Goan Pork Sorpotel is an essential Indian pork Curry from the former Portuguese colony and the west Indian state of Goa.
Sorpotel is a spicy favorite during Christmas time but recently it has often while appeared at weddings and other festivities in Goa.
During Christmas time, it is a tradition in each Goan house to cook the delicious Pork Sorpotel curry.
I have been an avid fan of Pork Sorpotel since I have been introduced to the Goan dish a couple of years back.
Already, while it is cooking on the fire, I get tempted to dip my spoon into the dark red meat curry.
The flavors are just incredible, spicy hot but with lots of depths from the pork meat and some special ingredients, that give the recipe a nice touch.
Sorpotel is a special Indian pork dish, that one needs to have experienced in life!
The Sorpotel gravy is cooked and served in Catholic houses in Goa.
The preparation is often made 3-4 days before Christmas.
Some of the ingredients in the pork sorpotel will defer from Taluka to Taluka (district), resulting in slight different Sorpotel recipe variations all over Goa.
I have tasted many different pork Sorpotel curries in North Goa, and I can tell you that non-tastes like the other.
I think my mother in laws sorpotel recipe is the best, in so many levels!
The Sorpotel was introduced by the Portuguese, who colonized Goa for 500 Years.
I have no idea what the original dish must have looked like but I can only guess that it was much less spicy hot.
Or it can be as well that the Portuguese understood, that the humidity was a problem here while conserving meats so they might have taken apart in the spicy masala paste evolution in the warm Indian coastline state.
Apparently, Sorpotel is cooked and enjoyed in Brazil too, however in South America, it's known as Sarapatel.
This particular pork sorpotel recipe has been adapted to our contemporary time.
Traditional pork sorpotel includes innards such as liver, gyzard as well as pork blood and my recipe doesn't include these ingredients, because they are at times hard to be found in a normal supermarket in the western world.
Also, our family in Goa tends to prefer the pork sorpotel without the organs because this particular recipe is already in that extend flavorful.
Most Goan Catholic houses, at the coast in north goa, prepare pork sorpotel without innards and blood these days. It's convenient and the taste doesn't really get compromised.
The recipe is pretty easy, but keep in mind that you should plan in a couple of days. It is said that a Sorpotel pot tastes always better after 3 days at least.
The first day you prepare the main cooking of the pork, together with all the ingredients and on the 2nd, 3rd and even 4th day, you ll just heat up the whole pot for 20 minutes each time.
This technique will give you intense, irresistible and gorgeous flavors to your pork sorpotel curry.
Flavors which you have never even dreamed of before will be dancing on your tongue!
For the best result, follow this Sorpotel recipe, step by step.
Try to get some Feni for the extra taste dimension.
If you don't get feni, substitute with plum schnapps or vodka.
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Goan Pork Sorpotel Curry Recipe
Ingredients
- 2.2 pounds Boneless Pork Meat with some fat on it
- ½ Onion sliced
- 2 Green Chili Pepper slit into half
- 2 cups Water
For the Curry Paste
- 20 Kashmiri Chili dried
- 3 inch Ginger
- 20 cloves Garlic
- 15 piece Black Pepper
- 1 Teaspoon Cumin Seeds
- 10 piece Cloves
- 3 inch Cinnamon Stick
- 1 cup Vinegar Coconut or White Wine
- ½ cup Oil
- Water if too thick
and also...
- 6 piece Green Chili Pepper chopped fine
- 4 medium Onion chopped fine
- Salt pinch
- 2 Tablespoon Feni optional, *see Notes
Instructions
- Grab a big pot and place your previously rinsed Pork meat into it, together with the sliced Onion, slit open Green Chilies and 2 Cups of Water. Keep it on medium heat and cover the pot to parboil the pork meat for about 20-30 minutes or until it is tender.
- In the meanwhile prepare the Masala paste. Combine the Kashmiri Chili, fresh Ginger root, Garlic cloves, Black Pepper, Cumin Seeds, Cloves, Cinnamon stick, Vinegar, Oil, and some Water if necessary in a blender to a smooth paste. Keep aside.
- Once the meat is tender, take it out and dice it fine as shown (even the fats, they will give flavor and melt anyway).
- Heat up a pan and fry your diced Pork pieces batch by batch until they get some color.
- In the same time heat up a big pot and fry your chopped green Chilies and Onions until they turn golden brown.
- Add all the cooked pork meat to the fried Chilies and Onions and stir fry for 2 minutes. Then continue to add in the curry paste and salt together with the meat stock and the Feni.
