A medium spiced dish cooked with jeera (cumin seeds), a touch of garlic and lemon juice that gives this dish a full texture without compromising the exciting and authentic taste.
Related to the madras but with a greater use of garlic, tomato, potato, ginger and black pepper. It owes its name and contents to the earliest Portuguese settlers.
A method of preparation, especially suited to lamb or chicken. Briefly fried with onions, black pepper, dhania, cinnamon, bay leaves and cardamom. Paratha is recommended as an alternative to rice with this dish.
