Malvani-style Spicy Meat Platter

Ingredients

In this Malvani adaptation, we infuse the traditional Colombian Picada with the bold and spicy flavors of Malvani cuisine. The original dish is transformed by incorporating Malvani spices such as Malvani masala, red chili powder, and kokum. The meats are marinated in a blend of these spices, giving them a distinct Malvani twist. Additionally, the sautéed vegetables are seasoned with Malvani spices, enhancing the overall flavor profile of the dish. We alse have the original recipe for Picada Colombiana, so you can check it out.

• 500 grams (1.1 lbs) chicken, boneless and cut into bite-sized pieces 500 grams (1.1 lbs) chicken, boneless and cut into bite-sized pieces
• 500 grams (1.1 lbs) mutton, boneless and cut into bite-sized pieces 500 grams (1.1 lbs) mutton, boneless and cut into bite-sized pieces
• 500 grams (1.1 lbs) seafood (prawns or fish), cleaned and deveined 500 grams (1.1 lbs) seafood (prawns or fish), cleaned and deveined
• 2 tablespoons Malvani masala 2 tablespoons Malvani masala
• 1 tablespoon red chili powder 1 tablespoon red chili powder
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 2 tablespoons ginger-garlic paste 2 tablespoons ginger-garlic paste
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• Salt to taste Salt to taste
• 2 tablespoons oil 2 tablespoons oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 tomato, diced 1 tomato, diced
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 55g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the chicken, mutton, and seafood.
2. 2.
   Add Malvani masala, red chili powder, turmeric powder, ginger-garlic paste, lemon juice, and salt to the bowl. Mix well to ensure the meats are evenly coated with the spices. Allow the meats to marinate for at least 1 hour.
3. 3.
   Heat oil in a pan over medium heat. Add the sliced onion and sauté until golden brown.
4. 4.
   Add the bell pepper and tomato to the pan and cook for a few minutes until they soften.
5. 5.
   In a separate pan, grill or cook the marinated meats until they are cooked through and slightly charred.
6. 6.
   Arrange the cooked meats on a platter and garnish with fresh coriander leaves.
7. 7.
   Serve the Spicy Meat Platter alongside the sautéed vegetables.

Treat your ingredients with care...

• Chicken — Ensure the chicken is boneless and cut into bite-sized pieces for even cooking.
• Mutton — Use tender cuts of mutton for better texture and flavor.
• Seafood — If using prawns, make sure they are cleaned and deveined. If using fish, choose a firm-fleshed variety that holds its shape during cooking.

Tips & Tricks

• For an extra kick of heat, add a few chopped green chilies to the marinade.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• Serve the Spicy Meat Platter with a side of Malvani-style rice or roti for a complete meal.
• If you prefer a smoky flavor, grill the meats over charcoal instead of cooking them on a stovetop.
• Experiment with different combinations of meats and seafood to create your own unique version of the dish.

Serving advice

Present the Spicy Meat Platter on a large platter, allowing the vibrant colors of the meats and sautéed vegetables to shine through. Garnish with fresh coriander leaves for a pop of green.

Presentation advice

Arrange the meats in an appealing pattern on the platter, alternating between different types of meats for visual interest. Surround the meats with the sautéed vegetables, creating a colorful and enticing display.