Choris Pao

Ingredients

• 400g Goan chorizo, casings removed
• 4 pao rolls (or soft dinner rolls)
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 green chillies, slit lengthwise
• 1/2 tsp turmeric powder
• 1 tsp Kashmiri chilli powder (for colour, optional)
• 1 tbsp vegetable or coconut oil
• 1 tbsp cane or toddy vinegar
• 2 tbsp water
• 2 tbsp chopped fresh coriander

Before you cook

• Remove the chorizo from its casings and crumble the meat into a bowl.
• Finely chop the onion, mince the garlic, and slit the green chillies.
• Chop the fresh coriander for garnish.

Steps

1. Heat the oil in a heavy pan over medium heat.
2. Add the chopped onion and cook, stirring, until soft and translucent, about 4 minutes.
3. Add the minced garlic and slit chillies and cook for 1 minute until fragrant.
4. Add the crumbled chorizo to the pan, breaking it up further with the back of a spoon.
5. Stir in the turmeric and chilli powder.
6. Cook the chorizo over medium heat, stirring often, until it releases its red fat and turns deep brick-red, about 8 minutes.
7. Pour in the vinegar and water, scraping up any browned bits from the base of the pan.
8. Lower the heat and simmer, uncovered, until the liquid has mostly cooked away and the mixture is thick, about 5 minutes.
9. Taste the chorizo and remove the pan from the heat.
10. Slice each pao roll almost all the way through, leaving one edge attached like a hinge.
11. Warm the split pao rolls, cut side down, in a dry skillet for about 1 minute until lightly toasted.
12. Spoon the hot chorizo filling generously into each warm pao.
13. Scatter the chopped coriander over the filling and press the roll closed.
14. Serve immediately while the pao is warm and the chorizo is still sizzling.