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POULARDE PORTUGAISE RECIPE

Serves : 4
Preparation Time : 20 mins
Cooking Time : 60 mins

INGREDIENTS

1-1 1/2 kgs chicken
3 tbsp flour
1 1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
3 tbsp butter
1 large onion (chopped)
1/2 cup sliced green or black olives
1 cup button mushrooms
2 tomatoes(cut into thick slices)
1/4 cup coriander leaves(chopped)
3/4 cup dry white wine or 1/2 cup wine+ 1/2 cup chicken broth or 1/2 cup wine +1/2 cup mushroom liquid 2 cloves garlic(chopped)
1 large capsicum(cut into squares)

METHOD

Dust chicken pieces with mixture of flour,salt and pepper.Heat oil and butter in a skillet;brown chicken pieces until the outside is crisp but pieces are not cooked through.Remove.Add onion and garlic and cook until soft.Add capsicum and mushsroom and cook for about 2 minutes.Place chicken over vegetables in the skillet(or pour vegatable mixture into a casserole and place chicken pieces over vegetables.Arrange tomato slices and coriander over the top.Add wine,cover tightly and cook over very low heat for 30-40 minutes(or bake casserole uncovered,in oven set at 350 degree F for 45 minutes).Add olives during the last 10 minutes.Serve with mashed potatoes.

SALAD DE CARANGUEJOS

Serves : 4
Preparation Time : 30 mins
Cooking Time : 25 mins

INGREDIENTS

4 crabs
1 onion(chopped fine)
2 green chillies(seeded,chopped fine)
1 tbsp mayonnaise
Salt to taste

METHOD

Wash crabs and pull the top off.Cook crabs for 15 minutes in a saucepan of hot water.Remove and cool.Remove crab legs,pound and crack them and extract meat.Remove meat from shell as well.Cut all the meat into small pieces.Mix well with onion,green chillies,salt and mayonnaise.Clean crab shells,distribute meat equally between 4 shells.Serve cold.

DRY FISH CURRY

Serves : 4-6
Preparation Time : 15 mins
Cooking Time : 35 mins

INGREDIENTS

1/2 kg any dry fish(soak in water)
1/4 coconut(extract 1 cup milk)
2-3 tbsp oil
1 large onion(chopped fine)
1/4 tsp tamarind concentrate in 1 cup water
1 pinch of sugar

GRIND TOGETHER

1/4 grated coconut
5-6 red chillies
1 tsp cumin seeds
1 tsp coriander seeds
5 flakes garlic
1/4 tsp turmeric powder

METHOD

Saute onion with 2-3 tablespoons oil until transparent.Add ground spices and fry for 2 minutes.Add tamarind water.When it comes to a boil put in the fish.Cookj for 10 minutes.Now add coconut milk and cook for another 10 minutes.Finally add the sugar.Serve with rice

CAWRPA

Serves : 4-6
Preparation Time : 20 mins
Cooking Time : 25 mins

INGREDIENTS

80-100 clams
1/2 coconut
3/4 tsp cumin seeds
1 1/2 tsp corriander seeds
1/2 tsp turmeric powder
6 flakes garlic
6 green chillies(chopped fine)
1 large onion(chopped fine)
2-3 tbsp oil
1/4 tsp sugar
Salt to taste

METHOD

Open clams and leave them in half of the shells.Grind coconut(coarsely)along with cumin,corriander,tumeric and garlic.Mix clams,onion,ground spices,chillies,oil,sugar and salt.Add 1/4 cup water.Cook on a slow fire(shake saucepan occasionally)until clams are cooked.Clams have natural salts, hence taste before adding salt.Do not stir much or frequently or the meat will be displaced from the shell.

CAMARAO PANADO

Serves : 4
Marinating Time : 60 mins
Preparation Time : 20 mins
Cooking Time : 10 mins

INGREDIENTS

16 large prawns
1″ piece ginger(chopped fine)
3 green chillies(chopped fine)
2 tbsp refined flour
5 flakes garlic
1/2 tsp turmeric powder
2 tsp vinegar
2 eggs(beaten)
Oil for frying
Salt to taste

METHOD

Shell prawns,keeping a small piece of tail intact.Slit the back(remove the black thread)and flatten with a knife.Add ginger,garlic,turmeric,chillies,salt and vinegar and marinate for at least an hour.Dip prawns in beaten egg and flour and fry until golden brown.Garnish the prawns with a few coriander leaves.Serve with salad and boiled vegetable.