- Mix it all well and bring it to a boil, then lower the heat to simmer the sorpotel. Stir frequently and cook it until it thickens, then keep aside.
- For a special flavor twist, cook it the following day for another 20 minutes and again for 1-2 days more.
- Best served with flavored butter rice or Pulao rice or lemon rice. You can also serve the sorpotel with puris, flatbread and regular bread rolls.
Notes
- Feni is Goan alcohol made of cashew fruits or coconut. You can add that if you have feni or add another neutral-tasting alcohol like vodka or schnapps.
- Serve the spicy sorpotel with rice, pulao, puris, chapati or simply bread rolls.
- Sorpotel is served in small quantities with other meals in a buffet-style setting.
- The recipe is for a large quantity because it doesn't make sense to take the trouble for a small quantity. Hence why this curry is meant to be enjoyed the following days.
- The pork curry tastes even better when frozen in batches and reheated again.
Awesome recipe!!!
Hello,
Loves Sorpotel growing up and would love to try this recipe.
Can someone advice on what cut of pork to use in the recipe?
Thank you
Pork shoulder tends to be a favorite because it stays nice juicy. But to be honest, I think most pork meat cuts will work here. The meat should come with some fats. Fats means flavors and that works best with the spices and all the wonderful curry flavors.
Hi,
I only have Kashmiri Chili powder. Can this work? If so, how much would I use in place of the whole chilies?
Thank you
We have never attempted to use chili powder instead of whole chilies so I can't tell you how much chili powder you would need, sorry.
I am a Mangalorean and we do make Sorpotel in our culture, which is quite distinct. I am quite sure it was introduced by the Portuguese but was adopted with the Indian spices by the Goan and Mangalorean folks. The Masala which you use is right . What is important is to grind the masala with Vinegar and traditionally folks use coconut toddy vinegar but that being hard to get I use Apple cider or malt vinegar. I try to use organic as much as possible. The one ingredient which you miss is tamarind. This adds to the sour but is a bit on the sweet side also. It does give the masala an added flavor. Innards are needed to make the authentic Sorpotel but I understand if you skip this out. Goans eat sorpotel with bread but Mangaloreans like to eat it with Sunnas ( Iddlies made with yeast). These are fluffy pieces of steamed rice and urad dal. They are ideal to soak up the delicious Sorportel curry. Please try this and you will never use bread to eat Sorpotel. They also go great with coconut milk chicken curry, another more healthy and delicious Xmas treat. Thanks for posting. (Duew boren karu- God bless)
Thanks for sharing a Mangalorean perspective of the Sorpotel with us. They also serve it with Sannas in Goa for Christmas. I'm not a fan of Sannas. 😀 I like my bread.
there is something called food parring sorpatel goes well with sannas no matter you like it with bread or rice or by itself thats ones choice
Hi Helene loved your recipe just wanted to ask you for 3 kg sorpotel how much quantity ingredients required.
Hi Stella, I don't know since we don't weigh our sorpotel. You could double the recipe quantity and you should be getting that quantity more or less at the end. I'm just guessing. 🙂
When some one searches for his essential thing, so he/she wants to be available that in detail, thus that thing is maintained over here.
Very easy and tasty recipe. Tried it and it turned out great. Have seen other sorpotel recipes, but I definitely prefer this. I did add innards though, since I love innards. I’ll definitely recommend this recipe for the ones interested. Since, I cannot take very hot food, I reduced the amount of kaahmiri chillis to 10 and it was still enjoyable.
Thanks Suman for sharing your changes to the recipe. Glad to hear that you loved it! 🙂
My cooking is in process and it's flavours I can smell , it will taste great , the food which smells good tastes good
Hi Clause, yeah I agree, especially in the case of a homemade slow cooking sorpotel curry. 🙂
Hi Helene,
How do you store the sorpotel?
As you mentioned it can be heated the 2nd 3rd day. Does it have to refrigerated? After cooling and then the next day get it to room temperature and heat it again ?
