| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Goan |
Goanese |
1 |
Servings |
INGREDIENTS
| 1 |
kg |
Pork, cubed |
| 4 |
|
Onions, finely sliced |
| 15 |
|
Cloves garlic |
| 1 |
|
2-inch piece ginger |
| 20 |
|
Dried red Kashmiri chillies |
| 1 |
ts |
Cummin seeds |
| 1/2 |
ts |
Peppercorns |
| 1 |
ts |
Ground turmeric |
| 6 |
|
Green chillies, de-seeded and sliced lengthwise |
|
|
Salt, tamarind, vinegar and sugar to taste |
|
|
Oil for frying |
INSTRUCTIONS
Finely slice 8 cloves of garlic and 1 inch of the ginger. Grind together
the dry chillies, cummin, peppercorns and the remaining garlic and ginger.
Add the turmeric to this mixture. Fry the onions,garlic and ginger (the
green masala) until brown. Add the pork, brown, then add the ground masala.
Fry for 10 minutes or so over a low to moderate heat. Add water, sufficient
to cover pork and simmer. When water has reduced by half add the green
chillies, tamarind, sugar, salt and vinegar (about 1-3 tbsns). Continue
cooking on a low heat, covered, until meat is tender and gravy is thick.
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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