The East Indian Community

Sarpatel

Ingredients:

1 Kg Pork cut into big pieces, apply salt and fry till brown

1/4kg liver cut into big pieces, apply salt and fry till brown

1 tbsp. dry blood (optional).

2 pods garlic – cut lengthwise

2 inch ginger – cut lengthwise

5 green chillies – cut lengthwise

Method:

Cut the cooked pork and liver into fine pieces.

Keep aside. In a vessel put 2 tbsp. oil and fry the cut masala, then add 2 dsps bottle masala, fry well and then add the meat. 

Add vinegar to taste for cooking, and

simmer on a slow fire till cooked.

Sausages

Ingredients:

1 Kg. Pork with ½ inch layer of fat

Vindaloo Masala

Method:

Clean, wash and wipe pork with towel. Take off the skin and bones, cut into fine pieces. Let it marinate in vindaloo Masala for 24 hrs. Fill dried guts with marinated pork, knotting with twine every 3 inches to form links. Let the sausages dry in the sun (if not possible freeze).

When required cook in little water, pricking the sausages a little with a fork, in order not to burst while cooking; when tender, serve.

Tamrial

Ingredients:

1 Kg port cut into suitable pieces

To be ground in vinegar:

4 red chillies

1 inch piece turmeric

3 inch cinnamon

1 tsp jeera

10 flakes garlic

4 cardamons

6 cloves

To be cut lengthwise:

8 onions

5 green chillies

1 piece ginger

10 flakes garlic

Method:

Take the fresh cut masala and the ground masala,

mix it together in a vessel, add pork, some vinegar, water and let it cook till soft. 

and then add the meat. 

Add vinegar to taste for cooking, and s

immer on a slow fire till cooked.