Sunday, October 12, 2008

Coconut Goat Curry

Here you go...yet another coconut recipe! Ok, I have a few whole coconuts and have to use them up. This evening, a fresh one was broken and the water was immediately finished off by the hubby. The flesh - half in the curry the other half as dessert! I am not a big fan of goat meat but last week, my mother sent over almost 4 kgs of goat meat from my nephews naming ceremony event. I used a little bit of it to make haleem - a lentil based thick soup- and about 1 kg of it today to make this delicious curry. I think this is the first time I found goat meat appetizing so I had to share this recipe. It is so simple! Its from by Bengali cooking bible - Ranna, Khado, Pusti (loosely translated - Cook, Food and Nutrition) by the guru of Bengali cooking Siddiqua Kabir. My cook is really well versed in lots of different types of cooking and even she was surprised how tasty this came out, and glad to add a new recipe to her collection. Best of all the meat was so moist that I was couldn't stop popping little morsels!

Sadly, pictures of curry doesn't come out so good -or rather I am not a good enough food stylist yet to make it look delicious as it tastes!

Coconut Goat Curry

Goat Meat - 1 1/2 kg
(it can be on the bone and washed well and cut into desired size)
Coconut shavings - 1 1/2 cup
Onion paste - 1/2 cup
Ginger paste - 1 tbsp.
Garlic paste - 2 tsp.
Garam masala, ground- 1/2 tsp.
Green chili paste - 1 tbsp. (or desired hotness)
Fresh coriander paste - 1 tbsp.
Oil - 1 1/4 cup

1) Except for the oil - mix all other ingredients together well, cover and marinate for about an hour.

2) After marination - heat oil in a shallow pot, add all of the mix with the marinade. Stir well and cover. Cook on medium heat.

3) When oil skims the surface, the curry is ready. Taste test to see if the meat is tender, if not, leave on low heat and keep lid tightly closed. Turn off before it starts burning in bottom but keep closed lid (called 'dum') till ready to serve.

The longer its inside "dum" the more moist the meat will be.

I served this with rice - the usual staple carb in our home but I had whole wheat rotis. The roti is a little different. Yesterday I had attempted to make whole wheat donuts but it was a bust - but the dough was pretty good and decided to make it into rotis today and it was such a great compliment to the goat curry! If I had a restaurant, this could be perfect meal - doughut roti, goat curry and daal with a side of chutney and chili :)

Roti Recipe
I just eyeballed the recipe for this, so this really for advanced cooks. The amounts here are approximations.


Whole wheat flour - 1 cup
Egg, whipped - 1 egg
Butter, melted - 1 tbsp.
Baking powder- 1 tsp.
Salt - a pinch
Cinnamon - 1/4 tsp.
Mace - 1/4 tsp.

1) Mix all wet ingredients together, mix all dry ingredients separately.

2) Slowly mix the wet into dry little bit at a time. Form a soft dough. Use more flour if the dough is too sticky.

3) Cover and refrigerate for about 1/2 an hour. Dough keeps well in fridge for couple days, probably could freeze it too.

4) When ready, roll out on flat surface with rolling pin into circles.

5) Heat a flat pan. Place the roti down, turn after 30 sec. Let other side cook and flip till its cooked through, Shouldn't take more than a 1-1.5 mins each.