Gomanchala Pork Curry

Gomanchala Pork Curry

Gomanchala is one of the historical names for the state of Goa in western India where the popular curry known as a Vindaloo has its roots. The dish pictured above is not exactly a Vindaloo, but it does share some basic features with the traditional preparations. Accordingly, this style of dish, which would work equally well with Lamb or Beef, has been given the name ‘Gomanchala Curry’ in salute to the common origin.

Notes on the Ingredients

The maple syrup may seem like an odd ingredient here but Goan cookery makes frequent use of palm sugar and the syrup gives a good approximation of the flavor. As for the chili, you may wish to increase or decrease the amount called for depending on the heat of your chilies and your own tolerance.

The Method for Making a Gomanchala Pork Curry

Seasoning and Marinating the Meat
Seasoning and Marinating the Meat

Rub the salt, pepper and Cayenne pepper into the meat cubes and then stir in the garlic puree, the maple syrup and the vinegar. Set this aside to marinate for at least an hour or two, or, better still, overnight.

Browning the Meat
Browning the Meat

Heat 2 tablespoons of the butter in a pot over moderate heat and then brown the pork cubes in batches. Remove the meat to a bowl as it becomes done and set aside.

Creating the Spice Base
Creating the Spice Base

Dry roast the mustard, fenugreek and coriander seeds in a small pan and the grind to a powder. Now, heat the remaining butter in your pot and stir in the powdered spices. Add the cinnamon stick, cloves and cardamom seed and stir until the fragrance is released.

Browning the Onion in the Spice Blend
Browning the Onion in the Spice Blend

Add the onions and then turn down the heat to low. Cover the pot and continue to cook for 20 – 30 minutes until the onions are soft and beginning to get nicely browned.

Finishing the Dish
Finishing the Dish

Finally, turn up the heat and add back the meat, the fresh chili, and the tomato sauce. As soon the pot comes to a low boil, turn the heat back down and simmer over low heat for about an hour until the meat is nicely tender.

At this point, you can eat the curry right away but, if you can wait, it will be much better if you cool it and let it sit overnight in the fridge so that the flavors develop. Simply reheat slowly when you are ready to serve.


Your Recipe Card:

Gomanchala Pork Curry

This Gomanchala Pork Curry is inspired by the cuisine of Goa in Western India, the birthplace of the Vindaloo. It is spicy, sweet, sour and delicious.
Course: Main Dish
Cuisine: Indian
Author: John Thompson

Ingredients

  • 1 ½ lbs. Pork cut into bite size cubes;
  • 2 tbsp. Garlic puree;
  • ½ tsp. each of Salt and Pepper;
  • 1 tbsp. Cayenne;
  • 1 tbsp. Maple Syrup;
  • 4 tbsp. Vinegar;
  • 1 tbsp. each Coriander and Mustard seed;
  • 1 tsp. Fenugreek seed;
  • 1 Cinnamon stick;
  • 4 cloves;
  • ½ tsp. Cardamom seeds;
  • 4 tbsp. Butter;
  • 3 cups coarsely chopped Onion;
  • 3 -4 fresh green Chilies thinly sliced into rings;
  • 1 ½ cups thick tomato sauce.

Instructions

  • Rub the salt, pepper and Cayenne pepper into the meat cubes and then stir in the garlic puree, the maple syrup and the vinegar. Set aside to marinate for an hour or two or even overnight.
  • Heat 2 tablespoons of the butter in a pot over moderate heat and then brown the pork cubes in batches. Remove the meat to a bowl as it becomes done and set aside.
  • Dry roast the mustard, fenugreek and coriander seeds in a small pan and the grind everything to a powder.
  • Heat the remaining butter in your pot and stir in the powdered spices. Add the cinnamon stick, cloves and cardamom seed and stir until the fragrance is released.
  • Add the onions and then turn down the heat to low. Cover the pot and continue to cook for 20 – 30 minutes until the onions are soft and beginning to get nicely browned.
  • Turn up the heat and add back the meat, the fresh chili, and the tomato sauce. As soon the pot comes to a low boil, turn the heat back down and simmer over low heat for about an hour until the meat is nicely tender.
  • Serve immediately, or chill and re-heat for service when ready.

Comments, questions or suggestions most welcome!