PORK CHORIZO SAUSAGES IN A TANGY-HOT GOAN CURRY

DifficultyBeginner

This subtly spiced tangy-hot Pork Chorizo Sausage Goan Curry is delicious & hearty. It is a har monious blend of Indian & Portuguese cuisine that melds flavours in a global twist of East meets West! A staple of Goa found in welcoming homes, roadside stalls & beach shacks, this inviting & tasty dish is wholesome, flavourful & 100% satisfying!!

Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 1 kg Meisterwurst Pork Chorizo (mildly spiced) Sausage links—removed from casing & chopped)
 2 large Potatoes—Peeled & Cut into 1 inch cubes
 4 tbsp Vegetable/Sunflower/Canola Oil
 2 large Onions—Thinly Sliced
 2 large Tomatoes—Finely Chopped
 3 Green Chillies
 2 tbsp large Tomatoes—Finely Chopped Coriander/Cilantro—Chopped for Garnish
For the Marinade
 ½ tsp Turmeric
 2 tsp Paprika
 2 tbsp Ginger-Garlic Paste
 ½ tsp Cinnamon Powder
 ½ tsp Black Pepper—Coarsely Ground
 1 tbsp Red Vinegar/Apple Cider Vinegar
Marinating: 30 mins
How To Cook
1

In a large bowl place the delicately spiced chopped Pork Chorizo & add in the turmeric, paprika, cinnamon, black pepper, vinegar & 1 tbsp ginger-garlic paste—mix all the ingredients well together, so the sausages are coated nicely with the spices—set aside for about 30 mins or even overnight

2

Heat a large skillet or fry pan or wok, add oil & fry the potato cubes till golden brown—take out & set aside

3

In the same hot oil, add the onions & fry till translucent - add the tomatoes & green chillies along with the remaining ginger-garlic paste & some coriander/cilantro & fry nicely till the mix is smooth & pulpy

4

Add salt to taste & some stock or hot water, stirring well & bring the curry mix to a boil

5

Now add in the chopped Chorizo sausage & potato cubes & cover & cook on low heat for abt 15-20 mins—if you want it more saucier, add extra stock or water

6

Turn off the heat & serve piping hot with ‘ghee’ (clarified butter) rice, or Indian ’pau’’ which are best ‘fresh-from-the-baker’ bread rolls

Tips
7

• Goan Curry or even it’s similar yet chunkier variety Vindaloo, are traditionally enjoyed by scooping it up with the local bread roll called ‘pau’ which is Portuguese for ‘bread’
• Goan Chorizo Sausage Curry is a common street food found almost everywhere on the streets of sunny Goa & often accompanied by steamed white rice drizzled with desi ghee or clarified butter

8

You’ll never get enough of our yummy Pork Chor-izo in this Hot & Tangy Goan Curry...myriad fla- vours caress the palate...it’s just a Goan thing!!

Ingredients

 1 kg Meisterwurst Pork Chorizo (mildly spiced) Sausage links—removed from casing & chopped)
 2 large Potatoes—Peeled & Cut into 1 inch cubes
 4 tbsp Vegetable/Sunflower/Canola Oil
 2 large Onions—Thinly Sliced
 2 large Tomatoes—Finely Chopped
 3 Green Chillies
 2 tbsp large Tomatoes—Finely Chopped Coriander/Cilantro—Chopped for Garnish
For the Marinade
 ½ tsp Turmeric
 2 tsp Paprika
 2 tbsp Ginger-Garlic Paste
 ½ tsp Cinnamon Powder
 ½ tsp Black Pepper—Coarsely Ground
 1 tbsp Red Vinegar/Apple Cider Vinegar

Directions

Marinating: 30 mins
How To Cook
1

In a large bowl place the delicately spiced chopped Pork Chorizo & add in the turmeric, paprika, cinnamon, black pepper, vinegar & 1 tbsp ginger-garlic paste—mix all the ingredients well together, so the sausages are coated nicely with the spices—set aside for about 30 mins or even overnight

2

Heat a large skillet or fry pan or wok, add oil & fry the potato cubes till golden brown—take out & set aside

3

In the same hot oil, add the onions & fry till translucent - add the tomatoes & green chillies along with the remaining ginger-garlic paste & some coriander/cilantro & fry nicely till the mix is smooth & pulpy

4

Add salt to taste & some stock or hot water, stirring well & bring the curry mix to a boil

5

Now add in the chopped Chorizo sausage & potato cubes & cover & cook on low heat for abt 15-20 mins—if you want it more saucier, add extra stock or water

6

Turn off the heat & serve piping hot with ‘ghee’ (clarified butter) rice, or Indian ’pau’’ which are best ‘fresh-from-the-baker’ bread rolls

Tips
7

• Goan Curry or even it’s similar yet chunkier variety Vindaloo, are traditionally enjoyed by scooping it up with the local bread roll called ‘pau’ which is Portuguese for ‘bread’
• Goan Chorizo Sausage Curry is a common street food found almost everywhere on the streets of sunny Goa & often accompanied by steamed white rice drizzled with desi ghee or clarified butter

8

You’ll never get enough of our yummy Pork Chor-izo in this Hot & Tangy Goan Curry...myriad fla- vours caress the palate...it’s just a Goan thing!!

PORK CHORIZO SAUSAGES IN A TANGY-HOT GOAN CURRY