Goan Chorizo Chilli Fry (Kataechim Choris)

This sensational stir-fry dish from Goa combines onions, potatoes and a spice-doctored chorizo sausage.

This delectable dish from Goa combines the flavour of chorizo sausage with potato and onions to make a scrumptious plate with bread. Naturally, chorizo is a Portuguese influence in Goan cuisine. Formerly a Portuguese colony, the style of chorizo made in Goa is quite different, employing extra spices like cumin and a sour edge from coconut vinegar. These flavours can easily be applied to regular chorizo to achieve a similar result. The sausage does all the flavouring here, seasoning the potatoes and taking a savoury edge from onions and garlic. Sometimes a traditional Goan dried fruit is added - kokum [BEST BUY] - which acts as a souring agent in a similar way to tamarind, but this can be omitted. It starts out as a wet dish and is reduced down to a rich stir fry. Enjoy this with any sort of white bread, plus it travels incredibly well as a packed lunch. Let’s go!

INGREDIENTS (serves 1x)

• 2 tablespoons vegetable oil

• 1 tsp cumin seeds

• 1/2 tsp black pepper

• 2x cloves garlic, sliced

• 1x shallot, sliced

• 1x thumb-sized piece of ginger, grated

• 1x green chilli, sliced - optional

• 1/2 link (approx. 120g) of chorizo (ideally smoked chorizo)

• 2 tsps tomato paste/puree

• 1x potato, peeled and 1-inch diced

• 300ml water

• 1 dried kokum fruit [BEST BUY] - or 2 tsps tamarind concentrate - or 2 tsps lime juice/vinegar

• 1 tsp sugar, or to taste

• Salt, to taste

• To serve: fresh bread

WALKTHROUGH

1. First, let’s peel and chop the chorizo. Cut the end away from the chorizo to expose the skin. Peel the skin away from the chorizo and roughly chop it until you have a course rubble. Set this aside.

   

2. Place a pan onto low heat. Add the 2 tablespoons of vegetable oil followed by the 1 tsp cumin seeds and 1/2 tsp black pepper. Fry the spices gently until fragrant, about 1 minute.

   

3. Add the sliced shallot, garlic, chilli and grated ginger and fry for 30 seconds until fragrant.

   

4. Add the chopped chorizo follow by the 2 tsps of tomato paste. Stir until the chorizo is coated and the oil has stained red.

   

5. Add the diced potato followed by the 300ml of water. Bring the pan to a boil and reduce to a simmer. Cover the pan with a lid and simmer for 10 minutes.

   

   

6. Remove the lid and turn the heat up to to high. The potatoes should be semi-cooked at this point. Add the dried kokum fruit/tamarind/lime juice, 1 tsp sugar and a pinch of salt, or to taste. Allow the mixture to reduce down until the pan starts to dry out and sizzle, about 10 minutes. The potatoes will start to soften and break slightly.

   

   

7. Once the pan mixture is dry and has released oil, turn off the heat and adjust the seasoning with acid, sugar or salt to your taste.

   

8. Serve the chorizo fry with fresh bread and enjoy. It will keep in the fridge for up to 3 days. Enjoy!