Mangalorean Pork Bafath

Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

Mangalorean food is south Indian with many other influences, including portuguese. This recipe is mildly sweet because of the kashmiri chillies. The pork has oils that almost roast the spices within the meat with a beautiful, aromatic result.


  • 20 red Kashmiri chillies, seeded
  • 2 teaspoons coriander seeds
  • 1 teaspoon


Place a small frying pan over low heat and dry-roast the chillies, coriander seeds, cumin seeds, ground turmeric and peppercorns until aromatic. Grind the roasted mixture to a fine powder using a spice grinder or pestle and mortar.

Mix all the roasted, ground ingredients with the tamarind and meat. Cover and marinate in the fridge for 2 hours.

Heat the oil in a karhai or cassero