Posted By : Joanna D'souza
SARPATEL
EAST INDIAN
STYLE
Sarapatel dish
is of Portuguese origin. Now commonly cooked in the Konkan coastal region
of India. Primarily in Goa , Mangalore and East Indians of Mumbai .The
former Estado Da India Portuguesa Colony , Ingredients include meat and offals
the meat is first parboiled then diced and sautéed before being cooked in spicy
and vinegary sauce , Some people also use the Pork Blood , This is one the most popular dish compulsorily cooked for
all the special occasions.
Take a flesh , liver and heart of the pig and
cut them into large pieces and after having cooked them place them in a frying
pan and fry in their fats and juices , then cut the meat into small pieces , cook
onions in a vessel using lard or pork fat to this add green chillies , ginger , and chopped garlic , Then put the meat into this add bottle
mutton masala and you can also add dried pigs blood , and sufficent quantity of
vinegar a little salt cook all these well
Please note the dried blood is made in the
following manner : on cutting the
pig , preserve a little blood in a
vessel with a little salt and cook it on very low heat or until it dries up and
cuddles after rinsing well expose it to the sun to dry once again , after this
steps the dried pigs blood is ready to use
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