Easter Recipes from Bawarchi.com
is a popular breakfast option in Mangalore and Goa. Sorpotel or Sarapatel is a dish of Portuguese origin commonly cooked in Goa, Mangalore and among the East Indians of Mumbai.
The ingredients for Sorpotel include meat and offal. The meat is first parboiled, then diced and sauteed before being cooked in a vinegary sauce.
In Goa and Mangalore, Sorpotel is often accompanied by
- a spongy, white, and sweet steamed rice and coconut bread.
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1 kg - boneless pork
1 - pork liver
1 - heart
1 - tongue
2 - kidneys
3 cups - water
12 - dried red chillies / peppers
12 - peppercorns
12 cloves - garlic
1 inch piece - ginger
1 tsp - cumin seeds
8 - cloves
2in piece - cinnamon
1/2 cup - vinegar
1/2 cup - oil
1 peg - coconut feni
6 - green chillies/peppers, chopped
4 - medium onions, chopped fine
salt to taste
How to Make Sorpotel
Wash and pat dry the meats.
Put in a deep pan with the water on medium heat.
Cover with a lid and parboil the meats, (approx. 20 minutes).
Remove from the fire, cool and dice the meats fine.
Keep aside the water.
Put all the spices except the green chillies / peppers and onion, into the blender / grinder with the vinegar and grind to a fine paste.
Heat the oil in a deep pan on medium heat and lightly fry all the diced meat, stir frying continuously till it is lightly browned.
To the fried meat add the ground spices in vinegar and stir fry for 5 minutes.
Add salt to taste, coconut feni, any remaining vinegar, the stock of the boiled meat chopped onions and green chillies.
Lower the heat and let the sorpotel simmer for 45 minutes or more.
Take care to stir it occasionally.
When the oil comes to the top and the sauce is thick, remove from the heat.
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