The Curry House - Glossary of Indian Restaurant Curries Glossary of Indian Restaurant Curries balti Balti is more a style of cooking than one particular curry. The word balti can be translated as "bucket" (i.e. a cooking pan) and some say the style of cooking is indigenous to an area of northern Pakistan known as Baltistan. A balti pan is basically a karahi which has the shape of a Chinese wok but with 2 small round handles on either side of the pan instead of one long handle. In specialist "Balti Houses" the balti is a meal in itself which contains both meat and vegetables and is eaten straight from the karahi using curled up pieces of nan bread. In standard Indian restaurants the balti is more of a stir-fried curry containing plenty of fried green peppers and fresh coriander ( cilantro). Medium hot. bhuna Bhuna is first and foremost a cooking process where spices are gently fried in plenty of oil to bring out their flavour. The dish "bhuna" is an extension of that process where meat is added to the spices and then cooked in its own juices which results in deep strong flavours but very little sauce.

The restaurant bhuna is a well spiced curry with a thick sauce. It is often garnished with fried green peppers ( bell peppers) and shredded onions. Usually medium hot although I have had some pretty hot ones in my time. biryani Biryani is not a curry at all but the curry connection comes from the mixed vegetable curry with which it is served in most Indian restaurants. Biryani originated in Persia and, at its simplest, was rice and meat baked together in the oven. The cooks to the Moghul emperors took the biryani and transformed it into a courtly delicacy by adding aromatic spices and other exotic ingredients. Traditionally, biryanis are baked in the oven for some time so the aromatic spices and juices from the meat permeate the rice. In the Indian restaurant, however, all the dishes are made to order and the poor chef has to find a way of preparing the biryani in double quick time. So the restaurant biryani is often just pilau rice stir fried with chicken or lamb which has been cooked as an extra dry bhuna.

The restaurant biryani is usually garnished with almonds and sultanas ( golden raisins) and is accompanied by a mixed vegetable curry to add a little juiciness to the rice. Mild. dhansak A famous Parsee dish. Interestingly the dhan part of the name means rice and a dhansak is traditionally served with a pulao of fried and spiced rice. An authentic dhansak will made with lamb and contain vegetables and many different types of dhal (the sak in the name). The curry house dhansak is often referred to as "hot, sweet and sour with lentils". The "hot" is chilli powder, the "sweet" is sugar and the "sour" is lemon juice. Curry houses commonly use masoor dhal (split red lentils) but some restaurants now use chana dhal to good effect. If it is done well the dhansak is an excellent curry with contrasting flavours and textures. But if the "sweet" in your restaurant dhansak is provided by the addition of pineapple then, in my opinion, you should order something else. dopiaza The dopiaza is a classic Indian dish dating back at least to Moghul times.

The name dopiaza broadly translates as "2 onions" or "double onions". Some traditional versions of the dopiaza use twice the weight of onions compared to the weight of meat but a classic Indian dopiaza is more likely to use the onions in 2 different ways, fried and boiled, at different stages of the cooking. The restaurant version has small fried pieces of onion in the sauce and then larger chunks of lightly cooked onion are added towards the end of the cooking. Medium hot. jalfrezi Jalfrezi is not a traditional Indian dish as such but, like the bhuna, is actually a method of cooking. It literally means "hot-fry" but is probably better translated as "stir-fry". The term jalfrezi entered the English language at the time of the British Raj in India. Colonial households employed Indian cooks who would use the jalfrezi method of cooking to heat up cold roasted meat and potatoes. But the restaurant jalfrezi is not a version of the Anglo-Indian dish. Oh no. The Indian restaurant chef uses the jalfrezi method to stir-fry green peppers, onions and plenty of green chillies as the basis for a curry with just a little sauce.

The chillies make the jalfrezi taste very fresh but also make it one of the hotter curries on the restaurant menu. korai Many Indian restaurants had a balti-style curry on their menu long before the rise in popularity of balti cooking in the UK. They did not call the curry a balti but rather a korai or karahi and many restaurants still carry one on their menu. Both the balti and korai contain stir fried meat and vegetables and both take their name from the utensil in which they are cooked. Because korai is a style of cooking rather than a traditional recipe the curry house versions can vary considerably from restaurant to restaurant. It can be medium or hot and will usually contain green peppers, tomatoes and onions. korma A traditional korma will have a long slow cooking. In fact, korma is not one particular dish but rather a method of cooking similar to braising. Because korma is a cooking method there are a wide variety of dishes that could be described as "korma".

Many kormas call for the meat to be marinated in yoghurt and then the meat plus marinade are braised on a very low heat until all the juices condense down into a thick sauce. The restaurant chef has to cook to order so doesn't have time for long, slow cooking. The korma you find in Indian restaurants usually contains ground almonds, coconut and thick cream. It is often described on restaurant menus as being "very mild" but a good korma should not be bland. Madras The curry house Madras is a restaurant invention which started life as simply a hotted up version of the standard restaurant curry. Because it is a restaurant invention rather than a traditional recipe the Madras can vary considerably from one restaurant to another. The restaurant Madras can be hot or very hot, red or brown, a hotter version of a plain curry or quite rich in tomatoes. Mostly though it comes with plenty of sauce and is strongly spiced . It is the standard restaurant hot curry. Moghul masala The Moghul dynasty ruled much of the Asian sub-continent for 3 centuries and left behind a fabulous legacy not just in art and architecture but also in sumptuous cuisine.

There is no one Moghul style but the usual restaurant interpretation is rich and creamy. The curry house Moghul masala contains plenty of ginger, ground almonds, yoghurt and cream. Some restaurants offer a Shahi Moghul dish which is garnished with a small omelette flavoured with chopped coriander leaves. Mild to medium. pasanda Derived from a court dish of the Moghul emperors the pasanda is traditionally made with thinly sliced and marinated lamb fillets. It is sometimes called lamb badam pasanda because the dish contains ground almonds, the "badam" of the title. The restaurant pasanda is usually quite mild and contains ground almonds, cardamon pods, purÃ©ed tomatoes and cream. patia Like it's more famous cousin, dhansak, patia is a Parsee dish. A traditional Parsee patia is made with fish cooked in a dark vinegar sauce. The restaurant patia is hot, sweet and sour in equal measure. The restaurant patia grew popular as a starter using prawns ( shrimps) as the main ingredient.

