------------------------------------------------------------------------ TRI Continental Film Festival - Dona Paula, Goa, Sep 28 - Oct 2, 2007
http://www.moviesgoa.org/tricontinental/tricon.htm For public viewing. Registration at The International Centre Goa. (Ph: +91-832-2452805 to 10) Online Media Partner: http://www.GOANET.org ------------------------------------------------------------------------ An exotic coconut curry that's a real Goa Monday September 24 2007 FOR some reason, Slim Pickings has not often touched on Indian food, even though this asian cuisine, with its predisposition towards vegetarian dishes, is both healthy and interesting. >From the end of this month right into the middle of October, Stillorgan's >Indian Summer restaurant -- not easy to spot from the road as it is actually >behind the Millhouse Pub on Lower Kilmacud Road -- is running an Indian food >experience. The events are designed to introduce people to the enormous variety of cuisines in this vast country of more than a billion people. The events will run for five nights over five weeks, and each week the menu will concentrate on food from specific regions of India, starting with the food of the north this week. It will move on to the west, east and central cuisine zones in successive weeks. There will be two sittings each night, one at 6.30pm and another at 9.30pm. The four-course meal will cost 35 per person. The man behind the idea is Varun Dewan, who was born and bred in Dublin, but whose roots are in Dharamsala in the state of Himachal Pradesh in northern India, right next door to Tibet and China. Dharamsala is where the Dalai Lama made his headquarters after fleeing the Chinese invasion of Tibet. Varun is steeped in the restaurant business -- his uncle Asheesh Dewan runs the successful upmarket Jaipur chain of Indian restaurants. The executive chef of Indian Summer is Sanjay Nasa, who Varum head-hunted from the five-star Oberoi hotel in New Delhi three years ago. Here is his version of a hugely popular fish dish from southern India -- prawns in coconut milk and spices. This is as easy as it gets in terms of Indian cooking, and the dish delivers the wonderfully sunny and exotic flavours that are the hallmark of the cuisines of Kerala and Goa. Chingrai Malai Curry Serves 2 Ingredients 100-120ml coconut milk 2 onions, finely chopped 6-8 jumbo prawns ¼ tablespoon black pepper ¼ tablespoon cumin seeds ¼ tablespoon fenugreek seeds ¼ tablespoon mustard seeds ¼ tablespoon turmeric 8 curry leaves 2 tablespoons vegetable oil 25ml tomato puree salt to taste 40-60ml water as required Method Grind all the spices together -- with the exception of the mustard seeds -- coarsely in a mortar and pestle to make a masala powder. Make sure the prawns are shelled and veined. Heat the oil in a pan. When it starts smoking, add the mustard seeds and curry leaves and let them crack for exactly five seconds and reduce the heat immediately. Sauté the onions in the tempered oil for four minutes then add all the ground spices into this mixture. Add turmeric and sauté the prawns in this mixture for between three and four minutes. Lastly, add the coconut milk and boil for a further two minutes to reduce and thicken the sauce. Watch the timing, as the prawns may become tough if they are left boiling for too long. Serve hot with steamed rice, though Pilau rice is even nicer. To add some style to the presentation, garnish the prawns before serving with chopped coriander and some freshly-grated coconut. http://www.independent.ie/health/diet-fitness/an-exotic-coconut-curry-thats-a-real-goa-1086136.html Sanny de Quepem - Kuwait [EMAIL PROTECTED] Send instant messages to your online friends http://uk.messenger.yahoo.com
