Recipe credit: Roshan Sequeira
Prep time: 10 mins | Cooking time: 25 mins | Serves 4
- 800gm-1kg Pork (with fat/’wob’)
- 2 cinnamon sticks
- 4 cloves
- 2 sprigs mint leaves
- 1 tsp (or to taste) vinegar
- 2-3 tsp (or to taste) sugar
- salt to taste
- ghee or oil
For the masala:
- 1/2 tbsp cumin/jeera
- 7-8 long red chillies (I used Byadge) (adjust to taste)
- 15 peppercorns (adjust to taste)
- 1 tsp turmeric
- 6-8 flakes of garlic
- 1 marble sized ball of tamarind
- 4 medium sized onions
1. Wash and drain the pork and cut into thin slices (i.e 1-1/2 inch squares along with the fat on each piece). Boil/cook the meat without covering the pan until all the water has evaporated * see note#1. Heat ghee/oil in a pan and fry these pieces on a medium flame till golden and the fat leaves the sides of the pan.
2. Grind all the ingredients mentioned under ‘For the masala’. Reserve the masala water from the mixer grinder *see note#2
3. Add the ground masala and continue to fry for about 8-10 minutes on a slow flame. Add the reserved masala water if you require more gravy. Finally add the cinnamon, cloves, mint leaves, sugar, vinegar & salt. Allow to simmer for another 5-7 minutes.
4. Serve hot with sanna, polay, pan polay, chapathi or rice
1. Unlike other recipes where the masala is fried first and then the meat is added, this recipe calls for the frying of the pork first for that extra rich flavour and then the masala is fried along with the meat. So cook the meat uncovered and then fry it. Pork tends to leave a lot of water when cooked, so we need to remove all the excess water by evaporation first. The more you fry the meat on a slow flame, the tastier the end result. Just ensure that the frying takes place on a slow fire and the meat is not burnt.
2. The reserved masala water is used only if you need extra gravy. Indad is meant to have a thick gravy so that it can be eaten with Indian breads such as Neer Dosa, Sanna, Appam or Dosa. If you wish to eat it with rice, then go ahead and add the reserved water.
3. If you desire you may add peeled & sliced potatoes just before adding the ground masala.
4. Indad is meant to have thickish gravy with a fine balance of sweet, sour & spice – adjust all these elements according to your taste.