The magic of curry at its versatile best.
- 1½ tbsp ghee
- 1 large onion, finely chopped
- 20 gm ginger, finely grated
- 4 thick beef sausages (about 150gm each), cut into 3cm pieces
- 200 gm canned tomatoes, mashed
- 1 tbsp panela or light palm sugar
- Sliced Spanish onion, tossed in a little lime juice, and small green chillies (optional), to serve
- Coriander, yoghurt and flatbread, to serve
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- ½ tsp fennel seeds
- ½ tsp black peppercorns
- ½ tsp cardamom seeds
- 2 tsp ground turmeric
- 300 gm basmati rice, rinsed (1½ cups)
- 80 gm desiccated coconut
- 1For spice mixture, pound whole spices with a mortar and pestle until very finely ground. Add turmeric and set aside.
- 2Heat ghee in a large saucepan over medium-high heat. Add onion and sauté until golden (8-10 minutes). Add ginger and fry until fragrant (1-2 minutes), then add spices and stir until fragrant (1-2 minutes). Add sausage and fry until starting to brown (5 minutes), then add tomatoes and 400ml stock or water. Season to taste and bring to the boil, then reduce heat to low and simmer until sauce reduces by half (35-40 minutes). Add sugar and season to taste.
- 3Meanwhile, for coconut rice, place rice in a saucepan and cover with enough cold water to cover by 1cm. Bring to a simmer over high heat, stir, then reduce heat to low, cover with foil or a lid and cook for 12 minutes, then remove lid, cover with a clean tea towel and stand for 5 minutes. Meanwhile, toast coconut in a frying pan over medium-high heat until golden brown (3-4 minutes). Stir into rice and season to taste.
- 4Transfer coconut rice to warm bowls, top with sausage curry, onion and coriander and serve
with yoghurt, flatbread and green chillies.
Drink Suggestion: Spicy, light grenache. Drink suggestion by Max Allen.