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This is a Portuguese influenced dish from Goa in West India and is traditionally made with cubed leg of pork and cooked for a long time, but this uses Pork Sausages as a simpler and a more convenient alternative for the single person. It can be described as hot, sweet and sour.

Preparation

• Cut the sausages into approx 2 cm lengths.
• Finely chop the onion (1).
• Fry the sausages in a little oil with the chopped onion (1), curry powder and chilli powder (1) until fully cooked and browned to personal preference, then reserve.
• Slice the onion (2).
• Break sufficient tamarind block into pieces to make about 1 tbspn.
• Soak the tamarind in about 50 ml of boiling water for about 15 min, then press through a sieve to remove any stones etc, then reserve.

Cooking

1. Heat the oil in a wok or heavy pan and fry the sliced onion (2) for 2 min.
2. Mix in the tomato purée and 80 ml of c41 base sauce and cook, stirring regularly, for 3 min, adding c41 base sauce as needed to prevent drying.
3. Stir in the c41 balchao spice mix, chilli powder (2) and turmeric and cook, stirring, for 1 min, adding c41 base sauce as needed to prevent drying and burning.
4. Stir in the reserved sausage, 80 ml of c41 base sauce and salt and cook, stirring regularly, for 2 min, adding base sauce to maintain the desired sauce consistency.
5. Reduce the heat and stir in the sugar and tamarind juice and cook for 2 min.

Serving

1. Serve with rice that has been cooked with the addition of ¼ tspn of turmeric.

Notes

Plain pork sausages without the addition of herbs are best suited to this dish.
The heat of this dish can be adjusted to taste by modifying the amount of chilli used.
The tamarind juice can be replaced with wine vinegar if necessary and the quantity can be adjusted to suit individual taste.

The preparation stage
Enlarge image

The finished meal