Recipe by Ullorica (Ullabai) Fernandes:
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| Kuvalo Bafat |
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| Kuvalo Bafat with Mutton |
Ingredients:
750 gms kuvalo (wash and cut into medium sized pieces)mutton or Prawns (optional)
2-3 cloves
1 bay leaf
1 star anise
1 onion (sliced)
2 cloves garlic (chopped)
1 green chilli (slit/chopped)
1/4 tsp vinegar
1 cup thick coconut milk
marble size tamarind / 1 tsp tamarind paste
Steps:
2-3 cloves
1 bay leaf
1 star anise
1 onion (sliced)
2 cloves garlic (chopped)
1 green chilli (slit/chopped)
1/4 tsp vinegar
1 cup thick coconut milk
marble size tamarind / 1 tsp tamarind paste
To grind after roasting:
2 tsp coriander seeds
1 tsp jeera
3 red chillies (kashmiri or byadgi)
After roasting, grind with tamarind and a little water.
1 tsp jeera
3 red chillies (kashmiri or byadgi)
After roasting, grind with tamarind and a little water.
For seasoning:
2-3 cloves garlic (sliced)
Steps:- Boil kuvalo with cloves, bay leaf, star anise, onion, garlic, green chilli and vinegar.
- Once kuvalo is cooked, add ground masala and bring to a boil.
- Add 1 cup thick coconut milk (see notes)
- Heat oil, fry the garlic and add to the curry.
- ENJOY!
Notes:
Options to make coconut milk:
- Coconut milk powder: Mix 2 heaped tbsp of coconut milk powder in a cup of hot water
- Fresh coconut:
- Thick coconut milk: Grind coconut coarsely with slightly hot water. Place a clean piece of muslin cloth over a wide mouth bowl. Pour the ground mixture. Hold the edges of the cloth together (like a bun) and squeeze out the milk to extract thick coconut milk (needed for the recipe)
- Thin coconut milk: Add more hot water after squeezing the thick coconut milk. Squeeze again to extract thin coconut milk which can be added when boiling the kuvalo (optional)