Feijoada Masala Ingredients:
4 - 6 Kashmiri Chillies
4 Tables Spoons Coconut
1/2 Teaspoon Jeera
1/4 Teaspoon Methi Seeds
1 Table spoons Coriander Seeds
4 - 5 Flakes Garlic
2 Leveled Teaspoons Poppy Seeds or Khus Khus
4 - 5 Pepper Corns
4 - 5 Cloves
Small Ball of Tamarind
Feijoada Main Ingredients:
250 Grams Red Beans (Osanay from Goa, the beans have to be soaked overnight)
Ingredients used for Salted Pork:
500 Grams Pork
2 Onions
4 Kashmiri Chillies
4 Kokam can be cut into tiny pieces
Firstly go to through the Salted Pork recipe and cook
Here are the Osanay (pronounced as Osahndeh) beans, soaked overnight.
Let's just drain out the water and rinse the beans thoroughly.
Add the beans to your pressure cooker.
Add less water here if you plan on using coconut milk, if your adding water can add a little extra but remember your pressure cookers limitation.
Add salt to taste, this can be as per your need but not much you have plenty of time later.
Set your cooker on the fire, get on your pan and begin to fry the Feijoada spices to make the masala. Remember when you are frying, start with one ingredient at a time, put the oil first then the chillies and then the next and so on, you can skip the tamarind and garlic.
When thats done, add a spot of water and put it in a blender. Your beans should be done and you have your masala ready as well.
You can add the fejioada masala to the beans in a vessel your going to cook in.
In the next step you can add coconut milk instead of water to give it an even richer taste, we added water as the feijoada masala has coconut in it as well.
Now its time to add the salted pork, this is when you remove it, before it turns reddish brown due to the kokam and heat.
Mix the pork pieces, in the curry, make sure you don't put the Kokams in the feijoada curry.
Bring the Feijoada to a boil and let it simmer till done.
Check the meat pieces and add salt to taste, enjoy your feijoada with rice.
