Sorpatel (spicy Goan pork curry) Recipe

Preparation Time
Difficulty Moderately easy
Occasion Dinner Party, Bonefire Party, Party
Recipe Type Lunch, Dinner, Curry
Cuisine West India

Sorpatel spicy Goan pork curry popular Goan curry is traditionally made with pork meat and various other organs like the liver, intestines, heart and tongue. Traditional recipes even call for pig blood. While the purists may disagree on this point, those of you that shuddered at the above ingredients, can still make Sorpatel with just the meat and liver and it would be just as tasty! Make Sorpatel a couple of days ahead of the time you want to eat it and refrigerate - it tastes even better with time


Ingredient Quantity Calories Fat Cholestrol
Pork 1 kilogram 1450 70 4.9
Pork Liver 0.5 kilogram 845 22 15
White Vinegar 0.66 cup 22
Red Chili 20 nos 144 1.4
Cumin Seed 1 teaspoon 7.6 0.42
Coriander Seeds 1 teaspoon 12 0.72
Pepper Corn 7 nos 14.7
Clove 6 nos 9.9 0.6
Cinnamon 1 nos 26
Oil 3 tablespoon 725.76 102 0
Onion 2 nos 56 0.14
Garlic Paste 2 teaspoon 0.28 2.72
Ginger Paste 2 teaspoon 1.6
Tamarind 0.5 cup 138 0.3
3452.84 200.3 19.9

Preparation Method

  1. 1 Grind the whole spices (Dried red chili, Cumin and Coriander Seedss seeds, Cinnamon, Clove and Pepper Corn) in the Vinegar and keep aside.
  2. 2 Heat a heavy-bottomed pan on a medium flame and add the meat and liver. Stir fry in their own fat Till light brown. When done remove from the pan and keep aside.
  3. 3 Put the Oil in the pan and heat on a medium flame. Add the Onion and fry Till light brown. Add the Ginger and Garlic Pastes and fry for 2 minutes.
  4. 4 Add the ground masala paste made earlier and fry Till the Oil separates from it.
  5. 5 Add the fried Pork Liver and meat, the Tamarind pureƩ, Salt to taste and mix well.
  6. 6 Turn the fire down to a simmer and cook Till the meat and liver are tender.
  7. 7 Serve hot with plain bOiled Rice or Cumin Rice and a green salad