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Goan Chili-Fry with Beef and Tomatoes
On the southwestern coast of India, the state of Goa was under Portuguese control for more than 400 years and its port city served as a trading hub between Europe and points east. Not surprisingly, Goan cuisine features a fusion of influences and flavors. Chili-fry, a Goan creation, is a sort of stir-fry, typically made with lamb or beef. In an Indian kitchen, a kadai or karahi—both words for an Indian wok—might be used to prepare this dish, but a nonstick skillet gets the job done nicely. If you’re looking for a dish with lots of spicy heat, leave the seeds in one or both of the chilies.
4
Servings
Tip
Don’t stir the beef for the first three to four minutes after adding it to the skillet. Allowing it to cook undisturbed develops better browning, which translates to deeper flavor. Once the bottoms are nicely caramelized, occasional stirring is good to help the pieces cook evenly.
40 minutes
Ingredients
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1
teaspoon ground cinnamon
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1
teaspoon ground turmeric
Directions
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01In a small bowl, stir together the cinnamon, turmeric and 1 teaspoon each salt and pepper. Sprinkle half of the spice mix onto the beef and toss to combine; set the remaining spice mix aside.
Made as directed, the Goan chili stir-fry with beef and tomatoes was simply excellent and a different flavor profile that most Indian food, thanks to the cider vinegar. Paired with some cucumber raita, naan, and pappadums, with some chutney and lime pickle on the side, it made a delicious dinner. I used serrano chilies, and the heat level was just right. It's going into the repertoire.