Pork Indad is a Mangalorean Catholic pork dish with Portuguese influence. Goa seems to have its own version of this recipe but I am yet to come across an authentic one. As for my recipe, I got it from my mom-in-law's cook book.
Preparation time - 10 minutes
Cooking time - 40 minutes
Ingredients:
Pork - 1 kg, cut into medium sized piece
Turmeric - 1/2 tsp
Onions - 2, big, finely chopped
Salt - to taste
Oil - 4 tbsp
For the Masala:
Kashmiri red chillies - 8
Peppercorns - 1/2 tsp
Cloves - 10
Dates - 4 or Raisins -8(I made use of raisins)
Garlic - 12 cloves
Cinnamon - 2 inch stick
Raw rice - 1/2 tbsp
Poppy seeds (Khus Khus) - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Mustard seeds - 1/2 tbsp
Tamarind -a marble sized ball
Oil - 2 drops, to broil
Vinegar- a dash of it
Method:
1. Smear the pork with salt and turmeric. Mix well and keep aside.
2. Broil the ingredients for the masala. When cooled, blend with a little vinegar to a smooth paste.
3. In a pan, heat 2 tbsp oil. Take 1/4 of the marinated pork and saute it till the pieces turn light brown. Remove from heat and keep aside. Repeat the process with the remaining pork.
4. In a pressure cooker, heat 2 tbsp of oil. Add the chopped onions and saute till they turn brown.
5. Add the ground masala and saute further for 4-5 minutes. Lastly, add the slightly fried pork and mix well. Add salt if necessary.
6. Now, add 1/2 cup of water. Close the pressure cooker and cook on high flame for 4 whistles and simmer and cook for 20-25 minutes.
7. Once the pressure is fully released, open the lid. If the pork gravy looks watery, cook on high flame till the water evaporates and the gravy has a thick consistency. (If you need gravy, then don't follow this step.)
8. Serve hot with rice, chapati, sanna or bread. You can use rasam or pepper water if you are having this pork with rice.
Preparation time - 10 minutes
Cooking time - 40 minutes
Ingredients:
Pork - 1 kg, cut into medium sized piece
Turmeric - 1/2 tsp
Onions - 2, big, finely chopped
Salt - to taste
Oil - 4 tbsp
For the Masala:
Kashmiri red chillies - 8
Peppercorns - 1/2 tsp
Cloves - 10
Dates - 4 or Raisins -8(I made use of raisins)
Garlic - 12 cloves
Cinnamon - 2 inch stick
Raw rice - 1/2 tbsp
Poppy seeds (Khus Khus) - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Mustard seeds - 1/2 tbsp
Tamarind -a marble sized ball
Oil - 2 drops, to broil
Vinegar- a dash of it
Method:
1. Smear the pork with salt and turmeric. Mix well and keep aside.
2. Broil the ingredients for the masala. When cooled, blend with a little vinegar to a smooth paste.
3. In a pan, heat 2 tbsp oil. Take 1/4 of the marinated pork and saute it till the pieces turn light brown. Remove from heat and keep aside. Repeat the process with the remaining pork.
4. In a pressure cooker, heat 2 tbsp of oil. Add the chopped onions and saute till they turn brown.
5. Add the ground masala and saute further for 4-5 minutes. Lastly, add the slightly fried pork and mix well. Add salt if necessary.
6. Now, add 1/2 cup of water. Close the pressure cooker and cook on high flame for 4 whistles and simmer and cook for 20-25 minutes.
7. Once the pressure is fully released, open the lid. If the pork gravy looks watery, cook on high flame till the water evaporates and the gravy has a thick consistency. (If you need gravy, then don't follow this step.)
8. Serve hot with rice, chapati, sanna or bread. You can use rasam or pepper water if you are having this pork with rice.
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