Classic Goan Sarapatel     


DescriptionHot and Sour Pork Curry
Curry TypeMeat
StrengthNuclear
DifficultyHard
SourceRichard Bennett
VegetarianNo
VeganNo
Time to prepare20 minutes
Time to cook90 minutes
No. of servings6 - 8
Ingredients2 lbs Pork
1 lb Pork Liver and Heart (Un-cut)
1/2 Pint Vinegar
1 Tbsp Tamarind Paste
2 ts salt
1 Bulb of Garlc Sliced
2 Inches Ginger Sliced
3 onions Sliced
4 Green Cayennes Sliced

MASALA
Grind and mix to a paste with a little vinegar:
30 Dried Crimson Kashmiri Chillies
1 ts Cummin Seeds
1 inch Turmeric Root
4 Cloves


Instructions1 Wash the Pork and Offal
2 Boil the Pork and Offal till half cooked
3 Allow to cool and cut into small cubes
4 Fry the Pork in a Karahi pan, in it
NotesThe Cuisine of Goa is unique in India ,influenced heavily by its contact with the Catholic Portugese traders (hence Pork), who introduced the chilli to India.
The birth place of the notorious Vindaloo,Sarapatel uses dramatically more chillies.
Comments



[ Home | Search | Indexes | News | Links | About ]

Death by Curry http://rubymurray.com