Chorizo Chilli Fry
Recipes with Goan Chorizo
A Goan bar snack and party side dish. Chorizo cooked with green chillies, sliced capsicum, and onions until everything caramelizes at the edges and the pan holds a pool of bright red fat. Hotter than the standard chorizo fry, with the freshness of green chilli running alongside the dried spice of the sausage.
Prep Time
8 min
Cook Time
15 min
Servings
3
Difficulty
Easy
Ingredients
- 250g Goan chorizo, casings removed and crumbled
- 1 large onion, sliced
- 1 green capsicum (bell pepper), sliced
- 4 green chillies, slit lengthwise
- 4 garlic cloves, sliced thin
- 1 tbsp palm vinegar or malt vinegar
- 1/2 tsp black pepper
- Salt to taste
- Fresh coriander to garnish
Steps
Put the crumbled chorizo in a dry wok or wide pan over high heat. Cook for 5 minutes, stirring, until browned and the fat has rendered. Move the meat to the edges.
Add the onion and garlic to the centre of the pan. Fry in the chorizo fat for 3 minutes over high heat, letting the onion colour at the edges.
Add the green chillies and capsicum. Toss everything together and cook for 3-4 more minutes. The capsicum should stay slightly firm.
Add the vinegar and black pepper. Stir through and cook for 1 minute. Taste for salt. Serve in the pan or on a plate with poi bread or steamed rice.
Tips
High heat is the key: this dish needs caramelization, not steaming. A crowded pan traps moisture and the ingredients braise instead of frying. Work in two batches if the pan is small. The vinegar goes in last because it reduces quickly and its sharpness should stay present in the finished dish.