Goan Catholic Style Demikát

Ingredients

In this Goan Catholic adaptation of Demikát, we incorporate the bold flavors of Goan cuisine by adding a variety of spices such as cumin, turmeric, and red chili powder. These spices infuse the dish with a distinct Goan twist, giving it a fiery kick and a vibrant color. Additionally, we use traditional Goan ingredients like tamarind pulp and vinegar to add a tangy element to the sauce, enhancing the overall flavor profile. We alse have the original recipe for Demikát, so you can check it out.

• 500g (1.1 lb) pork or beef, cut into bite-sized pieces 500g (1.1 lb) pork or beef, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• 1 tablespoon vinegar 1 tablespoon vinegar
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic, grated ginger, and slit green chilies to the pan. Sauté for another minute until fragrant.
3. 3.
   Add the cumin powder, turmeric powder, and red chili powder to the pan. Stir well to coat the onions and spices evenly.
4. 4.
   Add the tomato puree to the pan and cook for 5 minutes, stirring occasionally.
5. 5.
   Add the meat to the pan and mix well with the tomato sauce. Cook for 10 minutes, stirring occasionally.
6. 6.
   In a small bowl, mix the tamarind pulp and vinegar with a little water to form a smooth paste. Add this paste to the pan and stir well.
7. 7.
   Reduce the heat to low, cover the pan, and simmer for 30-40 minutes or until the meat is tender and the flavors have melded together.
8. 8.
   Season with salt to taste and garnish with fresh cilantro leaves.
9. 9.
   Serve hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Tamarind pulp — Soak the tamarind in warm water for 10 minutes, then extract the pulp by squeezing it with your fingers. Discard any seeds or fibers before using.

Tips & Tricks

• For an extra spicy kick, add a few dried red chilies to the sauce while cooking.
• Marinate the meat in the spice mixture for a few hours before cooking to enhance the flavors.
• Adjust the amount of red chili powder according to your spice preference.
• If you prefer a thicker sauce, simmer the dish uncovered for the last 10 minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Goan Catholic Style Demikát hot with steamed rice or crusty bread. Garnish with fresh cilantro leaves for a pop of color and freshness.

Presentation advice

Present the Goan Catholic Style Demikát in a deep serving dish, allowing the vibrant red sauce to take center stage. Sprinkle some chopped cilantro on top for an appealing garnish.