Many restaurants now offer the patia as a main course as well and give you the choice of a prawn, chicken or lamb version. It is usually garnished with fried tomato pieces. rogan josh Rogan josh is another all time favourite on the curry house menu. It was originally a Kashmiri dish but is equally at home in the Punjab. An authentic rogan josh will be made with lamb and may, at its most elaborate, contain dozens of spices. The Kashmiri and Punjabi versions do differ (the Kashmiri does not traditionally contain onions or garlic) but they are both highly spiced and share a deep red colour derived from the liberal use of dried red Kashmiri chillies. The curry house rogan is also red but the colour comes from red peppers and tomatoes rather than Kashmiri chillies. The restaurant rogan is characterised by its garnish of tomato pieces and fresh coriander. It is usually medium hot. saag Saag gosht is a classic curry traditionally made with spinach and lamb. Saag is, strictly speaking, a general term for tender green leaves such as spinach, mustard greens and fresh fenugreek leaves. If you were talking about spinach on its own it would be called palak.

Many restaurants these days will offer a chicken or a prawn alternative to lamb and so the dish will show on the menu as just "saag" or "palak" omitting the gosht (lamb) from the name altogether. The saag is usually served medium hot and is made in the bhuna style. tikka masala To my mind it is fruitless to enter the debate on the origins of the famous chicken tikka masala. If you want to remind yourself of the contending arguments then take a look at the essay on the subject "Is it or isn't it? - the chicken tikka masala story" by food historians Peter and Colleen Grove. Chicken tikka masala is the all time most popular dish on the Indian restaurant menu and what the restaurant diner really needs to know is whether the restaurant is providing a good example of the dish. And what is a good example? Well, the chicken tikka pieces should be aromatic and slightly smoky from the tandoor. The masala sauce should be well spiced but not hot, rich and creamy and have a hint of coconut. Tikka masala usually has a deep red colour, gained from the use of artificial food colourings.

vindaloo The vindaloo was originally a Portuguese dish which took its name from the 2 main ingredients which were "vinho", wine/wine vinegar, and "alhos", garlic. Over time it was spiced up, hotted up and otherwise changed by the indigenous peoples of the ex-Portuguese colony of Goa. Not many restaurants produce an authentic Goan vindaloo not least because the pork used by Christian Goans in their recipe would not be acceptable to Muslim chefs. In some restaurants the vindaloo is just a pumped-up Madras i.e. the same recipe but with lots more chilli powder. Other restaurants have interpreted the "aloo" part of the name as meaning potato and introduced diced potato to a hot standard curry with added lemon juice for tartness and black pepper for extra pungency. Very hot. Goan Cuisine: 10 Dishes that Scream GOA! Goan Cuisine: 10 Dishes that Scream GOA! The small Western State of Goa in India is ever famous for three things…the beaches, it’s easy-going nature and it’s FOOD..Goan Cuisine. The men of Goa with their pot bellies are evidence of the fact that Goans love their Food.

The Goan cuisine is an interesting mix of varied influences. The long period of Portuguese rule, besides that of the Muslim and Hindu kingdoms, has left an indelible influence on the original style of Goan cooking and this has led to an exotic mix of truly tasty and spicy cuisine. Most people who sample Goan cuisine, enjoy this different and unique style of food which has a distinct and unique combination of spicy flavours. With over a hundred kilometers of coastline it’s no shocker that fish and seafood are staples here. A Goan meal is incomplete without Fish, Rice and Curry cooked with coconut. Apart from fish though Pork is Widely available and eaten mainly among the Christians. Beef is commonly available as well unlike the rest of India. Though there are some vegetarian dishes they are not widely known or associated with Goa. Goa really caters for non-vegetarian meat lovers. Here are the 10 Most Popular Dishes of Goa – Seafood Goa is famous for its seafood, the ‘classic’ dish being Goan fish curry and rice. Apart from a Curry preparation fish is also fried and sometimes picked.

Kingfish is probably the most common item, on the menu, but pomfret, doumer, shark, tuna and mackerel are hot favourites as well. Among the excellent shellfish available are crabs, prawns, tiger prawns and lobster. Other seafood includes squid and mussels. Goa’s luscious coconut and fish based dishes draw in people from all over the world. 1) Fish Curry A popular version of fish curry in Goa is the Ambot-Tik which literally translates to Sour-Spicy. The sour comes from the use of the petals of the tart ‘Kokum solam’. Known to be a cooling agent and honoured for its medicinal value, the red-coloured fruit of ‘Kokum’ is the real king of Goan cuisine. Grounded coconut is mixed with red chillies, peppercorns, cumin seeds, coriander seeds, turmeric powdre, garlic and ginger to make a fine paste. Sliced onions, tamarind juice and green chillies are added along with a cup of water and salt. The mixture is cooked and dried mango and kokum are added in process. Later, fish is added and is cooked till ready.

The dish is a hot favourite of all seafood lovers. 2) Fish Recheado Recheado means stuffed in Portuguese and in this recipe, a fresh whole fish, usually a mackerel or pomfret, is slit down the center and stuffed with a spicy red paste, after which it is shallow fried. Mackerel Recheado is one of Goa’s most famous dishes. Other fish can be used is well. The fiery-red Recheado masala made of kashmiri red chilies, garlic, cumin, peppercorns and tamarind is ground into a smooth but thick paste using vinegar. It is very versatile and can be used to prepare many other Goan seafood dishes. The Recheado masala can be made and stored in an airtight container for months as the vinegar in it acts as a preservative. 3) Prawn Balchao Prawn Balchão is another Goan favourite. Brought to Goa by the Portuguese, Balchão originated in Macao, where it is called Balichao. Balchao is a method of cooking either fish or prawns in a dark red and tangy sauce.

