Hello everyone! Hope this week has been good to you so far! With Easter coming up, this post starts with a dedication to all my fellow non-resident Mangaloreans! Its around special occasions like these that I miss having traditional mangy food, and so here’s one we can all make together. Don’t be fooled by the name, or how complicated it might sound, because I was! Up until now! It is as simple as grinding a few spices and throwing them into a pot with a few aromatics. Yup, that’s it. So go get that shopping done and treat yourself, family and friends to this spicy (and I mean HOT, 6 alarm kinda spice) dish. Lets keep tradition going!
Prep time: 15 min| Cooking time: 55 min | Serves: 4 – 6
** Substitutions provided at the end of the recipe
- 1 kg pork, cubed to 1 inch pieces (with a little fat)
- 2 medium onions, cubed 1 inch
- 1 whole garlic pod, peeled and sliced
- 6 green chillis, slit 3/4th way
- 1 inch ginger, sliced
- 4 cloves
- 1 cinnamon stick, 2 inches long
- 1 1/2 Tbsp vinegar
- 1 tsp tamarind paste
- 1 tsp salt, to taste
Spices to be powdered:
- 10 Kashmiri chillis
- 6 short hot chillis
- 1 inch cinnamon
- 6 cloves
- 1 Tbsp coriander seeds
- 1 tsp cumin seeds
- 1/4 tsp pepper corns
- 1 tsp mustard seeds
- 1/4 tsp turmeric powder
Begin by grinding the spices to a fine powder.
Heat a deep-bottomed pot on medium high. Once hot add the cloves, cinnamon, meat, garlic, ginger, tamarind paste, chillis, powdered spices and half the chopped onion. Mix well, add 2 cups of water, cover and cook for 45-50 minutes on medium. The meat should be tender.
30 minutes into cooking, give the meat a stir, and add the salt and vinegar. Taste for seasoning (if you’d like more spice add 1/2 – 1 tsp chilli powder).
After the meat is cooked, add the remaining onions. Cover and cook further for another 5 minutes.
SUBSTITUTIONS AND TIPS:
- If you cant get hold of the chillis, use 1 1/2 Tbsp chilli powder to begin with.
- Make this dish in large batches, as it freezes really well. Pack it away in a resealable bag and freeze for a quick meal or as a make ahead dish when planning a party.
-This is one of those dishes that tastes better the longer it sits in the fridge. So make it a day ahead, and give the spices time to permeate the meat.