Cathryn's Kitchen

MONDAY, 27TH JANUARY 2014

Leftover Sausage Curry


It's been really busy at our house recently with lots of dinner parties with friends, relatives and business partners.

It's been really busy at our house recently with lots of dinner parties with friends, relatives and business partners.

Please see below a recipe I did on Sunday night, after a BBQ we had for 20 people on Saturday night.

Leftover Sausage Curry
Fry in 1 tablespoon of olive oil, the following ingredients;
1 diced onion
1 tsp. grated ginger
2 tsp. crushed garlic
1 tsp. turmeric powder
1 tsp. Garam Masala
1 tsp. coriander powder
1 tsp. Cumin
1 tsp. dried chilli or more if you like it hot.

Fry this all together, until golden brown. It's important to cook your spices first, as it brings out the flavour in them. Even better if you mortar and pestle the seeds of the above spices, before frying.

Then add a dozen leftover sausages diced, as these are already cooked, you just need to cover them in the spices, then add a can(400gm) of chopped tomatoes and a can(400gm) of coconut milk. Let this simmer until heated all the way through and the flavours have soaked into the sausages. This should take approximately 20-30mins.

Serve with Pilau rice
1 cup Basmati rice
2 cups chicken stock
1 tsp. olive oil
1 tsp. turmeric
1 tsp. Garam Masala
1 bay leaf.
1 tsp. crushed garlic

Place the chicken stock and spices in a saucepan and cook the rice for 12 minutes until light and fluffy.
Whilst the rice is cooking, fry up 1 thinly sliced onion, in 2 tsp of olive oil, until golden and caramelised. Spread out on a baking tray and place in a preheated 180°c oven for about 10 minutes until it is crunchy, then toast 1/4 of a cup of Salted Cashews.
Combine the onion and cashews and sprinkle on the top of the rice for serving.
Serve with a green salad, Cucumber and Yoghurt and red chillies for those who like it hot.

Enjoy with a glass of Rose.




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