Goat Head Curry Recipe
A delicious curry cooked in a traditional way. The curry is unique and delicious.
Ingredients
- 1 medium Goat Head, cleaned and washed well
- 2 tbsp Bottle Masala or Meat Masala of your choice
- 1 Lemon-size tamarind ball soaked in warm water
- 1 medium Tomato
- 2 Green chillies, slit
- 2 tbsp Oil for cooking
- Salt to taste
For the Curry Paste
- 1 medium Onion roasted
- ¼ piece Dried coconut
- 8 Garlic cloves
- 1 inch Ginger
- 2 Green chillies
- ½ cup Coriander leaves
Instructions
- Blend the ingredients for the curry masala into a coarse paste with a little water. Soak a small lemon size tamarind in warm water and extract the juice.
- Wash the goat head meat a couple of times in running water. Then add the meat into a pressure cooker with salt to taste and one cup of water. Pressure cook for at least 30 minutes.
- Heat oil in a pot and add the masala paste. Also, add bottle masala and saute for 2 minutes. Add chopped tomato and saute till tomato softens.
- Pick up all the loose bones from the pressure-cooked meat. Stain the stock too and pour the meat into the pot along with the stock. Add the tamarind extract and cover the pot and simmer for 4 to 5 minutes. Add 2 green chillies, slit.
- Finally, garnish with coriander leaves and then switch off the heat.
Notes
- Add any meat masala you like. Adjust masala to suit your taste
- Slit green chillies are optional, you can skip them.
- Use lemon juice instead of tamarind.
- Strain the stock and pick up the soft bones from the meat. Straining the stock will get rid of all the fine bones settled in it.