|Nutritional Guidelines (per serving)|
|Servings: 1 dozen (12 servings)|
|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 just a case of 'a little of this and a little of that'! Also while the end flavors might be exotic and seem complex, the dish is often easy to cook if the recipe is carefully followed. So beginners, do not be put off, give Sorpatel a try! Once you get the 'hang of things,' you'll be experimenting with your combinations in no time.
Make Sorpatel a couple of days ahead of the time you want to eat it and refrigerate—it tastes even better with time! Sorpatel even freezes well! It is traditionally eaten on a bed of 'fat rice'—thick-grained rice that is usually sold par-boiled in coastal, western India.
- 1 kg/ 2 lbs approx of pork meat, fat removed and chopped into small 1/2" pieces
- 1/2 kg/ 1 lb approx of pork liver chopped into small 1/2" pieces
- 2/3 cup white vinegar (approx. 4.5 fl oz)
- 20 dry red chilies
- 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 chilies, 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 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 pureé, 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.