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