| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Goan | Goanese | 1 | Servings |
INGREDIENTS
| 1 | kg | Pork, cubed |
| 2 | Onions, sliced | |
| 1 | tb | Oil or ghee |
| 8 | tb | Prawn balchao |
| Salt | ||
| 2 | tb | Tomato ketchup |
| Vinegar as necessary | ||
| 15 | Dried red Kashmiri chillies | |
| 1 | ts | Cummin seeds |
| 5 | Peppercorns | |
| 1 | ts | Turmeric |
| 5 | Cloves | |
| 1 | 1-inch piece of cinnamon | |
| 1 | 1-inch piece of ginger | |
| 10 | Cloves garlic |
INSTRUCTIONS
PASTE Please see "GOAN RECIPES - INTRO" for the preperation of the balchao, or buy a commercial preperation. Grind the paste ingredients in a little vinegar. Rub the pork with salt and set aside. Fry the onions until browned. Add the meat and brown. Add the masala, ketchup and balchao and fry for a few minutes. Add 2-3 cups of water, bring to the boil and simmer until meat is tender. If the liquid dries out add a little vinegar and or water. From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@wg.icl.co.uk (Trevor Hall)
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