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
- 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.
- 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.
- 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.
- 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.