goan

Learn how to make this fiery tangy Goan chicken vindaloo curry in an Instant Pot or pressure cooker in no time. It is gluten and dairy free too!

Authentic Goan Chicken Vindaloo Recipe

chicken

oil (olive

garlic

inch-piece ginger (grated)

salt

turmeric powder

oil oil

chilies

cloves

black peppercorns

cumin seeds (jeera seeds)

cinnamon stick

vinegar rice

mustard seeds

tomato

onions

salt (or as needed)

water (or as needed)

sugar

Marinate the chicken in oil, salt, turmeric, minced ginger, and garlic. Set it aside for about 20- 30 minutes or overnight in a refrigerator.

Make the masala

Add oil to a pan kept over medium heat. Add the spices (red chilies, cumin seeds, mustard seeds, black peppercorns, cinnamon stick and cloves) along with garlic and stir fry till the spices turn fragrant (takes about a minute)

Grind the spices along with coarsely chopped tomatoes and 1/4 cup vinegar to make a fine paste.

Start with the chicken marinade

Add oil in the steel insert of an Instant Pot and press the 'Saute function'. Set the selection to 'Normal' heat. When the oil heats up, add onions and fry them till they are soft and translucent (about 5-6 minutes).

Add salt and marinated chicken and mix well. Let the chicken cook for about 2-3 minutes.

Add the ground masala and mix well. Add 1/2 cup water.

Press the “Warm / Cancel” button and then select “Pressure Cook.” Adjust the time to 5 minutes and set the pressure selection at high. Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position.

Once the cooking cycle is complete, move the vent to the venting position to release pressure. Carefully open the lid and give a good stir.

Add sugar (if using) and mix well. Do a taste test - add more vinegar/salt if needed.

Serve hot with pav or rice/roti or naan.

Instant Pot Instructions

Add oil in a wok/kadhai kept over medium heat. When the oil heats up, add onions and fry them till they are soft and translucent (about 5-6 minutes).

Add the ground masala and mix well. Add 1/2 cup water and mix well.

Cover and cook the chicken for about 15-20 minutes while stirring occasionally. Cook till you can easily cut the chicken pieces into two using a fork/spoon.

Remove the lid and add sugar (if using) and mix well. Do a taste test - add more vinegar/salt if needed.

Stovetop Instructions

Make the Goan vindaloo sauce a day ahead to intensify the flavours and use it as a base with other meats, fish or veg. Adjust the chilli to your taste too

Lamb vindaloo

lamb neck fillet, cubed

rapeseed oil

ginger

potato

stock

coriander

wilted greens and

tsp cardamom pods shelled, seeds only

coriander seeds

cumin seeds

turmeric

tbsp malt vinegar

dried red chillies (adjust quantity to your taste)

Blend the paste ingredients in a <a href="https://www.bbcgoodfood.com/content/test-five-best-blenders">blender</a> or bash using a <a href="https://www.bbcgoodfood.com/content/top-five-mortar-and-pestles">pestle and mortar</a> until smooth and combined. Rub half the paste into the lamb neck, cover and chill in the fridge overnight.

Heat most of the oil in a heavy-bottomed saucepan over a medium heat. Add the onion, garlic and ginger, cook slowly until the onion is translucent, then add the remaining curry paste and mix well. Cook your spices for a few mins, allowing the flavours to really open up. Decrease the heat, fold the potato into your mix, season well and cook for 5 mins.

Add the stock and simmer on a low heat until the potato is cooked, then lightly crush it. Add the chopped coriander, then remove from the heat and leave to cool. Chill in the fridge overnight.

The next day, heat the remaining oil in a frying pan. Season the lamb, brown it all over and cook until tender. Reheat the sauce, and add the lamb and any juices. Serve topped with coriander, with some wilted greens and fried red onion on the side.

Doce de Grao or Chana Doce is a Goan sweetmeat prepared using Split Bengal Gram. This famed sweet is enjoyed by all Goans at any time as a snack or

Doce de Grao

Wash the dal and soak

After the dal has soaked, drain

Next take the boiled dal

Add the fine coconut to

Now place the vessel

Sprinkle a tbsp. of maida on

No we do not have a recipe for Rava Doce / Doce de Rulao yet. We'll try and post soon. (28/11/2018)

Thank you for sharing these Goan authentic recipes - brings back good ol' memories when my mum would make it.  Do you have a recipe for Rawa Doce.. or Doce de Rulao
Greatly appreciate.  
Thank you and God Bless you

This should work : You will need to re-hydrate the desiccated coconut. Take about 150 gms of the Desiccated Coconut a Bowl and add 300 ml warm water. Keep for 30 Minutes, then drain well. I think you should have 300 gms of the re-hydrated coconut as required.