Balchao is almost like pickling and can be made days in advance without reheating. The traditional Balchao uses a paste made from dried shrimp known as ‘galmbo’ in Konkani spices and feni(see below. This paste is added to fresh prawns, onion, spices and oil to prepare a prawn balchao. Balchao is often bottled and eaten as an accompaniment in meals. But many people leave out the dried shrimp paste as this lends a fairly strong fishy flavour to the dish. – Pork Pork is a popular meat available in Goa. Though the Hindu’s and Muslims of the state don’t eat pork because of religious constraints, it is widely popular among the Christian community and is in the main dishes of any festival or celebration. Vindaloo and Sorpotel are among the most famous pork dishes of Goa along with their spicy chourico sausages. 4) Pork Vindaloo Pork is a must for any festive occasion in Goa and the most famous preparation is the vindaloo.

There are diverse interpretations of the etymology for this word one being ‘vinho’ for wine, ‘alhos’ for garlic (Portuguese), ‘viande’ and ‘aloo’ for meat and potato (French and Hindustani). It is a spicy concoction, lots of red chilies, garlic, cooked with chunks of pork, Goa vinegar, and hard palm jaggery and is best enjoyed with plain boiled rice. 5) Sorpotel Sorpotel is unarguably the essence of Goan Christian cuisine. Adapted from the Portuguese dish of Sarabulho, it is served traditionally at Christmas and on feast days. Sorpotel is one of those classic dishes that truly highlights the melange of Goan and Portuguese cultures in the cuisine of this state – Goan because of the generous use of spices; Portuguese because of the use of vinegar, which is hardly seen elsewhere. Sorpotel is prepared from pork, liver, heart and kidney, all of which are diced and cooked in a thick and very spicy sauce favored with red chilies, cinnamon, cloves bathed in tangy toddy vinegar, which is needed to balance the strong taste of pig’s blood: another traditional ingredient of this revered dish.

The Blood is not used in recent versions of the dish as it is not to eceryone’s taste. Sorpotel, like balchao, keeps for several days, and is actually considered to taste better if left for three to four days before being reheated. 6) Chouricos (Spicy Goan Sausages) Chouricos are spicy pork sausages, which owe more than a passing debt to Portuguese culinary traditions. Goan sausages are prepared used well salted and spiced cubes of pork. Once they have been made, the strings of sausages are dried in the sun and then hung above the fire where they are gradually smoked. Traditionally they are eaten during the monsoon, when fish is scarce. To prepare them, they are soaked in water and then usually fried and served with a hot sauce and rice. – Chicken Chicken is popular as a meat all over India as well as in Goa. In Goa it is prepared in different sauces or dry fried with spices. 7) Chicken Cafreal A Goan dish of tribal origin is cafreal. It was named after the African soldiers or Kaffirs who brought it to Goa centuries ago.

Today, the dish is made by marinating pieces of chicken in a paste made of spices, chilies, garlic and ginger and lemon juice and then deep-fried or shallow fries till dry. The result is rather dry, but spicy dish. This is the equivalent of Portuguese-style grilled chicken and the sauce it is marinated in tastes a lot like the famous Portuguese Peri-peri sauce. 8) Chicken Xacuti This one will be loved by those who prefer a spicy preparation tremendously. Xacuti (pronounced as sha-coo-ti), makes use of plenty of spices like nutmeg, coriander leaves, red and green chillies, ginger and cloves. Additionally tamarind and lemon juice make for a pungent curry. The recipe can also be made with mutton, lamb or fish. – Sweets Offering an impeccable blend of European extravagance and simplicity of Konkan cooking, the sweetmeats of Goa are a must try for every holidayer. Although, the desserts are kept simple in Konkan, it takes a lot of effort to create those culinary magic dishes.

Many of Goa’s most popular cakes, including the rich ‘Bebinca’, were developed in Goa’s convents and monasteries, where time was never in short supply. Their sweets usually have the same core ingredients of rice flour, coconut milk, palm jaggery, semolina and eggs, from which a formidable array of sweets and savouries are created. 9) Bebinca The most famous Goa’s sweetmeats is bebinca also known as bibik.It is a wonderful concoction made from layer upon layer of coconut pancakes. The extract of coconut milk is added to flour, sugar,eggs and ghee and other delectable ingredients are used to make this delicacy. Each scrumptious layer has to be baked before the next one is added, traditionally it has 16 layers but can be made with less or more. The dessert is baked in a specially-made clay oven, with hot coal as a source of heat, placed above. Though the process of making bebinca is tedious process the dessert is a mouth-melting dream. 10) Dodol Dodol is another famous Goan sweet, traditionally eaten at Christmas time, and made with rice flour, coconut milk, jaggery and cashew nuts.

It is usually cooled in a flat pan and served in slices, and is very sweet. And to wash that all down…the Local Drink Feni! An accompaniment to wash down all Goan food is the locally brewed feni. The Goans probably first distilled this from the fermented sap of the coconut flower-stalk, but later they also made it from the fruit of the cashew tree which the Portuguese had brought to the state with them. Though other forms of liquor are readily available across the state, the Goans are as emotional about their feni as they are about their food. There are two types of feni, both of which are made from local ingredients. Coconut or palm feni is made from the sap drawn from the severed shoots on a coconut tree. In Goa this is known as toddy, and the men who collect it are toddy taper’s. Cashew or caju feni, on the other hand, can only be made during the cashew season in late March and early April. Undoubtedly Goa’s most famous triple, double distilled perfectly clear and fearfully potent (has an alcoholic strength of around 30% yo 35% proof), this is a drink which deserves respect.

Goans are keen to offer advice not to drink it on an empty stomach and mix with other spirits and certainly don’t swim after a couple of fenis. But the best you will hear is ‘you don’t realise how strong it is until you get up’. Curry Types Defined Health Benefits Curry Types Defined If you want to cook curries at home that equal or even exceed those from your local take-away or High Street Indian restaurant/Curry House, see the link "The BIR (take-away) Taste" (on the left hand menu) for a history of take-away food and here to enter the BIR (British Indian Restaurant) style of cooking section which contains base sauce recipes, methods to precook chicken, spice mixes and a large number of recipes cooked in the high street style. Balti MEDIUM. Cooked with fresh tomatoes, garlic, ginger and garnished with fresh coriander and selected spices. Balti is more a style of cooking than one particular curry, developed in Birmingham twenty or thirty years ago.

