This menu, from the tropical beaches of Goa on India's south-west coast, a former Portuguese colony with a large Catholic population, should bring some much-needed warmth to your festive celebrations, whether you have it on the big day, or serve it on Christmas or New Year's Eve instead. Best of all, it can all be made in advance. Perfect for stress-free entertaining, leaving you more time to enjoy yourself – and perhaps a glass of wine or two as well. It is Christmas after all.
These spicy little puffs are a popular snack in Goa, often in the form of small pies – my more delicate triangles make a great starter or canape, but feel free to use a fairy cake tin if you prefer. Like the relish, they can be made ahead and then glazed and baked just before serving. (Those short of time should know they're also pretty good with mango chutney, or a quick dip of yoghurt mixed with a pinch of salt and some more chopped coriander.)
Makes 12
Ingredients
- 2 tbsp neutral or coconut oil
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp finely grated ginger
- 1 small green chilli, deseeded and finely chopped
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper
- 1 tsp garam masala
- 1/4 tsp fine salt
- 225g raw peeled prawns, defrosted if necessary and finely chopped
- 2 tbsp finely chopped coriander
- 400g puff pastry
- 1 egg, beaten with a splash of milk or water
For the relish (optional)
80g unsweetened desiccated coconut
100g fresh coriander
1-2 small green chillis, deseeded
4 garlic cloves, peeled
1/2 tsp cumin seeds
1/2 tsp salt
1/2 tsp sugar
Juice of 3 limes
