While I’ve been here in the Majorda region of Goa, I’ve been spending an awful lot of time eating the food served at a beach hut called Mishmar’s. Absolutely everything I’ve tried has been delicious, but nothing more than their Goan Fish Curry.
…Finally, after days of asking, I’ve bullied the recipe out of them!
- 50g of coconut flakes
- One or two green chillis (or more! Or less… It’s to your taste)
- A teaspoon of red chilli powder
- A teaspoon and a bit of dried coriander
- 400g of chopped tomatoes
- One onion, chopped
- Two teaspoon of crushed ginger
- One cardamom
- A good slab of King Fish (or whatever fish you prefer)
1. Pop the coconut, green chillis, red chilli powder, crushed coriander and chopped tomatoes in a blender, and blend into a paste.
2. In a sauce pan, brown the onion and ginger together with a little oil. Then add the cardamom and your prepared paste, and stir together on a high heat for 5 minutes, then reduce the heat.
3. In a large frying pan, gently cook your fish. Then increase the heat and through in your sauce from the sauce pan. Toss together for a few minutes.
4. Boom, you’ve done it.
I FINALLY GOT TO EAT IT
My Grandmother’s fabulous home made (secret recipe) Christmas pudding with delicious home made (family recipe) cream!
Just give me the tin and a spoon!
Yesterday was a very special day on the Family Calendar- the day my Grandmother starts the secret Family Recipe Christmas Pudding.
I’ve been very proud the last couple of years to have assisted my Grandmother with this, and be taught each loving step of this recipe. This is definitely one to be added to my lovely new recipe book, but if you think for one moment it’s something I’m going to blog about on the world wide web, think again! However, when our hard work was done and the puddings were steaming away, I seized the opportunity to badger another recipe out of my Grandma… Shortcrust Pastry.
You may recall, a few months ago, I made some “proper sausage rolls” and threatened there and then that I would have my Grandmother teach me to make Shortcrust Pastry so I could produce a Festive Sausage Roll idea I had when the Christmas season arrived? Well, here we are!
For me, these taste just like Christmas as they’re based VERY much on an Apricot & Almond stuffing the family all enjoy once a year with our Christmas dinner! I’ve been very excited to make them and share them with the family, and now based on everyone’s reaction I think a few more batches will be on the way too!