Hi can I use dessicated coconut. If yes hw much can I use

Yes indeed, that was a typo, it should have been 'last spoon of ghee'. It has been corrected. Thanks.

Hi Sean, in step seven, you say to use the last spoon of butter... Is it a mistake, or should we use butter also at the end, after the ghee? 
Thanks.

Adapted from Milk Street's recipe for Goan lentil curry (masoor dal). 
I've made a few small changes:

In place of fennel, I've used cumin. The two spices are not similar, but I like cumin, and I like cumin in curries. You could certainly use both.
I like to toast the cumin and coriander seeds and grind them in a mortar and pestle, but using pre-ground spices is fine.
I like to use two kinds of lentils: French green lentils, which hold their shape, and red lentils, which break down. You certainly could use all red, which is what the recipe calls for.
I've use kale in place of spinach.
I omit the coconut and tomato garnish.

Don't be afraid to make this ahead of time — it's even tastier on day two. Recipe doubles well, too.

Curried Lentils with Kale and Coconut Milk (Masoor Dal)

coconut oil oil

yellow onion, finely chopped, to yield 1-1.5 cups

garlic cloves,

Kosher salt

cumin

red pepper flakes

water

coconut milk

red lentils

French green lentils

kale (or baby spinach),

lime,

In a large pot over medium-high, combine the oil, onion, garlic and 1 teaspoon salt. When you hear a sizzle, cover the pot, turn heat to low, and cook, stirring every so often, until the onion has softened and is just beginning to color, 7 to 9 minutes. Stir in the ginger, the mustard seeds, turmeric, coriander, fennel and red pepper flakes. Cook, stirring often, until fragrant, about 1 minute. Add the water, coconut milk, lentils, and remaining 1/2 teaspoon salt, then bring to a boil. Reduce to low, cover and simmer, stirring once or twice, until the lentils have broken down, 40 to 50 minutes.

Stir in the kale and return to a simmer. Taste and season with salt if desired. Serve immediately or cool and refrigerate for a future day — it&#8217;s good cold straight from the fridge.

Delicious! Made this over the weekend along with your chicken satay recipe and the whole family loved it. Thank you!

Love this dish! Making for at least the 5th time tonight. Thank you so much for all of your amazing recipes and video tutorials. I always come to your site for inspiration. 

We made this a few days ago and it was amazing. Had it for 2 nights, and as you say, it got better the 2nd night. We used spinach for the greens and red lentils. Also used Trader Joe's frozen garlic and ginger to save time. Had some frozen pita bread and had that with. It was all wonderful. Thanks for posting and the step by step directions.

I just made this after watching your story on Instagram today.
The flavors are wonderful and definitely hit the spot. I can’t wait to eat it again tomorrow! Thanks for all the great recipes and stories.

This is an amazingly delicious recipe with perfectly blended complimentary flavors! Superb!!

This was delish! My 4yo, 2yo and 8mo  all had second helpings. I made some naan to go with it as well as rice and a dollop of natural coco yoghurt on top. Divine! Thanks Ali!

I stapled over the 1/2 tsp red pepper flakes and thought it read 2 tsp. Turned out verrrrrrry spicy, but equally delicious!🔥🔥🔥

I have made this many times because it's so aromatic and tasty. Today, I made it in the Instant Pot (lentil/water ratio 1/3): cooked for 10 min at high pressure followed by quick release, added spinach and coconut milk after the pressure cooking time. Worked really well.

I love this recipe!  I also add chopped carrots and some fresh mushrooms sometimes too.

I made this today, and got approval from two picky teenagers. I added some chopped fennel, too, inspired by the original aniseed. Thanks for this!

Amazing. Definitely one of our new favorites. The layer of flavors is perfect. Served with rice on the side and warm pitas for dipping. Quick and easy to put together.  Was able to clean up and enjoy a glass of wine while waiting for it to finish simmering. Thank you for sharing this wonderful recipe.

This is a wonderful recipe! It comes together quickly, the ingredients are inexpensive, it tastes delicious and satisfying, and it even freezes well!  Definitely a keeper.

https://www.youtube.com/watch?v=9yM_D8ewx_I

This is a favorite vegetarian — vegan in fact — winter meal. It's a mash-up of two recipes: one from Milk Street and the other from Cal Peternell's cookbook Twelve Recipes. 

