Connecting all foodies in India….
You know by now that I like a bit of heat. I don’t claim to be someone who can take the hottest of hot chillies without eye-watering, nose-streaming, throat inflaming consequences. But there’s very little I won’t add a bit of chilli sauce to (have you tried a dash or Sriracha on a piece of apple?).
Now Goan food is supposed to be hot. And this did not disappoint in that regard. In fact, it was extremely hot. Nope, it was too hot, quite frankly. Next time I will tame down the chilli, and possibly not use the hot scuds. But this is the one I prepared. If you have an asbestos mouth, go for it.
Goan Fish Cafeal:
Grind 1 tablespoon couscous, 7 peppercorns,a large piece of cinnamon, 1 teaspoon cumin and 4-6 cloves. Blend with 7-8 green chillies (I used the little, hot ones), coriander leaves, ginger paste, 1/2…
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