1 kg chicken
2 cups diced onion
1 onion, sliced lengthwise
2 cups coconut
4 green chillies
26 garlic flakes
1 inch piece ginger
1/2 tsp turmeric
2 tbsp coriander seeds
2 pieces of cinnamon
2 tsp poppy seeds
1/8 piece nutmeg
15 dry red chillies
1 lemon-sized ball of tamarind soacked in water
1 small bunch of coriander leaves
salt to taste
oil for frying
juice of half a lime
Cut and wash a chicken pieces. Apply salt and a paste of green chillies, garlic, ginger and a little turmeric powder and marinate for 15 minutes. In a pan add oil and when hot add coriander seeds, followed by red chillies and roast till they darken. Remove from the pan. Fry poppy seeds, garlic, cinnamon and spices separately and keep aside in a bowl. Fry the garlic add to the bowl. Then fry the sliced onion till brown. Grind to paste. Add more oil to the pan and fry the chopped onion. Add the chicken pieces and fry. Cover and cook on slow fire for a minute. Add the grinding water and stir. The water has to cover the chicen pieces. Once the chicken is cooked, add the ground masala, tamarind juice, salt and lemon juice. Once it comes to a boil remove from the fire. Add finely chopped coriander leaves. This curry is pungent. Add less chillies if desired.
1 chicken (broiler) - 750 gm
3 level teaspoons salt
1 sour lime
35 small (approx. 1/2" size) dry, white chillies and 2 green chillies
25 flakes garlic
4 inch piece ginger
Clean the chicken, slit it a little and remove the seeds. Wash the chicken well, apply salt and the sour lime juice and keep aside. The chicken may be cut into pieces if desired. Grind all the chillies, peppercorns, garlic, ginger to a fine paste and apply (inside and outside) to the chicken. Allow it to marinate for 7 to 8 hours. Deep fry. Serve hot with a salad.
1 Kg Boneless pork
1 Pork liver, 1 heart, 1 tongue, 2 kidneys
3 Cups water, 12 red dried chillies/peppers
12 Peppercorns, 12 cloves garlic
1" Piece ginger, 1 teaspoon cumin seeds
8 Cloves, Two 1" pieces cinnamon
3/4 Cup of vinegar, 1/2 cup oil
1 Peg coconut feni, salt to taste
6 Green chillies/peppers, chopped
4 medium onions, chopped fine
Wash and pat dry the meats. Put it in a deep pan with the water on medium heat. Cover with a lid and parboil the meats, approx 20 minutes. Remove from the fire, cool and dice the meats fine. Keep aside the water. Put all the spices except the green chillies/peppers and onion, into the blender/grinder with the vinegar and grind to a fine paste. Heat the oil in a deep pan on medium heat and lightly fry all the diced meat, stir frying continuously till it is lightly browned.
To this fried meat add the ground spices in vinegar and stir fry for 5 minutes. Add salt to taste, coconut feni, any remaining vinegar, the stock of the boiled meat, chopped onions and green chillies. Lower the heat and let the sorpotel simmer for 45 minutes of more. Take care to stir occasionally.
When the oil comes to the top and the sauce is thick, remove from heat. Remember that sorpotel tastes better on the 3rd or 4th day, after it has been warmed up once a day till the day it is served. It is customary to serve sorpotel with sannas for special occasions.