Nana’s Goan Pork Solantulem Seasoning Paste – 150 Grams
SRP (Inclusive Vat)
15.00 AED
Unlock the bold, fiery soul of Goan cuisine with Nana’s Pork Solantulem Paste—a masterful blend of roasted spices, tangy vinegar, and Kashmiri chilies, inspired by Goa’s iconic vindaloo legacy. This ready-to-cook paste captures generations of family tradition, delivering the perfect balance of heat, sweetness, and depth. Just marinate pork (or tofu/mushrooms for veg twists!), slow-cook, and savor an authentic solantulem curry—tender, aromatic, and packed with nostalgia. No shortcuts, no artificial additives—just Nana’s love in every jar. Perfect for Sunday feasts or impressing guests!
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- Description
- Additional information
- Brand
- Ingredients
- Storage Instruction
- Suggested Tips / Receipe
- Reviews (0)
Description
 |
This is a Vegetarian product. |
| Brand : |  |
| Barcode : | 8908000338449 |
| Weight : | 150 grams |
| Produce of : | Goa, India. |
Additional information
| Weight | 0.170 kg |
|---|---|
| Dimensions | 11 × 4.5 × 18 cm |
Brand
Nana's
Ingredients
Vinegar, Ginger, Garlic, Tamarind, Spices & Condiments, Purified Water, Refined Sunflower Cooking Oil, Salt, Yeast Extract Powder, Preservative (INS 211) Red chilies, Kokum.
Storage Instruction
Transfer the contents into an air tight, dry jar on opening. Always use a dry spoon.
Suggested Tips / Receipe
KEY INGREDIENTS REQUIRED
(a) Entire pack (150 gms.) NANA’S GOAN PORK SOLANTULEM SEASONING PASTE (with Red Chilies (+) Solan / Kokum) (b) Pork Meat (with a little fat) – Approx. 400 gms. – Wash, drain and cut it into medium sized cubes. Season with salt, and keep it aside for some time to marinate (c) Onions – 3 Medium sized chopped roughly or lengthwise
COMMON INGREDIENTS REQUIRED
(d) Salt and (e) Cooking Oil – As required
3 STEPS COOKING INSTRUCTIONS.
(I) Stir fry in a very little (a) hot Cooking Oil (b) the chopped Onions, till golden brown.
(II) Add the (a) seasoned Pork Meat, and (b) the pouch containing the broken Red Chilies (+) Solan / Kokum, and continue to stir-fry on a medium flame. Add some water. Cover, and continue to cook for some time.
(III) Add NANA’S GOAN PORK SOLANTULEM SEASONING PASTE and stir-fry it on a low flame. Cover and simmer, till the meat is thoroughly cooked, tender and done. CHECK for salt. SERVE HOT.
TIPS & SUGGESTIONS
TO INCREASE SPICE ADD SLIT GREEN CHILLIES.
TO DECREASE SPICE ADD FRIED ONION PASTE
ADDITIONAL RED CHILIES, SOLAN / KOKUM, VINEGAR CAN BE ADDED AS PER PREFERENCE.
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