Sorpotel.. traditional Goan pork dish

This is a traditional Goan dish that is always on the table for every special occasion. Traditionally it involves using internal organs of the pig like heart, liver and blood. As a child I used to detest the taste as it had the offal , but I have learnt now to enjoy it and prepare it without any organs and just use pork belly. My kids love this and even eat it for breakfast with a sunny side egg.

Ingredients:

1.5 kgs pork belly 

30 red Kashmiri chillies

1 cup Goan vinegar/apple cider vinegar

2 onions, chopped finely 

1.5 inch ginger

8 garlic cloves

1 tsp turmeric powder

1 tsp whole cumin

8 peppercorns

8 cloves

2-3 inch cinnamon stick 

Pea sized tamarind ball, soaked in water

2-3 small black jaggery cubes

1-2 green chillies slit 

1 tsp sugar

Salt for seasoning 

Method:

1. Always choose a nice cut of meat so there is a good balance of fat and meat. Cut the meat into chunks. In a pot add water and salt, cook the meat until tender. Remember to remove the sludge that floats on the top, discard this as we will use the liquid later. 
   
   
   
2. Once meat is cooked, remove and let it cool.
3. Cut the meat into small pieces. I always prefer the pieces to be small and even as that is how it is done traditionally. 
4. Heat a pan, fry the meat in batches. Do this on a low flame as it will pop. Once the meat has got a nice colour keep aside and fry the next batch. Do not over fry as we don’t want it to get hard.
5. Whilst the meat is cooling, grind the masala. In the mixer add red chillies, garlic, ginger, cumin, turmeric, peppercorns, cloves , cinnamon and vinegar, grind into a smooth paste. If it’s too thick add a little of the pork stock we had kept aside.
6. In a deep pot, sauté the onions in a little dash of oil. Once it turns golden, add the masala. Cool for a bit until it bubbles. 
7. Add the meat and stir. Mix in the tamarind pulp and check for seasoning. 
8. Depending on how thick it is add stock to get a nice gravy. Season , add sugar and jaggery. Let it boil.
9. If it needs more vinegar you can add according to taste. Add the slit green chilli and simmer on a low flame. 
10. Once the gravy has reached a nice consistency and meat is cooked remove it from the heat. 
11. Sorpotel is best eaten after a few days as it needs to mature and the flavour intensifies.
12. I keep it at room temperature and heat it every morning on low flame until it boils. I normally do this for 2 days. I check for seasoning as well if needed.
13. Once it’s matured for 2-3 days I make portions and freeze.
14. When I need to serve, I reheat it in a pot, add a slit green chilli as it adds an extra kick.
15. Sorpotel is enjoyed with sannas, bread or boiled rice.

Batata Sukhi Bhaji — Potato Bhaji

Was fancing the bhaji that you get back in the local Goan restaurants for breakfast so tried recreating it today. Was really easy to prepare and tasted delicious. 
 

Ingredients


1 tbsp ghee (Clarified butter)
3 potatoes, cut into small cubes and par-boiled
1 green chilli, thinly sliced 
3-4 flakes of garlic, finely chopped
1/4 inch ginger, finely chopped
1-2 onions, finely chopped 
1 tsp mustard seeds
1/2 tsp whole cumin

1/2 tsp cumin powder

1/2 tsp coriander powder 
1 tsp turmeric powder

1/2 tsp whole coriander, crushed

Pinch of asafoetida 
6-8 curry leaves
5-6 tbsp freshly chopped coriander
Salt for seasoning




Method:


1. In a saucepan, heat the ghee. Add the mustard & cumin seeds , once it starts to splutter, add the curry leaves, chillies, garlic and ginger. After a minute add the chopped onions, saute until translucent.


2. Add the crushed coriander,asafoetida , turmeric, coriander and cumin powder, stir and mix well. Add in a little water and bring to a boil. 


3. Add the potatoes and stir until well coated with the masala. Season with salt. Add water (depending on how thick you want the gravy). Cook until potatoes are very tender and the gravy is thickened.

4. Check for seasoning and garnish with chopped coriander. Serve with rice or chapattis.


Tips:


You can also add 1 tsp of kasoori methi , it give a nice flavour.

Goan Mackerel curry

Growing up fish curry was a staple every afternoon for lunch.. I was never a fan of eating the curry fish but loved the fried version. However growing up has changed my tastebuds and it’s now something I really enjoy. I was pleasantly surprised that my two daughters enjoy this very much and regularly ask me to cook this. The elder one enjoys eating rice curry with hand , just how we eat back home in Goa. 

