There’s nothing more satisfying than wiping your plate clean off of Goan chouriço fry with a piece of pão. The dish was tailor made for that particularly slow Sunday afternoon when you’re feeling indolent, and only have the energy to stuff your mouth with all that spicy porky goodness.
500gm Goan chouriço
2tablespoonsWorcestershire sauce or soy sauce
2tablespoonschilli sauceor 2 more green chillies
2medium potatoesboiled until they’re almost cooked, and cut into chunks
1/2teaspoonsaltadd more according to your taste
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.
Serving: Let it rest for 10 minutes before you serve it with pão or ghee rice.