Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, tangy goan pork curry. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Tangy Goan Pork Curry is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Tangy Goan Pork Curry is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook tangy goan pork curry using 18 ingredients and 6 steps. Here is how you can achieve that.
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The ingredients needed to make Tangy Goan Pork Curry:
- Take 1 kg lean pork, cubed
- Make ready 1 tablespoon cumin seeds
- Take 1/2 teaspoon whole cloves
- Prepare 1/2 teaspoon whole black peppercorns
- Get 1 teaspoon green cardamom pods
- Take 2 teaspoons black mustard seeds
- Take 1 teaspoon turmeric
- Prepare 1 teaspoon red chilli powder
- Prepare 1 teaspoon ground cinnamon
- Get 1 onion chopped
- Prepare 1 inch ginger chopped or 2 teaspoons ginger paste
- Get 6-8 dried red chilies
- Get 1 tablespoon ketchup
- Make ready 2 tablespoons oil
- Prepare 1 cup apple cider vinegar
- Prepare to taste Salt
- Make ready 4 green chillies
- Take 1 handful coriander
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Instructions to make Tangy Goan Pork Curry:
- Dry roast the cumin seeds, cloves, and black peppercorn in a pan until lightly toasted.
- Grind all the marinade ingredients together in a blender using only cider vinegar to liquefy the mixture until it reaches a thick paste consistency (add a little at a time).
- Pour spice paste over the pork and rub the mixture well into the meat. Cover and keep in the fridge for at least an hour, or even overnight if possible.
- Heat the oil and fry the meat over a medium high heat until browned.
- Add the vinegar, salt, and green chillies. Cook for 5 minutes on high, then reduce the heat slightly and pressure cook for about 3 whistles, or until the meat is tender (roughly 35-45 minutes).
- Remove from the flame, garnish with chopped coriander leaves, and serve hot with white rice.
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