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How To Make Traditional Goan Sorpatel – One Bloody Good Curry!

Sorpatel

This sorpatel is delicious!

This Sorpatel curry takes three days to prepare but you’ll be glad you took the time!

Someday my eight year old daughter will probably get me back for deceiving her into eating liver and pig’s blood. For now, however we’re both enjoying every minute of it. Sorpatel is an old recipe which was introduced to India by the Portuguese. Now it is known as a Goan deliciousy which has a mouthwatering – deep flavour. Goan sorpatel is usually made from pork and other organs such as the heart, intestines and liver.

In this recipe I use pig blood in the sauce which is optional. I’ve made sorpatel without blood with great results but if you happen to know a good pig blood salesman, you might like to give him a call. You can of course omit the blood and use water.

Sorpatel is one of my family’s favourite curries. Due to the unpopular ingredients, it’s not one the kids help me cook but they sure enjoy gobbling it up when it’s done.

Making this curry did more for my Indian cooking skills than any other curry I have made. You need to taste each of the ingredients and know them! You want the awesome flavours to become part of you so you know how much of this spice or that herb to add over the three day preparation time.

Use these cooking measures for sorpatel as a guideline
but the resulting curry will be all yours!

Serves 6

INGREDIENTS

1 Kilo (2 1/4 lbs) pork leg meat cut into one inch chunks
250g ( 9 oz) pork liver meat cut into small pieces
500ml pig blood (optional)
Water
3 Tablespoons ghee or vegetable oil
5 shallots – thinly sliced
5 cloves garlic – smashed
1 4 inch piece of cassia bark or cinnamon stick
1 Tablespoon turmeric
1 Tablespoon cloves
The seeds from 4 black cardamom pods (Or 10 green cardamom pods)
2 Tablespoon red chilli powder
1 Tablespoon cumin seeds
3 Tablespoons wine vinegar
Salt and pepper to taste

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Method

Place the pork meat in a saucepan with just enough water and/or pig blood to cover.

Bring it to a simmer and allow to cook away for about 30 minutes.

Do the same with the pork liver in another pot.

Now remove the pork meat and liver and reserve the cooking liquid.

Cut the meat and liver into even smaller pieces and set aside to cool. (Note – I didn’t do this last time I made the dish but I can assure you  it is much better if the meat is cut into quite small chunks!)

Add the ghee or vegetable oil to a large pan or wok and fry the shallots over medium heat until the shallots turn translucent and lightly browned.

Throw in your smashed garlic and fry for another minute or so. Be careful not to burn the garlic.

Add a few pieces of meat with a little of the cooking liquid and allow the meat to soak up the liquid. Continue doing this – first with the meat pieces and then the liver pieces

Once all of the meat has been added and about half the cooking juices cooked into the meat, add the remaining cooking liquid and the spices and allow to simmer for about two hours. Be sure to add water if needed so the meat doesn’t burn to the bottom.

After about two hours, pour in the vinegar and sprinkle with salt and pepper.

Remove from the heat and allow the curry to cool. Then cover it and place it in the fridge overnight.

The next day, bring the sorpatel up to heat again and taste for seasoning. You might like to add a bit more vinegar or cumin or any of the other tasty spices.

Again, allow the sorpatel curry to cool again overnight in the fridge.

On the third day, bring the curry up to heat again and check for seasoning. This is when I usually add more about five more cloves of smashed garlic but I’m a garlic fanatic.

Add whatever ingredients you like and serve.

Be sure to let me know how you liked this recipe.

Sorpatel is fun to make and serve!




14 Responses to “How To Make Traditional Goan Sorpatel – One Bloody Good Curry!”

  1. THREE DAYS!!!! You are a mad twisted genius and I love you for it. Three days! I am going to have to give this a go.
    thanks for sharing, Dan. Next week’s theme is PASTA, PULSES AND GRAINS. I;m sure you’ve got a pulao, a biryani or a Dhal up your magical sleeve.

  2. Anton1a says:

    Well, I often feel as though liking offal and pigs’ blood (in black pudding usually) is some kind of dirty little secret, but you sir have offered an acceptable front to this consumption habit. I echo RHD with ’3 days!!’?- very well done :)

  3. JohnC says:

    Day 1 of this experiment will be today. Roughly half-and-half ratio of pork to pork liver, we’ll see how it goes.

    • Dan Toombs says:

      I hope it goes well for your John. You can always test it and add to it over the next couple of day. Good luck.

      • JohnC says:

        Right. 3 days cooking? Totally worth it. The whole family devoured this fantastic curry. Made it nearer 50-50 pork to liver (probably slightly more liver than pork in the end) and didn’t manage to get hold of any blood this time.

        As my good wife (Jo) said, I added the spices to the mix while cooking the onion, before the meat went in. Tested for seasoning on Day 2 (nothing needed, got it right first time), then brought it back up to speed on Day 3 while cooking pilau rice with chick peas to go with it.

        Served up, waited for the inevitable “But I don’t like curry!” cries from some of the kids (all lies, they do really but their friends at school tell them that’s strange). Cries didn’t come. Sound of industrious eating followed for several brief minutes.

        Thank you for sharing this recipe, if you’re ever wanting somewhere to stay in Shetland, get in touch.

        • Dan Toombs says:

          Thank you John

          I really appreciate the feedback from you and Jo. It really means a lot to me.

          I’m really glad you liked the recipe. My kids love it too.

          I’ve always wanted to see Shetland and may contact you out of the blue someday. Keep in touch.

  4. Jo says:

    Hi! Hubby (John) making this just now. You do not mention when to add the spices!!
    It is boil the meat. Fry onions then slowly add meat and juices and re heat x 2.
    So when is best point to add spices? Hubby probably going to add them to the onions, before adding meat….

    • Dan Toombs says:

      Hi Jo

      John did right. I’ve actually added the spice when he did and also during the first two hour simmer. Both options work just fine.

      Thanks

  5. Jo says:

    Totally brilliant! More offal recipes please

    • Dan Toombs says:

      Thanks Jo

      Thank you for your nice words. Be sure to subscribe to my blog. I have many more offal recipes I’ll be posting in the near future.

      Next on the offal list are my famous – at my house that is – home-made haggis samosas.

  6. Case Fischer says:

    Just stumbled upon your blog and I’m impressed by your passion for Indian cuisine and the depths with which you try and appreciate each ingredient. If you have some interest, I would like to know your thoughts on our new sauce, Currycot, and would be glad to send you a bottle.

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