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On the southwestern coast of India, the state of Goa was under Portuguese control for more than 400 years and its port city served as a trading hub between Europe and points east. Not surprisingly, Goan cuisine features a fusion of influences and flavors. Chili-fry, a Goan creation, is a sort of stir-fry, typically made with lamb or beef. In an Indian kitchen, a kadai or karahi—both words for an Indian wok—might be used to prepare this dish, but a nonstick skillet gets the job done nicely. If you’re looking for a dish with lots of spicy heat, leave the seeds in one or both of the chilies.
teaspoon ground cinnamon
teaspoon ground turmeric
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