Hi Xav, I prefer to keep the sorpotel overnight in the fridge or even during the day if it's not being heated. In Goa, they have the tendency to leave it out all the time in the kitchen. I don't think it's good, especially in the heat and high humidity. When you take it out of your fridge, or even frozen out of your freezer, you just heat up your sorpotel over the stove in a pan until you are satisfied with the temperature of your meal. That's it. 🙂
Hello Helene,
Thank you very much for this recipe. I am a novice cook and followed your recipe and cooking instructions to the tee and it turned out brilliantly! I cooked it for my Mum’s 80’th birthday and she and Dad loved it which is all I was hoping for. Thank you again for sharing. For those considering this recipe I’d highly recommend it. And as previous comments have mentioned, reheating it daily over 3 days made all the difference. I was a bit worried about how hot it might be for our kids so I only used 2 green chillies in the end and that did the trick with the kids so again - thank you!
Hi Matt, thank you so much for your lovely comment. I'm happy to read that your family enjoyed the pork sorpotel as much as we have. Also thanks for the tip with the chilis, which will be useful for those who like it less hot.
I am suddenly in loss of words to type! This is the recipe that I have been waiting for! It brings back memories of my childhood. When this dish is made at home I used to have it for breakfast with bread, for lunch with rice and for dinner with chapati! My husband loved it too!!! He relishes it. My 5year old daughter also enjoys eating it. Surprisingly she asked to have it for breakfast as well! That's how delicious the dish becomes everytime I cook it.
HI Janice, thank you so much for your lovely words. I'm so happy to read that you treasure this recipe as much as we do. 🙂
I am 7 years late reading this post, but I completely agree with Angela(comment from 2013). A traditional Goan sorpotel without innards is no traditional sorpotel, it could be a modern variation (due to health and hygiene reasons) but not traditional at all.
Also, this is traditionally a Goan Portuguese dish which has no relations with the Indian cuisine whatsoever (you can confirm that with your mother in law), so your title is incorrect and misleading to anyone not familiar with Goan culture and cuisine.
I don't know why we're crucifying the author for perceived lack of authenticity, the point is this recipe is fantastic. I'm not an everyday cook - just locked down due to the corona virus - but I found it easy to follow and the result was delicious. Every bit as tasty as I've had it in my Goan friends' homes.
Please pay attention to her recommendation about simmering over 3 days. On Day 0, the gravy is quite tart, the masalas very dominant and the pork cubes haven't quite taken on the flavor of the gravy. But after Day 3 the gravy has reduced significantly, its tartness replaced with a rich umami that is still moderately tangy and the pork becomes soft and falls apart like pulled pork.
the best part about this dish is that you can make a large quantity and eat it over several days. My sorpotel tasted wonderful even on Day 7.
Thanks, Helene for a thoroughly successful experience and a delicious treat.
Hi Sam, thank you for your message, it was uplifting. 🙂
I agree the sorpotel tastes better after reheating it days later. You explained it better than I did and I'm glad to know that you have been enjoying the recipe as much as we did.
Hi,
I prepare your goan pork sorpotel every year for Christmas.
Turns out very tasty yummy and delicious.
I only follow your authentic recipe for sorpotel.
Please post a nice spicy rich recipe for goan pork vindalho.
Its been a long wait.
Thank you so much for your valuable recipes.
Francis Dsouza.
Mapusa Goa.
Dear Francis, thank you for taking the time and leaving us your valuable feedback. I don't have a great recipe yet for pork vindaloo but as soon as I have one, I will make sure to share it here.
Your recipe does not say anything about turmeric powder. Should I add or not.
Saira, there is no turmeric in this recipe.
IF YOU ADD SOME TURMERIC POWDER IN THE MASALA WHILST GRINDING THERE IS NO HARM, THIS WOULD ALSO ACT AS A PRESERVATIVE AND DEFINITELY DOES NOT HARM THE TASTE
Dear Joseph,
My recipe, your recipe. This recipe does not include turmeric, that's it.
Turmeric changes the taste of the recipe. Besides this recipe is based on Portugues food culture.
It's as simple as that.
P.S: Please don't use caps as this implies that you are screaming.
Dear Helene,
Caps was perhaps locked erroneously while typing and non-intentional, kindly excuse.
Pls ignore Turmeric and let your original recipe prevail - Tks.
All cool 😉
Hi Helene
I always prepare goan pork sorpotel following your only recipe every year for Christmas. It always turns out awesome. This is my favorite dish and yes very authentic goan. I disagree with a comment posted on this website that this is not sorpotel.
Anyway, please post a nice rich spicy goan pork Vindalho recipe soon.
Thank you so much for all your wonderful recipes.
