Another version of this Goan speciality from Madhur Jaffrey’s ” Ultimate Curry Bible”. You can substitute small mussels or cockles for the clams, depending on what is available and your budget. Serve with rice.
A simple but relatively mild vindaloo from Goa that is best served with plain rice. The recipe is from Madhur Jaffrey’s “Ultimate Curry Bible”.
A recipe for prawns from Goa.
Another recipe for eggs from Madhur Jaffrey’s ” Indian Cookery”. This goes well with Cauliflower and Potatoes and some rice or bread.
One of the first Indian cookbooks i brought was Madhur Jaffrey’s ” Indian Cookery”, published in 1982 to accompany her TV series of the same name . The paperback cost £4.25 which retrospectively seems quite pricey, but as i spent much of the next few years cooking from it regularly it was no doubt worth it. So a few recipes to follow from my old , stained and well thumbed copy.
These mussels can be served with rice, chips or on their own.
| 2 large crabs | 4 tbsps finely chopped coriander |
| 4 tbsps olive oil | 2 tbsps lemon juice |
| 6 oz onion, chopped finely | Good pinch salt & black pepper |
| 4 cloves garlic, peeled & finely chopped | 6 tbsps dried breadcrumbs |
| 2 medium tomatoes, cut in small dice | |
| 2 hot green chillies, deseeded and finely chopped |
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