There are a number of theories on the origin of the term Balti, some say Balti describes the cooking pot and others say it refers to a style of cooking that evolved in Baltistan, somewhere on the North West frontier. The word balti can be translated as "bucket". A balti pan is basically a karahi which has the shape of a Chinese wok but with 2 small round handles on either side of the pan instead of one long handle. In specialist "Balti Houses" the balti is a meal in itself which contains both meat and vegetables and is eaten straight from the karahi using Nans, Chapatis and Parathas. In standard Indian restaurants the balti is more of a stir- fried curry containing plenty of fried green peppers and fresh coriander. MILD TO MEDIUM. The main item of these dishes is fried in oil together with specially cooked basmati rice, flavoured with saffron and served with a vegetable curry sauce. Biryani is not a curry at all but the curry connection comes from the mixed vegetable curry with which it is served in most Indian restaurants.

Biryani originated in Persia and, at its simplest, was rice and meat baked together in the oven. The meat and vegetables are pre-cooked and then mixed with the pillau rice. The cooks to the Mogul emperors took the biryani and transformed it into a courtly delicacy by adding aromatic spices and other exotic ingredients. Traditionally, biryanis are baked in the oven for some time so the aromatic spices and juices from the meat permeate the rice. In the Indian restaurant, however, all the dishes are made to order and the poor chef has to find a way of preparing the biryani in double quick time. So the restaurant biryani is often just pilau rice stir fried with chicken or lamb which has been cooked as an extra dry bhuna. The restaurant biryani is usually garnished with almonds and sultanas and is accompanied by a mixed vegetable curry to add a little juiciness to the rice. SWEET AND SOUR. A beautiful combination of spices with pineapple, lentils and garlic. A famous Parsee dish. Interestingly the dhan part of the name means rice and a dhansak is traditionally served with a pulao of fried and spiced rice.

An authentic dhansak will be made with lamb and contain vegetables and many different types of dhal (the sak in the name). The curry house dhansak is often referred to as "hot, sweet and sour with lentils". The "hot" is chilli powder, the "sweet" is sugar and the "sour" is lemon juice. Curry houses commonly use masoor dhal (split red lentils) but some restaurants now use chana dhal to good effect. If it is done well the dhansak is an excellent curry with contrasting flavours and textures. The serving varies from restaurant to restaurant, but often expect a pineapple ring to be included in the curry for added sweetness and contrast. The strength depends on the chef . MEDIUM. A maximum quantity of onions, seasoned and fresh to produce a taste of medium to hot. Typically this is a fairly basic Indian restaurant curry, prepared as a Bhuna or Bhoona but with the addition of extra onions probably both in the cooking and as a garnish. It is also the same strength as a Bhuna which is medium, so not in the Madras league. The dopiaza is a classic Indian dish dating back at least to Mogul times.

The name dopiaza broadly translates as "2 onions" or "double onions". Some traditional versions of the dopiaza use twice the weight of onions compared to the weight of meat but a classic Indian dopiaza is more likely to use the onions in 2 different ways, fried and boiled, at different stages of the cooking. The restaurant version has small fried pieces of onion in the sauce and then larger chunks of lightly cooked onion are added towards the end of the cooking. Medium hot. Jalfrezi FAIRLY HOT. Cooked with onions, tomato, green chillies, pepper and coriander. Jalfrezi is not a traditional Indian dish as such but, like the bhuna, is actually a method of cooking. It literally means "hot-fry" but is probably better translated as "stir-fry". The term jalfrezi entered the English language at the time of the British Raj in India. Colonial households employed Indian cooks who would use the jalfrezi method of cooking to heat up cold roasted meat and potatoes. But the restaurant jalfrezi is not a version of the Anglo-Indian dish.

The Indian restaurant chef uses the jalfrezi method to stir-fry green peppers, onions and plenty of green chillies as the basis for a curry with just a little sauce. The chillies make the jalfrezi taste very fresh but also make it one of the hotter curries on the restaurant menu. MEDIUM. Small pieces of lamb or chicken cooked with onions, garlic, ginger, peppers, green chillies and fresh tomatoes. Many Indian restaurants had a balti-style curry on their menu long before the rise in popularity of balti cooking in the UK. They did not call the curry a balti but rather a korai or karahi and many restaurants still carry one on their menu. Both the balti and korai contain stir fried meat and vegetables and both take their name from the utensil in which they are cooked. Because korai is a style of cooking rather than a traditional recipe the curry house versions can vary considerably from restaurant to restaurant. It can be medium or hot and will usually contain green peppers, tomatoes and onions. VERY MILD. A delicious partnership of yoghurt, coconut cream and spices producing a very mild but creamy texture. Korma is the definitive mild curry on the Indian restaurant menu.

It is typically prepared with butter and thickened with single cream and coconut milk to give a very, very mild creamy sauce. Spicing would be more subtle, and there would be more use of aromatic spices such as cardamom, clove and cinnamon rather than the more robust spices such as chilli, cumin, black pepper etc. A traditional korma will have a long slow cooking. In fact, korma is not one particular dish but rather a method of cooking similar to braising. Because korma is a cooking method there are a wide variety of dishes that could be described as "korma". Many kormas call for the meat to be marinated in yoghurt and then the meat plus marinade are braised on a very low heat until all the juices condense down into a thick sauce. The restaurant chef has to cook to order so doesn't have time for long, slow cooking. The korma you find in Indian restaurants usually contains ground almonds, coconut and thick cream. It is often described on restaurant menus as being "very mild" but a good korma should not be bland. FAIRLY HOT.