Hi Savio, Thank you for taking the time to leave us your thoughts. I'm glad to read that you enjoy the recipes and I will try to post a pork vindaloo but for that, I need to get the recipe right on my end first. 😉
Hi! I love cooking your recipe, it reminds me of my Nana’s sorpotel, who passed two years ago. Thank you so much for it. I was just wondering when you finish cooking it, do you cover it and leave it out overnight? Or do you put it in the fridge? Thanks for your help x
Pareen, glad to know that you find the recipes useful.
For the Sorpotel, I suggest keeping it in the fridge, for food safety reasons. I personally keep it in the fridge but I have seen Goans keep it out in the winter. Some people freeze it too.
Hello Helene,
You are amazing you know so much about Goan and Indian Food, that I being born in Goa does not know so much and I am learning from people like you to cook authentic Goan food and other Indian dishes as well.
Welcome to Goa we need more ladies like you there in Goa and I wish you and your family all the best in the future, and God bless you and your family, looking forward to more recipes from all around the world.
Thanks and bye.
Jose
Made it, loved it! Thanks a lot for this girl!!
Light roasting the masala before adding it to the dish gives a deeper flavour. Had one doubt. Does the dish need to be kept out or in the fridge for four days? Would it get spoiled if out since each day it needs to be heated for 20 mins?
Hi Deepti,
Thanks for your comment. 🙂
To roast the spices first is actually a brilliant idea! Thanks for sharing this with us Deepti!
Does the sorpotel dish need to be kept out or in the fridge for four days?
Good you ask! Keep the dish in the fridge, that's better because you don't want to risk for it to go bad.
I say it's safer to do it that way, even though you heat it up every day for 20 mins.
Would the sorpotel get spoiled if out since each day it needs to be heated for 20 mins?
It might get spoiled, I don't know because I really don't keep things out in India because of the high temperatures.
Even in Europe I wouldn't keep it out for more then a day. For food safety reasons store in doubt always in the fridge.
Helene, I was thinking of making this dish for a party, but don't think I would have the time and energy to cook so much within 3 to 4 days earlier. Could I freeze the completed dish until about 3 to 4 days before the date it is needed, and then warm it up?
I would appreciate your advice.
Thanks
Yes and usually that is adviced. The longer the pork curry sit in its own juice and the more often it is heated up, the better it gets in taste. So to answer your question, just go ahead and prepare it in advance (even a month before that) and freeze it until you want to heat it up again and serve it.
I tried your recipe. I made sorpotel for the first time. My family just loved it. Thank you for the recipe,
Hello, I am from Portugal, and here we still eat a very similar dish (less spicy...) made mainly with the innards (liver, heart, lungs...) and some belly meat, all cut very small. This is called Sarapatel and in Brazil they have kept the name.
Have a nice year.
Hi there, Thanks for your message. It's interesting to learn the connections between the countries and the evolution of dishes.
Hi Helen,
I'm a Goan, and its amazing that you are so interested in food that you didn't grew up with. its just your pure love to your in-laws. just sharing things you might already know.
Sorpotel was brought to Goa-India by the Portuguese. They RULED our state for 400 or so years! and so the culture in Goa is quite different from rest of India- say it the dressing style, the food and even the languages/accent used. like the many other dishes-Cafreal, Rechado, Aroz, Bebinca, etc etc, Sorpotel is one of them. these Portuguese recipes exists mostly in the Catholic or Christian families of Goa. these are not authentic Indian but Portuguese taught recipes.
So replying to Joao Pedro, the Indian Goans even have most of the names -Andrade, Viegas, Periera etc.
Coming back to the Authentic Recipe of Sorpotel-yes it does contain even now the safe organ meats -liver, heart, ears, tail, the nose, and the innards and blood is part of the authentic recipe but avoided mostly bec of hard cleaning job, hygiene and not everyone trusts the cook when its in.
the sorpotel recipe is still very much sorpotel and not Vindaloo at all. the main difference being the meat is boiled, cut & fried with onions changes the taste over all.
Darling for the critics sake, pls mention the parts you left out from the authentic recipe the next time when such traditional recipes are discussed.
Interestingly enough, chilies were introduced by the Portuguese to India, Malaysia and the rest of the world. Rather than coming from India, it is well-known that the peppers came from Mexico, and were brought back to Europe by the Spaniards after the colonisation of Mexico and South America. The hot sauce piri-piri is one of the hottest I have tasted, and takes me to the limit of my tolerance, and it, of course, part of the Portuguese culinary heritage. I would tend to think that Indian, Malay, Mozambiquan, and even Macau cuisine was taken up a couple of notches with the introduction fo chili peppers by the Portuguese.
