Goan Chouriço Fry | Goan Sausage Fry

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.

Ingredients

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

Instructions

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.