As part of an onion base for pilafs (see recipes: Pilaf Base)
As accompaniment to entrees or mains, such as chicken, prawn, fish or scallop brochettes, fish cakes, crumbed soft-shell crab, tempura king prawns, green chilli mussels.
To give soups a distinctive flavour and serve as a garnish as well (used per portion to service during plating up):
On chicken, prawn or seafood laksa or chicken gumbo – one tablespoon of Green Chilli Jam and fresh laksa or basil leaves chopped.
With cold and barbecued meats, in sandwiches and an ideal accompaniment to curry and rice.
Add to stuffed baguette fillings, savoury croissant and pitta bread fillings
300kg Sliced onions
250g Goan Cuisine JEEREM MEEREM Curry Paste
8 Garlic pods, cut fine
1 bunch Fresh coriander, chopped
1-2 Fresh green chillies, slit and de-seeded
300g Potatoes, cubed
Salt to taste
Vinegar to taste
Heat oil in heavy-based pan. Fry onions till golden brown, add sliced garlic and fry lightly.
Then add paste and fry till fragrant, if necessary, add a little water to prevent spice sticking to pan. Stir frequently.
On a medium heat, add pork and seal off. Add enough boiling water to just cover the pork. Reduce heat to low and simmer covered. Do not let gravy dry out.
Add more hot water as required. When pork is almost done, add potatoes, cover and cook till they are just done. Add coriander and chillies and simmer for 5 minutes. Add salt and vinegar to taste.
Serve with steamed basmati rice or chapattis, and Goan Cuisine Green Chilli Jam.