Goan Catholic Style Spicy Varuval

Ingredients

In the Goan Catholic adaptation of Varuval, the dish incorporates the distinct flavors and ingredients of Goan cuisine. The addition of vinegar adds a tangy element that is characteristic of Goan dishes. Additionally, the spices used in the marinade may be adjusted to suit the Goan palate, resulting in a slightly different flavor profile compared to the original Indian version. We alse have the original recipe for Varuval, so you can check it out.

• 500g (1.1 lb) boneless meat or seafood (chicken, lamb, prawns, or fish) 500g (1.1 lb) boneless meat or seafood (chicken, lamb, prawns, or fish)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 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 cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust according to spice preference) 1 teaspoon red chili powder (adjust according to spice preference)
• 2 tablespoons vinegar 2 tablespoons vinegar
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): N/A
• Fat (total, saturated): N/A
• Carbohydrates (total, sugars): N/A
• Protein: N/A
• Fiber: N/A
• Salt: N/A

Preparation

1. 1.
   In a bowl, combine the meat or seafood with cumin powder, coriander powder, turmeric powder, red chili powder, vinegar, and salt. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
4. 4.
   Add the marinated meat or seafood to the pan and cook until it is browned and cooked through.
5. 5.
   Garnish with fresh coriander leaves and serve hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Meat or seafood — Ensure that the meat or seafood is fresh and properly cleaned before marinating. Adjust the cooking time based on the type and size of the meat or seafood used.

Tips & Tricks

• For an extra kick of heat, add a few dried red chilies to the marinade.
• If you prefer a milder version, reduce the amount of red chili powder or omit the green chilies.
• Adjust the amount of vinegar according to your taste preference. Add more for a tangier flavor or reduce for a milder taste.
• Allow the meat or seafood to marinate for longer to enhance the flavors.
• Serve the Spicy Varuval with a side of cooling raita or a squeeze of lime for a refreshing contrast.

Serving advice

Serve the Goan Catholic Style Spicy Varuval hot with steamed rice or crusty bread. Garnish with fresh coriander leaves for added freshness.

Presentation advice

Present the Spicy Varuval in a vibrant and colorful dish, garnished with a sprinkle of freshly chopped coriander leaves. Serve it alongside a bowl of steamed rice or with slices of crusty bread for a visually appealing presentation.