It is missing the pigs heart, liver, ear, tongue, intestines (optional). Down south where I come from we add reduced (with lime) dried pigs blood for flavoring. Any local butcher will ensure you get all the above bits in the right proportion when you order pork to prepare a soropotel, along with a little packet of dried blood powder.
Majority of goans make it your way (authentic sorpotel is expensive and cleaning of innards is laborious) or restaurant xyz make it this way does not make it authentic 🙂 Infact, the opposite is true. Apologies if I sound pedantic, but I am just trying to preserve my culture here. Lol!
Hi , I m also agree with Keith, pork sorpotel it's a traditional meal in indian Goan and Manglore an too.
Keith, check out the post again. Most local houses in North Goa don't use innards anymore since newer generations don't like blood and innards in their foods.
Innards and pork blood are difficult to be found abroad, also if the innards are not properly cleaned, they turn the sorpotel hazardous for health. You can achieve the flavor dimensions even without the innards and pigs blood if cooked according to the recipe above.
Without the innards, it still makes this a goan pork sorpotel recipe!
Hi there,
We Goans normally do not use intestines for sorpatel , although some do use because of less expenditure, for example the people who come to cater temporarily for some feast fair because they want more profit I know this because I had been to some feasts like St. Francis Xavier's feast in Old Goa and had ordered pork sorpatel when I had discovered that 80% of the stuff was was tripe ( pig intestines). So be vigilant if or when you visit temporary makeshift cafes or stalls if you don't like innards.
Thank you for your input and nice words. 🙂
Hi Helen, U have no idea how happy i am. i have never dared to try making sorpotel. love cookin and baking but did not want to attempt making an age old awesome dish. seeing this post for the first time i got kicked with the idea of making it and you have no idea post that its been an awesome experience
My hubby who is the biggest critic said it is simply awesome. thank u dear ... this is def a keeper..)
can u add some more recipes of shepherds pie, vindaloo, custards, puddings
oh also an easter fruit cake
Hi Michelle,
I will try to get the mentioned recipe wishes done soon. You can find the Bebinca here -> https://www.masalaherb.com/2015/11/bebinca-layered-goan-cake.html
Hi Helene,
Sorry to be a bit of wet sponge .. but sorpotel as any Goan would tell you is made of pork innards. What you have here is basically pork vindaloo cut into sorportel sized pieces. You have done a great job in coming close, it even looks great and the spice mix it is truly authentic.. but sorpotel.. no way! .. I have been looking round your blog and like so many recipes.. came in here looking to see if anyone has incorporated choriz in a pasta. You were the only one it seems... see you around.
Hi Angela! You got a point with the innards, but (and here comes the big but!) the majority of the local goan houses don't add innards anymore, so this is indeed a Sorpotel recipe (This recipe was served in local restaurants as pork sorpotel too). It can never be a Vindaloo because the pork vindaloo is marinated in the masala sauce for several hours before being cooked, whereas the sorpotel pork meat is boiled soft first in the water with the onion and green chilis. See here for a bbc vindaloo recipe, so you can compare the different techniques. Hope that helps Angela =)
Since you mentioned it, time for another choriz pasta recipe soon! We need more recipes like that, no? 😉
Helen, if you say boiling the meat v/s marinating the meat in the masala paste makes a difference between a sorpotel and vindaloo, I wouldnt agree. Having eaten sorpotel and vindaloo for the last 50 years or so, seeing my grandparents and family and friends, neighbours making it in Goa, Mumbai and now Kuwait, making makes me know the difference. While I am all for food evolving and love fusion food, I feel a little more care has to be noted on truly traditional dishes. One of my pet peeves is these restaurants flaunting this sorportel.. just because a restaurant does not add the innards for commercial reasons, as it would not be so appealing to his clientele, doesnt make his innard-less dish a sorpotel. Eat it at any fair in Goa, or a bar or a hole in the wall Goan shop and you will find the true essence of sorpotel. There are variants and combinations of pork and the fiery red masala and a myriad of names you can call them but sorpotel ..please no. 🙂 🙂
I am 7 years late reading this post, but I completely agree with Angela. A traditional Goan sorpotel without innards is no traditional sorpotel, it could be a modern variation (due to health and hygiene reasons) but not traditional at all.
Also, this is traditionally a Goan Portuguese dish which has no relations with the Indian cuisine whatsoever (you can confirm that with your mother in law), so your title is incorrect and misleading to anyone not familiar with Goan culture and cuisine.
