Posted By : Joanna D'souza
Sarpatel dish
is of Portuguese origin. Now commonly cooked in the Konkan coastal region
of India. Primarily in Goa , Mangalore and East Indians of Mumbai .The former Estado Da India Portuguesa Colony ,
Ingredients include meat and offals the meat is first parboiled then diced and
sautéed before being cooked in spicy and vinegary sauce , Some people also use
the Pork Blood , This is one
the most popular dish compulsorily cooked for all the special occasions.
Take a flesh , liver and heart of the pig and
cut them into large pieces and after having cooked them place them in a frying
pan and fry in their fats and juices , then cut the meat into small pieces , cook
onions in a vessel using lard or pork fat to this add green chillies , ginger , and chopped garlic , Then put the meat into this add bottle
mutton masala and you can also add dried pigs blood , and sufficent quantity of
vinegar a little salt cook all these well
Please note the dried blood is made in the
following manner : on cutting the
pig , preserve a little blood in a
vessel with a little salt and cook it on very low heat or until it dries up and
cuddles after rinsing well expose it to the sun to dry once again , after this
steps the dried pigs blood is ready to use
Boiling And Dicing
Procedure Of Offals & Pork Meat
Buy 1
kg pork belly or pork neck meat which consist layers of fat and meat
100
gms pork liver
100
gms pork heart
let
these pieces be kept in large chunks
Apply
Salt
1
Teaspoon Turmeric Powder
Place
them in a cooker do not add any water
It's
important that you don't add any water when you make Sarpatel
Add ½
cup of vinegar
Then
boil it for about 10 minutes until medium cooked
Once
this boiling is done allow to cool after cooling
Get
these pieces on chopping board and with sharp knife
Start
cutting them in tiny cubical diced shape
The Remaining
boiled meat liquid or stock please set
aside to be added to Sarpatel at later stage
Ingredients
Required For Cut Masala :
We
need ingredients finely sliced into juliennes
2
pods Garlic
2 inch
piece Ginger
5 to
8 Green Chillies
All
cut lengthwise
Other
Ingredients :
½ cup
vinegar
1
Tablespoon Dried Pork Blood ( Optional )
If
its not available its not a problem at all you can do Sarapatel without blood
too .
2
Tablespoon full Bottle Mutton Masala
2 to
3 Tablespoon Oil
Required
amount of Salt
Method
Of Preparation :
In a
large vessel add Oil
Then
add Cut Masala’s Garlic , Ginger and Green Chillies cut in
Juliennes
On
slow fire saute and fry on medium heat
Do
not Burn or Brown these Cut Masala’s Fry until Soft
Add a
Tablespoon of Pork blood if not you can skip it saute fry and mix well
Then
add to it Bottle Masala
Saute
slowly on low flame until the favours catchup with cut masala
Then
add the chopped diced cubical Pork Meat with Offals give it a stir mix well
Then
add remaining ½ cup of vinegar to have
balanced taste
Add
the above Meat stock that was Saved to add up to Sarapatel
Add
required amount of Salt
Then
on slow fire simmer till its thoroughly cooked
Until
oil separates and floats all around and over the Meat .
Pls
Note : Sarpatel
when cooked without water stays and lasts for many days weeks and even for a
Month , So please make sure Sarapatel is cooked in its own juices
Heat
Sarpatel in portions as and when you require and relish it with Fugias ,
Handmade Rice Rowtys , Naram or Karak
Pav
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