Whalemeat Hotpot

This recipe produces from one to four helpings. If whalemeat is not an option, you may substitute an equal amount of beef liver. For a vegetarian version, omit the meat and increase the amount of pulses.


Soak half a mug of miscellaneous split, dried pulses - lentils, peas, beans, mung, urid, etc. - for several hours before starting to cook.

Frying phase

In a pressure cooker, heat some oil. Cut up a large onion, some mushrooms, and one large or several small tomato(es) into small pieces, and fry in the oil. Add curry powder, chili powder, and ground ginger to taste, mixing well with a non-metallic spatula that will not damage the lining of the pressure cooker. Cut the whalemeat up into small pieces, and add to the mixture. Stir frequently to prevent burning. In the meantime, clean and slice potatoes, carrots, cabbage, broccoli, or other vegetables as desired.

Pressure phase

Drain the pulses, and add to the mixture in the pressure cooker. Pour in one mug of water. Add basil and the prepared vegetables. Fasten the top part of the pressure cooker in place, and bring to the boil. When steam has expelled the air from the vessel, cap the pressure cooker, and allow to reach full pressure. From this point on, set the heat to a simmer, and cook for six minutes, turning off the heat after five of these six minutes.

Final phase

After completion of the cooking time, cool the pressure cooker under cold running water, carefully remove the cap (allowing any remaining excess pressure to dissipate), then open and serve the hotpot in large bowls.


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