pistachio with me, so I skipped that step.

If you love Gulab Jamun as much as I do, and you’ve been known to pick up some of the tinned stuff you get in the Indian stores or probably even the ready mixes (like Gits etc.), ditch them. You don’t need any of that stuff. Try this recipe out and you’ll never go back to those tins and mixes again.

Gulab Jamun

For the sugar syrup – 
500g sugar
700ml water
4 pods of cardamom

Open the cardamom pods and separate the seeds and the shells.

Place all the ingredients, including the cardamom seeds and shells in a saucepan and bring to a boil.

Lower the temperature after it comes to a boil and let it simmer for 5 minutes.

Take off the heat and set it aside.

** We usually crush the cardamom seeds to a powder and add that to the syrup. This results in a stronger infusion of flavour. If you haven’t tried cardamom before or aren’t sure how strong the flavour would be, start off by keeping the seeds whole. The favour infused will be subtle. When serving, make sure you discard the seeds and shells first.

** Start off by making the syrup first because it needs to cool a little before you can add the dumplings. The syrup needs to be warm, not scalding hot when the dumplings are put in.

** Do NOT stir the syrup once the sugar has dissolved. Stirring will crystallise the sugar.

For the dumplings – 

220g milk powder
1/2 cup all purpose flour
1/2 tsp baking powder
1 tbsp ghee / clarified butter
A little milk (approximately less than half a cup)
Oil, for deep frying

Heat the oil for deep frying.

Place the milk powder, all purpose flour, baking powder and ghee in a mixing bowl.

Gradually add the milk a little at a time and bind the ingredients to a dough. It is important to not add too much milk while making the dough. Use just enough to bind everything together.

Shape them into little balls. You want the balls to be smaller than what size you want the finished product because they will expand.

This recipe yield 20-22 massive dumplings or if you’re after little ones, you can get about 45. I got 47 in all. Make sure the dumplings are evenly sized so that they cook evenly.

Test if the oil is hot by placing a tiny pea sized ball in the oil. If it sizzles and rises to the top you’r oil is hot enough and you can proceed. If it just sits in the oil, you need to heat the oil a little more. If the ball just chars, you’re oil is too hot. Take it off the heat for a couple of minutes and then place it back on slightly lower heat and continue.

Have the oil on medium heat.

Carefully, drop the dumplings in the hot oil and fry till golden brown.

Your sugar syrup should have cooled down a little by now, but should still be fairly warm.

Using a slotted spoon, take the dumplings out of the oil and tap off any excess oil and put the dumplings in the sugar syrup straight away. Watch them expand as they soak in the syrup. Gently turn them around in the syrup after about a minute so that is soaks in the syrup on all sides.

Repeat with the rest of the batter. Once the dumpling have soaked in the sugar syrup and expanded a bit, you can carefully take them out into a shallow serving bowl or a baking dish like this one. Pour all the sugar syrup over.

At this stage, you can add the chopped pistachio over.

Sneak a peek at what it looks like on the inside. Soft, melt in your mouth goodness!

Serve warm or cold.

As the person who put made these lovely dumplings, even if you’re making this ahead of time, I urge you to sample some of these warm and you’ll know what I’m talking about. πŸ™‚

SRC Orphan Rescue – Beef N Bean Minestrone

Today, I have an opportunity to put up a second recipe from a different blog for SRC, though I wish it was under better circumstances. I’m picking a recipe from Wendy’s blog – The Weekend Gourmet. Sadly she was left out of this months reveal, since the person who was assigned her blog, didn’t get a post up. That is “So not cool!” I know how disappointing it is to be left out of the fun, since this has happened to me twice in the past. So when I heard that Group A had an orphan this month, I was more than happy to jump in and help out. It would be really great if you could stop over at Wendy’s and say Hi, I know it would make her feel a lot better.

