|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 12g||61%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 9g||34%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
As with most Indian recipes, the ingredient list may look long and daunting, but once you have these items in your pantry, it's really easy to put together. Also, while the end flavors might be foreign and may seem complex, the dish is often easy to cook if the recipe is carefully followed. Once you learn how this dish work, you'll be experimenting with your own combinations.
Make Sorpatel a couple of days ahead of the time you want to eat it and refrigerate—it tastes even better when left to rest (it even freezes well). It is traditionally eaten on a bed of fat rice, a type of thick-grained rice that is usually sold par-boiled in coastal, western India.
- 1 kilogram (2 pounds) pork meat (fat removed and chopped into small 1/2-inch pieces)
- 1/2 kilogram (1 pound) pork liver (chopped into small 1/2-inch pieces)
- 2/3 cup white vinegar (4.5 fluid ounces)
- 20 dry red chiles
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 7 to 8 peppercorns
- 6 cloves
- 1 stick of cinnamon (1 inch)
- 3 tablespoons vegetable oil (canola, or sunflower)
- 2 large onions (chopped fine)
- 15 cloves of garlic (made into a paste)
- 1 piece of ginger (thumb-sized, made into a paste)
- 1 lump of tamarind (golf ball sized, soaked in 1/4 cup of hot water)
Gather the ingredients.
Grind the whole spices (dry red chiles, 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 fat until light brown. When done, you must remove it 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 until the oil separates from it.
Add the fried pork liver and meat, the tamarind puree, salt to taste, and mix well.
Turn the fire down to a simmer and cook until the meat and liver are tender.
Serve hot with plain boiled rice or Jeera rice and a green salad.