Add cornmeal and mix and cook till the mixture blends well and thickens. Add the remaining ghee and mix.
Stir in the fresh coriander leaves and lime juice. Transfer to a serving bowl, serve hot.
In Goa, you will often find it made with spicy sausage and red kidney beans. My own recipe below combines slow-roasted pork loin meat with spicy sausage and haricot beans.
Recipes from one of the first Indian chefs to win a coveted Michelin star
Chef Patron of the highly acclaimed Benares restaurant in London, Atul Kochhar rose to fame as one the first Indian chefs to win a coveted Michelin star.
Chef Anjum Anand has worked across the world in innovative restaurants but her real love is delicious and stylish food that is simple enough to cook at home.