Wendy is a girl after my own heart. She enjoys a lot of the things that I do like travelling, listening to music, watching movies, reading and of course, good food. And get this – she’s actually a celebrity, she’s been on TV and cooked in front of a live studio audience! Wendy, I admire you, I would’ve been a bunch of nerves. One look at her Recipe Index, and you know why she’s had such success in the food world. She has an impressive repertoire and picking just one recipe for today’s post proved to be quite a task. There’s so much that I wanted to try. 
Nevertheless, I chose to make her Sausage-White Bean Minestrone. The temperature in Sydney has been steadily dropping and we are well into autumn. Just yesterday, I told my husband that I wanted to add a few made from scratch soups to my regular rotation. I’ve had quite a few packet soups in the past and I don’t think I can take anymore of those. I figured, I try so hard to make most of my food and condiments from scratch, so why not soups? When I saw this recipe, I knew I had to try it out. I just made a couple of changes to the recipe based on what I had on hand. Also I halved the recipe. You can visit Wendy’s site for the original recipe. The one below, includes a few changes I made. This soup was fantastic. The flavors were beautiful and even my non-soup-loving husband enjoyed this. Thanks for the inspiration Wendy. I know I’ll be making this soup again.
Beef N Bean Minestrone

1/2 lb Ground Beef
1 tbsp Olive oil
1 onion, chopped
1 carrot, finely chopped
1-2 cloves of garlic, grated or finely chopped
1/2 tsp dried Italian herb mix
4 cups chicken stock
1/2 can white beans, rinsed and drained
1/2 can diced tomatoes
4 oz spiral pasta or macaroni (the original called for rigatoni, but you could use whatever you have) {Adjust quantity of pasta to your liking}
Heat the olive oil in a large pot.
Add the ground beef to the pot and over high heat left it brown.
Turn the heat to medium and add the chopped onion, carrot and garlic to the pot and mix well. Let this cook off for 5 minutes till the veggies have softened a bit.
Add the herb mix and stir to distribute well.
Add the diced tomato and stir. Give it a minute to mix with the other ingredients in the pot. Add the stock. Let the soup come to a boil, then cover and simmer for 30 minutes.
Add the pasta / macaroni and beans and cover and let it cook for a further 10-15 minutes based on the cooking time of the pasta.
Serve it hot!
Note: 
1) The original recipe used celery and fresh Italian parsley, which I left out since I didn’t have any.
2) Wendy also used 1/2 cup of red wine, which I left out.

Nana Braganza’s Beef Stew

REMINDER: I’m hosting a giveaway and would love for each of you to be a part of it. Up for grabs are gift vouchers from Amazon / Flipkart. For details and to participate click here. Giveaway closed.


Today I am going to share with you a wonderful recipe for which I can take absolutely no credit at all. Yup, you heard that right. This is a recipe that my husband remembers and has committed to memory from watching his mother and Nan cook. Can you believe that!!! I love him to pieces and its things like this that earn him extra brownie points. πŸ™‚ I remember the first time he whipped up this beauty was a few years ago. I was out of town for a couple of weeks on work. I had a few things cooked up and kept in the fridge for him to just heat up and eat while I was away. I knew he was good with puddings, breakfast and the like, but wasn’t too sure if he’d manage mains for lunch and dinner. To my delight, when I got back from my trip, waiting for me was a pot of this beautiful fragrant stew. To say I was pleasantly surprised would be an understatement. Long story short, we both loved it and from then on, each time we have this stew, my husband actually makes it himself.

This is such a simple recipe and it requires just a handful of ingredients. If you use a pressure cooker to cook your meat, its comes together faster, which is what I did. Unlike typical Indian food, this stew is not spicy but is beautifully flavored. You can serve this up with a couple of slices of hearty bread or croutons or even over steamed rice. I personally think it tastes better on the next day, so we always make a little extra to enjoy for even 2 to 3 meals.

Nana Braganza’s Beef Stew

1lb. beef, boneless (I use what we call undercut, very flavorful n tender, cooks up really fast, but you can use what you have on hand)
4-6 cloves
2″ cinnamon
8 pepper corns
Salt, to taste
Juice of half a lime
2 tbsp. Worcestershire sauce
2 onions, finely chopped
2 potatoes, cut into small cubes
1-2 fresh green chillies, finely sliced
4 cloves garlic, finely chopped or minced
3/4″ ginger, finely chopped or minced
1/2 cup of red wine
2-3 rashers of bacon, skin taken off and chopped into small pieces (optional, but yum)
1/4 tsp crushed black pepper powder
1 tbsp. vegetable oil

Cut the beef into 2-3 large pieces.

