Thursday, July 17, 2014

Recipe : Goan Choriz Fry

This is the simplest of all the choriz recipes that I know. My mum often made this at home and served it as a side with rice and dhal.

My friend David, used to get really good quality choriz, which he used to cut like regular sausages and then serve a piece of sausage and a piece of potato on a toothpick as an appetiser with drinks.

This is really very quick to prepare when you are in a hurry to create a protein side dish as the choriz is always stored at room temperature. Its actually faster to prepare than the accompanying Goan/Manglorean red rice.

250 gms Goan Choriz
2 large onions chopped
2 medium potatoes peeled and chopped
chopped coriander leaves to garnish (optional)

Method :
In a wide pan, place the sausages flat.
Add onions and potatoes to the pan
Pour in a thin layer of water so it comes up to half the height of the sausage.
Cover and cook till potatoes are done, stirring occasionally
Slit the skin and de-string the sausages if necessary and continue to cook it with the cover open, until the water all dries up and the potatoes start to crisp up.
Serve hot with pao bread or rice and dhal.

You can chop the potatoes smaller. I chop them slightly larger, so that those who are on a "no carb diet" at home can pick them out and keep them aside. :)

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