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Portuguese Recipes
Fish Caldinha
½ kg Fish
1 tsp. Salt
3 tbsps. Vinegar
1 Coconut (grated)
½ tsp. Cummin Seeds
10 peppercorns
1 tbsp. Coriander Seeds
¾ tbsp. Turmeric
1 cup Tamarind Juice
2 Onions (sliced)
6 flakes Garlic (sliced)
2 Green Chilies (slit)
Clean and slice the fish. Apply salt, vinegar and keep aside. Grind the next 5 ingredients to a fine paste using 1-cup water and extract thick juice. Grind the mixture again slightly, using 2 cups of water and extract thin juice. Keep the 2 juices in separate pans. Arrange the fish in a pan, add the thin juice and the remaining ingredients and allow the fish to cook. Gradually stir in the thick juice, add salt and cook for 5 minutes.
Pork Vindalho
1 kg. Pork (boneless and fatty)
1 tsp. Salt
25 Kashmiri Chilies (deseeded)
1 large pod Garlic
5 green Chilies
1 tbsp. Cummin Seeds
¼ tsp. Turmeric Powder
Vinegar as required
¼ tsp. Sugar
Wash the pork and cut into 3-inch cubes. Wipe dry and apply salt. Grind the next 5 ingredients in vinegar. Marinate the meat in the spice paste for 2 hours or overnight and place in the fridge. Take a pan, pour the marinated meat, sprinkle sugar and cover the pan. Cook on slow fire till meat is cooked. Add salt and vinegar if necessary.
Sopa de Camarao
(prawn soup)
1 cup prawns (boiled and chopped)
8 cups stock (water in which the prawns are boiled)
8 potatoes (peeled and quartered)
3 onions (sliced)
2 tbsp butter
2 eggs yolks
1 cup milk
1 cup croutons (slices of bread, cut into cubes and fried crisp)
salt to taste
Wash the potatoes, place them in a pan together with the onions and stock and cook till potatoes are tender. Pass through a sieve or liquidiser. Pour the puree into another pan, add the chopped prawn and bring it slowly to the boil adding a little butter at a time. Remove the soup from the fire. Mix the egg yolks with the milk and add a couple of spoons of the soup to the milk mixture. Mix well and add it to the soup. Reheat the soup. Be careful not to allow to boil. Serve immediately with croutons.
Fish Caldeirada
(fish cooked in layer of vegetables)
10 large mackerels or sardines
4 large onions, sliced
2 large tomatoes, sliced
1 pod garlic, sliced
1 inch piece ginger, sliced fine
3 tbsp salad oil
1 tbsp vinegar
1/4 tsp turmeric powder
4 capsicums (chopped) or green chillies
2 boiled potatoes sliced round
Cut the heads of the mackerels. Clean, wash and keep aside in salted water spread a few slices of tomatoes and onions in pan. Halve mackerels and place half the quantity over the onion and tomato slices in the pan. Put another layer of onion and tomatoes and cover with the remainning mackerels. Lastly sprinkle with ginger and garlic and the remaining tomatoes and onions. Keep the pan on the fire. Pour the oil, 6 or 7 tablespoons water and the vinegar over the fish. Add salt if desired. Close the lid of the pan and allow the fish to cook on slow fire. Shake the pan now and then. When the fish is half done, sprinkle the turmeric powder, add capsicums without the seeds or green chillies. Serve with sliced potatoes.
Fish Recheiado
(fried fish with red masala filling)
6 mackerels
(Remove heads, fins and entrails and wash well. Slit fish on either side from head to tail keeping the centre bone or if desired, removing it allowing a bit of the tail bone to remain. Apply a little salt and keep aside.)
Grind in vinegar:
12 dry red chillies
8 peppercorns
12 flakes of garlic
1/4 tsp cumin seeds
2 tsp coriander seeds
1/4 inch piece of turmeric
1/2 tsp sugar
a small ball (marble-sized) tamarind
a pinch or two of salt
Stuff this masala into each mackerel very evenly on either side of the centre bone and fry in hot oil.
Please note that the above masala ground in vinegar ( in large quantity) can be stored in an airtight bottle for days together.
Variation: Mackerels can also be stuffed with:
3 or 4 onions
2 or 3 green chillies
1 small piece of ginger and garlic
all cut very fine and mixed in a little turmeric powder, salt and a tablespoon of vinegar.
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