The Goan sambhar powder is an aromatic blend of spices, unique in flavour, versatile and convenient. Nostalgic, its distinct aroma and depth of flavour transports you directly to Goa and back. It comes in handy not only during the monsoons, but whenever you are pressed for time. A dash of coconut milk or coconut powder with a couple of tablespoons of this spice mix cooked with any protein (pork in this recipe), makes an excellent coconut-based gravy dish. Alternatively, freshly grated coconut can be substituted to achieve a drier version. Besides enhancing, the goan sambhar powder transforms the dish into a tasty one.
Pieces of pork are cooked with caramelized onion, other ingredients and the goan sambhar powder, balanced out by a dash of vinegar, tamarind water and a pinch of sugar. Quick and easy to prepare. An amazing, mildly spiced curry that is perfectly balanced with the sweetness from the coconut milk powder, sourness from the tomato, tamarind and vinegar with a delightful pork flavour. This curry comes together in minutes without any grinding, slogging or sweating. Absolutely delicious, savoured with either rice, bread or chapati.
Pieces of pork are cooked with caramelized onion, other ingredients and the goan sambhar powder, balanced out by a dash of vinegar, tamarind water and a pinch of sugar. Quick and easy to prepare. An amazing, mildly spiced curry that is perfectly balanced with the sweetness from the coconut milk powder, sourness from the tomato, tamarind and vinegar with a delightful pork flavour. This curry comes together in minutes without any grinding, slogging or sweating. Absolutely delicious, savoured with either rice, bread or chapati.
Goan Coconut Pork Curry
(Serves 8)
Ingredients:
1 kg boneless pork (cut into cubes) or pork ribs (cut into pieces)
1 large onion (chopped)
2 large green chillies (slit)
2 sprigs curry leaves
1 large tomato (chopped)
4 large potatoes (quartered)
1/2 teaspoon turmeric powder
3 heaped spoonfuls of Goan Sambhar Powder
1/4 cup coconut milk powder
2 bay leaves
2 heaped spoonfuls of chopped garlic
1-inch ginger (grated)
1 cup tamarind water
2 tablespoons vinegar
1/2 a bouillon cube
few coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Wash pork pieces or ribs, drain well and season with salt. Set aside.
Heat oil in a pan and sauté onion till brown. Add bay leaves, curry leaves, garlic, ginger, green chillies and cook for a couple of minutes.
Stir in the tomato, turmeric powder, coconut milk powder and goan sambhar powder. Combine well and break down any lumps.
Mix in the pork and then, add tamarind water. Cover and simmer until meat almost tender (three-fourth done). The meat will release its juices. Incorporate potatoes and adjust consistency with hot water, if gravy is thick. Add 1/2 a bouillon cube, vinegar and pinch of sugar.
When potatoes are done, check for seasonings and add salt, if required. Shut off the flame.
Garnish with coriander leaves.
Serve hot.
Note:
(Serves 8)
Ingredients:
1 kg boneless pork (cut into cubes) or pork ribs (cut into pieces)
1 large onion (chopped)
2 large green chillies (slit)
2 sprigs curry leaves
1 large tomato (chopped)
4 large potatoes (quartered)
1/2 teaspoon turmeric powder
3 heaped spoonfuls of Goan Sambhar Powder
1/4 cup coconut milk powder
2 bay leaves
2 heaped spoonfuls of chopped garlic
1-inch ginger (grated)
1 cup tamarind water
2 tablespoons vinegar
1/2 a bouillon cube
few coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Wash pork pieces or ribs, drain well and season with salt. Set aside.
Heat oil in a pan and sauté onion till brown. Add bay leaves, curry leaves, garlic, ginger, green chillies and cook for a couple of minutes.
Stir in the tomato, turmeric powder, coconut milk powder and goan sambhar powder. Combine well and break down any lumps.
Mix in the pork and then, add tamarind water. Cover and simmer until meat almost tender (three-fourth done). The meat will release its juices. Incorporate potatoes and adjust consistency with hot water, if gravy is thick. Add 1/2 a bouillon cube, vinegar and pinch of sugar.
When potatoes are done, check for seasonings and add salt, if required. Shut off the flame.
Garnish with coriander leaves.
Serve hot.
Note:
- Goan Sambhar Powder recipe, click here.