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 Saturday or 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. And then, wash it all down with fenny.
When in Goa, while we were letting the sun, beaches and the seafood work their magic on us, we spotted these deep red sausages in tiny family-run shops, and even at the main markets. They looked unlike any other sausage I’d seen thus far! The shades varied, the lengths varied, but entice they did. We bought our batch from a small shop in Varca on the way to Panaji from Cavelossium. I knew I could coax a recipe out of a few Goans I knew here.
This recipe was shared by my brother’s colleague (who is, obviously, from Goa). You won’t find this anywhere else, you know. It’s a family recipe and it was lovingly shared by a proud Goan. 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 twist, 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; this is what you can mainly expect. No matter where in Goa (or anywhere else in India) you buy it, you must try this recipe as soooon as you get home!
- 500 gm Goan chouriço
- 2 tablespoons oil
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 2 medium onions sliced
- 2 green chillies slit (and deseeded if you wish)
- 1 capsicum sliced
- 2 medium tomatoes sliced
- 2 tablespoons Worcestershire sauce or 1 tablespoon tamarind water
- 2 tablespoons tomato sauce
- 2 tablespoons chilli sauce or 1 more green chilli
- 2-3 medium potatoes boiled until they’re almost cooked, and cut into chunks
- 1/2 teaspoon salt add more according to your taste (the sausages will have plenty)
- 1/2 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 put the insides onto a plate.
When the onions turn light brown, then add the tomatoes and capsicum. Sauté.
When they’re half cooked, add the Goan chouriço (or Goan sausages) that you had put on a plate earlier, and the boiled potato chunks.
Cover and cook on low to medium heat for about 15-20 minutes. A minute or two before you turn off the heat, add the sauces and salt and sugar.
Serving: Let it rest for 10 minutes before you serve it with pão or ghee rice.
Goan Chouriço (Wikipedia)
The Portuguese contribution that usually goes unheralded (hindustan times)