Spicy Goa Style Pork Curry Recipes

SPICY PORK (GOAN STYLE)

Steps:

• Deep fry the potatoes to a golden colour.
• Roast and grind together all the spices, chillies, ginger and garlic in vinegar.
• Heat 4 tbsp oil and fry the onions to a golden colour.
• Add pork and spices.
• Cook till the pork is golden in colour.
• Cover and cook on low flame till pork is tender and gravy thick.
• Mix in the potatoes.
• Serve hot with rice or chapatti.

SPICY PORK CURRY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
• Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
• Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
• Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
• Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.

SPICY GOA-STYLE PORK CURRY

Steps:

• 1. Soak the pork in the vinegar-water solution about 10 minutes. Drain well and place in a large non-reactive bowl. Discard the vinegar-water.2. Prepare the ginger-garlic paste. Then, in a small bowl, mix together the malt vinegar, ginger-garlic paste, mustard seeds, coriander, cumin, garam masala, cinnamon, cayenne pepper, turmeric, sugar, and salt. Add to the pork and mix well, making sure all the pieces are well covered with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 4 and up to 24 hours.3. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the red chili peppers, then the onion, ginger, and garlic, and cook, stirring, until browned, about 7 minutes. Add the marinated pork, plus all the marinade, and cook, stirring, until traces of oil are visible on the sides of the pan, about 30 minutes.4. Add the water and bring to boil over high heat. Cover the pan and cook over medium-low heat until the pork is fork-tender and the sauce thick, 1 1/2 hours. (Add more water, if necessary.) Transfer to a serving dish, garnish with cilantro and black pepper and serve.VARIATION: To balance the chili pepper heat, mix in 1 large peeled and diced potato during the last 30 minutes of cooking.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

AUTHENTIC GOAN BEEF CURRY

Steps:

• In a dry blender mix together the cumin seeds, red chillies, pepper corns, cardamom seeds, funugreek seeds and the mustard seeds.
• Add the vinegar salt and sugar to make a paste.
• In a large pan heat some of the oil and fry the onion till golden, add the onion to the spice mix and blend again.
• Heat the remaining oil and fry the meat till brown all over, remove the meat from the pan.
• In the same pan fry the ginger and garlic for 3 mins over low heat.
• Add the coriander and turmeric and fry 2 minutes.
• Now add the spice paste to the pan and cook for 5 mins, stir so that the paste does not stick to the pan.
• Put the meat back in the pan, stir to cover with the spice mix, and add the water.
• Cover the pan and simmer till the meat is tender about 1 hour.
• Serve with boiled rice and a vegetable curry.