Should I add extra salt to this fry?

Usually not. Goan chorizo is already salty, so taste only at the end and adjust only if your sausage is unusually mild.

Can I boil the potatoes first?

You can, but it is not necessary. Small cubes cook through in the pan and absorb more flavor when simmered with the chorizo.

How do I know when the fry is done?

The potatoes should be tender, the onions soft, and the liquid reduced to a glossy coating rather than a thin sauce.

Can I make Goan chorizo fry ahead of time?

Yes. It reheats well and often tastes better later because the potatoes soak up the spicy, tangy sausage juices.

What should I serve with Goan chorizo fry?

It is best with poi, pav, or plain rice, which balance the rich, spicy sausage and soak up the flavorful oil.

Home / Recipes / goan / Goan Chorizo Fry

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Goan Chorizo Fry

RATING

4.6/5(127)

TASTE SCORE

9/10

Spicy, tangy Goan chorizo cooked with onions, potatoes, and green chilies until glossy and deeply flavorful. This homestyle fry is bold, smoky, and perfect as a small side with poi, pav, or plain rice.

PREP

15m

COOK

25m

SERVES

1 KATORI

353 cal

SERVINGS

INGREDIENTS

For 4 servings

300 ggoan chorizo sausage · casings removed, roughly crumbled250 gpotato · peeled and cut into small cubes2 pcsonion · medium, thinly sliced2 pcsgreen chili · slit1 tspoil½ cupwater2 tbspcoriander leaves · chopped

NUTRITION · PER SERVING

353

CALORIES · 1 KATORI

Protein12g · 14%

Carbs20g · 23%

Fat23g · 59%

Fiber3g

Sugar4g

Saturated fat8g

Cholesterol60mg

Sodium934mg

Potassium661mg

Phosphorus189mg

How we calculate →

METHOD · 6 STEPS

prep · ~10 min
Prepare the chorizo and vegetables.
1.Remove the casing from the Goan chorizo sausage and crumble the filling.
2.Peel the potato and cut it into small cubes for quick cooking.
3.Slice the onion thinly and slit the green chilies.
saute · ~10 min
Cook the potatoes and onions.
1.Heat oil in a wide pan over medium heat.
2.Add the potato and cook for 4 to 5 minutes, stirring often, until lightly colored.
3.Add the onion and green chili and cook until the onion softens and turns lightly golden.
TIPKeep the heat moderate so the onions sweeten without burning.
saute · ~6 min
Add the chorizo and fry well.
Add the crumbled Goan chorizo sausage to the pan and mix well. Cook for 5 to 6 minutes, breaking it up with the spoon, until it releases its red fat and turns fragrant.
simmer · ~10 min
Cook until the potatoes are tender.
Pour in the water, stir, and cover the pan. Cook on low heat for 8 to 10 minutes until the potatoes are soft and the liquid reduces to a glossy coating around the chorizo.
TIPGoan chorizo is already salty and tangy, so this fry usually does not need extra salt.
garnish
Finish with coriander leaves.
serve
Serve hot with pav, poi, or plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cut the potatoes into small, even cubes so they finish cooking in the same time as the chorizo.
2
Use a wide pan rather than a deep pot so the chorizo fat can reduce and coat everything evenly.
3
Do not add extra salt until the end; Goan chorizo is usually already quite salty and sharp.
4
Break up the sausage well as it fries so more surface area caramelizes in the red fat.
5
If the pan dries before the potatoes soften, add just a splash of water instead of more oil.
6
Cook until the masala looks glossy and clings to the potatoes, not watery, for the right fry texture.
7
This tastes even better after a short rest, when the potatoes absorb the spicy chorizo juices.