Ingredients:

4 Mackerels , cut into 3 pieces  

8-10 dried Kashmiri red chillies

1 onions, thinly sliced

1/2 inch ginger

6-8 cloves of garlic

1 small coconut grated 

1 tbsp coriander seeds

4-6 peppercorns

1/2 tsp whole cumin seeds

1 tsp turmeric powder

3-4 Kokum rinds

6-8 curry leaves 

Tamarind (small ball sized soaked in water) 

1-2 green chilli, slit

Salt for seasoning

Method:

1.Season the mackerel with salt and keep aside.

2. In a blender, grind the rest of the ingredients (except the curry leaves & kokum), add little water if required. Grind until a smooth but thick consistency.

3. Pour this ground masala into a saucepan add curry leaves, sliced onion and kokum, simmer on slow fire. Bring it to a boil and then the fish and green chilli. Cook until fish is tender. Don’t over cook as fish will tend to fall apart. Season as required.

4. Serve with boiled rice,vegetables and papad. 

Tips:

You can use raw mango slices instead of tamarind pulp/ kokum. 

Also instead of fresh coconut you can use tinned coconut milk. 

Pasta Alla Norma (Aubergine Pasta)

I was looking for a meat free pasta recipe and came across this Sicilian Recipe which combines aubergine and tomatoes to create a lovely pasta dish.

 As this was a midweek meal and I wanted to use what I had in my food cupboard I improvised a bit.. it turned out really delicious and the kids even asked for seconds. So this is another great meat free dish to get them eating their vegetables.  To keep it exciting for the kids I used different shaped pasta. 

Ingredients: 

250 - 300g mixed pasta, boiled al dente

2 garlic pods chopped finely

1 shallot, chopped finely 

1 large aubergine, cut into thick strips or cubes

6-8 button mushrooms chopped

1 large vine tomato chopped

1 tbsp tomato purée 

Olive oil

1 tsp oregano

1 tsp basil

1 tsp chilli flakes

1 tsp garlic powder

Freshly crushed pepper & salt 

Method:

1. Mix the oregano, basil, chilli flakes and garlic powder with drizzle of olive oil and marinate the aubergine. Leave for 10 mins.
2. Heat a pan, drizzle little olive oil and fry the aubergine until lightly golden. Ensure it’s cooked and lightly caramelised. Season well. Keep aside.
3. Add some more olive oil to the pan, add chopped garlic and shallots. Fry until lightly golden. Mix in the mushrooms and cook until softened.
4. Add the chopped tomatoes and cook on low flame, once softened stir in the purée , season well. If it’s too thick add little water.
5. Mix in the fried aubergine. Give it a good stir and season. 
6. When ready to serve, mix the pasta and sauce. Garnish with freshly chopped basil and sprinkle some mozzarella or Parmesan depending on preference. 

Spinach, Mushroom & Ricotta Bake

My cousin Jeslyn, sent me a video clip of a similar Turkish recipe , I added a bit of Italian twist to it by adding herbs,  spices and ricotta to give it an edge... turned out really delicious and was kid friendly. My kids are normally not mushroom fans but love spinach so it was no surprise they wiped their plates clean and asked for more... do try this dish it’s one to add if your looking for comfy food that’s soul satisfying.

Ingredients:

For the filling: 

500g spinach

8-10 chestnut mushrooms sliced

4-5 potatoes

1 tbsp butter

1/4 cup milk (for mash) 

Olive oil

1-2 garlic pods chopped finely 

1 large onion, chopped finely

250g ricotta cheese

Red chilli flakes

Dried mixed herbs

Salt & Pepper for seasoning 

For the sauce:

1/2 cup plain flour

1 cup milk 

1 tbsp butter

1/2 tsp nutmeg 

For the topping

Grated mozzarella and grated cheddar

Method:

1. Boil potatoes, mash adding butter and 1/4 cup milk into a creamy thick mix. This will form the base of the dish. 
2. In a pan, heat 1 tbsp olive oil, add the garlic, once it starts to give an aroma add onions and cook until lightly golden.
3. Mix in the mushrooms, season with salt, pepper and dash of chilli flakes.
4. Once the mushrooms have softened add the spinach leaves and cook until wilted.
5. Stir in the ricotta and season. Take of the gas and cool.
6. In a saucepan, add 1 cup milk and butter . Sift in the flour and stir well so that it’s well combined and no lumps. If it’s too lumpy add a little milk. Add the nutmeg and freshly crushed pepper. Season with salt. Once it’s nicely thickened keep aside.
7. In a Pyrex dish, line it with little butter and then add the mash potato. Ensure it’s evenly spread and no lumps.
8. Too this with the filling and then sprinkle the grated cheeses. 
9. Pre heat oven and then cook this dish for 20 mins (200deg) or until cheese is nice and golden and you can hear the sizzle.
10. Sprinkle some dried parsley on top and serve hot with some garlic bread.. Enjoy! 

Tips:

You can substitute the ricotta with any soft cheese if you like.. something like Philadelphia cheese should work well too.