Goan-Style Chili-Fry with Beef, Tomatoes and Potatoes | Christopher Kimball’s Milk Street

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Milk Street Recipe

Goan-Style Chili-Fry with Beef, Tomatoes and Potatoes

50 minutes

Goan-Style Chili-Fry with Beef, Tomatoes and Potatoes

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, the food and cooking of the region fuses ingredients, flavors and techniques from different parts of the world. Chili-fry, a Goan creation, is a sort of meat and vegetable stir-fry. Potatoes aren’t always included in chili-fry, but we like the substance and heartiness they bring to the dish (but they do need to be precooked in the microwave). If you’re looking for lots of spicy heat, leave the seeds in one or both of the chilies.

4

Servings

Tip

Don’t stir the beef for the first two to three minutes after adding it to the skillet. Allowing it to cook undisturbed develops better browning, which translates to deeper flavor. Once the bottoms are nicely caramelized, occasional stirring is good to help the pieces cook evenly.

50 minutes

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