I have curried a great many things during my joyous appreciation of Indian cooking. I have curried fishfingers and omelette with great success in the past. One thing which doesn't stand out as a serious contender for the "please curry me" competition is sausage - apart from vindaloo I struggle to think of pork being used much in Indian recipes.
I first came abreast of a curried sausage recipe in the archetypal Indian cookery book, "Illustrated Indian Cookery" by Madhur Jaffrey, which, incidentally is the bible. Madhur introduced me to a great, if simplistic recipe for curried chipolata's.
Sausage Curry
- Put one large or 2 medium onions, a thumbs length of ginger and 4 cloves of garlic into a blender. Blend to a smooth paste.
- To a heavy based pan, or ideally a karahi add some ghee or a neutral oil - I used a combination of both. Add a pinch of asoefetida (Yes, I know it stinks, but once cooked it adds a real catalytic effect).
- Add the paste and stir fry until it softens and finally colours - this can take 10 minutes or so.
- I had a great spice mix left over from my sri-lankan roti recipe, so I used this because it was quite concentrated with fennel. You can use a pre-mixed curry powder if you like. I used 2 heaped teaspoons. If you want a decent spice blend then see below.
- Cook the spices for 2 minutes.
- Add a tin of peeled plum tomatoes. Stir to mix and break.
- Season well with salt and pepper.
- Add 4 thinly sliced, pre-grilled butchers sausages.
- You might notice I had sweetcorn in mine (from the photo). This was only because I had some left over from my sons tea and I didnt want to waste it.
- I also added 3 seeded, dried red cherry bomb chilli's.
- Allow to cook for an hour, add water if it gets a little sticky.
- 2 teaspoons of powdered cumin and coriander.
- 1 teaspoon of regular paprika and one of chilli powder.
- Half a teaspoon of crushed fennel seeds and powdered turmeric.
- Half a teaspoon of crushed black pepper.
- Half a teaspoon of garam masala.
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