August 19, 2019

Simple One Pot Recipe for Spicy Oxtail Curry

As I began writing this recipe, I realised how lucky and blessed I am to be born in my Atrangi, Fun and Beautiful Family where I've been Brought up eating such Fun and Exciting food!

Oxtail is one such thing which is definitely an acquired taste and on hearing the name Ox Tail, some people find it extremely weird! But in my family, we relish Oxtail and treat it like a Feast!

My dad says, when he was in the gulf, his friends used to call it Ox Tail Jingaro, but he still doesn't know why! Haha! I tried researching too, but in vain! If any of you do know what it means, please do write to me!

Till date, whenever we make it at home, my dad's face always lights up and he goes "Aha Oxtail Jingaro"

This is how my Mum makes Oxtail curry! it is so simple and has a burst of flavour and spice! The juices that are released from the bones of the Tail, is what makes this curry unique in taste!

Do give it a try! Let's keep the Tradition going!

Course Main Course

Cuisine Goan

Keyword One Pot Curry, Oxtail, Oxtail Currry, Oxtail Spicy curry, Oxtail Zingaro

Prep Time 10

Cook Time 30

Total Time 40

Ingredients

500 gms Ox tail
1 Medium sized Onion(sliced)
2 Green Chillies(slit)
2 Tspn Ginger Garlic paste
1 Tspn Salt(I've used Fat Salt)
1 Cup Water

For the Masala

8 Kashmiri Chillies
6 Cloves
8 Pepper Corns
1/2 inch Cinnamon Stick
1/2 Tspn Cumin Seeds
1/2 tspn Coriander Seeds
1 Green Cardamom
1.5 Tspn Sugar
2 Tbspn Vinegar
4-6 Cloves of Garlic
2 Tbsp Water

Instructions

Cut the Ox tail into vertical chunks at the joints.
Wash it thoroughly and place it into a pressure cooker & Season the Ox Tail with 1/2 tspn salt and 2 tspn Ginger garlic paste and keep it aside
In a mixer grinder, add the Kashmiri Chillies, Cloves, Pepper Corns, Cinnamon, Cardamom, Cumin Seeds and Coriander Seeds
Make a fine powder of these ingredients
To this spice powder, add the Garlic, Vinegar, Sugar and 2 tbspn water and grind the masala to a smooth fine paste(add water only if required, little by little)
Add this masala paste to the ox tail along with the sliced onions and chillies in the cooker along with 1 cup of water
Note:-Oxtail releases quite alot of oil while cooking. Hence, we don't use any oil additional cooking oil
Close the cooker lid and allow the ox tail to cook on medium flame until 4-5 whistles are released.Then Turn off the gas flame and keep the cooker aside until all the steam from the cooker is released
Note:- Oxtail takes a little longer time to cook
Open the cooker lid and check if the meat is cooked
Saftety tip:- before opening the cooker, release all the steam by lifting the whistle with the help of a spoon. Only once all the steam is released, should you open the cooker lid or else it may burst open and cause accidents.
If the meat is cooked, check for salt, vinegar or sugar and add if required
Note:- The meat should be tender like almost falling off the bone. The taste of the curry should be Spicy, Sweet and Sour
Turn the gas flame on and allow the curry it to boil rigourously for around 5 minutes on high flame with the cooker open
Note:- I like my Ox tail Curry a bit runny but if you like it thick, you can either use less water or you can thicken the gravy by boiling it longer.
Note:-Oxtail curry thickens when kept aside
This curry is best enjoyed when piping Hot or else it becomes greasy. At home, we this super delicious Hot & Spicy curry with plain white rice and some Papads! But this curry goes well with Kadak Pao or plain Soft bread too! Yummm!