Goa Sausages Dry

Monday, 06 April 2009 02:36 Mangalore - Goa - Pork

Ingredients:

Quantity	Measure	Ingredients	Description
200	Grammes	Goa Sausages	Fry - remove outer skin and make pieces
200	Grammes	Potatoes	cubed
2	Teaspoon	Chilly Powder, Red	Paste
1	Teaspoon	Turmeric Powder	paste
1	Teaspoon	Garam-Masala	Paste
1	Ball	Tamarind	Paste
2	Medium	Onions	Minced
1	Tablespoon	Cooking Oil	For Frying
6	Flakes/Seeds/Cloves	Garlic	Minced
1	Salt-Spoon	Salt	For taste
1	Teaspoon	Vinegar	For taste
3	Nos	Chillies, Green	Minced
1	Inch	Ginger	Minced
3	Nos	Tomatoes	cubed

Method:

Make the curry paste with the curry powders, and tamarind pulp.

Mince the Masalas, for frying. Slice the onions and tomatoes and keep separately.

Put cooking oil in a dekshi and heat it, then fry, sliced onions, and when brown, fry the other minced masala. When it has changed colour, put the cut tomatoes in the dekshi and fry, and then add the curry paste, and some water, and boil the potatoes pared and cut in cubes.

When the potatoes are almost cooked, add the Goa sausages, cut into small bits, and fry. Add a little hot water if needed. Finally, add salt and vinegar, if the taste demands it.