A south Indian version of curry dishes having a greater proportion of tomato purée and spices which lend a fiery taste to its richness. The curry house Madras is a restaurant invention which started life as simply a hotted up version of the standard restaurant curry. Because it is a restaurant invention rather than a traditional recipe the Madras can vary considerably from one restaurant to another. The restaurant Madras can be hot or very hot, red or brown, a hotter version of a plain curry or quite rich in tomatoes. Mostly though it comes with plenty of sauce and is strongly spiced. It is the standard restaurant hot curry. The Mogul dynasty ruled much of the Asian sub-continent for 3 centuries and left behind a fabulous legacy not just in art and architecture but also in sumptuous cuisine. There is no one Mogul style but the usual restaurant interpretation is rich and creamy. The curry house Moghlai contains plenty of ginger, ground almonds, yoghurt and cream. Some restaurants offer a Shahi Mogul dish which is garnished with a small omelette flavoured with chopped coriander leaves. Mild to medium.

Passanda Derived from a court dish of the Mogul emperors the pasanda is traditionally made with thinly sliced and marinated lamb fillets. It is sometimes called lamb badam pasanda because the dish contains ground almonds, the "badam" of the title. The restaurant pasanda is usually quite mild and contains ground almonds, cardamom pods, puréed tomatoes and cream. SOUR AND HOT. Extensive use of garlic, tomato purée red chilli and black pepper. A good alternative to one who likes madras or vindaloo. Like it's more famous cousin, dhansak, patia is a Parsee dish. A traditional Parsee patia is made with fish cooked in a dark vinegar sauce. The restaurant patia is hot, sweet and sour in equal measure. The restaurant patia grew popular as a starter using prawns as the main ingredient. Many restaurants now offer the patia as a main course as well and give you the choice of a prawn, chicken or lamb version. It is usually garnished with fried tomato pieces. Rogan Josh MEDIUM. A special preparation of pimento, garlic and garnished with tomatoes. Rogan josh is another all time favourite on the curry house menu.

It was originally a Kashmiri dish but is equally at home in the Punjab. An authentic rogan josh will be made with lamb and may, at its most elaborate, contain dozens of spices. The Kashmiri and Punjabi versions do differ (the Kashmiri does not traditionally contain onions or garlic) but they are both highly spiced and share a deep red colour derived from the liberal use of dried red Kashmiri chillies. The curry house rogan is also red but the colour comes from red peppers and tomatoes rather than Kashmiri chillies. The restaurant rogan is characterised by its garnish of tomato pieces and fresh coriander. Saag gosht is a classic curry traditionally made with spinach and lamb. Saag is, strictly speaking, a general term for tender green leaves such as spinach, mustard greens and fresh fenugreek leaves. If you were talking about spinach on its own it would be called palak. Many restaurants these days will offer a chicken or a prawn alternative to lamb and so the dish will show on the menu as just "saag" or "palak" omitting the gosht (lamb) from the name altogether.

The saag is usually served medium hot and is made in the bhuna style. Restaurant Style Recipe Tikka Tikka is prepared in a similar way to a Tandoori dish. However it is usually a piece of fillet meat, chicken or fish that is cooked on a skewer, whereas Tandoori dishes are usually a whole portion of meat such as a Chicken quarter or half. Tikka Masala MEDIUM. Onion, peppers, fresh tomatoes, coriander fried together with selected spices and herbs to produce a dry dish. Chicken tikka masala is the all time most popular dish on the Indian restaurant menu and what the restaurant diner really needs to know is whether the restaurant is providing a good example of the dish. And what is a good example? Well, the chicken tikka pieces should be aromatic and slightly smoky from the tandoor. The masala sauce should be well spiced but not hot, rich and creamy and have a hint of coconut. Tikka masala usually has a deep red colour, gained from the use of artificial food colourings. The Tikka Massala curry is made with Tikka meat.

That is, meat that has been marinated and cooked on skewers in a Tandoor before being used in the curry preparation. The Massala is the curry sauce that the Tikka is served in. It is a creamy mild and colourful dish, often appearing day-glow red due to the addition of the red food colouring (not recommended) either in the Tikka process or in the Massala or both. It is prepared in the same way as a basic curry dish but with the addition of possibly yoghurt and just before serving, single cream. VERY HOT. A south Indian dish widely known for its rich hot taste. Black pepper, lemon, garlic and red chilli and a few strong spices. The vindaloo was originally a Portuguese dish which took its name from the 2 main ingredients which were "vinho", wine/wine vinegar, and "alhos", garlic. Over time it was spiced up, hotted up and otherwise changed by the indigenous peoples of the ex- Portuguese colony of Goa. Not many restaurants produce an authentic Goan vindaloo not least because the pork used by Christian Goans in their recipe would not be acceptable to Muslim chefs.

In some restaurants the vindaloo is just a pumped-up Madras i.e. the same recipe but with lots more chilli powder. Other restaurants have interpreted the "aloo" part of the name as meaning potato and introduced diced potato to a hot standard curry with added lemon juice for tartness and black pepper for extra pungency. curry | The Domestic Man The Domestic Man Gluten-free & Paleo-friendly recipes, inspired by traditional & international cuisines. New recipes every Tuesday. Connect Beef Rendang I’m often asked what is my favorite dish to prepare; it basically comes with the territory in this line of work. While it’s hard to choose a favorite, Beef Rendang often comes to mind – there’s truly no taste like it. Rendang is a dry curry that originated among the Minangkabau people of West Sumatra and later spread throughout Indonesia and Malaysia. Its age is unknown, but historians have traced its origin as far back as 500 years.

There are three recognized forms of rendang in Minangkabau culture, each depending on the cooking time: a pale, lightly cooked curry known as gulai; a browned but still liquid curry called kalio; and a rich, dry, dark brown dish called rendang, the version prepared in this recipe. In other countries, most notably Malaysia and the Netherlands, the rendang most often served is closer to kalio. While its extended cooking time can be a test of patience, it’s well worth the wait; the aroma and overwhelming richness of rendang are unforgettable. I first published a rendang recipe nearly four years ago, and it’s made some slight but significant changes since then. Earlier this year I made a batch, and took the photo you see above – it quickly became one of my favorite photos of the year, and so I figured it was a good excuse to share the updated recipe. For the past year or two, this has been the version we’ve been making at home, as it has fewer steps and comes together very quickly. Currywurst Currywurst is a popular German dish, and a staple of fast-food eating in the country.

