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Sorpotel - Downloadable Recipe
  • Sorpotel - Downloadable Recipe
  • Sorpotel - Downloadable Recipe
Sorpotel - Downloadable Recipe

Sorpotel - Downloadable Recipe

This classic Goan dish would traditionally be cooked just using pork offal, but a mix of liver and diced pork also makes a lovely combination in this rich, tangy and spicy curry.

To make this recipe, you'll need:

HALDI BLEND: 3 tsp

METHI BLEND: 1 tsp

MIRCHI BLEND: 3 tsp
Description

Goa was a Portuguese colony for 450 years so, unlike the rest of India, pork is widely eaten throughout the state. This classic Goan dish would traditionally be cooked just using pork offal, but a mix of liver and diced pork also makes a lovely combination in this rich, tangy and spicy curry.
More Info

Book: Curry Legend Chef's Specials

Page number: 109

Effort: Medium effort

Serves: 4

Prep: 30 mins

Cook: 1 hour

Origin: India
Shopping List

  • 250g pork or chicken liver - cut into bite-size pieces
  • 250g diced pork (belly is best)
  • 1 medium red onion - roughly chopped
  • 4 cloves of garlic - roughly chopped
  • Fresh ginger - roughly chopped to make 1 tbsp
  • 3 chillies (any colour) - roughly chopped (seeds removed if you prefer less heat)
  • 10g bunch of coriander (optional) - roughly chopped
  • 1 tbsp vinegar (white wine or cider vinegar is best)
  • 1 tsp sugar
Blends Needed

HALDI BLEND: 3 tsp

METHI BLEND: 1 tsp

MIRCHI BLEND: 3 tsp
Goes Great With

South Indian coconut rice and sweet mint raita
Also Works a Treat With

A mix of diced pork and sausages or chorizo in place of the liver

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