Yield: 1 Servings
Measure | Ingredient |
---|---|
1 kilograms | Pork, cubed |
2 \N | Onions, sliced |
1 tablespoon | Oil or ghee |
8 tablespoons | Prawn balchao |
\N \N | Salt |
2 tablespoons | Tomato ketchup |
\N \N | Vinegar as necessary |
15 \N | Dried red Kashmiri chillies |
1 teaspoon | Cummin seeds |
5 \N | Peppercorns |
1 teaspoon | Turmeric |
5 \N | Cloves |
1 \N | 1-inch piece of cinnamon |
1 \N | 1-inch piece of ginger |
10 \N | Cloves garlic |
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@... (Trevor Hall)