Bife Assado (Roast Beef)
Submitted by Antonio Da Costa
Ingredients:
Paste:
Method:
Clean the meat thoroughly, cut into big chunks and wash. Prick the meat with a fork and apply salt, vinegar and masala. Keep it aside for 1 or 2 hours or more.
Take a pan, heat the butter, fry the onions and tomatoes a little and add the meat which should be fried a little.
Add the dry chillies, sugar and 3 or 4 cups of hot water.
Cook till meat is tender and water dries.
Serve with boiled, baked or deep fried potatoes or salad.
- 1 kg beef
- 3 onions (sliced)
- 3 tomatoes (cubed)
- 2 to 3 dry red chillies (seedless)
- 6 potatoes (quartered lengthwise)
- 4 tbsp butter
- ½ tsp sugar
- 3 tsp salt or as needed
- 3 tbsp vinegar
Paste:
- 2 green chillies
- 1 red chilli
- 1 tsp cumin powder
- 1 tsp pepper powder
- 1 pod of garlic
- ¼ tsp cinnamon powder
- 1/8 tsp clove powder
- 1 tsp turmeric powder
- 2 tbsp ginger
Method:
Clean the meat thoroughly, cut into big chunks and wash. Prick the meat with a fork and apply salt, vinegar and masala. Keep it aside for 1 or 2 hours or more.
Take a pan, heat the butter, fry the onions and tomatoes a little and add the meat which should be fried a little.
Add the dry chillies, sugar and 3 or 4 cups of hot water.
Cook till meat is tender and water dries.
Serve with boiled, baked or deep fried potatoes or salad.
Fish Caldine
Submitted by Zia Braganza
Ingredients:
Method:
Salt the fish and keep aside.
Heat the oil. Fry the onions, ginger and garlic. Then add the tomatoes and curry leaves.
Grind the pepper corn, coriander seeds and cumin seeds and add to the onion mixture. Then add the coconut milk and let boil for about 10 minutes.
Slit the green chillies and add to the curry. Then add the fish.
When it is cooked add the vinegar and the tamarind water.
Finally add the coriander leaves.
- ½ kg fish
- 1 can of coconut milk
- 2 onions
- 1 tomato
- 2 green chillies
- 6 curry leaves
- 2 tsp tumeric
- 6 pepper corns
- 2 tsp coriander seeds
- ¼ tsp cumin seeds
- 1 tsp garlic paste
- 1 tsp ginger paste
- 2 tbsp vinegar
- a little tamarind
- salt to taste
- 2 tbsp oil
- coriander leaves
Method:
Salt the fish and keep aside.
Heat the oil. Fry the onions, ginger and garlic. Then add the tomatoes and curry leaves.
Grind the pepper corn, coriander seeds and cumin seeds and add to the onion mixture. Then add the coconut milk and let boil for about 10 minutes.
Slit the green chillies and add to the curry. Then add the fish.
When it is cooked add the vinegar and the tamarind water.
Finally add the coriander leaves.
Bacalhau A Brass
Submitted by Leticia Rodrigues
Ingredients:
Method:
Remove skin and bone and break it apart with your hands keep it a side.
Put potatoes in a deep pan, and fry in the oil.
When cooked add onions rings, let them sweat until golden.
Add garlic.
Add pieces of cod and cook until the oil is soak.
At this stage check the potatoes if cooked.
Add slowly add the beaten eggs.
Stir for a few minutes, turning the heat, before the eggs solidify.
Served hot with parsley and black olives.
Recipe yields 4 servings
Can be use as salad as well.
- 500 g (2 cups) salt cod (boneless, soaked over night, make sure you removed the salt).
- 4 tbsp oil
- 500 g (2 cups) potatoes peel and cut into matchsticks
- 1 large onion cut into fine rings
- 1 garlic head crusted
- 6 eggs bitten
- ½ tsp pepper powder/green chillies (option)
- ¼ cup parsley chopped
- 6 black olives seedless (option) slices
Method:
Remove skin and bone and break it apart with your hands keep it a side.
Put potatoes in a deep pan, and fry in the oil.
When cooked add onions rings, let them sweat until golden.
Add garlic.
Add pieces of cod and cook until the oil is soak.
At this stage check the potatoes if cooked.
Add slowly add the beaten eggs.
Stir for a few minutes, turning the heat, before the eggs solidify.
Served hot with parsley and black olives.
Recipe yields 4 servings
Can be use as salad as well.
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