Anglo-Indian Sausage Curry
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 information
Yield
serves 3¿4
Ingredients
Preparation
Pour the oil into the same pan in which the sausage patties were fried and set on medium-high heat. When hot, put in the onions. Stir and fry the onions until they are lightly browned. Add the ginger and garlic. Stir for a minute. Put in the tomatoes and turmeric. Stir and cook on medium-high heat for 3 minutes or until the sauce has thickened and caramelized a bit. Now add 1 cup water and the salt, pepper, and green chilies. Stir and bring to a simmer. Cover, turn heat to low, and simmer gently for 5 minutes. Put the sausage patties back into the pan, in a single layer if possible, spoon the sauce over them, cover, and heat them through.
