Ingredients with Measurements:
- 1 pound Goan sausage, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- 1 can (14 oz) coconut milk
- 1/2 cup water
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the sliced Goan sausage and cook until browned, stirring occasionally, for about 5 minutes.
3. Remove the sausage from the skillet and set aside.
4. In the same skillet, add the chopped onion and cook until translucent, stirring occasionally, for about 3 minutes.
5. Add the minced garlic and grated ginger and cook for another 2 minutes.
6. Add the turmeric, cumin, coriander, and chili powder and cook for 1 minute, stirring constantly.
7. Pour in the can of coconut milk and 1/2 cup of water and stir to combine.
8. Bring the mixture to a simmer and add the cooked sausage back to the skillet.
9. Season with salt and pepper to taste.
10. Simmer for 10-15 minutes, or until the sauce has thickened and the sausage is fully cooked.
11. Garnish with fresh cilantro and serve hot with rice or naan bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for cooking sausage and onion
- Medium heat for simmering the curry
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 480
- Total fat: 40g
- Saturated fat: 22g
- Cholesterol: 75mg
- Sodium: 900mg
- Total carbohydrates: 10g
- Dietary fiber: 2g
- Sugars: 3g
- Protein: 20g
Substitutions for ingredients:
- Goan sausage can be substituted with any other spicy sausage, such as chorizo or andouille.
- Vegetable oil can be substituted with coconut oil or ghee.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced potatoes or carrots to the curry for extra texture and flavor.
- Use shrimp or chicken instead of sausage for a different protein option.
- Add a tablespoon of tamarind paste for a tangy twist.
Tips and tricks:
- Be careful not to overcook the sausage, as it can become tough and dry.
- Use full-fat coconut milk for a richer and creamier curry.
- Adjust the amount of chili powder to your desired level of spiciness.
Storage instructions:
- Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
- Serve the curry in a large bowl or on a platter with rice or naan bread on the side.
- Garnish with fresh cilantro or chopped scallions.
Garnishes:
- Fresh cilantro
- Chopped scallions
- Sliced red chili peppers
Pairings:
- Basmati rice
- Naan bread
- Cucumber raita
Suggested side dishes:
- Roasted vegetables
- Grilled corn on the cob
- Mixed green salad
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the sausage is fully cooked before serving.
- Store any leftover curry in the refrigerator and consume within 3 days.
Food history:
- Goan cuisine is a fusion of Indian and Portuguese flavors, as Goa was a Portuguese colony until 1961.
- Goan sausage is a spicy pork sausage that is a staple in Goan cuisine.
Flavor profiles:
- Spicy, savory, and creamy
Serving suggestions:
- Serve the curry as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian