Ingredients

• 1 kg - pork, cut and boiled.
• For roasting and grinding:
• 10 - large Kashmiri chillies.
• 5 - large red dry chillies.
• 1 tsp - jeera/cumin seeds.
• 1 inch - turmeric/haldi.
• 6 - pepper corns.
• 1 ball - large tamarind(as per taste), ground| Mince masala:
• 6.25 g - green chillies.
• 1 - large onion.
• 1 inch - ginger.
• 6 flakes/seeds/cloves - garlic.
• 2 tbsp - vinegar.
• 1 tsp - salt, to taste.
• 1 tbsp - coriander/dhania, for grinding.
• 8 g - black shiny brinjals, cut into tiny bits.

How to Make Goan Pork Masala

• Wash the pork and cut it into medium pieces.
• Roast the masala ingredients and grind with tamarind.
• Mince the green chillies, ginger, garlic and onions into fine cubes.
• Mix the meat with the ground and minced masala. Keep it aside for an hour.
• In a large vessel, fry the pork, in a little oil. Fat will come out. Continue frying in its own fat.
• When the meat has browned a little, add sufficient hot water, and cook it, with vinegar and salt to taste.
• Alternately, you may cook the meat, without frying it. In that case cook on slow fire, till the meat is completely cooked.
• Add one brinjal, cut in small bits, and cook with the meat.
• The curry tends to become thick.