Friday, 8 March 2013

Sausage masala (Indian curry)

Both Anjalie and I love Lincolnshire style veggie sausages. Given a chance we will eat them morning, noon and night :) So especially on cold winter nights, like tonight, Anjalie often requests this "curry". I usually make her a mild version (without chillies and chilli powder) while I like mine quite spicy. You can alter your according to your taste.

You will need:
Sausages (veggie or meat) - 6, cooked and cut into bite size pieces.
Onion - 1, chopped
ginger-garlic paste 1 tsp or ginger (1 inch piece) and 4 cloves garlic, chopped
Tomatoes - 2 ,chopped
fennel seeds - 1/4 tsp
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
salt to taste
black pepper powder - 1/4 tsp
2 green chillies chopped (for adults)
red chilli powder - 1/4 tsp (for adults)
garam masala - 1/2 tsp
chicken masala - 1/4 tsp (optional)
coriander powder - 1/4 tsp
coriander for garnish
oil - 2 tsp

Heat 1 tsp of oil in a kadai. Add onions, garlic, ginger and chillies (if using). Fry until onion gets transparent.

Add tomatoes and a pinch of salt.

Cook until the tomatoes to get soft. Let this cool and grin into a paste.

Heat another tsp of oil in a kadai and add cumin, fennel and mustard seeds and allow to splutter.

Add the sausage pieces and fry for a min.

Add the ground paste and cook for another min.

Add the dry spices, salt and mix well.

Cook until the oil separates (about 2 mins). Garnish with coriander leaves.

This is a great side dish and goes well with roti, bread or rice.

Note: you can also add sweet peppers, potatoes or any of your favorite veggies to the masala.

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