Ingredients with Measurements:
- 1 pound Goan sausage, sliced
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 can diced tomatoes
- 1 cup water
- Salt to taste
- 2 tablespoons oil
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat oil in a large pot or Dutch oven over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onion and sauté until translucent.
4. Add minced garlic and grated ginger and sauté for another minute.
5. Add coriander powder, turmeric powder, red chili powder, and garam masala. Mix well and cook for a minute.
6. Add sliced Goan sausage and diced potatoes. Mix well.
7. Add diced tomatoes and water. Mix well and bring to a boil.
8. Reduce heat to low, cover the pot, and simmer for 20-25 minutes or until the potatoes are tender.
9. Season with salt to taste.
10. Garnish with fresh cilantro and serve hot with rice or bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing and boiling
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 30g
- Carbohydrates: 20g
- Protein: 15g
Substitutions for ingredients:
- Goan sausage can be substituted with any spicy sausage.
- Potatoes can be substituted with sweet potatoes or butternut squash.
- Cumin seeds can be substituted with ground cumin.
Variations:
- Add chopped bell peppers for more color and flavor.
- Use coconut milk instead of water for a creamier curry.
- Add a tablespoon of tamarind paste for a tangy flavor.
Tips and tricks:
- Use a non-stick pot or Dutch oven to prevent sticking.
- Slice the sausage thinly for even cooking.
- Add more water if the curry is too thick.
- Adjust the amount of red chili powder to your liking.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over low heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with rice or bread on the side.
- Garnish with fresh cilantro and a squeeze of lime juice.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Rice
- Naan bread
- Roti
Suggested side dishes:
- Cucumber raita
- Mango chutney
- Papadum
Troubleshooting advice:
- If the curry is too spicy, add a dollop of plain yogurt or sour cream to cool it down.
- If the curry is too thick, add more water or coconut milk.
Food safety advice:
- Make sure the sausage is cooked through before adding the potatoes.
- Store leftover curry in the refrigerator within 2 hours of cooking.
Food history:
- Goan cuisine is a fusion of Indian, Portuguese, and African flavors.
- Goan sausage is a spicy pork sausage flavored with vinegar, garlic, and spices.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve the curry with rice or bread and a side of cucumber raita.
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Region: Indian