Find the full recipe here: https://alexandracooks.com/2019/02/27/curried-lentils-with-kale-and-coconut-milk/

It's great with plain rice, coconut rice, or naan: 

Coconut rice: https://alexandracooks.com/2019/10/15/easy-thai-chicken-satay-with-coconut-rice/

Homemade naan: https://alexandracooks.com/2020/02/27/simple-yeasted-homemade-naan-a-step-by-step-guide/

Curried Lentils with Kale & Coconut Milk

Ricotta-Stuffed Pasta Shells in Fiery Tomato Sauce

tomatoes Salt

Method

&lt;ol&gt;&lt;li&gt;Heat your oven to 180&#176;C.&lt;/li&gt;&lt;li&gt;In a large pot of salted water, parboil your pasta for 4-5 minutes, stirring to ensure they don’t stick together. Once parboiled, drain, refill your pot with cold water and re-submerge your pasta to chill.&lt;/li&gt;&lt;li&gt;On a medium heat, fry the paste from the smaller pouch of the curry kit for 1 minute, saving the whole spices for another cook. Then, add the content of the larger pouch and the chopped tomatoes. Bring to a simmer and season to taste with salt. Let simmer for a minute or two, stirring occasionally, then take off the heat.&lt;/li&gt;&lt;li&gt;While your tomato sauce is simmering, mix the ricotta and milk. If you are having trouble bringing it together, you can use a hand blender to incorporate. Stir in your chopped basil and season with salt and black pepper to taste.&lt;/li&gt;&lt;li&gt;Pour your tomato sauce into a deep oven dish (or, if your pan is oven proof, you can simply leave it in the pan).&lt;/li&gt;&lt;li&gt;Drain your pasta shells again. Using a tablespoon, begin to fill each shell with the ricotta mix and place gently in the sauce with the opening of the shell placed upwards. You want most of the pasta to be submerged in the tomato sauce so it doesn’t dry out. Repeat with all shells.&lt;/li&gt;&lt;li&gt;Bake in the oven for 20-30 minutes until the edges of the pasta shells begin to go gently golden.&lt;/li&gt;&lt;li&gt;Serve warm with a green salad, some crusty buttered bread or garlic bread.&lt;/li&gt;&lt;/ol&gt;

This dish takes the concept of “pasta bake” to a whole new level. Conchiglioni are a large shell-shaped pasta that in perfect for stuffing with a variety of yummy stuffings and baking in a flavourful sauce. This version came about when our team member, Maja Alice, was in a scramble to cook a quick weekday dinner from what she had to hand in her fridge and larder. The result was a dish worthy of serving to guests at a dinner party - simple, but a true flavour sensation, marrying the best of Italy with the best of India. This dish is a true testament to the wonder of flavour fusions from different food culture. Can be doubled for a family dinner. For a milder version, substitute the Fiery Goan Curry with our Original Tikka Masala or Classic Butter Chicken.

Popular as street food in Goa, the Goan Beef Cutlet is a thin slice of beef marinated, rawa coated and deep fried. The goan beef cutlet&nbsp;is served with Goan pao

Goan Beef Cutlet

Wash the meat

After the meat is marinated add 2 whipped eggs

Heat oil

Love this recipe. I like the touch of finely diced onions before frying the cutlets. ❤️

We don't get tender beef here in Mumbai. Tried it once but it was tough and couldn't eat. Pls help.

wowooo...this looks dam delicious...cant wait to try it 
Thanks for sharing

Our family loves this. Made this numerous times now. Yummy tasty N easy recipe. Thx.

The coating mixture should be moist and sticky. You can 1 or 2 tbsp. of beaten egg too, to the batter to help binding.

I have tried this recipe. It was excellent. But the rawa is coming out while frying. How?

Me and my family love this recipe! Thanks a ton for it.

They are indeed actually like crumb fried steaks, but are also called beef cutlets In Goa. The one made with cooked mince is here >> https://www.bigfattummy.com/2017/04/goan-beef-mince-cutlets/

We also have the one which are made directly without cooking the mince here >> https://www.bigfattummy.com/2018/11/raw-beef-mince-cutlet/

I thought Beef Cutlets are made of Minced Meay!!Arn’t these Beef Chips?? I need a Recipe for Mincemeat Cutlets please! Thanking You in advance!

Sooooooooooooo fragilisticexpialidocious, I did it!

Top 6 goan recipes from across the web

The most viewed goan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Authentic Goan Chicken Vindaloo Rec...

Lamb vindaloo

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Top 6 goan recipes from across the web

The most viewed goan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Authentic Goan Chicken Vindaloo Rec...

Lamb vindaloo

Doce de Grao

Curried Lentils with Kale and Cocon...

Ricotta-Stuffed Pasta Shells in Fie...

Goan Beef Cutlet

The most viewed goan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine