The last time we visited sis and her hubby in Pune a few years, we went back to the past and reminisced about Grandpa Leslie buying quail from the Borivali market. So naturally, we went to the Shivaji Market in Camp, Pune and bought some quail to make a moile of and some more quail to make a yummy roast.
So this year, we went back there to see Fahad at the Bismillah store in Shivaji Market and bought some goose. Yep, goosy goosy gander didn’t get a chance to wander. Instead it was skinned and dressed and moiled quite a bit. Talk about a fusion of a moilee curry and that’s it! A perfectly exotic and unusual East Indian moile curry of a goose.
We also celebrated the 23 Dec equinox today by celebrating with this goose meat moile, foogias and jeera coriander rice. Pics of all the steps coming soon, but for now, here’s the yummy goose moile recipe!
Mom’s Yummy Goose Moile Curry
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Ingredients
Green Masala
- 800 Grams Onions Cut in rings
- 1 Inch Ginger Cut in strips
- 8 Green Chillies – Fresh Cut in strips
- 15 Garlic Cloves or Garlic Flakes Cut in strips
To cook the Goose
- 3 Kilograms Goose 1 Goose, cut in pieces
- 4 Tablespoons Ghee (Indian clarified butter)
- 3 Tablespoons Sugar
- 5 Tablespoons East Indian Bottle Masala See notes.
- 3 Litres Water
- 200 millilitres Vinegar
- 2 teaspoons Garam Masala
- 1.5 Tablespoon Salt Add more or less salt as required.
Instructions
Cut the Green Masala
- Cut the onions into rings. Cut the garlic, ginger, and green chilies into strips and set aside for later.
Brown the Goose Meat
- Put the pieces of goose in a kadai or deep pot and cook till the water that is released from the goose flesh gets absorbed back in or evaporates for about 20 minutes.
- Add 3 tablespoons ghee (clarified butter) and fry the meat for another 10 minutes till the goose is browned. Add the sugar and cook for a few more minutes until the sugar melts.
- Remove the goose meat into another pot and keep it aside for later.
- Add the onion rings to the same large pot with the ghee in it and fry till soft and translucent for about 15 minutes.
- Now, add the cut ginger, garlic, and chilies and fry for about 5 minutes.
- Add the bottle masala and fry gently for about 5 minutes till the masala is nicely fried and smells good. Add more masala if you want it more spicy.
- Add a little water and when it boils in 5 to 10 minutes add the browned goose pieces back to the vessel.
- Cover with a lid and simmer on a low flame for 5 minutes.
- When the meat is cooked, add vinegar and let it simmer till the goose fat comes to the top. (We leave this in the curry and eat it. It's healthy. But if it becomes too much, skim it off and use it as lard later.)
- Add 2 teaspoons of garam masala and salt and stir, cook for 20 more minutes on a low flame.
- And your goose moile is ready! Isn't this mom's perfect fusion recipe?
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Video
Notes
- Depending on the country you’re in, you can buy bottle masala from any of the sellers on this list.
- If you cannot get bottle masala, use a 2:1 mix of chilli powder and garam masala or agri koli masala and garam masala.
- Add boiled or fried potatoes if you like, closer to the end of the cook.
STUFF YOU MAY NEED
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
This printable recipe card is for home use only. For more recipes head over to AbbysHearth.comSteps to Make a Goose Moile
Brown the goose meat in a pot for about 15 minutes till the water comes out. Then add sugar and let it brown some more.
At the same time, cook the onion rings in another pot with the ghee till they’re translucent. (Or you can wait till the goose meat is cooked and then use the leftover fats to cook the onion rings. ) Then add some julienne’d ginger, garlic and chilies and continue cooking. Follow this with the bottle masala, vinegar and cook for a while.
When the goose meat is cooked, add a few litres of water and vinegar and let it simmer till the goose fat comes to the top. We leave this in the curry and eat it. It’s healthy. But if it becomes too much, skim it off and use it as lard later.
The goose moile goes well with jeera rice, foogias, or apas or even with plain rice.
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I’m an East Indian foodie and travel blogger from Bombay, India. I love baking, cooking, and making wine at home. But I also love doing stuff around the house and spending time in the Word. You’ll find more info about me here!