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Re: What are you eating now?
Quote:
Originally Posted by Taf
I marinate the meat, usually chicken, but sometimes lean pork, in a mix of red wine and crushed garlic for a couple of days. Just as the Portuguese transported pork to Goa in barrels.
Then I make the spiced gravy, to which the meat is added unfried. Potatoes? Ugh, that is due to someone not being able to differentiate between Portuguese and Hindi.  |
I like the way you think. And enough chillies to dissolve untreated metal so your seasoned pans are OK but you need to use a wooden spoon to stir it?
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