Batchelors Cook in Curry Sauce Mix, 2.5 Kg (Pack of 1)

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Pour in the tinned tomatoes then add the dried fenugreek and tomato puree and stir to combine and cook for 2 minutes. Pork curries aren’t common, which means thatIndian sausage curry is also pretty rare. But that doesn’t mean that Sausage Curry isn’t incredibly yummy! Cut the sausages into bite sized pieces and return the to the sauce, before adding a lid and cooking for 6-7 minutes.

Measure out 200g of curry sauce mix. Mix with 1 litre of cold water. Bring to the boil, stirring continuously and simmer for 15 minutes, stirring occasionally. Two other great option is potatoes, with aloo methi (fenugreek potatoes) or some roasted Bombay potatoes. They also play with the anglo Indian nature of this wonderful curry. Head to an Indian store and get some fresh leaves. You can freeze them, they will last for 6 months with no degradation in flavour. Yes, and as with many dishes of this nature the flavours will improve after a day or two in the fridge.I typically do this in the oven while I chop other ingredients. But you can do it in a large frying pan, or a flameproof cast iron dish on the hob. There is one herb that I would try to avoid in the sausage in this curry and that is sage. It is very bold and punchy and quite at odds with the Indian flavours in the sauce. Donna Dundas is an experienced family food blogger who has been creating easy and wholesome recipes for over 7 years. Her blog is a must-read for anyone looking for filling and delicious recipe ideas, that reduce waste and minimise stress.

You can make thiseasy sausage curry with pretty much any sausages.I use just a pretty standard pork sausage from Aldi, which has a fairly high meat content. But if you can get beef sausages give them a go, they are great in this recipe. I also use them in my sausage and mash pie, sausage and lentil casserole and sausage tray bake! Now Indian beef curries may seem a bit of an outlier… however the reason that beef is not used in Indian recipes is cultural. Throw in the sliced onions and sausages and cook for 8-10 minutes, you are aiming to soften the onions and evenly brown the sausages all over.Pork curries aren’t particularly commonin restaurants and takeaways. This is typically because Muslims don’t eat pork. Then, remove from the pan, or the oven, and fry onions, garlic, peppers and ginger. Before returning the sausages, whisking the ingredients for the sauce and adding. Add the spices to the onions along with the curry leaves, slit red chillies, garlic and ginger and cook for 30-60 seconds. Ginger– I cheat and use a ginger puree from Aldi. I think 1 teaspoon is about the same as an inch of grated root ginger. But honestly, puree is a game-changer when it comes to easy midweek meals.

It is unashamedly inspired by a classic German currywurst but with far more of a British Indian curry twist!Batchelors Smash is the original instant mash potato, made from real potato ready by simply just adding hot water! ​ This recipe for sausage curry is super simple, without lots of different herbs and spices that you might find in some homemade curry recipes. I use: Thissausage curry recipe is gorgeous, super easy to make, filled with flavour and fantastic if you are on a budget. Which of course, most of us now are! Yes absolutely, play around with it and see where you end up. I chose beef as the spicing tends to be relatively neutral, and as a result, the sausages do not “fight” the flavours in the curry sauce.