A Goan Fusion Dish
Onions, Chickpeas and Coconut Meat
Thiis Portuguese Fusion recipe combines elements from the long trade route blazed by the Portuguese navigators, explorers and missionaries in the 16th century that led to Latin America in the West and in the East went as far as Japan, traversing Africa, India ahd c/hina, and adopting ingredients and culinary ideas from many sources along the way.
This version is based on a dish served by chef Jesus Lee Fernandes in Lisbon.
For the Coconut Chutney:
Meat from 1 fresh Coconut, finely grated on a box grater or in a fd processor, about 7 ounces or 2 cups fotal product
3 tablespoons finely prepared Tamarind Extract
½ teaspoon ground Turmeric
3 Serrano Chiles, seeded and sliced
3 Garlic cloves, minced, about 1 tablespoon
1 small Yellow Onion, minced, about ¾ cup
Juice of 1 Lime, about 2 tablespoons
1 cup Cilantro leaves , coarsely chopped
Salt to taste
For the Chickpea Fritters:
Vegetable Oil for frying
2 cups Chickpea Flour
¼ cup Cilantro leaves,coarsely chopped
1 teaspoon Cumin Seeds
2 Serrano Chiles, seeded and seeded aand sliced, about 5 teaspoons
2 large Yellow Onions, minced
2 teaspoons Kosher Salt or to taste
First make the Coconut Chutney: In a food processor, add the Çoconut, Tamarind, Turmeric, Chiles, Garlic, Onions, and Lime Juice. Pulse until well combined. Add the Cilantro and pulse to incorporate. Season to taste with Salt. Set aside.
Next make the Fritters In a Dutch oven or heavy-bottomed pot, add enough oil to reach 3 inches up the sides of the pan. Set a deep-fry thermometer in the pot. Preheat the oil to 350 degrees F., over medium-high fire.
Meanwhile, in a large bowl, combine the Chickpea Flour, Cilantro, Cumin, Chiles, and Onion. Using a rubber spatula, fold in 2/3 cup cold Watert ti naje a thick batter. Stir in the Salt. Taste the batter. Adjust the seasoning as needed.
Set a plate lined with paper towels near the stove. Working in batches on 5 to 6 fritters, drop rounded teaspoons of the batter into the preheated oil and fry until golden brown and cooked through, about 5 – 6 minutes per batch. Remove to the prepared plate using a slotted spoon or tongs. Let drain, then serve warm with the Chutney.
Total preparation and cooking time about 55 minutes. Makes about 20 fritters.