Sunday, 12 October 2014

Sausage Curry (aka Sausage Casserole with Indian Spices) 10/10/14

It struck me that although we use all sorts of meat in curries, I have never had a sausage curry.  So on Friday night, after getting the family prepared for something radically different, that's what we had.

I based it on my standard recipe for curry, this time using a mixture of two Patak's curry pastes, because that's what I had in my fridge.  I never use curry sauces for curries, only curry pastes.

My curry recipe for 4 portions:

About 700g sausages (Tesco's traditional pork are very good), pricked and browned in a little oil or fat (I used duck fat becuase I had some in the fridge).

Once browned, transfer to a saucepan.

Fry a chopped onion to give a little colour.

After 4 mins or so add 1/2 a jar of Patak's curry paste (I was using up a mixture of Tikka and Korma but use whichever one you like- they are all great but are quite different- just make sure it's curry paste, definitely not curry sauce!) until you can really smell the spices (about 2 mins).

Add to the saucepan along with a can of coconut cream (higher fat content the better) and a small cauliflower in florets.

Simmer gently for 10 mins

After 10 mins add a handful or two of whole green beans (I use frozen ones) and simmer for another 10 mins until the veggies are only just cooked. 

Thicken slightly if needed (I use thickening granules sparingly but ground almonds but save on carbs and add to the flavour).

Serve with rice and the usual Indian accompaniments (eg naan brea/ chapattis and a raita).  My recipe for raita is Greek yog, chopped mint and cucumber- I add some ground cardamom to this as well.

I forgot that it will need a little thickening at the end. I use a minimal amount of thickening granules but there are lots of other ways too.

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