Aad Maas (Goan Pork Rib Curry)

Aad Maas (Goan Pork Rib Curry) is a traditional Indian recipe (from Goa) for a classic curry of pork rib pieces in a tamarind, chilli and vinegar base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Goan Pork Rib Curry (Aad Maas).

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Additional Time:

(+2 hours marinating)

Serves:

Rating:

Tags : Curry Chilli Recipes Spice Recipes Pork Recipes Indian Recipes

Aad maas is an incredible authentic Indian pork curry with many of the ingredients traditionally reserved for Goan fish dishes. The gravy uses several sour ingredients combined by a traditional goan masala mix. This is a dish worth investing in and spending the extra time on. The hardest part is getting your ingredients, but once you have them, you'll be able to use them for this dish, and many of the others in this list. Goa is one of the few areas of India where pork is eaten and this is one of the classic pork curries (just to show its not all about the vindaloo!). This dish is a classic example of Goan Catholic cuisine and the toddy vinegar referred to is vinegar made from fermenting the juice obtained by tapping the toddy palm.

Ingredients:

500g pork rib pieces
1 Medium onion, peeled and diced

For the Masala:
4-5 Bedgi Red Chillies
4-5 Kashmiri Red Chillies
8-10 black Peppercorns
4 Cloves
1cm (1/2 in) Cinnamon stick
¼ tsp Cumin Seeds
¼ tsp Turmeric Powder
6mm (1/4 in) piece of Ginger
6 Garlic cloves
50ml Toddy Vinegar
3-4 pieces of Kokum [Garcinia indica]
1 small marble sized ball of Tamarind, soaked in 250ml (1 cup) hot water
1 Green Chilli, slit
½ tbsp Salt, or to taste

Method:

Wash the meat, drain and pat dry. Place in a bowl, scatter over ½ tbsp salt then set aside to marinate for 30 minutes.

In the meantime, grind together all the spices for the masala (except the vinegar) in a spice grinder or coffee grinder to a coarse powder. Turn into a bowl, add the vinegar and mix. Add just enough water to yield a coarse paste.

After 30 minutes, mix the masala paste with the meat then transfer to your refrigerate and marinate for at least an hour (best over night).

Turn the meat and its marinade into a pan then add the onion and kokam. Strain the liquid from the tamarind pulp and pour this into the pan. Place over low heat, bring to a simmer and cook for 10 minutes.

At this point, add about 150ml (3/5 cup) hot water. Continue cooking gently for about 70 minutes, or until the meat is tender.

Five minutes before the dish is ready, adjust the salt and sourness and stir in the green chilli.

Serve hot with your choice of accompaniment.