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Sarapatel
Sarapatel is a traditional Indian recipe (from Mangalore) for a classic curry of pork and pig offal in a spiced pig's blood base acidified with vinegar and tamarind juice. The full recipe is presented here and I hope you enjoy this classic Indian version of: Sarapatel.
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Serves:
4–6
Rating: 
Tags : CurrySpice RecipesPork RecipesVegetable RecipesIndian Recipes
Essentially this is a vindaloo-style dish, in that the base flavours remain vinegar, tamarind and garlic, with the exception that this dish is made from pig offal cooked in pig's blood.
Ingredients:
30g tamarind pulp
600ml pig's blood
1 pig's heart
1 pig's liver
115g boneless pork
120g ghee or mustard oil
6 dried chillies, finely ground
1/2 tsp freshly-ground black pepper
1 tsp ground cumin seeds
1/2 tsp ground cinnamon
12 cloves, ground to a powder
1/2 tsp salt
1/2 tsp ground turmeric
10 banana shallots, thinly sliced
150ml malt vinegar
6 green chillies, finely chopped
1/4 tsp ground ginger
3 garlic cloves, mashed
3 garlic cloves, finely chopped
Method:
Place the tamarind pulp in a bowl, pour over enough boiling water to cover, mash the pulp then set aside to soak for an hour. After this, strain through a double-layer of muslin, squeezing to extract as much of the liquid as possible.
Pour the pig's blood into a pan, bring to a boil and continue boil until it turns black. Take off the heat and set aside. Trim the pig's heart and liver, removing any vessels, membranes and valves. Bring a pan of water to a boil, add the salt, along with the pork offal and meat and continue boiling for 20 minutes. Remove the meats from the liquid and chop finely.
Melt half the ghee in a pan, add the pork meats along with the saffron and fry until browned. Turn into a bowl and set aside. Add the remaining ghee to the pan and use to fry the shallots for about 6 minutes, or until golden brown. Remove with a slotted spoon and set aside. Stir the dried chillies, pepper, cumin, mashed garlic, cloves and cinnamon and fry for a couple of minutes, or until aromatic.
Turn the mixture into a heavy-based pan and mix in the shallots. Add the vinegar and tamarind juice then add the meats and blood along with the remaining garlic, the ginger and the green chillies. Stir to mix then bring to a simmer. Cover the pan and cook gently for 60 minutes, or until the gravy is very thick.
Serve hot, accompanied by rice.
