Goan Catholic Style Frog Legs Curry

Ingredients

In this Goan Catholic adaptation, the traditional Croatian dish of Vranske žabe is transformed into a Goan-style curry. The original dish is typically prepared by marinating frog legs in a mixture of garlic, parsley, and olive oil, then grilling or frying them. However, in this Goan Catholic version, the frog legs are marinated in a blend of Goan spices and cooked in a tangy tomato and tamarind curry base, which adds a distinct Goan flavor profile to the dish. We alse have the original recipe for Vranske žabe, so you can check it out.

• 500g (1.1 lb) frog legs 500g (1.1 lb) frog legs
• 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 turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Clean the frog legs thoroughly and pat them dry.
2. 2.
   In a bowl, combine the turmeric powder, cumin powder, coriander powder, red chili powder, minced garlic, grated ginger, and salt.
3. 3.
   Add the frog legs to the bowl and coat them well with the spice mixture. Let them marinate for at least 30 minutes.
4. 4.
   Heat vegetable oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
5. 5.
   Add the marinated frog legs to the pan and cook until they are lightly browned on all sides.
6. 6.
   Stir in the tomato puree and tamarind paste. Add slit green chilies for extra heat, if desired.
7. 7.
   Reduce the heat to low, cover the pan, and simmer for about 20 minutes or until the frog legs are cooked through and tender.
8. 8.
   Garnish with fresh coriander leaves before serving.
9. 9.
   Serve hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Frog legs — Ensure that the frog legs are fresh and properly cleaned before marinating them. If you cannot find frog legs, you can substitute them with chicken or fish for a similar taste and texture.

Tips & Tricks

• If you prefer a spicier curry, you can increase the amount of red chili powder or add additional green chilies.
• Adjust the tanginess of the curry by adding more or less tamarind paste according to your taste preference.
• For a richer flavor, you can substitute vegetable oil with coconut oil.
• Serve the curry with a side of Goan-style rice or bread to complete the meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Goan Catholic Style Frog Legs Curry hot with steamed rice or crusty bread. Garnish with fresh coriander leaves for a pop of color and freshness.

Presentation advice

Present the Frog Legs Curry in a vibrant and colorful serving dish. Arrange the frog legs in the center and pour the thick curry around them. Garnish with a sprinkle of fresh coriander leaves for an appealing presentation.