SAUSAGE CURRY

 


ANGLO-INDIAN SPICY SAUSAGE CURRY

500 grams pork or beef (pepper) sausages 

2 big tomatoes chopped 

2 large onions sliced finely 2 green chilies sliced lengthwise 

1 teaspoon ginger garlic paste 

1 teaspoon chopped garlic 

1 or 2 tablespoons oil 

1 teaspoon chillie powder 

½ teaspoon turmeric powder 

½ teaspoon coriander powder 

½ teaspoon cumin powder 

Salt to taste 

Heat oil in a pan and add the sausages and a little water. 

Cook on low heat till the water evaporates and the sausages turn golden brown. 

Remove from heat and slice the sausages into halves. 

In the same oil add the onions, chopped garlic and green chillies and fry till golden brown. 

Add the ginger garlic paste and fry for 2 or 3 minutes. 

Now add the tomatoes, turmeric, chillie powder, coriander powder, cumin powder and salt and fry till the tomatoes turn pulpy. 

Add 1 cup of water and bring to boil. 

Add the sliced sausages and cook on low heat till the gravy becomes thick. 

Serve with bread or rice



TROTTERS IN A TANGY GRAVY ((Trotters cooked in a tamarind base)

 


Trotters in a Tangy Gravy  (Trotters cooked in a tamarind base)

Serves 6   

Preparation and cooking time 45 minutes

Ingredients

8 Trotters each chopped into halves (lamb or goat preferably the front ones)

2 big onions sliced                            

1 teaspoon coriander powder 

1/2 teaspoon turmeric powder  

1 teaspoon cumin powder         

4 green chillies slit lengthwise             

2 teaspoons chillie powder

1 teaspoon chopped ginger

1 teaspoon chopped garlic

Salt to taste         

2 tablespoons oil                                

½ cup thick tamarind juice

Heat oil in a pressure cooker and sauté the onions lightly.  

Add the trotters and all the other ingredients  (except the tamarind Juice) and mix well.  

Fry for a few minutes. 

Add sufficient water (the water should cover the trotters) and pressure cook on medium heat for about 15 minutes. 

Switch off the heat and let the pressure settle.

Open the pressure cooker and add the thick tamarind juice and mix well. 

Continue cooking on low heat till the gravy is thick and dark brown. 

Serve with Steamed rice, Chapattis, Hoppers or Dosas.