Recipe for Dad’s Cocktail Sausage Chilly Fry
Recipe for Dad’s Cocktail Sausage Chilly Fry
This is a quick and simple recipe packed with flavour. It is usually made when you don't want to take the trouble of cooking up a laborious dish, but still wish to enjoy some good hot Non-Vegetarian food.During our childhood days, during our Summer vacation in Goa, Dad would prepare this chilly fry when Mum was too tired in the kitchen. Everytime he made it, it would taste different because he used to add anything that he would find. There was no specific recipe for this one and that's what made it even more special. Even though we are in two different countries, we always celebrate our families' Birthdays by either preparing a Special dish or Going out for Lunch or Dinner. Being Dad's Birthday on 2nd April and since we weren't allowed to step out of the house due to the Global lockdown, I thought of reviving those good old memories and preparing his delicious Cocktail Sausage Chilly Fry since I had some packets stocked up in the freezer. I'd like to share with all of you my version of my Dad's Cocktail Sausage Chilly Fry.
Servings 4 people
Ingredients
- 400 gms Chicken or Pork Franks(Cocktail Sausage) cut into rings or slants
- 4 Medium sized Onions(sliced)
- 2 Medium sized Tomatoes(sliced)
- 5 Green Chillies slit or chopped fine (alter as per taste)
- 1 Medium sized Capsicum(you can use a mix of Red, Yellow and Green Capsicum)
- 1.5 Tspn Ginger Garlic Paste
- 1 Tspn Turmeric Powder
- 1.5 Tsp Kashmiri Chilly Powder
- ½ Tspn Sugar or 1 Tspn Ketchup
- 1.5 Tbspn Vinegar(I like it tangy, you can alter as per taste)
- 8-10 Sprigs of Fresh Coriander(chopped fine)
- 6-8 Curry leaves
- Salt if required(as some brands of sausages contain a lot of salt)
- 1 Large Potato cut into medium sized strips or wedges(optional)
- 2-3 Tbspn Oil for the Chilly Fry
- Oil for Deep frying the Potatoes
- 1/2 Tspn Salt for the Potatoes
- Some Water to soak the Potatoes
Instructions
- Peel & Cut the Potato and let it soak in water. Keep asideNote: if it's not kept in water after it is peeled, it will get oxidized and turn black
- In a wide Pan or skillet, add the Onion, Tomato, Curry Leaves, Chillies and Oil and place it on medium high heat
- When the Onions turn translucent, add the ginger garlic paste and mix it well
- Once the raw smell of the Ginger Garlic paste reduces, add the capsicum and mix wellNote: I like my capsicum crunchy, hence I add it later. If you like it soft, you can add it along with the Onions and Tomatoes
- Add the Turmeric Powder, Chilly Powder, Sugar/Ketchup, Vinegar and Chicken Sausage and mix well
- When it begins to boil, add the chopped Coriander, mix well,check for salt and let it cook for another 5 minutes
- Turn off the heat
- In deep fry pan, heat some oil and once the oil turns hot, drain off all the water from the Potatoes, add some salt, add the potatoes into the hot oil and fry until golden
- Once done, add it into the chilly fry.
