Anglo-Indian Sausage Curry

Name: Anglo-Indian Sausage Curry
Yield: serves 3¿4
Ingredients: 2 tablespoons olive or canola oil; 1 medium onion, finely chopped; 1 teaspoon finely grated peeled fresh ginger; 2 cloves garlic, crushed to a pulp; 4 medium tomatoes, grated coarsely, (page 289), or peeled and then finely chopped; 1/2 teaspoon ground turmeric; 1/2 teaspoon salt, or to taste; Lots of freshly ground black pepper; 4–5 fresh hot green chilies (such as bird’s-eye), slit halfway up, starting at the bottom end

December 9, 2011

You need the patties from the preceding recipe and the same pan used for browning them with its leftover oil. This is in fact a continuation of the last recipe and makes for a quick curry, good with rice, bread, and also with fried eggs and toast! So, make the preceding recipe, remove the patties from the frying pan with a slotted spatula, put them on a plate, and proceed immediately to make the curry sauce. For a simple meal, serve with a rice dish and Corn with Aromatic Seasonings.

Recipe notes

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