Its influence is so far-reaching that the dish is even served at McDonald’s, and is almost always accompanied by its own iconic fork (I used a spork in my photo, a fair alternative). Currywurst was first served in the 1950s, in Berlin, as an object of Western influence; ketchup was introduced from the UK following World War II, and later paired with sausages, fries, and curry powder – the basic elements of Currywurst. For today’s recipe, we’ll make a quick tomato sauce, subtly spiced, and serve it with your choice of sausage — anything from bratwurst to hot dogs will work. Before we build the sauce, be sure to get some potatoes in the oven, as they’re the most time-consuming element of this dead-simple recipe. Chicken Korma In my new office here in Pensacola Florida, we have an interesting combination of Navy families. Two of my co-workers have spouses they met while stationed in England, and another met his wife while serving in Canada. I’ll often ask them what new dishes they’d like for me to bring into work, as they typically (and unknowingly) are my tasting judges.

The question inevitably gets passed to their spouses, and all too often I hear complaints that there are “no good curries” to be found in our town. This Chicken Korma recipe is the result of those conversations. “Korma” comes from the Urdu word ḳormā, which means to braise. This dish, as with other braised dishes like Rogan Josh , is characteristic of Moghul cuisine, which was first introduced to Northern India by the Mughal Empire in the 16th Century; the Mughal were a predominantly Muslim people of Turko-Mongol descent (some claimed to be direct descendants of Genghis Khan). There is a lot of variation to kormas, but the underlying theme includes a slow braise in a rich, mildly-spicy curry sauce, often flavored with yogurt or heavy cream. For this recipe in particular, I kept it relatively dairy-free (what’s a recipe without butter or ghee?) and used a bit of lemon juice to impart the tanginess you’d expect from using yogurt. Lamb Vindaloo Vindaloo is a curry dish originating in the Goa region of West India.

It is actually the Indian interpretation of the Portuguese dish Carne de Vinha D’Alhos (Meat with Wine and Garlic), borrowed from the Portuguese colony in Goa. The original dish is seasoned with vinegar, and that slightly sour taste remains in most Indian interpretations today. While you’ll find potatoes in Vindaloos at many Indian restaurants worldwide, Vindaloo purists will argue that the dish shouldn’t have potatoes; what’s interesting is that the original Portuguese dish does indeed feature potatoes. So they were lost at some point, only to find their way back again. The Indian dish does stray from its source, though: Carne de Vinha D’Alhos is usually made with pork, and the Vindaloos you’ll find in Indian restaurants is most often made with lamb. Likewise, the Indian dish is moderately spicy, unlike its Portuguese counterpart. For this recipe, I kept the heat fairly mild; to spice it up, simply add more chili powder. After such a warm reception to my pressure-cooker Instant Stew recipe from a couple weeks ago, I decided to make this dish using my Instant Pot electric pressure cooker as well. For those of you without a pressure cooker, fear not: stovetop instructions are included.

At its essence, the recipes are the same; the pressure cooker just cuts down the cooking time considerably. Moroccan Goat Curry (Tagine Makfoul) Tagine Makfoul is a traditional Moroccan curry made with goat or lamb. When my friends Brent and Heather of Virginia is for Hunter-Gatherers recently invited us over for dinner, promising some goat shoulder to accompany their excellent company, I knew that this recipe was the perfect choice; goat becomes tender after extended cooking, and serving it with makfoul (caramelized onion and tomatoes) adds a deliciously sweet and fresh dynamic to an already tasty dish. This post is actually the second of a joint collaboration with Brent and Heather – be sure to check out another dish that we made on that same day, Tom Kha Gai , which is hosted on their wonderful site. Thai Green Chicken Curry I’m a big fan of Thai curries, and Green Curry is one of my favorites. It’s been a couple years since I tackled my last Thai curry ( Panang Curry ), so I thought it was time to share another recipe.

Like in my Panang Curry recipe, this recipe is a template for you to adjust as you see fit; directions on how to change the protein or add vegetables are provided below the recipe. The Thai word for Green Curry (แกงเขียวหวาน) actually translates to “Sweet Green Curry”, but that doesn’t imply that this dish is sweet. Instead, “sweet green” means “light green” in Thai. While the idea of making curry from scratch may be initially daunting, nothing could be further from the truth. My curry paste has quite a few ingredients, but all you do is basically throw them all together and purée; the paste will keep for a month in the fridge (or several months in the freezer) and there’s enough paste to make three curries. Making the actual curry is even easier – it’s a 20-minute meal, if not less. Mas Riha (Maldivian Fish Curry) Baltimore/DC friends: Come join me for a cooking demo and holiday social this Sunday! $10 entry to cover grocery costs, space limited to 30 guests. Click here for more info. See you there!

Mas Riha is a fish curry from Maldives, the small group of islands to the Southwest of the Indian subcontinent (it’s officially the smallest country in Asia). The dish is very representative of Maldivian cuisine, which is based on three main staples: fish, coconut, and starch. While many people associate curries with hot, humid weather, I prefer them in the cold of winter; to me, the contrast of bitter cold weather and tropical food tends to embolden the curry’s flavors. This week is our first real glimpse of winter on the East Coast (there’s snow on the ground as I type this), so it seems like the perfect time to share this recipe. Fish curry is just about perfect, since it needs so little time to cook; you can easily throw together this entire delicious meal in less than 30 minutes. Chicken Panang Curry NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table . Like I had mentioned in my Panang curry paste recipe , Panang (also spelled พะแนง, Penang and Phanaeng) curry is a mild Thai curry that gets its name from the Malaysian island of Penang.

