( recipe for 2 kg sorpotel, for those members who had requested for lesser quantity 🙏)
1 kg pork
1 kg liver
150 gms Kashmiri chillies
1/2 kg(about 4-5) onions finely chopped
1/2 tbsp jeera
2 pods garlic(big)peeled
50-60 gms ginger
1 tsps cloves
Cinnamon 1-2″ sticks
1 tsp Peppercorns
1/2 small triangle jaggery
Little tamarind water
1 Maggie cube
1 tsp ginger very finely chopped
2-3 green chillies slit lenghtwise
1/2 cup (or little more)Vinegar
Grind together Kashmiri chillies, garlic, ginger, jeera, cloves, peppercorns n cinnamon to a fine paste with water n little vinegar( don’t add too much vinegar while grinding..if required can be added later)
Clean the pork n liver thoroughly with lot of water. In a big vessel take water add tumeric pd, few pieces sliced ginger n salt, boil the pork n liver for at least 15-20 mins. Put the flame off n keep it covered for sometime or at least for half n hour.
When it cools down, separate the pork n liver n cut it into very small cubes(strain n keep the remaining water it can be added later ) In a non stick pan take the fatty pork pieces n fry on slow fire first….it will start leaving fat so the remaining pork n liver can be fried in that fat. ( or if required you can little oil)
In a big vessel pour some oil [or the remaing fat can be used] n saute the onions till it becomes nice n soft.
Add the ground masala n fry it for a while…Then add the fried pieces of pork n liver..mix together — then add the extra water (excess water after boiling), chopped ginger pieces n also add Jaggery, tamarind water, vinegar if required, Maggie cube n salt to taste .
While cooking stir it occasionally so that it doesn’t get stuck to the bottom
When almost done add slit green chillies n after a couple of minutes, put the flame off!!
- 2 cups half and half
- 1/4 cup limoncello
- 3 Tbsp granulated sugar
- 1/4 tsp vanilla extract
- 1/2 tsp finely grated lemon zest
- 1/8 tsp kosher salt
- 3 large eggs
- Unsalted butter, for buttering the casserole dish
- 5 cups challah (about 8 oz)
1In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.
2Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.
3Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.
4In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.