A humble sausage and potato curry with tropical flavours inspired by the popular coastal dish Duck Mappas from the south of India, making it perfect one-pot comfort food to enjoy with the family for a laid back day.
Recipe Card
|
Ingredients |
Quantity |
|
Oil |
To saute |
|
Cardamom, Cloves, Cinnamon (whole spices) |
A few pieces |
|
Mustard |
3 g |
|
Onion, sliced |
100 g |
| Green chili |
5 g |
|
Curry leaves |
1 g |
| Chicken sausage, diced |
200 g |
|
Potato, diced |
100 g |
| Turmeric |
2 g |
|
Coriander |
30 g |
| Ginger garlic paste |
20 g |
|
Red chili powder |
20 g |
| Garam masala powder |
5 g |
|
Tomato, chopped |
30 g |
|
Water |
200 g + 50 g |
| Coconut milk powder |
30 g |
Method of Preparation
Heat the oil in a pan.
Add the whole spices and fry it till aromatic.
Add mustard seeds and let it splutter
Add sliced onion, green chili, curry leaves, and salt, and sauté for a few minutes.
Add the diced sausages, potatoes, and salt and continue sautéing.
Add turmeric powder, coriander, ginger-garlic paste, chili powder, garam masala, and stir it well.
Add chopped tomatoes and water and cover the pan with a lid and cook till the potatoes are soft.
Add the coconut milk powder diluted in 50 gm of warm water and simmer until it becomes semi-thick.
Serve warm with rice or chapathi.
--
Bobby Geetha
With two decades of Kitchen Management in high-end 5-star luxury hotels and Michelin restaurants, Bobby is currently serving the role of Director for Fine Dining Indian Ltd – Magazine and Restaurant Consultancy Firm in India.
As a Food Consultant, he helps Indian food business Succeed in their vision and make a profit with minimal overhead, operational, and food cost, achieving this by smart Menu, Kitchen, and Equipment planning.
Bobby has also served in several prestigious positions including being the Corporate Executive Chef for Asha’s Restaurants International of 20 restaurants’ in 6 countries and has also trained at two Michelin star restaurants Noma, Dinner by Heston, Le manoir By Raymond Blanc.
A humble sausage and potato curry with tropical flavours inspired by the popular coastal dish Duck Mappas from the south of India, making it perfect one-pot comfort food to enjoy with the family for a laid back day.
Recipe Card
|
Ingredients |
Quantity |
|
Oil |
To saute |
|
Cardamom, Cloves, Cinnamon (whole spices) |
A few pieces |
|
Mustard |
3 g |
|
Onion, sliced |
100 g |
| Green chili |
5 g |
|
Curry leaves |
1 g |
| Chicken sausage, diced |
200 g |
|
Potato, diced |
100 g |
| Turmeric |
2 g |
|
Coriander |
30 g |
| Ginger garlic paste |
20 g |
|
Red chili powder |
20 g |
| Garam masala powder |
5 g |
|
Tomato, chopped |
30 g |
|
Water |
200 g + 50 g |
| Coconut milk powder |
30 g |
Method of Preparation
Heat the oil in a pan.
Add the whole spices and fry it till aromatic.
Add mustard seeds and let it splutter
Add sliced onion, green chili, curry leaves, and salt, and sauté for a few minutes.
Add the diced sausages, potatoes, and salt and continue sautéing.
Add turmeric powder, coriander, ginger-garlic paste, chili powder, garam masala, and stir it well.
Add chopped tomatoes and water and cover the pan with a lid and cook till the potatoes are soft.
Add the coconut milk powder diluted in 50 gm of warm water and simmer until it becomes semi-thick.
Serve warm with rice or chapathi.
--
Bobby Geetha
With two decades of Kitchen Management in high-end 5-star luxury hotels and Michelin restaurants, Bobby is currently serving the role of Director for Fine Dining Indian Ltd – Magazine and Restaurant Consultancy Firm in India.
As a Food Consultant, he helps Indian food business Succeed in their vision and make a profit with minimal overhead, operational, and food cost, achieving this by smart Menu, Kitchen, and Equipment planning.
Bobby has also served in several prestigious positions including being the Corporate Executive Chef for Asha’s Restaurants International of 20 restaurants’ in 6 countries and has also trained at two Michelin star restaurants Noma, Dinner by Heston, Le manoir By Raymond Blanc.
