This is another Goan dish meant for festive occassions. It is light and tasty. The recipe is from my mother - in - law and it is my hubby's favourite dish. He says I make it really well.
Ingredients : -
Kashmiri red Chillies (non spicy) - 4
Cloves - 4
Peppercorns - 5
Cardamom - 3
Cinnamon - 1 inch stick
Cumin seed/jeera (whole) - 1 tsp
Coriander seeds/dhania (whole) - 4 tsp
Poppy seeds /khus khus- 1 tsp
Garlic - 1 pod
Ginger - 1 inch
Turmeric/haldi - half tsp
Vinegar - 1 tablespoon
Green chillies (small) - 9
Salt - to taste
Sugar - half tsp
Lime - 1
Ginger - garlic paste - 1 tablespoon
Tamarind water - 1 tsp
Clean and marinate pork with salt, lime juice and ginger-garlic paste for 30 mins.
Grind all the whole masalas (spices) in vinegar and sufficient water. The ground masala paste should be green in colour.
Now, mix the masalas with the marinated pork. Add tamarind water. Marinate for 2 hours.
Now boil in 2 glasses of water. This dish has a very thick gravy or none at all, depending on one's taste.
Serve with white rice, naan, chapati, bread.