Soya in Goanese Curry

by Tarla Dalal

Soya in Goanese Curry, cooking the onions on an open flame gives it a semi-charred taste which is very unique. Moreover, straining the tomatoes after cooking them imparts a good texture and flavour to this dish.

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I bet even the goans would not have tried making their traditional fish curry with soya instead! and it tastes just fabulous. Cooking the onions on an open flame gives it a semi-charred taste which is very unique. Moreover, straining the tomatoes after cooking them imparts a good texture and flavour to this dish.

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Soya in Goanese Curry recipe - How to make Soya in Goanese Curry

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Preparation Time: 20 mins Cooking Time: 15 mins Total Time: 35 mins 4Makes 4 servings
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Ingredients

For The Paste (makes Approx. 3/4 Cup)
1 tbsp soya oil
25 of cinnamon (dalchini)
1 tsp poppy seeds (khus-khus)
2 cloves (laung / lavang)
2 black peppercorns (kalimirch)
1 tsp coriander (dhania) seeds
4 to 5 whole dry red chillies , broken
1/2 cup freshly grated coconut
1 medium sized onion , peeled
4 to 5 cloves of garlic (lehsun)

Other Ingredients
1 cup roughly chopped tomatoes
2 tsp soya oil
1 cup soaked and roughly chopped soya chunks (nuggets)
1/2 cup boiled green peas
salt to taste
2 tbsp chopped coriander (dhania) for garnishing

Method

For the paste

Heat 1 teaspoon of soya oil in a kadhai, add the cinnamon, poppy seeds, cloves, peppercorns, coriander seeds and red chillies and sauté on a medium flame for 2 to 3 minutes or till the flavour releases. Remove and keep aside to cool.
In the same pan, heat the remaining 2 teaspoons of soya oil, add the coconut and sauté for 2 minutes while stirring continuously. Remove and keep aside to cool.
Pierce a fork or a skewer in the onion and roast it on the medium flame till it turns black. Scrape off the outer skin and keep aside.
Combine together all the above ingredients, garlic and ¼ cup of water and blend in a mixer to a smooth paste. Keep aside.

How to proceed

Combine the tomatoes with 1½ cups of water and cook till they turn soft. Remove and keep aside to cool.
When cool, blend in a mixer till smooth.
Pass through a sieve to get a clear liquid. Keep aside.
Heat the soya oil in a kadhai, add the soya chunks and sauté for a while.
Add the prepared paste, tomato liquid, green peas and salt, mix well and cook for another 5 to 7 minutes.
Serve hot garnished with coriander.