Goan Cuisine - 1st Oct 2019
The cuisine
of Goa is a spicy Indo-European romance that has its beginnings almost 500
years ago: the Portuguese sailed to the East and
Goa, on the west coast of India, became their main settlement.
Gradually,
over the years, the two cultures blended and the fiery food of the Indian
region –where spices are intense– mellowed to meet the gentler European
palates.
Hailing
from Australia, Goan Cuisine is a high-quality food manufacturing business that kept to age-old family recipes passed down in multicultural Australia and also
use the very best of Western Australian produce.
Selected products featured at Huber's include:
Chutneys – Mango Chutney, Tamarind Chutney and
Mango & Saffron Chutney
Chutney is
a gluten-free condiment originating from the Indian subcontinent. Made from
fruits, vegetables and/or herbs with vinegar, sugar and spices, it comes in
either of the two flavour profiles – spicy or savory.
The Tamarind Chutney displays a fine balance
between the sweet and sour flavours of tamarind and apricot with a serious hit
of chilli. You could serve with curry and rice, with grilled and barbecued
meats, or as a dipping sauce for samosas and spring rolls. Alternatively, go
for the Mango & Saffron Chutney and use it as a glaze for roast chicken or
as a topping for your breakfast yogurts, oats and toasted breads.
Curries / Marinades – Butter Chicken Masala,
Vindalho Masala, Goan Green Curry, Goan Red Curry and Goan Yellow Curry
Quintessentially Goan. Vindalho Masala is an aromatic curry base and marinade of green cardamom and chilli, and Vindalaho of pork belly is a classic delicacy for special occasion. While the Vindalho Masala is dominated by the warm and sweetly pungent cardamom with its lemony undertones, the Butter Chicken Masala brings you an aromatic delight, with an essential velvet finish, that is a combination of fragrant spices infused in rich tomatoes spiked with the warmth of a unique blend of garam masala. It is an Indian all-time favourite that packs a punch of flavours and great with chicken thighs. You could also make an excellent vegan curry with sweet potatoes, mushrooms, eggplant and red lentils.
Looking for a red, hot and sour curry base? That would be the Goan Red Curry. An essential in
every Goan home, the smooth sour-sweet of tamarind enhances a robust, layered
blend of star anise, cloves, cinnamon and red chilli.
To make a delectable
yellow fish curry, go for the Goan Yellow Curry which is a curry base and
marinade of aromatic fresh turmeric root, earthy cumin, sweet toasty coriander
and warm red chilli.
The Goan Green Curry offers a slightly varied version – with
the usage of black pepper that has its distinctive heat grounded by the earthy,
faintly bitter cumin. Make Chicken Green Curry with green peas and cubed
potatoes, and eat them with a pilaf to mop up the delicious gravy!
Pickles – Eggplant Kasaundi, Tomato Kasaundi,
Jackfruit & Lime Sambal, Green Chilli Jam, Garlic Da Achar, Carrot Mescut
Kasaundi is a gourmet sauce widely used in India. While some
thinner sauces may lack the texture and hearty thickness to cling to food, kasaundi adheres well to most foods by itself without other ingredients.
It is great as an appetising filling in sandwiches, a savoury dip and a versatile
accompaniment to cold meats, roast, pasta, rice and other meals. Kasaundi also
imparts a distinctive flavour to stews, ragouts, braised dishes such as lamb
shanks and braised beef dishes. It also makes a part of an onion base for
pilafs.
You could use the Eggplant Kasaundi to spice up soups and
casseroles or add to dressings, or the Tomato Kasaundi to spice up dishes, such
as red lentils, egg curry or poached fish.
Garlic Da Achar also makes excellent company to rice and lentils, and can be served with grilled or pan-fried fish and barbecued meats.
Another pickle ideal with fish, vegetables, lentils and egg curries is the crispy and crunchy Carrot Mescut which combines a nutty taste or roasted mustard with the saltiness and sweetness of cured carrots.
For the adventurous explorers, check out the Jackfruit &
Lime Sambal. It makes an interesting savoury accompaniment to your smoked meat,
sausages and fish, or even an exotic addition to your cheeseboard. The fruity
flavour, and the chilli bite, would enhance meats such as venison, slow-roasted duck,
beef/lamb fillets or quail.
The very brave ones could also try using Green
Chilli Jam on your bread!
Just kidding.
Use it as accompaniment to fish cakes, salmon patties, battered seafood, green
chilli mussels, with cold and barbecued meats, or as an ingredient in savoury
crepe fillings.
Suss out these enthralling products at our Dempsey store!
