Goa for Breakfast
Chef Steven Shockley fuses traditional European breakfast fare with the sweet and savory spices of India for a one-of-a-kind sandwich he’s named Goa for Breakfast. Goa is a former Portuguese colony on India’s West coast, and is heavily influenced by Portuguese cuisine, including its many pork dishes. Shockley keeps this in mind as he combines flavorful prosciutto with sweet blistered tomato jam and a French—or Vadouvan—curry sauce between two slices of our toasted rye bread.
Ingredients:
- Gonnella rye bread
- Raw turmeric root
- Raw ginger root
- 3-4 garlic cloves
- 2 tbsp coconut oil, divided
- 1 white onion
- 1 tsp cardamom
- 3 tbsp coriander
- 1 tbsp cumin
- 5-7 curry leaves
- 1 tbsp dijon mustard
- 1 pt cherry tomatoes
- 1 can chopped tomatoes
- 1 half of a lemon
- 4 oz prosciutto
- Olive oil
- Anardana (Dried pomegranate seeds
Directions
- Combine coconut oil, ½ chopped ginger root, chopped turmeric root, sliced onion, and peeled garlic cloves into a pan to soften. Add the cumin, cardamom, and 2 tbsp of the coriander.
- Add fresh curry leaves, lemon juice, dijon mustard, and water to the pan and let simmer for 45 minutes.
- To make the tomato jam, start by toasting 1 tbsp coriander. Slice the remaining ginger root and add it along with the cherry tomatoes. Once the tomatoes begin to blister, add the canned tomatoes and simmer until the mixture thickens.
- Run the curry sauce through a strainer to smooth and remove grittiness from the spices.
- Toast the bread with a bit of olive oil. Once toasted, spread a layer of tomato jam on one side, and top with a slice of prosciutto, and curry sauce. Finish with remaining slice of toasted rye and serve.
