Kala’s Sausage Curry (Indian Style)

December 2015 saw most of Chennai devastated by floods after heavy rains. Water entered the electricity substation feeding my neighbourhood and we did not have electricity for 5 days. I had unwisely stocked my freezer just a few days before this happened with perishables. I developed this recipe (along with Candlelit Chicken Pulav) as a dish that could be made without electricity, cooking only with gas, and to use the non vegetarian foodstuffs before they spoilt. To my surprise and delight the curry turned out to be very tasty. A few months later I tried the curry again with the addition of coconut milk and coriander leaves, and it was an excellent preparation.

Kalas Sausage Curry - Kalas Kalai

Kala’s Sausage Curry

This sausage curry can be served with plain or festive rice, chappatis, or just bread. The Madras Curry Powder, though well known outside India, is available only in select shops in Chennai. I find that it lends itself very well to the curry, giving an unusual and pleasant flavour.

Nutritive Value

This curry is rich in protein because of the sausages and moderate in energy due to the absence of ground poppy seeds (khus khus) or cashew nuts that are usually used as thickening agents in curries.  The coconut milk and oil furnish the calories. If pork sausages are used, the energy value and the fat content will increase.

Ingredients

  • 500 g Sausages (Cocktail/Frankfurters/Hot Dogs)
  • 1 large Onion, diced
  • 3 large Tomatoes, chopped
  • 2 T Ginger Garlic Paste
  • ¼ tsp Turmeric Powder
  • ½ tsp Cumin Powder
  • 1 tsp Kashmiri Chillie Powder
  • 2 tsp Madras Curry Powder
  • ¼ tsp Cumin Seeds
  • 3 T Oil
  • ¼ C Coriander Leaves, chopped
  • 1 C thick Coconut Milk
  • 1 C Water
  • 2 tsp Salt, or to taste

Method

  1. Large sausages should be cut into 2 or 3 pieces. Use cocktail sausages as such.
  2. Heat the oil in a large non stick kadai or wok.
  3. Fry the sausages in the oil. Drain and set aside.
  4. To the same oil, add the cumin seeds. When they splutter, add the onions and fry. When translucent, add the ginger garlic paste. Stir. Add a tablespoon of water to prevent sticking.
  5. When a pleasing aroma arises, add the tomatoes and fry till tender.
  6. Add salt, and continue to fry till it is almost dry.
  7. Add the dry spice powders (turmeric, cumin, chillie, and Madras curry powder). Mix and fry for a minute.
  8. Add the fried sausages and mix till the masala coats the sausages.
  9. Add the water and bring to boil. Lower heat and simmer for a few minutes.
  10. Add the coconut milk. Adjust salt. Remove from heat when it begins to boil.
  11. Sprinkle with chopped coriander leaves.

Notes

  1. I used chicken sausages for the curry but pork sausages would add a rich flavour. In India it is difficult to find good quality and reasonably priced pork sausages.
  2. If Madras Curry Powder is not available, you can use either mutton masala or chicken masala powders but try to get Madras Curry Powder as that is ideal for this preparation.
  3. I used reconstituted coconut milk. Coconut milk available in cartons can also be used, but the unused portion will require refrigeration which will not be possible when you don’t have electricity.
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