Sorpotel spelled with an o or an a is one of the most traditional and beloved curry dishes served on celebratory occasions. This is rumoured to have originated from the Alentejo region of Portugal, and was carried with Portuguese colonists and settlers to the countries of their conquests. The Portuguese set up their colonies in Goa and the Goans quickly adopted this dish and christened it Sorpotel - Soro meaning alcohol. I would imagine that the original recipe may have contained alcohol. There are so many variations to this recipe out there, the East Indians and Mangaloreans all make their own version of this. In my mind, Sorpotel should be exactly as my mother made it, she followed a typical Goan recipe with perfectly small cubes of meat in a delicious deep red sour and spicy gravy.
Here are the ingredients and steps to make this recipe!
Ingredients
Masala
25 Red Kashmiri Chillies
6 cloves
10 peppercorns
1 inch piece cinnamon
1 tsp Cumin seeds
1 tsp Turmeric
8 cloves garlic
1” piece of Ginger
1 small ball of tamarind soaked in 1 cup water
1 cup vinegar
2 lbs Boneless Chicken Thigh - untrimmed with fat is better
1 lbs Beef or Goat liver
8 cloves
4 sticks of cinnamon
6 peppercorns
4 cups water
Salt
1 onion finely chopped
Salt
1 tbsp Garlic cloves julienne
1”piece Ginger julienne
2 green chillies slit horizontally
Instructions
Grind the cleaned Red Chillies, cloves, peppercorns, cinnamon, cumin seeds and turmeric to a powder and then add the wet ingredients garlic & ginger and grind them with have the tamarind water
Add 1/2 a cup of the Vinegar. Grind and keep scrapping. Add the other ½ cup of the vinegar water and grind again
Heat some oil and add some cloves, cinnamon and peppercorns. Render the fat of the Chicken thigh
Flip the Chicken over, and cook it in batches so you don’t over crowd the pan
Add a little bit of salt and 2 cups of water
Cover and bring to the boil and cook for about 10 to 15 minutes, turning the chicken in between
Once the Chicken is cooked, remove this and leave aside to cool and save the stock.
Wipe down the saute pan, add more oil, more cloves, cinnamon and peppercorns and saute the liver. Just be careful with the heat because the liver can blacken quite quickly, turn it over
Add salt, 2 cups of water to the pan, cover and cook for about 15 - 20 minutes, remove and cool. Reserve this stock as well
Using a sharp knife, cut the cooked and cooled Chicken into small cubes
Do the same with the Liver. Don’t be worried if you notice some pinkness in the middle, just slice it and zap it for 30 secs in the microwave
Wipe down my saute pan again and to add some julienne of ginger and garlic followed by 2 green slit chillies, just keep these aside as we will use it as a garnish later
Add more oil followed by I cup of finely diced red onions as soon as they turn color a little bit, add the Chicken and Liver cubes and saute them together
Add all the Sorpotel Masala and let it cook. Mix it together with the meat cubes and mix well
Add 1 cup of water to your food processor and add this into your pan. You don’t want to waste any of that masala
Add the final ½ cup of Tamarind water and mix well.
Add the stock of the Chicken, but discard any of the fat that’s floating at the top.
Also going to add about a ½ cup of the Liver stock. I’m not using all of it as I want to preserve that nice red color
Taste for salt and add as much as needed. Cover and cook on a slow flame, stirring frequently so the gravy does not burn at the bottom
Garnish your Sorpotel with julienne of Ginger and Garlic and the green chillies
Bookmark the recipe on my blog - kravingsfoodadventures.com/sor...
/ kravingsfoodadventures
/ karenahmed
/ karenahmed
www.Kravingsfoodadventures.com
/ karenahmed
Snapchat: KravingsFA
I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
I've appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Let’s connect, follow me on my social channels
I have new videos week - Please SUBSCRIBE so you don't miss any of the action!
Download my Roku app - www.roku.com/channels#!detail...
This video is part of a playlist:
Music courtesy of the Audio Network