September 28, 2017
Six years after a sea route was discovered between India & Portugal, India became a part of the Portuguese Overseas Empire. The capital of that Indian empire was the tiny coastal jewel state of Goa, which the Portuguese ruled until 1961. Goan Catholic cuisine has a distinct Portuguese flavor because of the addition of chilis, which the Portuguese introduced to India.
Makes 4 cups
1 pound boneless pork leg or shoulder pieces
1 tablespoon minced garlic
2 tablespoons grated papaya (optional)
1/2 teaspoon ground turmeric
2 tablespoons olive oil
1 teaspoon sea salt
Masala to purée together_
3 to 4 whole dried red chilis
1/2 cup caramelized onions
1-inch piece of ginger
1 cup coconut milk
4 tablespoons coconut oil
1 tablespoon whole coriander
1/2 teaspoon ajwain
1 teaspoon black mustard seeds
2 teaspoons freshly ground black pepper
1 teaspoon cracked cardamom seeds
1 teaspoon sea salt
1 to 2 cups chicken stock or water
2 cups carrots, cut into 1-inch rounds
2 cups cubed potatoes, cut into 1-inch rounds.
Trim and marinate the pork in garlic, papaya, turmeric, olive oil, and salt and refrigerate for 3 hours to overnight.
Purée together all masala ingredients in blender until smooth.
In a large stockpot, heat up the coconut oil and pop the coriander, ajwain, and black mustard seeds. Immediately add the black pepper, and cracked cardamom seeds.
Add the marinated pork. Fry the pork for 4 to 5 minutes on medium heat then add salt and the puréed masala.
Continue cooking on medium to low heat for another 5 to 7 minutes. Lower the heat, cover the stockpot and simmer the curry for 15 to 20 minutes. Add 1 to 2 cups of chicken stock or water.
Add the potato and carrots. Continue cooking covered at low heat for another 15 to 20 minutes. The meat should be tender and the vegetables should be soft. Let the curry rest for 5 to 10 minutes before serving.
Serve with basmati rice or a roti.
Garnish with fresh herbs like cilantro.
December 02, 2022