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FM
Former Member

Indian food rut: 20 ways to make you rethink curry

 

Shilpa Vaidya, 2015-11-04, Source

 

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Goan chicken xacuti

 

Originating in the Indian state of Goa, this recipe is all bout Xacuti (pronounced Shakuti)—a spice blend of freshly grated coconut, poppy seeds and large dried red chilies that binds together lamb, fish or chicken.

 

This fragrant red gravy (fiery in appearance yet actually quite mild) is a widely accepted Portuguese rendition of a traditional dish from the western coast of India.

 

Here's a luscious chicken recipe that does justice to this tradition of Xacuti.

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Coorg pork curry

This gem of a hunter's recipe from South India is influenced by its surrounding hills, coffee estates and wildlife. The traditional method here involves slow roasting whole spices, cooking pork in its own fat and adding local malt vinegar to impart a deep brown profile to the curry. Not the easiest of curries out there, but definitely a promising and flavorful option to try.

FM

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Chettinad chicken curry

This fiery and aromatic curry from the Chettinad region of Tamil Nadu in South India is an absolute favorite among curry connoisseurs. The tradition calls for grinding a variety of sundried spices, coconut and chilies using a pestle and mortar. The spice blend is later used to lend flavor to the chicken pieces to make a gravy base. Here's a recipe that really hits the spot.

FM

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