Six years after a sea route was discovered between India & Portugal, India became a part of the Portuguese Overseas Empire. The capital of that Indian empire was the tiny coastal jewel state of Goa, which the Portuguese ruled until 1961. Goan Catholic cuisine has a distinct Portuguese flavor because of the addition of chilis, which the Portuguese introduced to India.
makes ~4 cups
1 lb boneless pork leg or shoulder pieces
1 Tbsp minced garlic
2 Tbsp grated papaya (optional)
½ tsp turmeric
2 Tbsp EVOO
Masala to purée together:
3-4 whole dried red chilis
½ cup caramelized onions
1 inch piece of ginger
1 cup coconut milk
4 Tbsp coconut oil
1 Tbsp whole coriander
½ tsp ajwain
1 tsp mustard seeds
2 tsp coarsely ground black pepper
1 tsp chopped cloves
1 tsp cracked cardamom seeds
2 tsp salt
1-2 cups chicken stock
2 cups of carrots, cut into 1 inch rounds
2 cups of cubed potatoes, cut into 1 inch rounds.
- Trim and marinate the pork in garlic, papaya, turmeric, olive oil and refrigerate for 3 hrs to overnight.
- Purée together all masala ingredients in blender until smooth.
- In a large stockpot, heat up the coconut oil and pop the coriander, ajwain and black mustard seeds. Immediately add the black pepper, cloves, and cracked cardamom seeds.
- Add the marinated pork. Fry the pork for 4-5 minutes on medium heat then add salt and the puréed masala.
- Continue cooking on medium to low heat for another 5-7 minutes. Lower the heat, cover the stockpot and simmer the curry for 15-20 minutes. Add 1-2 cups of chicken stock.
- Add the potato & carrots. Continue cooking covered at low heat for another 15-20 minutes. The meat should be tender and the vegetables should be soft. Let the curry rest for 5-10 minutes before serving.
ideas / variations
- Serve with basmati rice or a roti.
- Garnish with fresh herbs like cilantro.