The traditional Goan coconut-based curry flavoured with salted pork. In Mumbai, my mother stored the salted pork that she brought back from Goa in an earthen pot. During the monsoon season, when fresh produce was scarce, she would use some of the salted pork to make this delicious gravy. The meat cut into cubes, washed and soaked in hot water to get rid of excess salt before cooking. To enhance the taste of the curry, she incorporated dried mango pieces. Addition of potatoes made it substantial for the entire family. Nostalgic and one of my favourite dish that we enjoyed with rice.
An age-old easy technique of curing pork in Goa was with salt, passed down from generation to generation. Salt draws out water from the meat, which also acts as a preservative. Thus, preventing molding and rotting, while penetrating the meat. It is good to have salted pork on hand for a rainy day. With refrigeration now, it can be frozen for a year. Perfect as a base to enrich any dish.
An age-old easy technique of curing pork in Goa was with salt, passed down from generation to generation. Salt draws out water from the meat, which also acts as a preservative. Thus, preventing molding and rotting, while penetrating the meat. It is good to have salted pork on hand for a rainy day. With refrigeration now, it can be frozen for a year. Perfect as a base to enrich any dish.
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Goan Salted Pork Curry
(Serves 6)
Ingredients:
1/2 kg salted pork (cut into cubes)
1 large onion (around 2 cups, chopped into big pieces)
2 big green chillies (slit)
5 to 6 dried mango pieces (ambiya solan)
2 to 2 1/2 cups water
4 large potatoes (quartered)
1 tablespoon of vinegar
few coriander leaves (chopped)
salt
To be ground to a fine paste with water
1 cup grated coconut
8 red dried Kashmiri chillies
1 1/2 tablespoons coriander seeds
1 teaspoon cumin seeds
4 large cloves of garlic
1-inch piece of ginger
1/2 teaspoon turmeric powder
Method:
Wash and soak pork pieces in hot water for two hours. Change water every 30 minutes.
Transfer to a pan, add onions, green chillies, dried mango pieces and ground paste along with the water after rinsing the blender jar used for grinding. Cover pan with the lid slightly ajar and cook till pork cubes are partially cooked. Stir in the potatoes and vinegar.
Let curry simmer on medium heat (with the lid slightly covered) until potatoes are done. Check for seasoning, add some salt.
Garnish with coriander leaves.
Serve hot with rice and a vegetable dish.
Note:
(Serves 6)
Ingredients:
1/2 kg salted pork (cut into cubes)
1 large onion (around 2 cups, chopped into big pieces)
2 big green chillies (slit)
5 to 6 dried mango pieces (ambiya solan)
2 to 2 1/2 cups water
4 large potatoes (quartered)
1 tablespoon of vinegar
few coriander leaves (chopped)
salt
To be ground to a fine paste with water
1 cup grated coconut
8 red dried Kashmiri chillies
1 1/2 tablespoons coriander seeds
1 teaspoon cumin seeds
4 large cloves of garlic
1-inch piece of ginger
1/2 teaspoon turmeric powder
Method:
Wash and soak pork pieces in hot water for two hours. Change water every 30 minutes.
Transfer to a pan, add onions, green chillies, dried mango pieces and ground paste along with the water after rinsing the blender jar used for grinding. Cover pan with the lid slightly ajar and cook till pork cubes are partially cooked. Stir in the potatoes and vinegar.
Let curry simmer on medium heat (with the lid slightly covered) until potatoes are done. Check for seasoning, add some salt.
Garnish with coriander leaves.
Serve hot with rice and a vegetable dish.
Note:
- Dried mango pieces can be substituted with tamarind either ground with rest of the spices (a small ball) or use 1 cup tamarind water. Reduce the amount of water for the gravy accordingly.
- Salted pork recipe, click here.
