Yes, but smaller - cor, I remember too. For me personally, I would ramp up the spices for this one. With this too especially the next day its dryer obviously all the moisture gets absorbed. Nevertheless enjoyable for a change. Hope all well up there mate. Best, Rik
Hi Len, how are you? Yes, mate, a really nice curry made thick. One of those curries with a huge influence from Portugal. That is very apt; in Goa, they serve it up around Christmas time. It has to be made to Western taste, though - because normally there is quite a bit of liver, etc, in with the Pork. Now I like that; however, most would prefer the Pork and then choices to be made there, too - I like a mix of pork collar and belly pork, it makes it oily with the oils from the pork. Serve it with some crusty bread rolls - or make some Goan pão bread, which are bread rolls. One of those curries best made and left a day, then reheated and served up all the flavours from the vinegar and spices that have melled together. When I've seen it made in the Western world, it is red in colour, made in Asia it's red from Kashmiri chili. Do you like Sorportel also pronounced Sarapatel? Best, Rik
Irresistible, will have to try. Enjoy your relaxed, easy going style.
Thank you, Tony. Best, Rik
Very delicious
Looks great mate.
It's ok Bro. Not my favourite curry but good to eat and healthier than some others. Best, Rik
nice simple curry, nice simple tarkha, I love your videos Rik!
Thank you, Everything is simple on this channel - I want those following to actually be able to enjoy what they cook. Best, Rik
❤😊
That looks yummy. Going to give this a try this week. Comfort food.
Thanks Cathy adjust to your taste - myself I would ramp up the spices (for me) Best, Rik
thats my type dinner. cheap tasty and filling thanks for sharing your cooking skills.
Its a simple one for sure and very filling. Best, Rik
Id love to see a lamb Nihari, my all time favourite curry!
On It Matty thanks for the suggestion. (this is the edited bit - ) Would be great in the slow cooker so that will be made. Best, Rik
Looks awesome. I'd love to see some North-East Indian cuisine here personally
Please give me an idea for your request? Best, Rik
@@NOTANOTHERCURRYSHOWSAMEButDiff oh I have no idea, I barely know anything about that cuisine… I just like that region very much, it looks amazing!
I like a vegetable curry for a change. Back in The UK in the early eighties if i ordered a meat biryani you got a vegetable curry with it.
Yes, but smaller - cor, I remember too. For me personally, I would ramp up the spices for this one. With this too especially the next day its dryer obviously all the moisture gets absorbed. Nevertheless enjoyable for a change. Hope all well up there mate. Best, Rik
Vegetable curries are the best honestly
Not to those who prefer meat that is why we can make choices and choices I enjoy. Best, Rik
Yeah of course, I've just been craving for veggies recently@@NOTANOTHERCURRYSHOWSAMEButDiff
and me. Best, Rik
Hi Rik. Made that and it was terrific. I was wondering if you are aware of a Goan pork curry called “ Sorportel”
Hi Len, how are you? Yes, mate, a really nice curry made thick. One of those curries with a huge influence from Portugal. That is very apt; in Goa, they serve it up around Christmas time. It has to be made to Western taste, though - because normally there is quite a bit of liver, etc, in with the Pork. Now I like that; however, most would prefer the Pork and then choices to be made there, too - I like a mix of pork collar and belly pork, it makes it oily with the oils from the pork. Serve it with some crusty bread rolls - or make some Goan pão bread, which are bread rolls. One of those curries best made and left a day, then reheated and served up all the flavours from the vinegar and spices that have melled together. When I've seen it made in the Western world, it is red in colour, made in Asia it's red from Kashmiri chili. Do you like Sorportel also pronounced Sarapatel? Best, Rik
Didn't say what the spices were. Left to guess.
Guess away Peter, or you could do like everyone else and scroll down to a FULL ingredient list. Best, Rik