Dear Antonio,
The title says Goan Pork Sorpotel and it is not misleading.
I do not agree. Food traditions are created by continuous evolutions, this is how traditions came to be in the first place. It does have some relations with Indian cuisine because Goa is in India and it's curry. There are no curries in Portugal.
Besides I just find it ridiculous to waste my time on so-called would like to be self-policed food tradition discussions. Your point of view belongs to you, but you are not alone in your state and others will perceive it differently, so there is no point to go over this. What matters is if it's tasty or not.
So my question is, did you try the recipe? Because otherwise, your words have no place here.
This sorpotel recipe is to die for! Loved the fact that it is cooked with so much enthusiasm, extended over days....and that "Feni" inclusion is great! Your dish reminded me of my earlier Goa trips...full of fun and finger-licking food!
Yeah the feni gives it the little extra needed to make it a family favorite. lol, you need to come to goa soon again Purabi. 😉
Helene this is spectacular. I've never had it but I am now craving it big time. It looks like perfection in a bowl. So warm and inviting. What a great tradition, love that so many traditions are anchored by food.
Thank you Kim! It's a typical family recipe and as you said it, it's to die for. The spices are not that overwhelming but rather well balanced and the meat gives it a deep but wanton flavor.
Wow, I used your recipe and it was a hit at Christmas. Thank you for sharing this with us. Normally, Goans don't like to to share their recipes. So, you must be a very special daughter-in-law (pretty too!). Good for you!
Please, please try to find recipes for Goa sausages and bebinca and share with us.
Hi Ron! I am very happy to hear that you tried and enjoyed the sorpotel recipe! Bebinca is going to come up some time in the future for sure, it's an important Goan delicacy and so delicious. The Goa Sausage recipe is going to be difficult and might take some time until I can share a great recipe with my readers. Don't hesitate to let me know if you are looking for other recipes. Cheers!
Helene, I have just tried the Sorpotel recipe and it came out so well - really looking forward to your Goan Sausage Recipe. My husband is Goan and between the both of us, we have finished one kilo of sorpotel in 4 days! Thanks so much for your time and effort.
lol you guys are even bigger sorpotel eaters then we are. You know that sorpotel can be easily frozen for a couple of months. Of course it always tastes better freshly cooked but many local people do the freezing here. That mean they make huge amounts, eat some and store the rest for later use. Comes handy on a busy day. ^.^
I am glad that you enjoyed it! Oh I so hope I can master the incredible Goan sausage in the future. O.O It's not that easy after all, but I ll try my best to get it done soon!
I've heard of this, but have never had it. It looks wonderful! I love spicy, and the few Goan pork dishes I've had were excellent. Definitely something I want to try at some point - thanks so much.
Oh you have heard of it int he US? wow I didn't know it was so well known in this world. When I came to goa the first time I had no clue what it was but when I tasted it,... I fell in love quickly! =P
Am bookmarking this! It looks amazing!
It's quite unique too, I hope you ll enjoy it. If you have any more questions let me know. =)
Oh my this pork sounds amazing..all those wonderful herbs & spices...Love! Hope you are having happy holidays!
I wish I could serve you some of the pork sorpotel, I think you would indeed enjoy it a lots Mairi. =)
Happy Christmas to you Helene - I hope you had a great day. I've never heard of sorpotel before but it looks incredibly rich and warming - a great dish for a cold winter's day, although the temperature isn't really "cold" here right now. No doubt we'll get some snow in January and I'll remember this great looking dish for then.
Oh my then you need to make it soon Charles! I know some of my British friends cook it for Christmas in the UK and they invite their friends for lunch. Maybe you should continue the "tradition" as an English bred in France. =P
Wow! Stupid acronym, but I mean it! I do not have this recipe and it would contain enough taste even for me!! Want to try, but not whilst I am about to sit down to a Xmas seafood lunch 🙂 ! I DO hope you have a festive and happy Yule away from your childhood countries and that the year to come will be productive and satisfying!!!
Thank you so much for all your wishes Eha. Your support has always been a blessing and I thank you from my heart for this! Hopefully in the future will have a chance to meet up and of course I ll be happily cooking up a goan feast for you. =)
It's so interesting what other cultures eat on Christmas Day. What a yummy looking dish and how wonderful to have your MILs recipe. Merry Christmas to you and your family xx
I completely agree, while I grew up with duck for Christmas or river fish, my husband has been growing up with this sorpotel recipe. Merry Christmas to you and your gorgeous family Charlie!