CURRIED SAUSAGE RECIPES

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CURRIED SAUSAGE AND VEGETABLE TRAY BAKE RECIPE ...



Curried sausage and vegetable tray bake recipe ... image

This simple tray bake combines the classic flavours of curried sausage and goodness of vegies for a simple meal requiring minimal effort.

Categories     Midweek Dinner, Main

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield Serves 4

Number Of Ingredients 12

12 chipolata sausages
2 celery stalks, trimmed, sliced
1 onion, thinly sliced
1 clove garlic, crushed
2 teaspoon curry powder
1/2 teaspoon chilli powder
400 gram can diced tomatoes
1/2 cup white wine
1/2 cup water
1 zucchini, halved lengthwise, sliced
1 finger eggplant, sliced
2 tablespoon chopped parsley

Steps:

  • Preheat oven to 180°C.
  • Heat a large frying pan on high. Cook sausages 4-5 minutes. turning, until golden all over. Transfer to a 20 x 30cm shallow baking dish.
  • In the same pan, saute celery, onion and garlic 2-3 minutes. Add curry powder and chilli. Cook, stirring, 1 minute, until fragrant.
  • Stir in tomatoes, wine and water. Bring to boil. Add zucchini and eggplant. Season to taste. Pour mixture over sausages in dish.
  • Bake 10-15 minutes, until vegetables are tender and sausages are cooked through. Sprinkle with parsley to serve.

Nutrition Facts : ServingSize Serves 4

CURRIED RICE RECIPE - NYT COOKING



Curried Rice Recipe - NYT Cooking image

I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael’s excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael’s childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I’ve been messing with it ever since. Please note: You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.

Provided by Sam Sifton

Total Time 30 minutes

Yield 2 to 4 servings, plus additional curry paste

Number Of Ingredients 14

1 1/2 teaspoons ground black pepper
1/2 teaspoon ground white pepper
3 tablespoons curry powder
2 teaspoons canola or other neutral oil
5 fresh curry leaves
6 tablespoons unsalted butter
2 shallots, peeled and diced
2 garlic cloves, peeled and minced
2 tablespoons soy sauce, plus additional as needed
1 1/2 tablespoons oyster sauce, plus additional as needed
1 tablespoon granulated sugar
1 to 2 habanero chiles, seeded and minced
3 cups cooked white rice, cooled
2 limes, 1 juiced and 1 quartered

Steps:

  • Place a large skillet over medium heat, and add to it the black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.
  • Add the oil to the skillet, and swirl it around. When it shimmers, add the curry leaves, and fry, 1 minute. Stir in 4 tablespoons butter. When it melts, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.
  • Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce and the sugar. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add habanero to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.
  • To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.

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