Ingredients (serves 4)

• 1 tbs olive oil
• 12 fresh curry leaves*, plus extra to fry
• 1 tsp panch phoran*
• 1 small onion, thinly sliced
• 1/2 long green chilli, seeds removed, finely chopped
• 2 garlic cloves, finely chopped
• 2 tsp grated ginger
• 1 tsp sweet paprika
• 1/2 tsp curry powder
• 400g can chopped tomatoes
• 1 tsp caster sugar
• 1 tsp tamarind puree*
• 400g can chickpeas, rinsed, drained
• 1 tbs chopped coriander
• 12 thin pork or beef sausages
• Mashed potato, to serve

Method

1. To make curry sauce, heat oil in a frypan over medium heat. Add curry leaves and panch phoran, then cook, stirring, for 1 minute or until fragrant. Add onion and cook until softened but not coloured. Add chilli, garlic and ginger, then cook for a further 1 minute.
2. Add paprika and curry powder, then cook for a further minute. Add tomato, sugar and tamarind, then cook, stirring occasionally, for 10-15 minutes until thickened and the oil starts to separate. Add 1 cup (250ml) water and bring to a simmer, then add chickpeas and coriander, and simmer for a further 5 minutes.
3. Meanwhile, cook sausages in a frypan over medium-high heat, turning, until browned and cooked through. In the same pan, fry extra curry leaves until crisp, then drain on paper towel.
4. Serve sausages with mash, sauce and fried curry leaves.

Notes

*Curry leaves are available from selected greengrocers and dried from supermarkets. Panch Phoran is an Indian spice blend that includes cumin, fenugreek and fennel; available from spice shops, Indian food shops and online at herbies.com.au; substitute brown mustard seeds. Tamarind puree or paste is available from selected supermarkets and Asian food shops.