There’s nothing more satisfying than wiping your plate clean off of Goan chouriço fry with a piece of pão (Goan bread). This dish is tailor made for that particularly slow Sunday afternoon when you’re feeling listless and indolent, and you only have the energy to pinch a piece of pão, take a swipe at the appetising Goan chouriço fry and stuff your mouth with all that spicy porky goodness.
This recipe was shared by my brother’s colleague (who is, obviously, from Goa). So, thank you! I looked up the Internet before I got this recipe and found quite a few asking me to boil the Goan sausages with potatoes, onions and tomatoes. It did’t work out, you know. Not like this recipe. This Goan chouriço fry blew my mind. The resulting dish was so flavourful, so delicious and so thoroughly enjoyable!
Mmmmm, mmmmm, mmmmm (neck roll). You’ll find your hands and mouth moving automatically, and before you realise it, you’re plate will be empty. So make this at your own risk!
Thanks to the 450+ years of Portuguese rule, Goa is deeply impacted by Portugese culture and food. The Portugese chouriço has taken on an Indian hue, and is made from a mixture of pork, vinegar, red chilies, garlic, ginger, cumin, turmeric, cloves, pepper, and cinnamon — a combination which is extremely hot, spicy, and flavourful. Of course, recipes vary from home to home. No matter where in Goa you buy it, you must try this recipe!
Goan Chouriço Fry | Goan Sausage Fry
- 500 gm Goan chouriço
- 2 tablespoons oil
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 2 medium onions, sliced
- 2 green chillies, slit
- 1 capsicum, sliced
- 2 medium tomatoes, sliced
- 2 tablespoons Worcestershire sauce or soy sauce
- 2 tablespoons tomato sauce
- 2 tablespoons chilli sauce (or 2 more green chillies)
- 2 medium potatoes, boiled until they’re almost cooked, and cut into chunks
- 1/2 teaspoon salt (add more according to your taste)
- 1/4 teaspoon sugar
- Add the grated ginger and garlic to 2 tablespoons of hot oil. Let them fry for 20-30 seconds, and then add the onions and green chillies. Sauté.
- While they’re frying away, cut open the chouriço (the skin and threads) and dump the insides onto a plate.
- When they’re half cooked, add the Goan chouriço (or Goan sausages as they’re known among us tourists) that you had put on a plate earlier, and the boiled potato chunks.
- Cook for about 15-20 minutes. A minute or two before you turn off the heat, add the sauces and salt and sugar.
- Let it rest for 10 minutes before you serve it with pão or ghee rice.
Goan Chouriço (Wikipedia)