| 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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