Sufficient masala for 2kg Meat (Pork & Liver)
Ingredients
15 red Kashmiri chilies (for deep colour and mild heat)
15 red Bedgi chilies (for vibrant colour and spicy heat)
20 black peppercorns
15 cloves
1 ½ tsp cumin seeds
3 inch piece cinnamon stick
1 inch piece fresh ginger
20 garlic cloves
½ to 1 cup Goan coconut vinegar or white vinegar
Cooking Steps
Step1
Add the Kashmiri chillies, Bedgi chillies, peppercorns, cloves, cumin seeds, cinnamon, ginger and garlic to a high-speed blender or spice grinder.
Step 2
Pour in ½ cup of Goan coconut vinegar to start. Blend the mixture on high until a completely smooth, fine paste forms.
Step3
If the paste is too thick to blend smoothly, add the remaining vinegar or a small splash of water until you reach a rich thick paste.
Tip: Goan coconut vinegar adds a unique flavour to Sorpotel, but distilled white vinegar is a great alternative.