It's been long pending to put down this recipe for CHOURISS MAAS. Up till 3 years ago this dish was buried far far away from me and people around me. Nobody made it, nobody probably wanted to share it rather! When I got pregnant with my son, this dish kept me awake at nights, it depressed me for not knowing it enough to make, it simply cried out to me for reincarnation (can I say that?... 😁 well, felt that way!)
Here's who I pleaded to rescue me. A local retired Shepard lady and new-borns masseuse - "Abood Aunty"!!.. that's what she was called in the village. Can't figure out her real name though. In Goa, it's obvious that Peter would be called "Pedru", Joann would be a "Zuaan" and a Christopher would be called "Kistodh" !!..😂 but "Abood Aunty" no can't know...
Enough said, let's get Abood Aunt her due credit...
500gms Pork (with fat trimmings of 1:2 ratio. 1 being fat)
1tsp Sugar
1/2tbs Rocksalt
4 large Onions
METHOD:
Abood Aunty was completely against washing the pork under tap water AND she dictated, "NEVER EVER wash your meat after chopping!!.." She rinsed the whole pork chunk in generous amount of Toddy Vinegar before chopping the pork into dice sized cubes.
Sigh! How I hated to watch precious Vinegar go down the drain! Why doesn't she feel the same way? She has been making (for decades!) hers from her own 'generous' Coconut trees, while I PAID for my 1ltr bottle of Organic Toddy Vinegar !!
Grudges aside, she then ground the Kashmiri Chillies, Garlic, Cumin, Cinnamon, Peppercorns in required quantity of fresh Toddy vinegar to form a paste. She added the remaining Toddy Vinegar of 100ml, the sugar, the Rock Salt and sliced onions to the Cubed Pork. Added the freshly ground red paste and got her hands in there working every diced piece of meat. She patted the pile of meat like she just finished a new-born's massage session and held that bowl up to my nose for a sniff. I swear, my son would've leaped if there was any room in there at 8 months gestation. "The longer it marinates the better it tastes. You can have it cooked straight away if you wish" she said.
Isn't it typical of our Goan foods? "Atoilo Kodi", "Sorpotel", "Roll Beef", "Parro",.. taste better when kept longer.
But me???... couldn't wouldn't wait!!.. I got a ladle full of Chouriss Mass sizzling in a hot pan with hardly any Oil(cuz the Chouriss Maas had enough fat in it), I added more sliced onion till it all was caremalised and meat ready. Now THAT was satisfaction!
When this mixture(without onion) did not go into sausage casings it was simply kept in a sterile air tight ceramic Pickling jar and portions cooked whenever 'it called out'. Of course I store mine in a sealed Glass casserole/jar refrigerated for about a week(it's never enough to last longer anyways). I only use clean wooden spoons to reach this food. Because the vinegar corrodes metal and the Kashmiri chillies stains my plastic kitchen ware.
"Kesslench Maas zav... kenna Kathrun dhuvchem noi. Poilemch dhuvpak zai podta"... reeling in my head right now!..
TIP: I want the deep color of Red chillies but not it's extravagant heat. For that, I get rid of the central seed bearing stalk of most of my chillies before putting them to grind.
Here's the recipe for Aaroz(s) (Or simply Goan Pulao)that you'll enjoy this Chouriss Maas with.
Here's who I pleaded to rescue me. A local retired Shepard lady and new-borns masseuse - "Abood Aunty"!!.. that's what she was called in the village. Can't figure out her real name though. In Goa, it's obvious that Peter would be called "Pedru", Joann would be a "Zuaan" and a Christopher would be called "Kistodh" !!..😂 but "Abood Aunty" no can't know...
Enough said, let's get Abood Aunt her due credit...
INGREDIENTS:
500gms Pork (with fat trimmings of 1:2 ratio. 1 being fat)
100ml Toddy Vinegar
1 whole Pod Garlic
10 Peppercorns
1" Cinnamon Stick
1/2tsp Cumin seeds
8 Kashmiri Chillies1tsp Sugar
1/2tbs Rocksalt
4 large Onions
METHOD:
Abood Aunty was completely against washing the pork under tap water AND she dictated, "NEVER EVER wash your meat after chopping!!.." She rinsed the whole pork chunk in generous amount of Toddy Vinegar before chopping the pork into dice sized cubes.
Sigh! How I hated to watch precious Vinegar go down the drain! Why doesn't she feel the same way? She has been making (for decades!) hers from her own 'generous' Coconut trees, while I PAID for my 1ltr bottle of Organic Toddy Vinegar !!
Grudges aside, she then ground the Kashmiri Chillies, Garlic, Cumin, Cinnamon, Peppercorns in required quantity of fresh Toddy vinegar to form a paste. She added the remaining Toddy Vinegar of 100ml, the sugar, the Rock Salt and sliced onions to the Cubed Pork. Added the freshly ground red paste and got her hands in there working every diced piece of meat. She patted the pile of meat like she just finished a new-born's massage session and held that bowl up to my nose for a sniff. I swear, my son would've leaped if there was any room in there at 8 months gestation. "The longer it marinates the better it tastes. You can have it cooked straight away if you wish" she said.
Isn't it typical of our Goan foods? "Atoilo Kodi", "Sorpotel", "Roll Beef", "Parro",.. taste better when kept longer.
But me???... couldn't wouldn't wait!!.. I got a ladle full of Chouriss Mass sizzling in a hot pan with hardly any Oil(cuz the Chouriss Maas had enough fat in it), I added more sliced onion till it all was caremalised and meat ready. Now THAT was satisfaction!
When this mixture(without onion) did not go into sausage casings it was simply kept in a sterile air tight ceramic Pickling jar and portions cooked whenever 'it called out'. Of course I store mine in a sealed Glass casserole/jar refrigerated for about a week(it's never enough to last longer anyways). I only use clean wooden spoons to reach this food. Because the vinegar corrodes metal and the Kashmiri chillies stains my plastic kitchen ware.
"Kesslench Maas zav... kenna Kathrun dhuvchem noi. Poilemch dhuvpak zai podta"... reeling in my head right now!..
TIP: I want the deep color of Red chillies but not it's extravagant heat. For that, I get rid of the central seed bearing stalk of most of my chillies before putting them to grind.
Here's the recipe for Aaroz(s) (Or simply Goan Pulao)that you'll enjoy this Chouriss Maas with.
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