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Sunday, April 26, 2015

Choriz Bafat ~ Goan Sausages with a Mangalorean Twist!


I had my first taste of the Goan sausages many years ago and I fell in love with them instantly! Someone had been to Goa and had brought us a small batch of prized sausages which I divided into batches to be used carefully as I didn't know when our next trip to Goa would be. I had made the sausage pulao which we greatly enjoyed as one needs to prepare a very basic pulao without too many spices. The sausages are so packed with flavour that they lend themselves beautifully to the flavour and aroma of the pulao. Back home in Mangalore, not everyone used to be a fan of them owing to their strong flavour. However, from my personal experience, I find that the ones sold in Margao market and sold loose (weighed and sold as per your need) are a lot better in terms of flavour than the packed ones sold commercially by big brands - this is solely my opinion. I know that a lot of people may have opinions that differ. Anyway, the point is that Goan sausages are to die for! If you love pork and want to make a quick meal then stocking up on a few sausages every once in a while is a brilliant idea. 



Recently our friends had been to Goa and they brought us some sausages. I call them the good samaritans - we all need friends like these, no? Those who go to Goa and bring some treasures out of there, like the Goan port wine or the sausages or the famous bebinca, a calorie laden but mindblowingly delicious dessert/sweet. I don't know what I love most about Goa - the beaches, the scenic beauty, its heritage, the abundance of seafood or the fact that we Mangaloreans have such a strong connection with Goa and that whenever I visit Goa it is almost like being back home in Mangalore. 

This time when I cooked up the choriz, I decided to give the flavours a little twist - not that they needed any. But since it was a while since the sausages were bought and gifted I felt that the flavours seemed a little different than usual. Since I didn't want to mask their original flavours but also wanted to give it a new meaning, especially for the sake of my son who is pretty fussy but actually enjoys pork I went ahead and added a little bafat powder, our very own Mangalorean blend of spices that is used in the preparation of most Mangalorean dishes except desserts :) The resultant dish was pretty awesome, that too with minimal effort - so trust me, you must make it unless you consider adding anything to Goan sausages sacrilege! But variety is the spice of life, no? Go ahead and experiment! And be warned, the dish tastes spectacular (actually finger and plate licking good) the next day - if it lasts that long! 


Choriz Bafat
Prep time: 5-8 mins | Cook time: 20-25 mins (on slow fire) | Serves: 4

Ingredients:
  • 250 grams linguiça/ chorizo (pork sausages) (I used the Goan variety), casing removed and crumbled
  • 1 big onion halved and sliced breadthwise
  • 1 medium sized tomato finely chopped
  • 1 large potato, peeled and cubed (optional)
  • 1/2 inch ginger, chopped
  • 2 fat cloves garlic, chopped
  • 1-2 green chillies, slit (deseed if you wish) * see notes
  • 1/4 cup chopped coriander
  • 1/4-1/2 teaspoon bafat powder (or as required) * see notes
  • oil for frying
  • salt to taste
Method:
1. Heat oil in a wide, heavy based wok/kadhai/frying pan and fry the potatoes on a medium heat till they turn golden. Remove onto an absorbent kitchen tissue.
2. In the same pan add the onion and fry on a medium heat till they turn translucent. Toss in the ginger and garlic - they don't need to fry very well. Add in the chopped tomatoes and stir fry for a few seconds.
3. Add the crumbled chorizo, the fried potatoes and about 1/2 cup of water. Toss in half of the chopped coriander. Check and adjust salt to taste.
4. Cover the pan and cook on a low heat for about 10 mins. Open and check the taste and add the bafat powder as required. Continue cooking till the potatoes are tender.
5. Garnish with the remaining chopped coriander and serve hot.

