This popular Goan curry is traditionally made with pork meat and various other organs like the liver, intestines, heart and tongue. Traditional recipes even call for pig blood. While the purists may disagree on this point, those of you that shuddered at the above ingredients, can still make Sorpatel with just the meat and liver and it would be just as tasty! Make Sorpatel a couple of days ahead of the time you want to eat it and refrigerate - it tastes even better with time!
- 1 kg pork (fat removed) and chopped into small 1/2" pieces
- 1/2 kg pork liver chopped into small 1/2" pieces
- 2/3 cup white vinegar (approx. 4.5 fl oz)
- 20 dry red chillies
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 7-8 peppercorns
- 6 cloves
- 1"piece of cinnamon
- 3 tbsps vegetable/ canola/ sunflower cooking oil
- 2 large onions chopped fine
- 15 cloves of garlic made into a paste
- Thumb-sized piece of ginger made into a paste
- Golf ball-sized lump of tamarind soaked in 1/4 cup of hot water
- Grind the whole spices (dry red chillies, cumin and coriander seeds, cinnamon, cloves and peppercorns) in the vinegar and keep aside.
- Heat a heavy-bottomed pan on a medium flame and add the meat and liver. Stir fry in their own fat till light brown. When done remove from the pan and keep aside.
- Put the oil in the pan and heat on a medium flame. Add the onion and fry till light brown. Add the ginger and garlic pastes and fry for 2 minutes.
- Add the ground masala paste made earlier and fry till the oil separates from it.
- Add the fried pork liver and meat, the tamarind pureé, salt to taste and mix well.
- Turn the fire down to a simmer and cook till the meat and liver are tender.
- Serve hot with plain boiled rice or Jeera Rice and a green salad.