- 1 Pack of Pork sausages (8- 12 suasages)
- 6 medium/large sized potatoes
- 1 large onion
- 250g of Mushrooms
- Veg or sunflower oil.
- Tomato Ketchup (around 2 desert spoons)
- Tomato puree (around 1 desert spoon
- Curry powder, (bolsts mild or hot) or any other madras curry powder (1 1/2 desert spoons)
- Boiling water (about 1/2 litre)
Prep:20min › Extra time:1hr40min › Ready in:2hr
- Peel the potatoes, cut into "roast" potato sized pieces you should have around 12 big pieces of potato, add the potatoes to a pan cover with boiling water ( I like to add a Knorr veg stock cube for seasoning) and simmer until par boiled - they should be soft but not crumble.
- Brown your sausages however you prefer grill or fry, put to one side once cooled slice into small bite sized pieces.
- slice your mushrooms and fry until softened.
- half your onion and slice.
- In a large pan add 2 desert spoons of oil add the onions and fry until clear and soft.
- Add the curry powder and stir for a further minute
- add the potatoes again stir and coat the potatoes in the paste
- add the sausages, mushrooms and stir again.
- Cover the ingredients with boiling water stir.
- Add the ketchup and the tomato puree.
- Simmer for 10 minutes. The potatoes should have just started to break down to create a nice thick sauce.
- Leave for at least 30 minuutes pref longer, the longer you leave it the fuller taste it achieves. If you have any left overs this tastes amazing the next day!
- Serve the curry with basmati rice. My gran also use to serve red lentils at the side.
- 12 Jan 2011
Just had this for my evening meal. Made exactly as recipe and this was absolutely delicious. Yummy. Great favourate and am sure will make again and again. Thank you - 02 Apr 2013
What a fantastic, simple but tasty dish. I used this recipe but bunged all the ingredients in the slow cooker (although replaced the half litre of water for 150ml of chicken stock) and left it on low all day. Family loved it - 06 Mar 2013