Ehehehe
I made curry this week — sausage curry, to be specific. It was an improvised recipe which took some cues from this one, but with the following modifications:
- Sausages instead of prawns, chopped into slices and added to the pan at the same time as the spices (more on those below)
- Loads of celery
- 0% fat Greek yogurt instead of cream, and more of it
- Instead of korma paste, I used a curry spice mix of my own devising which consisted of:
- ¼ teaspoon each of turmeric and dried chilli flakes
- 1 teaspoon each of paprika, cumin and dried coriander leaf
- A generous grating of black pepper
It turned out pretty darn well 😀 I might dial down the black pepper next time, though — 24 twists of the grinder did take the heat level pretty high. I might also use ½ teaspoon each of turmeric and paprika, to see how that affects the colour of the sauce — this one turned out an interesting shade of orange xD Other possible tweaks include cream rather than yoghurt and using less than 500ml water, to account for liquid released from the veg as they cook.
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