Sprinkle salt, lime juice and Worcestershire sauce over the meat. Add the cloves, cinnamon and pepper corns and toss well making sure the meat is marinated in this for about 10-15 minutes.

Pressure cook with a couple of cups of water till tender. I cooked it on low for 30 minutes after the first whistle. Let the pressure ease of on its own. Cut the beef into cubes. Reserve the stock.

Heat the oil in a pan and add the bacon. Let the bacon fry a little and release its fats. If you’re using bacon you may want to reduce the amount of oil a little. If your not using bacon, simply move on to the next step.

Add the chopped onions and chillies and saute them.

When the onions have softened a little, add the chopped ginger and garlic and continue sauteing.

After a minute or two add the potatoes and continue sauteing.

Add some pepper powder and stir.

When the onions have slightly started to brown, add the wine to deglaze and add the stock that the beef was cooked in with the whole spices.

Let it come to a boil and simmer for about 10-15 minutes.

Add the meat and let it all heat through.

Check for seasoning and adjust if needed. Let it simmer for another 10 minutes or so. Once the flavors have fully developed, take it off the fire.

Serve hot.

This recipe has been linked to –
Show me you Plaid Mondays

Time to Sparkle

Tempt My Tummy

Wonderful Food Wednesday
Back for Seconds
Wow Me Wednesday
Cast Party Wednesday
What’s Cookin Wednesday
Chef’s Day Off

Week 1 of 12 Weeks of Christmas Treats: Candied Spiced Nuts

Welcome to this years edition of 12 Weeks of Christmas Treats (12WOCT). This will be my third year participating and its always been heaps of fun. Christmas is my most favorite time of the year. I wait very eagerly all through the year for it. For the past two years I’ve posted recipes both old and new, some all time favorites and some that have joined that league right from the get go. This year I want to do something a little different. I’m hoping to make and post about treats and recipes that are a little out of my comfort zone, stuff I’ve never tried before.

This brings me to my first post for the year. I decided to ‘go nuts’ right at the start πŸ˜‰ I’ve always loved these little munchies, either plain roasted or spiced, but have never tried making them at home. So I decided it was the perfect time to give these a go. And am I glad I did! These candied nuts are so easy to put together. With  minimal time and effort you can whip up a batch of this and I know I’m going to add these to my platters of goodies that I’ll be sending out to friends and family this year. I’ll probably use some festive cellophane packing and dress it up with a little bow. I’ll try and get a picture up for when I do that later this year. For now, I’m gonna enjoy having a little jar of these to snack on. Oh, did I tell you that these are really delicious and addictive. 
Candied Spiced Nuts
Recipe by: Emeril Lagasse

2 cups mixed nuts (I used a mix of almonds, cashewnuts and walnuts)
2 tbsp butter
1/4 cup light brown sugar
2 tbsp water
1/4 tsp cumin powder
1/4 tsp red chilly powder
1/4 tsp cinnamon powder
1/2 tsp salt
Mix the spice powders and salt and set aside.
Heat nuts in a dry skillet to roast lightly, stirring to prevent them from burning for about 4 minutes. Transfer to a bowl and set aside.
Add the butter, sugar, water and spice mix to the hot skillet and cook, stirring frequently to make a lovely glaze. This should take about 1 minute. 
Tip the nuts back into the skillet and toss to coat the nuts with the glaze. Cook for about 1-2 minutes or until the nuts are glazed and golden brown.
Take the skillet of the heat and transfer the nuts to a baking sheet lined with aluminium foil, separating them with a fork. Leave it till cool and the sugar has hardened. This should take roughly 10-15 minutes. Store in an airtight container.
I’d like to say “Thank you” to Brenda of Meal Planning Magic for hosting this years 12WOCT. If you’d like to be a part of this delicious merriment, get in touch with Brenda and she’ll include you in the group. Hope you can join us!
 Don’t forget to check out what the other fabulous bloggers have made – 

Chocohotopots … to the rescue!

