About 85 million years ago New Zealand decided to break away from the neighbourhood that included parts of South East Asia but in the 1960’s some of those countries it left behind came flooding back into Kiwi Kitchens as a quick and easy meal using leftovers called Ki Si Min. Unfortunately it often resembled more of a Cretaceous soggy rice stew than a yummy Asian fusion of fresh vegetables and curried mince.

Traditionally in Maharashtrian cuisine, Goda Masala is never, ever used with any non-vegetarian cooking. But of course, you are the boss in your kitchen, as we are in ours, so do as you please and we guarantee that the flavours, aromas,  and medium heat level of this wonderful spice will convince you that you made the right choice.

This Adam Liaw recipe published in the Sydney Morning Herald Good Food recently, reinvents Ki Si Min as a curried paella style of dish which, with the inclusion of My Souk Drawers Goda Bombay Masala curry spice mix makes it a wonderful addition to the cooks repertoire of quick but tasty meals. Hard to Triceratops this!

 

Ingredients;

2 tbsp olive oil

1 brown onion, finely diced

2 garlic cloves, minced

1 small carrot, finely diced

2 cups chopped cabbage

500g beef mince

½ cup green beans, cut into 1cm lengths

½ cup frozen peas

2 tomatoes, chopped

1 tbsp My Souk Drawer Goda Bombay Masala curry powder

½ cup white wine

3 cups chicken stock

½ tsp Murray River salt

3 cups sushi rice (or other short- or medium-grain rice, but not risotto rice)

1 squid tube, cut into thin rings

coriander sprigs, to serve

lemon wedges, to serve

 

Method; 

In a very large frying pan or paella pan on a medium heat, add the olive oil and fry onion, garlic, carrot and cabbage for about 10 minutes, stirring frequently. Add the mince and fry until browned. Add the beans, peas, tomato, My SouknDrawer Goda Bombay Masala curry powder and paprika and stir to combine.

Add the wine and stock and stir again. Add the salt, check, and season again if necessary. It should taste slightly saltier than you’d like the final product to be as the salt will also season the rice. Scatter the rice over the mince mixture and stir just enough to distribute it evenly. Bring to a simmer and cook on low-medium heat for about 7 minutes.

Press the squid rings into the rice and simmer until the rice and squid are cooked through, about 5-7 minutes. Scatter with coriander sprigs and serve with lemon wedges.

Enjoy!

 

Ingredients: