The first time I had Goan sausage curry was in India, many years ago, at a friend's place and I absolutely loved it. She had added just a few things to the curry, the main flavour of the curry being from the sausage, and I loved how simple yet effective it was! Fast forward to a few months ago, when at a Goan festival here in London, I picked up some goan sausages. :)
These sausages, like the chorizo, have a long shelf life so we have been devouring these last few months but now we are down to our last pack! I will have to find how to get these regularly as my stomach wouldn't let me wait until next year's Goan festival!
Ingredients
150 gm goan sausage, chopped into small pieces
1 medium onion, finely chopped
1 tomato, chopped
2 cloves garlic, finely chopped
1/4 tsp kashmiri chilli powder
1 tbsp of oil
1/4 cup of water (or as required)
Salt
Method
150 gm goan sausage, chopped into small pieces
1 medium onion, finely chopped
1 tomato, chopped
2 cloves garlic, finely chopped
1/4 tsp kashmiri chilli powder
1 tbsp of oil
1/4 cup of water (or as required)
Salt
Method
Add the sausage pieces to the pan and cook on medium heat for 5 - 7 minutes.
Once the sausage has cooked, remove and keep aside. The sausage oozes out oil and you probably wouldn't need to add more to the pan. But if required, add about a tbsp of oil. Fry the onions for 3-4 minutes. Add the garlic and cook for another minute.
Add in the chopped tomato and cook down for about 3-4 minutes. Now put the sausage back in the pan. Add the chilli powder and water. The kashmiri chilli powder gives it a fabulous colour and a bit of spice but you could use regular chilli powder or paprika instead if you don't have kashmiri chilli powder.
Season with salt. Combine well and cover and cook for 5 minutes.
Dunk in the pieces of pav and gobble down! :)
