Try this fiery Goan speciality cooked in a spicy and vinegary sauce. This recipe does not include any offals, but you can add them if you prefer. The generous use of chillies gives this dish its signature fiery red colour, making it a delight to enjoy, especially with a glass of chilled beer.
Prep Time – 30 mins
Cook Time – 45 mins
Serves – 4
Ingredients:
Pork – 340 gms
Onion – 30 gms
Red Chillies – 5 gms
Peppercorns – a few
Cumin – a pinch
Ginger – 10 gms
Garlic – 4 cloves
Garam Masala – 1 tsp
Turmeric – ½ tsp
Tamarind – 15 gm
Sugar – ½ tsp
Vinegar – 30 ml
Salt – to taste
Oil – 15 ml
Method :
1 ) Boil Pork and cut into cubes.
2 ) Mince the onions, chop ginger and garlic, grind red chillies, peppercorns, cumin and turmeric
to a fine paste.
3 ) Heat oil, fry onion. Add fresh spices and fry.
4 ) Add ground spices. Fry well and add Pork.
5 ) Put in vinegar, tamarind juice, salt, sugar and garam masala and cook till meat is tender,
adding a little water if necessary. Serve hot with Bread or Rice.