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5 from 3 votes
Pork Bafat | Dukra Maas
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
 

An easy, spicy & delicious pork curry that is traditionally made in Mangalorean Catholic homes using a classic spice blend known as the 'bafat powder'. You can use ready made powder or grind the spices

Course: Main Course
Cuisine: Mangalorean
Keyword: Dukra Maas, Pork Bafat, Pork Curry
Servings: 4 people
Author: Shireen Sequeira
Ingredients
  • 1 kg pork, with fat
  • 3-4 large onions
  • 2-3 green chillies (adjust to taste)
  • 10-12 cloves garlic
  • 2 inches ginger
  • 2 inches cinnamon or cassia bark
  • 4 cloves
  • 2 bay leaves
  • 2-3 tablespoons bafat powder
  • 2-3 teaspoons thick tamarind extract
  • 1/2 teaspoon vinegar
  • salt to taste
Instructions
  1. Cut the meat into medium sized pieces (cubes). Ideally every piece of meat should have some fat along with it.

  2. Cut the onions into large cubes & finely chop the ginger. The garlic can be left whole by just removing the skin (if you are using Indian garlic). Slit the green chillies into half.
  3. In a pan put the meat along with the chillies, ginger, cinnamon, cloves, bay leaves, salt, tamarind juice & bafat powder.
  4. Cook on slow fire till almost done & then add the onions & garlic.
  5. There is no need to add water unless the meat has very little fat

  6. Serve piping hot with Sanna (Mangalorean idlis/rice cakes)