Kaliz-Ankiti/Sorpotel/Mangalorean Pork Offal Curry

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MANGALOREAN PORK OFFAL CURRY/KALIZ-ANKITI/SORPOTEL


This is a speciality of every mangalorean Catholic households. 

This authentic delicacy is prepared on special occasions & especially enjoyed on roce day ( pre- wedding day celebration)

This mouth watering dish tastes the best when served with hot steaming sannas or pav. Goes well even with plain rice & mutton polov. 

I grew up eating this dish. My grandmother used to cook this in the thondore ( idli steamer) & we used to relish this almost for a week. 



Cleaning the offal is truly a messy job but thanks to the present pork dealers who supply very clean pork offal.  Out of all the parts i prefer only little quantity of intestine, heart & liver & nothing else.

My pork vendor was kind enough to give only the parts which i preferred. I have added equal amount of pork meat to Cook this dish. 

Here is a recipe to prepare this delicious dish. 

RECIPE:

INGREDIENTS:

  • 1/2kg pork offal ( intestine ,heart & liver)
  • 1/2 kg pork meat
  • 3 tbsp bafat powder
  • 4 large onions chopped into medium cubes
  • 3 slit green chillies
  • 1 large pod  peeled garlic
  • 1/2" ginger chopped
  • Lemon size tamarind(extract pulp)
  • 1 tsp garam masala powder
  • 3 bay leaves
  • Salt to taste. 
  • 1/2 tsp vinegar
  • 2 tsp Dried blood 

METHOD:

Clean the intestine very well. Use a skewer to turn the inside out. Add salt & 2 bay leaves, rub well & wash it atleast 4-5 times. 



Wash liver & heart well 3-4 times. 

Add 1/2 cup water , add few bay leaves and cinnamon sticks & steam for 5-6 minutes. Cool & cut into small pieces. 

I discard the boiled water, you can use if you wish. 



Cut  pork meat into small pieces & add to the offal.  Add bafat powder, bay leaves, ginger, green chillies, tamarind pulp & salt to taste. Mix well , cover & cook till its half cooked. 

Add onion , garlic & garam masala powder. Add very little vinegar, dried blood  & cook till done.  

Do not add any water while cooking. This dish is tasty when it's dry.

 Delicious Pork offal curry is ready. 

This goes very well when served with steaming hot sannas. 

This dish tastes much better when it is served on the 2nd or third day when it is heated on a slow flame.  The meat absorbs all the spices & tastes divine. 

Pork offal curry on 3rd day. 
Try this dish & enjoy with your loved ones. 



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