It is similar to Thai red curry but is richer and creamier, and typically uses crushed peanuts as a major part of the dish (I personally use cashews). It is often served with beef, pork, chicken or shrimp in Thai restaurants in the United States, although beef is the traditional meat used in this dish. We love to make this curry with all of these meats, but typically we use chicken for its taste and texture. Panang (พะแนง) Curry Paste NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table . Panang (also spelled Penang and Phanaeng) curry is a mild Thai curry that gets its name from the Malaysian island of Penang. It is similar to Thai red curry but is richer and creamier, and typically uses crushed peanuts as a major part of the dish (I personally use cashews). It is often served with beef, pork, chicken or shrimp in Thai restaurants in the United States, although beef is the traditional meat used in this dish. While the pre-made Panang curry pastes from Maesri and Mae Ploy are both excellent, they are more spicy than I would like.

Reducing the amount of paste used or adding extra coconut milk just makes for a bland meal, so I decided to develop a mild Panang curry paste of my own that could then be adjusted for spiciness. As an added bonus, my recipe is also free of added sugar, unlike the pre-made pastes! Click here to see this paste in action, in my Chicken Panang recipe. Rogan Josh (Kashmiri Lamb Curry) NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table . Rogan Josh is a popular Kashmiri dish that is believed to have originated in Persia before making its way to Northern India and beyond (in Persian, “rogan” means clarified butter and “josh” means hot or passionate). Its signature red color is historically the result of mild red Kashmiri chiles which were used in making this dish. Over the years, many restaurants started using tomatoes in the dish to bring about that red color easily. My recipe follows the more modern interpretation of the dish, mostly because you and I don’t have the money to travel to Kashmir for some chiles! Well, maybe you do, but I most certainly do not.

An excellent cut of lamb for this dish was the other half of Lava Lake Lamb’s beautiful lamb shoulder (the other half was used to make shashlik ). This slightly-fatty cut imparted a ton of flavor into the dish, which just tasted better and better the longer it simmered. I’m also happy to announce that this is my first recipe that features a printer-friendly version ! I’ll be sure to do this with every recipe from now on, and as I get the spare time I will go back and make printer-friendly versions of all my recipes. Food in Goa by Reshma Rodrigues - issuu issuu Issuu on Google+ FOOD IN GOA BY ROMMEL FERNANDES The small state of Goa in India is famous for its food. A Goan meal is incomplete without fish, rice and curry cooked with coconut. Apart from fish, pork, beef and chicken are widely consumed. Some of the popular non vegetarian dishes made in Goa are: Goan curry rice Goan curry rice (pronounced as 'Xitt Codi' in Konkani) is the staple diet of a Goan anywhere in the world. Goans in Goa have fish curry along with rice every day.

Chicken / Pork Vindaloo "Vindaloo" is a fiery-hot "sweet and sour" style curry. The name Vindaloo is derived from the Portuguese dish "Carne de Vinha d' Alhos", which is a dish of meat, usually pork, with wine and garlic. The dish was originally modified in Mumbai by the substitution of vinegar for the wine, and the addition of red chillies. The dish evolved into the vindaloo curry dish in Goa, with the addition of a lot of traditional spices and using palm vinegar instead of red wine. Alternate terms are vindalho or vindallo. Chicken Xacuti Xacuti is pronounced as shakuti or shacooti. This is a unique dish that is made with poppy seeds, sliced/grated coconut and red chillies. Chicken Cafreal This is Portuguese-style grilled chicken and the sauce it is marinated in tastes a lot like the famous Portuguese peri-peri sauce. The preparation originated from the Portuguese colonies in the African continent. It was introduced to Goan cuisine by the Portuguese. The preparation involves onions, garlic, ginger, cinnamon, pepper, chillies, and fresh coriander leaves.

Sorpatel Sorpatel (sometimes spelt Soropatel) is a dish made with the shoulders, neck, kidneys, liver and ears of the pig. The word "sorpotel" is derived from the Konkani word "soro" which means alcohol/liquor. The flavour of sorpatel improves with age so it should be prepared upto a week in advance before it is consumed. It is often eaten with "sanna" - a spongy, white, and slightly sweet steamed rice and coconut bread. It can also be enjoyed with "pao" (the Konkani word for bread) or rice. Chourisaan Chourisaan are spicy pork sausages. Goan sausages are prepared using salted and spiced cubes of pork. Once they have been made, the strings of sausages are dried in the sun and then hung above fire where they are gradually smoked. They are usually eaten by boiling them in water or are fried and served with rice. Fish Rechad Fish rechad is fish stuffed with a red spice paste. Rechado means "stuffed" in Portuguese.

Rechad is a very aromatic, flavorful and quite hot Goan masala that can be used for marinating. Goans normally use Mackerel but you can also find cooks using Pomfret or Kingfish in restaurants. Fish / Prawn Balchao Balchao is fish or prawn pickle. Brought to Goa by the Portuguese, Balch達o originated in Macao, where it is called Balichao. Balchao is a method of cooking either fish or prawns in a dark red and tangy sauce. ACKNOWLEDGEMENT The author referred to various sources while compiling this piece and wants to thank the people who wrote the original stuff. The author manages <a href="">serviced apartment at goa</a>, a <a href="">goa homestay</a>, and gives <a href="">goa cottages for rent</a>. ABOUT THE AUTHOR: Food in Goa by Peter Fernandes - issuu issuu Issuu on Google+ FOOD IN GOA BY ROMMEL FERNANDES The small state of Goa in India is famous for its food. A Goan meal is incomplete without fish, rice and curry cooked with coconut. Apart from fish, pork, beef and chicken are widely consumed.

Some of the popular non vegetarian dishes made in Goa are: Goan curry rice Goan curry rice (pronounced as 'Xitt Codi' in Konkani) is the staple diet of a Goan anywhere in the world. Goans in Goa have fish curry along with rice every day. Chicken / Pork Vindaloo "Vindaloo" is a fiery-hot "sweet and sour" style curry. The name Vindaloo is derived from the Portuguese dish "Carne de Vinha d' Alhos", which is a dish of meat, usually pork, with wine and garlic. The dish was originally modified in Mumbai by the substitution of vinegar for the wine, and the addition of red chillies. The dish evolved into the vindaloo curry dish in Goa, with the addition of a lot of traditional spices and using palm vinegar instead of red wine. Alternate terms are vindalho or vindallo. Chicken Xacuti Xacuti is pronounced as shakuti or shacooti. This is a unique dish that is made with poppy seeds, sliced/grated coconut and red chillies.