FRIED FRESH BOMBIL

Serves : 6
Preparation Time : 30 mins
Cooking Time : 10 mins

INGREDIENTS

6 large or 12 small bombils
3/4 cup rice flour
1/2 tsp turmeric powder
1/2 tsp chilli powder
2 eggs(beaten)
Salt to taste

METHOD

Clean fish.Then slit fish from head to tail to open it flat.Remove centre bone.Place fish in a flat tray.Put a flat dish over it and place some weight on it to press down on the fish or place fish between 2 towels and press firmly with your palms,then place weight as above.This causes all the water to drain out.Dry fish.Mix flour,turmeric,chilli and salt.Dip in beaten egg, then in flour mixture and fry until golden brown.Serve immediately.This preparation will absorb a lot of oil.

AMBOT

Serves : 4-5
Preparation Time : 15 mins
Cooking Time : 35 mins

INGREDIENTS

6 AMBADE
1 tsp nachni
1 tbsp dry prawns
1 large onion
Salt to taste

Roast :

1/2 coconut (grated)
3 red chillies
1 tbsp coriander seeds
1/2 tsp cumin seeds
5 flakes garlic

METHOD

Grind the roasted spices together with nachni.Peel ambade, then boil them in salted water.Set aside.Saute onions, then add ground spices, and cook in 1 1/2 cups water.When it comes to a boil,add ambade.Cook for about 5 minutes and add dry prawns.Cook another 5 minutes.Set aside.Serve hot.Ambade are small,green sour fruits,resembling raw mangoes.Often used in making of pickles.

SUNKATTAM KODDI

Serves : 6
Cooking Time : 30 mins
Preparation Time : 30 mins

INGREDIENTS

1/4kg small/medium prawns
1 coconut(grated)
8 flakes garlic
1 tbsp coriander seeds
1/2 tsp cumin seeds
1/2″ piece turmeric
10 red chillies
1/2 tsp tamarind concentrate
10 bhendi(okra)
10 bimblis,or 5 dry mango slices(solan)
1 large onion(chopped fine)
2 green chillies(slit in half)
3 tbsp oil
salt to taste.

METHOD

Shell and devein prawns,wash and apply salt.Extract coconut milk of half the grated coconut.Dilute tamarind in 1 cup water.Cut bhendi into 1″ pieces.Cut bimblis lengthwise into quarters.Grind together the remaining coconut, and all the spices.Saute onion in 3 tablespoons oil for 3 minutes.Add prawns and continue to saute until prawns are pink.Now put in the ground spsices, and fry well.Add 1 cup of water and bring to a boil.Add the bhendis,salt and tamarind water and let it cook for 10 minutes.Add bimblis/solan and cook for 5 minutes more.Finally,add coconut milk,green chillies and cook 10 minutes longer.Serve hot with rice and fried fish.Left-over prawn curry is often reheated the next day,to a thick consistency and eaten with Pez or Baakri.

FISH BALCHAO

Serves : 4-6
Cooking Time : 20 mins
Preparation Time : 20 mins

INGREDIENTS

1 kg kingfish steaks
2 tbsp Balchao Preserve
2 onions(chopped fine)
Oil for frying

Grind in Vinegar

8 cloves garlic
1″ piece ginger
8 red chillies
1/2 tsp cumin seeds
1 tsp mustard seeds
1 tsp sugar
6 cloves
1″ piece cinnamon

METHOD

Fry the fish lightly on both sides.Set aside.Saute onions in oil,add ground spices and cook for a few minutes.Add preserve and mix well.Add fish,shake pan so spices cover the fish.Cook on slow fire for a few minutes.Serve warm with rice and curry.

MANKYO

Serves : 4
Preparation Time : 20 mins
Cooking Time : 30 mins

INGREDIENTS

8 large suids
1 cup small shrimps
1 large onion
2 green chillies(seeded)
2 garlic flakes

METHOD

Clean suids,remove insides(ink pouch should be discarded),separate tentacles and save.Cut fine: tentacles,shrimps,onion,chillies and garlic.Saute onions,chillies and tentacles.Stir-fry for few minutes.Add shrimp and garlic.Cook 2 minutes and set aside to cool.Stuff squids with above and sew the opening or use a toothpick to hold the stuffing inside.Heat some oil,in a saucepan.Arrange squids in it and cook on slow fine.Add a little water.Turn squids to cook on all sides.Takes about 20 minutes.Serve hot as a side-dish.