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Tangy Pork Amsol with fluffy Rice Bhakri - an aromatic, protein-packed homestyle meal that's truly satisfying!

A delightful Goan specialty, this pork curry is a perfect blend of tangy and spicy flavors. The unique sourness comes from kokum (amsol), creating a light yet deeply flavorful gravy that's incredibly satisfying with steamed rice or crusty Goan bread.
Serving size: 1 serving

A soft, unleavened flatbread from Maharashtra, made simply with rice flour and hot water. Naturally gluten-free, this rustic bread, known as 'Tandlachi Bhakri', is the perfect accompaniment to spicy curries and vegetable dishes.
Serving size: 1 serving






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Tangy Pork Amsol with fluffy Rice Bhakri - an aromatic, protein-packed homestyle meal that's truly satisfying!
This goan dish is perfect for breakfast. With 719.97 calories and 29.17g of protein per serving, it's a muscle-gain option for your meal plan.
In a small bowl, soak the kokum petals in 1/2 cup of warm water for 15 minutes. This will soften them and release their distinct tangy flavor. Do not discard the water.
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and have turned a light golden brown.
Add the chopped ginger, garlic, and slit green chilies to the pot. Sauté for another 1-2 minutes until fragrant and the raw smell disappears.
Increase the heat to medium-high, add the pork cubes to the pot. Sear the pork for 5-7 minutes, turning the pieces until they are lightly browned on all sides.
Reduce the heat to medium. Sprinkle the turmeric powder, Kashmiri red chili powder, and salt over the pork. Stir well to coat the meat evenly and cook for 1 minute to toast the spices.
Pour in the soaked kokum along with its soaking water, plus the additional 2 cups of water. Stir everything together, scraping any browned bits from the bottom of the pot.
Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 50-60 minutes, or until the pork is fork-tender and the gravy has developed a deep flavor. Stir occasionally to prevent sticking.
Once the pork is tender, stir in the grated jaggery. Let it dissolve completely. Taste the gravy and adjust the salt or jaggery if needed to balance the tangy, spicy, and sweet notes.
Garnish with freshly chopped coriander leaves. Let the curry rest for 10 minutes before serving hot with steamed rice or Goan pao.
Prepare the 'Ukad' (Dough Starter)
Form the Initial Dough
Knead the Dough
Shape the Bhakris
Pat or Roll the Bhakri
Cook and Puff the Bhakri
Serve