Goan Catholic Shola Curry

Ingredients

In the original Afghan Shola, the dish is typically made with lamb or beef, cooked in a tomato-based sauce with spices like turmeric, cumin, and coriander. However, in the Goan Catholic adaptation, the meat is cooked in a coconut milk-based sauce with spices like cinnamon, cloves, and black pepper. The addition of vinegar gives the curry a tangy twist, which is a characteristic feature of Goan Catholic cuisine. We alse have the original recipe for Shola, so you can check it out.

• 500g (1.1 lb) beef or pork, cut into bite-sized pieces 500g (1.1 lb) beef or pork, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of 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 turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 cinnamon stick 1 cinnamon stick
• 4 cloves 4 cloves
• 1 cup coconut milk 1 cup coconut milk
• 2 tablespoons vinegar 2 tablespoons 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): 25g, 15g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic, grated ginger, and slit green chilies to the pan. Sauté for a minute until fragrant.
3. 3.
   Add the beef or pork pieces to the pan and cook until browned on all sides.
4. 4.
   Stir in the turmeric powder, red chili powder, ground black pepper, cinnamon stick, and cloves. Cook for a minute to toast the spices.
5. 5.
   Pour in the coconut milk and vinegar. Season with salt to taste. Stir well to combine all the ingredients.
6. 6.
   Reduce the heat to low, cover the pan, and simmer for about 1 hour or until the meat is tender and the flavors have melded together.
7. 7.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamy and rich texture in the curry.
• Vinegar — Goan Catholic cuisine often uses toddy vinegar, but you can substitute it with apple cider vinegar or white vinegar.
• Cinnamon stick and cloves — These spices add warmth and depth to the curry. Use whole spices for the best flavor and remove them before serving.

Tips & Tricks

• For an extra kick of heat, add a few dried red chilies to the curry while it simmers.
• Marinate the meat in the spices and vinegar for a few hours or overnight to enhance the flavors.
• Adjust the spiciness by adding more or fewer green chilies and red chili powder according to your preference.
• Allow the curry to rest for a while before serving to allow the flavors to develop further.
• Serve the Goan Catholic Shola Curry with steamed rice or crusty bread to soak up the delicious sauce.

Serving advice

Serve the Goan Catholic Shola Curry 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 Shola Curry in a deep serving dish, allowing the rich and creamy sauce to take center stage. Sprinkle some freshly chopped cilantro leaves on top for an attractive presentation.