Chicken Cafreal This is Portuguese-style grilled chicken and the sauce it is marinated in tastes a lot like the famous Portuguese peri-peri sauce. The preparation originated from the Portuguese colonies in the African continent. It was introduced to Goan cuisine by the Portuguese. The preparation involves onions, garlic, ginger, cinnamon, pepper, chillies, and fresh coriander leaves. Sorpatel Sorpatel (sometimes spelt Soropatel) is a dish made with the shoulders, neck, kidneys, liver and ears of the pig. The word "sorpotel" is derived from the Konkani word "soro" which means alcohol/liquor. The flavour of sorpatel improves with age so it should be prepared upto a week in advance before it is consumed. It is often eaten with "sanna" - a spongy, white, and slightly sweet steamed rice and coconut bread. It can also be enjoyed with "pao" (the Konkani word for bread) or rice. Chourisaan Chourisaan are spicy pork sausages. Goan sausages are prepared using salted and spiced cubes of pork.

Once they have been made, the strings of sausages are dried in the sun and then hung above fire where they are gradually smoked. They are usually eaten by boiling them in water or are fried and served with rice. Fish Rechad Fish rechad is fish stuffed with a red spice paste. Rechado means "stuffed" in Portuguese. Rechad is a very aromatic, flavorful and quite hot Goan masala that can be used for marinating. Goans normally use Mackerel but you can also find cooks using Pomfret or Kingfish in restaurants. Fish / Prawn Balchao Balchao is fish or prawn pickle. Brought to Goa by the Portuguese, Balch達o originated in Macao, where it is called Balichao. Balchao is a method of cooking either fish or prawns in a dark red and tangy sauce. ACKNOWLEDGEMENT The author referred to various sources while compiling this piece and wants to thank the people who wrote the original stuff. The author manages <a href="">serviced apartment at goa</a>, a <a href="">goa homestay</a>, and gives <a href="">goa cottages for rent</a>.

ABOUT THE AUTHOR: The author arranges <a href="">best packages for goa</a>, has a <a href="">benaulim guest house</a>, and gives <a href="">luxury villas goa</a> on rent. All pages: Peter Fernandes Follow publisher Unfollow publisher Be the first to know about new publications. Lamb vindaloo,Lamb Vindaloo Recipe,How To Make Lamb Vindaloo | Vahrehvah article Every thing about Lamb vindaloo,Lamb Vindaloo Recipe,How To Make Lamb Vindaloo | Vahrehvah : The term Vindaloo derives from the Portugues popular dish “Carne de Vinha d’Alhos”, a meat preparation usually made of pork with wine and garlic. The dish evolved into the Vindaloo curry family when it received the treatment from the Goan cuisine of adding plentiful amounts of traditional spices and using malt vinegar instead of red wine. Now Vindaloo or Vindalu (in Konkani) is a dish originated in Goa. Often in restaurants, the recipe of the traditional vindaloo is mistaken and prepared with chicken or lamb mixed with potatoes.

Traditional Vindaloos do not include potatoes , the discrepancy arising because the word “aloo” means potato in hindi. Lamb Vindaloo traditionally is a spicy hot dish made with coconut, vinegar and lots of hot red chilli peppers. Chili pepper was introduced by Portuguese traders during 16th century and with this came the development of Vindaloo dishes in Goa. Vindaloo is believed to be the oldest dish using chili pepper in India. Vindaloo is a popular dish in many parts of India. The dish has gained popularity in Britain, Germany, the Middle East, Canada, Australia, New Zealand, and the United States, where it is almost universally featured on Indian restaurant menus. As most of the Indians do not prefer the pork meat we shall use the lamb meat for preparing the Lamb Vindaloo. Wash lamb well and apply salt and keep it a side for 1 hr. (Optional raw papaya blend in a blender and add to the lamb to cook fast or tender. Raw papaya paste is use as an tenderizer only).

Soak all the red chilli , pepper corns, garlic , ginger, cloves, cinnamon , cumin seeds, mustard and sugar in vinegar and coconut milk for 30min. Then blend till fine paste. This would be the spicy masala for the vindaloo. After one hour take the lamb add all the spice mixture mix well and keep a side for 4 hours. After 4 hours take a pan add oil, lamb masala cook for 5min then add chopped onions. Cover the pan with a lid by adding some water and cook in a low flame. Cook till the lamb is tender or oil oozes out and turn into a red hot spicy sauce releasing the flavors of the freshly ground spices. An awesome traditional spicy dish served with steaming hot rice. Wow! That’s a wonderful experience tasting the authentic age old recipe from the Goan cuisine. In eastern states of India like the Orissa and West Bengal the same dish is prepared in marriage parties and also cooked during occasions (but not referred as Vindaloo).

The idea behind adding potatoes in lamb curry is that lamb meat is costlier than chicken in India (three times costlier than chicken), hence people add potatoes to have more quantity and to make the curry thicker and tastier. According to folklore, a cook by mistake added more salt to the lamb curry. To balance the salt quantity in the curry he added some boiled potatoes. Since then it has become a practice to add potatoes to goat curry or lamb curry in Orissa and West Bengal. The popularity of the dish inspired the song “ Vindaloo ", the unofficial anthem of the England football team for the 1998 FIFA World Cup. The lamb vindaloo is simply scrumptious and continues its quest to redefine Indian cuisine – bringing the flavor of the lamb and spices to the foreground. This recipe is equally good substituting pork or beef for the lamb . Traditionally it calls for jaggery , a type of sugar, but an equal amount of dark-brown sugar can be substituted.

Question: Taking its name from a Portuguese dish of meat, garlic and wine, which hot curry originated in Goa?
Answer: Vindaloo