Sarapatel
A Goan classic
1 kg pork 1/2 kg pork liver and heart
1/4 bottle vinegar (approx. 300 ml)
A small amount of tamarind and salt to taste
Grind the following in vinegar:
15 dry red chillies >br>1 teaspoon cumminseeds
1 inch piece turmeric
4 cloves
Slice the following:
1 full pod garlic
2 inch piece of ginger
3 onions
4 green chillies
Wash and boil the pork,liver and heart in full piece.
Cool and cut into small cubes, then fry in frying pan (without using any oil) till nice and brown.
Using a little fat from the fried pork, fry the ginger, garlic and onions, until the onions change colour.
Add the masala (the mixed spices), fry well then add the fried pieces of meat.
The tamarind paste should be added to the meat together with a little vinegar (if necessary).
Add two teaspoons of salt or more if desired.
Cook on a slow fire till meat is tender.
Finally add green chillies.
Cook for another ten minutes and remove from the fire.
Sarapatel tastes good on the next day, and even better after three days or more.
from Goan Cookbook by Joyce Fernandes

Arroz Refogado with Chourico
( sausage pulao)
Ingredients:
6 cups fine rice (clean and wash well)
12 cups chicken stock (save some pieces of chicken meat which should be sliced)
6 soup cubes (optional)
2 onions (sliced fine)
2 tomatoes (sliced fine)
6 flakes of garlic (sliced fine)
5 tbsp pork fat or oil
6 cloves
salt to taste
Method:
Fry the sliced ingredients in the fat or oil till onions are slightly browned. Add rice, chicken meat slices and cloves and fry for a while. Stir in the stock and soup cubes as well as salt if necessary and cook on slow fire with the lid on.
Stir the rice now and then with a fork.
When the stock has dried and the rice is cooked remove from the fire. Garnish with boiled sausages, peas, french beans, carrots and sliced hardboiled eggs.
Note: Instead of chicken stock, beef or pork (bones) stock can be used and 3 or 4 sausages instead of chicken meat.
courtesy Goan cuisine

Peixe Tamarindo (Para)
(dry fish pickle)
Ingredients:
25 dried mackerels or 1 kg salted seer fish cut into pieces
75 dry red chillies,br> 2 inch piece ginger
3 pods garlic
1 tbsp cumin seeds
½ tsp peppercorns
3 pieces turmeric -1inch size
3 bottles vinegar
Method:
Clean the dried fish with a brush, remove scales and sand and wash well in a little vinegar. Grind all spices in vinegar. (Do not use water at all. Even the stone should be wiped dry and washed with vinegar).
Arrange the vinegar-washed fish in a jar and pour the masala over it and vinegar, if necessary, so that the fish is fully covered. The jar cap should be tight and tied with a piece of clean cloth round the mouth of the jar. The preparation will be suitable to eat after 3 or 4 weeks. Using a clean dry spoon, remove only as much fish as you require at a time. Fry using a little oil.

Goa Fish Curry
½ kg fresh fish cut into 6-cm pieces
Coconut milk (take a large coconut, grate, grind lightly and squeeze out the milk. Reserve this milk in the container in which u will be serving the curry. Add a little water and extract the milk again. This is the second milk)
2-tbsp. coriander seeds
10 red chillies
½ tsp fenugreek seeds
1-tsp cumin seeds
1 pod garlic
½ tsp turmeric powder
2-cm piece fresh ginger
2 large onions chopped
1 lemon sized ball tamarind (to be soaked in ½ cup water)
1 tsp garam masala
3-tbsp. coconut oil (can be substituted with any cooking oil)
Salt to taste
A pinch of sugar (optional)
Dry grind to a fine powder, red chillies, fenugreek seeds, cumin seeds, garlic, ginger, and turmeric. If needed, a pinch of sugar can be added to this powder. Fry chopped onions till the raw smell disappears. Now add the ground masala and fry well. Add garam masala powder, salt, tamarind juice extract and second milk of coconut.
Gently put in the fish pieces and simmer for 10 minutes. When ready pour first milk of coconut and cook for another 5 minutes.
Empty into the serving dish and serve with hot steamed rice. From Gaon Cuisine

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