Ingredients:
For the Sausages:
- 8 pork sausages
- 1 tablespoon vegetable oil
For the Tikka Masala Sauce:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 green chilli, finely chopped (optional, adjust to taste)
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 400 g tin of chopped tomatoes
- 200 ml coconut milk
- 1 teaspoon dehydrated pork bone broth crystals
- 1 tablespoon tomato purée
- Salt and pepper, to taste
- Fresh coriander leaves, chopped, for garnish
Equipment:
- Large frying pan or skillet
- Medium saucepan
- Knife
- Chopping board
- Wooden spoon or spatula
Instructions:
- Cook the Sausages:
- Heat 1 tablespoon of olive/coconut oil in a large frying pan over medium heat.
- Add the sausages and cook until browned on all sides and fully cooked through, about 10-15 minutes.
- Remove the sausages from the pan and set aside.
- Prepare the Tikka Masala Sauce:
- In a medium saucepan, heat 2 tablespoons of coconut/olive oil over medium heat.
- Add the finely chopped onion and cook until softened and golden brown, about 5-7 minutes.
- Add the minced garlic, grated ginger, and chopped green chilli. Cook for another 2 minutes until fragrant.
- Stir in the garam masala, ground cumin, ground coriander, turmeric powder, and paprika. Cook for 1-2 minutes to toast the spices.
- Add the chopped tomatoes and tomato purée. Cook for 5 minutes, stirring occasionally.
- Pour in the coconut milk and stir to combine.
- Add the dehydrated pork bone broth and stir until fully dissolved.
- Season with salt and pepper to taste.
- Let the sauce simmer for about 10 minutes, allowing the flavours to meld together.
- Combine Sausages and Sauce:
- Slice the cooked sausages into bite-sized pieces.
- Add the sliced sausages to the tikka masala sauce.
- Simmer for an additional 5 minutes, ensuring the sausages are heated through and coated with the sauce.
- Serving:
- Serve the curried sausages over steamed rice or with naan bread.
- Garnish with freshly chopped coriander leaves.
- Enjoy:
- This dish is best enjoyed hot and can be stored in the refrigerator for up to 2 days. Reheat thoroughly before serving.
Tips:
- Adjust the spice level by adding more or fewer chillies according to your taste.
- Use high-quality sausages for the best flavour and texture.
- The tikka masala sauce can be prepared in advance and stored in the refrigerator for up to 3 days, making it a convenient option for quick meals.
