Recipe : PORK CHORIZO SAUSAGES IN A TANGY-HOT GOAN CURRY”

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 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
Method-
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
Heat a large skillet or fry pan or wok, add oil & fry the potato cubes till golden brown—take out & set aside
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
Add salt to taste & some stock or hot water, stirring well & bring the curry mix to a boil—
Now add in the chopped Chorizo sausage & potato cubes & cover & cook on low heat for
abt 15-20 mins—if you want it saucier, add extra stock or water
Turn off the heat & serve piping hot with ‘ghee’ (clarified butter) rice, or Indian ’pau’’ which are best ‘fresh-from-the-baker’ bread rolls