Notes:
Depending on the variety of chorizo used the spice level will need to adjusted accordingly. The Goan variety called the Linguiça are loaded with Indian spices so start with 1 green chilli and increase the quantity within 2-3 mins after the chorizo is added. Alternatively, stick to 1 green chilli and adjust the quantity of bafat powder accordingly. However, I do not recommend the addition of too much bafat powder if you are using the Goan chorizo as it will dominate the flavour of the chorizo which is a blend of lovely flavours anyway.
In Dubai you can find chorizo (imported from other countries) at Waitrose supermarket (Lower Ground Level, Dubai Mall). You could also check at Spinney's and Westzone Supermarket outlets.

5 comments:

  1. Try this sometime….take a kadai….slice one big onion ….one tomato and potato cubed…10 -12 shallots halved …..garlic juliennes about 3 whole pods….finely chopped ginger…some kadi patta….3 slit green chilly…1-2 tsp of red chilli powder depends on your spice level….wee bit of salt ½ tsp…finely chopped coriander…get yours hands in the kadai and give it a good mix…add a cup of water and boil it over a slow flame for about 30 – 40 mins….oil free since it cooks with the oil in it...and yummy and spicy too…I have it with pav if having lunch/dinner or with drinks :) …try it and comment

    Prashant

    ReplyDelete
  2. Made it.Im in heaven.HAd it with kerla porotha.Am gonna prove to myself if having it the next day makes"pork"tastier.Thanks Shireen more more more.

    ReplyDelete
  3. looks good ...Whenever I get goan sausages I make it as one pot like this ....take 10-15 shallots (madras onions some call it) half them ....sliced garlic julienne lots of them ...1 inch ginger finely chopped ..2-3 green chilli slit..a tsp of chilli powder...chopped coriander...chopped tomatoes and potatoes and a wee bit of salt..add the sausages and add 1/2 cup water and give it a good mix and half an hour to 40 mins on sim flame...and voila its ready ...yummy

    ReplyDelete
  4. @ Prashant Devadiga: Thanks for sharing your recipe! It sounds great and I will definitely give it a try the next time!

    ReplyDelete
  5. @ Sanjay: Thanks so much for your feedback! Gosh, the kerala porota combo sounds marvellous!! Do stay tuned for more recipes :)

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Sunday, April 26, 2015

Choriz Bafat ~ Goan Sausages with a Mangalorean Twist!


I had my first taste of the Goan sausages many years ago and I fell in love with them instantly! Someone had been to Goa and had brought us a small batch of prized sausages which I divided into batches to be used carefully as I didn't know when our next trip to Goa would be. I had made the sausage pulao which we greatly enjoyed as one needs to prepare a very basic pulao without too many spices. The sausages are so packed with flavour that they lend themselves beautifully to the flavour and aroma of the pulao. Back home in Mangalore, not everyone used to be a fan of them owing to their strong flavour. However, from my personal experience, I find that the ones sold in Margao market and sold loose (weighed and sold as per your need) are a lot better in terms of flavour than the packed ones sold commercially by big brands - this is solely my opinion. I know that a lot of people may have opinions that differ. Anyway, the point is that Goan sausages are to die for! If you love pork and want to make a quick meal then stocking up on a few sausages every once in a while is a brilliant idea. 



Recently our friends had been to Goa and they brought us some sausages. I call them the good samaritans - we all need friends like these, no? Those who go to Goa and bring some treasures out of there, like the Goan port wine or the sausages or the famous bebinca, a calorie laden but mindblowingly delicious dessert/sweet. I don't know what I love most about Goa - the beaches, the scenic beauty, its heritage, the abundance of seafood or the fact that we Mangaloreans have such a strong connection with Goa and that whenever I visit Goa it is almost like being back home in Mangalore. 

This time when I cooked up the choriz, I decided to give the flavours a little twist - not that they needed any. But since it was a while since the sausages were bought and gifted I felt that the flavours seemed a little different than usual. Since I didn't want to mask their original flavours but also wanted to give it a new meaning, especially for the sake of my son who is pretty fussy but actually enjoys pork I went ahead and added a little bafat powder, our very own Mangalorean blend of spices that is used in the preparation of most Mangalorean dishes except desserts :) The resultant dish was pretty awesome, that too with minimal effort - so trust me, you must make it unless you consider adding anything to Goan sausages sacrilege! But variety is the spice of life, no? Go ahead and experiment! And be warned, the dish tastes spectacular (actually finger and plate licking good) the next day - if it lasts that long! 


