Goan Chouriço Masala
Goa's signature spiced pork sausage — fermented with palm vinegar and dried red chillies — sliced and cooked with onions and tomatoes. Eaten at breakfast with pão, as a side at lunch, or fried with eggs. The defining sausage of Goan Catholic cuisine.
Cuisines
Goan
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 250 grams | Goan chouriço sausages |
| 1 tablespoon | oil |
| 1 large | onion, finely chopped |
| 1 medium | tomato, chopped |
| 1 teaspoon | ginger-garlic paste |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 cup | water |
| — | salt to taste |
| 1 handful | fresh coriander leaves, chopped |
Instructions
- 1 Slice the Goan chouriço sausages into bite-sized pieces.
- 2 Heat oil in a pan over medium heat.
- 3 Add the chopped onion and sauté until golden brown.
- 4 Stir in the ginger-garlic paste and cook for another minute.
- 5 Add the chopped tomato and cook until it softens.
- 6 Mix in the turmeric powder, red chili powder, and coriander powder.
- 7 Add the sliced chouriço sausages and stir well to coat with the spices.
- 8 Pour in the water, cover, and let it simmer for 15-20 minutes.
- 9 Adjust salt to taste.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For an authentic taste, use Goan chouriço sausages which are spiced and cured.