Tuesday, 8 November 2011

Feijoada/Beans Curry (Traditional Fare)

Whereever the Portugese had settled they introduced their beans curry. This is the Goan version.

Red/black/white kidney beans: 250 g
Pork: 200 g cubed
Goan pork sausage: 100 g cut small
Tomatoes: 3
Onions: 3 big ones
Garlic: 8 
Ginger: 1” piece
Recheido masala: 2 tsps
Vinegar: 1 tbsp
Oil: 1 tbsp
Salt to taste


Soak beans overnight. Pressure cook with one teaspoon oil, one tablespoon vinegar, one teaspoon Recheido masala& salt for 25 minutes. (beans must cook till really soft.)
Make a paste of ginger & garlic.
Heat oil, sauté onions, add tomatoes, ginger-garlic paste & fry well.
Add the meats, & 1 cup water. Cook till meat is done.
Last add the cooked beans, remaining Recheido masala.
Simmer for 10 minutes more. (Adjust salt last, cos the Goan sausages are salty.) 
Serve with Pav/bread.

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