Goa Information Blog

1 Kg beef
3 Teaspoons salt
3 Tablespoon vinegar
3 Onions (sliced)
3 Tomatoes (cut into 4’s)
4 Tablespoons ghee
2 to 3 Dry red chilies (remove seeds)
1/2 Teaspoon sugar
6 Potatoes (quartered lengthwise)
Grind to a fine paste :
2 Green chilies
1 Red chili
1 Teaspoon Cumminseeds
70 Peppercorns
25 Flakes garlic
4 Cloves
1 Inch piece cinnamon
1 Inch piece turmeric
2 Inch piece ginger

Clean the meat thoroughly, cut into big chunks and wash. Prick the meat with a fork and apply salt, vinegar and masala. Keep it aside for 1 or 2 hours or more. Take a pan, heat the ghee, fry the onions and tomatoes a little and add the meat which should be fried a little. Add the dry chilies, sugar and 3 or 4 cups of hot water including the water with which the grinding stone is washed. Cook till meat is tender and water dries. Slice the meat using a fork and a knife and fry the slices in the ghee that is left in the pan. Serve with boiled or deep fried potatoes or salad.

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Prawn and Curd Curry goa

1 kilo prawns, cleaned
10 red chilies
1/2 tsp. turmeric powder
10 peppercorns
1/2 coconut, grated
4 green chilies, slitted
A few curry leaves
1/2-inch piece ginger
Salt to suit the taste
1 tsp. cumin seeds
1 tsp. garam masala
Grind chilies, coconut and whole spices to a paste. Apply salt and turmeric powder on the prawns and set aside for 15 minutes. Heat 4 tblsps. oil add onions ginger and curry leaves and cook till soft. Add the ground paste and continue cooking till a nice aroma comes out of the mixture. Add the prawns. When the mixture turns dry, put in well-beaten curds blended with 1/2 cup water. Cook till the prawns are tender and gravy thick. Serve with boiled rice.

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3 dozens sour limes
1 big bottle vinegar
1 cup salt
4 cups sugar
Boil the limes in water till they turn slightly soft. Drain out the water. In a separate pan put 1 cup water with 1 cup salt. when crystals form, add half the vinegar and boil for 5 minutes. Heat half the cup sugar till it turns into a brown syrup. Add the remaining vinegar stirring all the time and sugar and boil till the syrup turns thick. Add vinegar salt mixture and limes. Boil for 5 minutes. Coll and bottle. Use after 5 days.

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Soak a marble-sized ball of tamarind in 1/2 a cup of boiling water. Set aside. When tepid, pulp the tamarind by rubbing it in the water. Discard the fibres, strain and use the tamarind juice as required.

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1 Kg. pork
1/2 Kg. pork liver and heart
1 cup pork blood (this should be mixed fresh in half a cup of vinegar and kept aside) optional
1/4 Bottle vinegar
A small ball of tamarind and salt to taste
Grind in vinegar :
30 Dry red chilies
1 Teaspoon cumminseeds
1 Inch piece turmeric
4 cloves
5 Peppercorns
1 Inch piece cinnamon

Slice :
1 Full pod garlic
2 Inch piece of ginger
3 Onions
4 Green chilies (sliced)

Wash and boil the pork, liver and heart in full piece. Cool and cut into small cubes, then fry in a frying pan (without using any oil or ghee) till nice and brown. Using a little fat from the fried pork, fry the ginger, garlic and onions until onions change colour. Add the masala, fry well then add the fried pieces of meat. The tamarind should be soaked in a cup of water, mashed and the solution added to the soaked in a cup of water a little vinegar (if necessary). Add two teaspoons of salt or more if desired. Cook on slow fire till meat is tender. Finally add green chilies if necessary and the blood but mash it fine stirring it evenly into the sorpotel. Cook for about another ten minutes and remove from the fire. Sorpotel tastes good on the next day. Tastes better after 3 days and even later. It remains even for a week. Should be heated and cooled once a day till it lasts

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