Have you ever found yourself in a situation where you’re expecting company and have put in so much time and effort to prepare a wonderful meal, but somehow have either forgotten to make dessert or just don’t have enough time to make something elaborate? I have. And that too, not just once. Each time though, these little bowls of chocolaty goodness come to the rescue. The batter is simple and comes together in a couple of minutes and since they’re individual portions, baking time is very short. The chocohotopots are so delicious, its sure to please everyone, chocolate lover or not. Its like a brownie in a bowl. The top layer is slightly crusty and, if cooked for the correct amount of time the center is still molten and oh so gooey. To your guests, you’ll be a rockstar. They’ll never know how simple and easy this was to put together, unless you tell them. I like to put these in the oven before we sit down to lunch or dinner, so that they’re still nice and warm by the time we get down to dessert. I like to have these while they’re still a little warm. However, they keep well and are pretty good cold as well. So go ahead and treat yourself this weekend.

Have a lovely weekend everybody!

Chocohotopots
Recipe by: Nigella Lawson

125g semisweet chocolate, roughly chopped
125g butter
2 eggs
150g sugar, powdered
3 tbsp flour

Melt the chocolate and the butter over a double boiler. If you chop your chocolate to smaller pieces, this will hardly take a few minutes. Keep aside.

Break 2 eggs in a bowl and whisk them along with the sugar.

Add the flour to the egg mixture and mix well.

Fold in the melted chocolate and butter mix.

Pour into greased bowls or ramekins.

Bake at 200ΒΊC for about 20 minutes. (You can tell they’re done when the top appears cracked. Take them out of the oven when that happens. If you overcook them, they wont be nice and molten inside. They’ll still taste good though πŸ˜‰  )

Serve warm. You can serve some good vanilla ice cream with this if you like.

This recipe is linked to –
Sweet Tooth Friday
Sweets for a Saturday
My Meatless Mondays
Forever Nigella 

                                  

Caldeirada or Goan Fish Stew

Goa – what can I say about this little piece of heaven? Well, our ancestors hail from Goa and ever since I was a little girl, we spent most of our summer holidays there. Even today, my husband and I love going there. We drive down for a few days whenever we get the chance. Goa is along the West Coast of India and the place really needs no introduction. Folks from all over the world holiday here. It has some really amazing beaches, lots of Portuguese influence in the culture (the architecture, the way of life and the food) and, in my opinion, some of the best food, especially the traditional Goan seafood preparations.

This recipe is a mild stew compared to the otherwise spicy food found there. This is the second time I’ve made it and I’ve got to tell you I love it. Its easy to make, the flavors are clean, the colors are really vibrant and have I mentioned that its really delicious. You really should try this, you wont regret it. This one is definitely a keeper for me. The recipe I used is from this really great book that I picked up a couple of years ago called “The Essential Goa Cookbook” by Maria Teresa Menezes. This is a book I use very often and I’ve never been disappointed.
Caldeirada
Adapted from: The Essential Goa Cookbook

6 slices large fish, or 6 small fish whole (I used Kingfish)
10 cloves garlic, chopped fine
1″ ginger, chopped fine
4 green chillies, chopped fine (I used 3)
1/4 tsp turmeric powder
3 large onions, sliced to get rings
3 large tomatoes, slice to get rings
1 tbsp vinegar (I used Apple Cider Vinegar)
2 tbsp olive oil
Salt, to taste
Fresh coriander leaves, chopped, for garnish
Clean and wash the fish. Apply a little salt and keep the fish aside for about half an hour.
Mix the ginger, garlic, chilly and turmeric powder and a little salt in a bowl. 
In a shallow pan, arrange half of the onion slices to form a layer. Layer half the tomatoes over it. Place half the fish over it and sprinkle half the spice mix over it. Repeat the layers with the rest of the onions, tomatoes, fish and spice mix. 
Over this, pour the olive oil, vinegar and one cup of water. Do this carefully so as to not disturb the layers. 
Cover the pan and cook on a medium heat till the fish is done. Shake the pan gently and tilt it to prevent the contents from sticking to the pan. 
Turn off the heat when the fish is cooked and sprinkle with the chopped coriander leaves. Cover and let it sit for about 5 minutes before serving.
We had this with some plain rice. 
Enjoy!!!
This recipe is linked to –