Soya in Goanese Curry

Soya in Goanese Curry

Preparation Time: 20 mins
Cooking Time: 15 mins
Makes 4 servings


Ingredients
For The Paste (makes Approx. 3/4 Cup)
1 tbsp soya oil
25 of cinnamon (dalchini)
1 tsp poppy seeds (khus-khus)
2 cloves (laung / lavang)
2 black peppercorns (kalimirch)
1 tsp coriander (dhania) seeds
4 to 5 whole dry red chillies , broken
1/2 cup freshly grated coconut
1 medium sized onion , peeled
4 to 5 cloves of garlic (lehsun)

Other Ingredients
1 cup roughly chopped tomatoes
2 tsp soya oil
1 cup soaked and roughly chopped soya chunks (nuggets)
1/2 cup boiled green peas
salt to taste
2 tbsp chopped coriander (dhania) for garnishing

Method

For the paste
Heat 1 teaspoon of soya oil in a kadhai, add the cinnamon, poppy seeds, cloves,

peppercorns, coriander seeds and red chillies and sauté on a medium flame for 2

to 3 minutes or till the flavour releases. Remove and keep aside to cool.In the same pan, heat the remaining 2 teaspoons of soya oil, add the coconut and sauté for 2 minutes while stirring continuously. Remove and keep aside to cool. Pierce a fork or a skewer in the onion and roast it on the medium flame till it turns black. Scrape off the outer skin and keep aside. Combine together all the above ingredients, garlic and ¼ cup of water and blend in a mixer to a smooth paste. Keep aside.