Before any of you ask me if you can replace Goan sausages with frozen chicken sausages, I will hit you with a hot dog. No you can’t replace them simply because no other sausages can give you that much flavour and heat. Except maybe, Spanish chorizo (I said, maybe). Any how, the backstory to this dish is that a friend’s girlfriend left some Goan sausages she brought from Mumbai at my place. Friend left for Bangalore for good and I confiscated the sausages. The first time I had Goan sausages or chorizo as they call it, was in Goa a few years ago. It was nothing like a sausage – it was spicy and in small pieces. When I saw these little beads of meat tied together with a thread in the freezer, I wanted to do two things with them – a pulao (never eaten it before) and of course, with eggs.
I miss mum’s fish curry. I miss grandma’s fish curry more. I didn’t even want to attempt their recipes. Hence, found this one recipe online. It’s not Mangalorean, but Goan. It’s alright. Any fish curry was what I needed.
It’s fairly simple. Grind the masala with coconut and brining it to boil with water, along with sliced onions and green chillies. Add fish pieces and cook. Done.
For recipe, click —>> here
This is the recipe I found online and worked my way around it.
Chicken – 1/2 kg
Onion – 1 chopped and made into paste
Mustard seeds – 1 tsp
Turmeric powder – 1/2 tsp
Coriander powder – 1 tsp
Brown sugar – 2 tbsp and Vinegar – 4 tbsp to be mixed and kept aside for 15 mins.
For ground paste:
Dried red chillies – 5
Cardamom – 2
Cumin seeds – 1 tsp
Pepper corns – 1 tsp
Methi – 1/4 tsp
1. Heat oil in a pan and mustard seeds to let it pop.
2. Add turmeric powder, coriander powder and salt.
3. Add the chicken and let it brown for 5-6 mins.
4. Remove chicken and add the onion paste to the pan.
5. Cook it till the paste changes colour.
6. Add the ground paste and cook it out.
7. Add chicken and cook it for another 6-7 mins with some water.
8. Add the brown sugar and vinegar mix and simmer for a couple of mins.
Serve with rice.