Macanese Style Kadhi

Ingredients

In this Macanese adaptation of Punjabi kadhi, the traditional yogurt-based kadhi is transformed into a creamy coconut-based kadhi. The addition of coconut milk adds a subtle sweetness and richness to the dish, giving it a unique Macanese twist. The use of Macanese spices and herbs further enhances the flavor profile, creating a fusion of Indian and Macanese cuisines. We alse have the original recipe for Punjabi kadhi, so you can check it out.

• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240g) yogurt 1 cup (240g) yogurt
• 2 tablespoons gram flour (besan) 2 tablespoons gram flour (besan)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 green chilies, slit 2 green chilies, slit
• 1 sprig curry leaves 1 sprig curry leaves
• 1 tablespoon chopped cilantro 1 tablespoon chopped cilantro
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds 1 teaspoon fenugreek seeds
• Salt to taste Salt to taste
• Water as needed Water as needed

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 14g, 12g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 4g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, whisk together the coconut milk, yogurt, gram flour, turmeric powder, cumin powder, coriander powder, and grated ginger until well combined.
2. 2.
   Heat vegetable oil in a pan over medium heat. Add mustard seeds and fenugreek seeds. Allow them to splutter.
3. 3.
   Add the green chilies, curry leaves, and chopped cilantro to the pan. Sauté for a minute.
4. 4.
   Pour the coconut milk and yogurt mixture into the pan. Stir well to combine.
5. 5.
   Add salt to taste and bring the mixture to a gentle simmer.
6. 6.
   Cook the kadhi on low heat for about 15-20 minutes, stirring occasionally, until it thickens slightly.
7. 7.
   If the kadhi becomes too thick, add water as needed to adjust the consistency.
8. 8.
   Once cooked, remove from heat and serve hot.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamy texture. Shake the can well before using to ensure the cream is evenly distributed.
• Gram flour (besan) — Sift the gram flour before using to avoid any lumps in the kadhi.

Tips & Tricks

• Adjust the spiciness by adding more or fewer green chilies.
• For a thicker kadhi, increase the amount of gram flour.
• Serve the kadhi with steamed rice or naan bread for a complete meal.
• Garnish with additional chopped cilantro for added freshness.
• Leftover kadhi can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Macanese Style Kadhi hot, garnished with fresh cilantro. Accompany it with steamed rice or naan bread for a satisfying meal.

Presentation advice

Present the Macanese Style Kadhi in a deep bowl, allowing the creamy texture and vibrant yellow color to shine. Garnish with a sprig of curry leaves and a sprinkle of turmeric powder for an appealing presentation.