meat

Goan sausage or chorizo

Goan Choris

Measured by weight; cured pork sausage.

No vegetarian swap gives the fermented pork and vinegar tang; use the closest meat option if you can.

• 
  Goan sausage

  Use the same weight, sliced. It is tangier and less spicy than many chorizos; adjust vinegar and chilli.

• 
  Pork with fat

  Use the same weight, chopped, and marinate with vinegar, chilli and garlic. Cook longer until tender.

• 
  Paneer

  Use the same weight as the meat, cubed. Add near the end and simmer 5 minutes only.

• 
  Potato

  Use the same weight, parboiled and cubed. Add 10–15 minutes earlier than the meat.

• 
  Raw jackfruit

  Use the same weight, pressure-cooked until tender, then simmer 10 minutes. Meaty texture, but no fermented tang.

Lasooni Scallops with Goan Sausage & Nori