Vindaloo voodoo

Goa is India’s second smallest state in terms of area. It nestles into India’s west coast and is primarily known for its sandy beaches and as a vacation destination. I’m sure that is all a vast understatement and I hope to some day spend some time viewing the architecture, meeting the people, and soaking up some of that glorious sun. But for now I’m here in wonderful Wisconsin. Today was my clean-up day. I tackled the mess of papers and to do lists that I’ve shuffled through for the past few months and got rid of them or completed them. As a reward I felt the need for some serious soul food that didn’t require a trip to the store. Every culture has its soul food and so far I haven’t found a one that wasn’t the best meal I’ve ever eaten…and really, I’m not that easy to please.

Goa’s cuisine is famed for seafood, coconut and curry. Vindaloo is a type of curry from Goa and although a traditional Vindaloo would not have potatoes, mine does. It was the perfect spicy comfort food served over Jasmine rice with peanuts and parsley as a garnish.

The winter salad is just another riff on a salad I posted earlier this month. This time I added grapefruit and I didn’t use the mandolin since I got some nice, new, deadly sharp knives for christmas (thanks Lolly!). Recipes follow.

Goan Coconut Curry

3 half boneless, skinless chicken breasts, cubed
2 potatoes, cubed
1 Delicata squash, peeled and cubed
2 medium onions sliced vertically
3 tablespoons Penzeys Vindaloo curry seasoning
2 cans Coconut milk (I used the “Lite” version)
canola oil
salt

After all the chopping is completed heat up your skillet and add some canola oil. Saute the chicekn and when its almost done add the onions. salt this and saute on medium until the onions are soft. Add the Vindaloo and saute it for a minute or two. Add the coconut milk, stir it well. Add the potatoes and squash, stir again and cover it. Wait about 5 minutes and then reduce the heat to medium low.

Prepare the rice for cooking and once you’ve got it on a burner (or however you cook rice). Take the cover off the skillet and stir the curry. If it needs to thicken a bit leave the cover off and turn the heat back to medium and allow it to reduce while the rice cooks. Just keep and eye on it so it doesn’t scorch. Serve it over the cooked rice and garnish with a bit of parsley and peanuts.

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Winter Salad Part Deux
1 english cucumber
6 red radishes
Half of a yellow carrot
2 grapefruits
Parsley

Dressing
Coriander
Cayenne
Maple Syrup
Salt
Rice Vinegar

Cut the veggies into matchsticks. Cut the peel off of the grapefruits and squeeze the peels over the veggies to extract the juice. Cut the grapefruits into matchsticks. Toss the dressing components onto the salad to taste. Serve with parsley on top.

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29 December 2006 | food, fruit and nuts, vegetable | Comments