Choriz Bafat
Prep time: 5-8 mins | Cook time: 20-25 mins (on slow fire) | Serves: 4

Ingredients:
  • 250 grams linguiça/ chorizo (pork sausages) (I used the Goan variety), casing removed and crumbled
  • 1 big onion halved and sliced breadthwise
  • 1 medium sized tomato finely chopped
  • 1 large potato, peeled and cubed (optional)
  • 1/2 inch ginger, chopped
  • 2 fat cloves garlic, chopped
  • 1-2 green chillies, slit (deseed if you wish) * see notes
  • 1/4 cup chopped coriander
  • 1/4-1/2 teaspoon bafat powder (or as required) * see notes
  • oil for frying
  • salt to taste
Method:
1. Heat oil in a wide, heavy based wok/kadhai/frying pan and fry the potatoes on a medium heat till they turn golden. Remove onto an absorbent kitchen tissue.
2. In the same pan add the onion and fry on a medium heat till they turn translucent. Toss in the ginger and garlic - they don't need to fry very well. Add in the chopped tomatoes and stir fry for a few seconds.
3. Add the crumbled chorizo, the fried potatoes and about 1/2 cup of water. Toss in half of the chopped coriander. Check and adjust salt to taste.
4. Cover the pan and cook on a low heat for about 10 mins. Open and check the taste and add the bafat powder as required. Continue cooking till the potatoes are tender.
5. Garnish with the remaining chopped coriander and serve hot.

Notes:
Depending on the variety of chorizo used the spice level will need to adjusted accordingly. The Goan variety called the Linguiça are loaded with Indian spices so start with 1 green chilli and increase the quantity within 2-3 mins after the chorizo is added. Alternatively, stick to 1 green chilli and adjust the quantity of bafat powder accordingly. However, I do not recommend the addition of too much bafat powder if you are using the Goan chorizo as it will dominate the flavour of the chorizo which is a blend of lovely flavours anyway.
In Dubai you can find chorizo (imported from other countries) at Waitrose supermarket (Lower Ground Level, Dubai Mall). You could also check at Spinney's and Westzone Supermarket outlets.

5 comments:

  1. Try this sometime….take a kadai….slice one big onion ….one tomato and potato cubed…10 -12 shallots halved …..garlic juliennes about 3 whole pods….finely chopped ginger…some kadi patta….3 slit green chilly…1-2 tsp of red chilli powder depends on your spice level….wee bit of salt ½ tsp…finely chopped coriander…get yours hands in the kadai and give it a good mix…add a cup of water and boil it over a slow flame for about 30 – 40 mins….oil free since it cooks with the oil in it...and yummy and spicy too…I have it with pav if having lunch/dinner or with drinks :) …try it and comment

    Prashant

    ReplyDelete
  2. Made it.Im in heaven.HAd it with kerla porotha.Am gonna prove to myself if having it the next day makes"pork"tastier.Thanks Shireen more more more.

    ReplyDelete
  3. looks good ...Whenever I get goan sausages I make it as one pot like this ....take 10-15 shallots (madras onions some call it) half them ....sliced garlic julienne lots of them ...1 inch ginger finely chopped ..2-3 green chilli slit..a tsp of chilli powder...chopped coriander...chopped tomatoes and potatoes and a wee bit of salt..add the sausages and add 1/2 cup water and give it a good mix and half an hour to 40 mins on sim flame...and voila its ready ...yummy

    ReplyDelete
  4. @ Prashant Devadiga: Thanks for sharing your recipe! It sounds great and I will definitely give it a try the next time!

    ReplyDelete
  5. @ Sanjay: Thanks so much for your feedback! Gosh, the kerala porota combo sounds marvellous!! Do stay tuned for more recipes :)

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)