Recipe for spiced Somerset sausage and sprout curry with fennel and fresh coriander.
Asafoetida powder ( light yellow powder on the LHS plate) and sprouts are essential for any Christmas cooks stocking. If you are looking for inspiration of what to do with your sprouts here is a recipe that will inspire you.
Asafoetida has super properties as a digestive aid works wonders for this dish. It is used in pickling and adds a smoothness to a dish when cooked. It does have a pungent smell, its a love it or hate it affair. However used correctly can enhance the dishes and add a depth and flavour for everyone to enjoy.
Spiced Somerset Sausage and Sprout curry with fennel and fresh coriander.
100g sprouts, outer layer removed, washed and sliced into thirds
2 plain sausages cut into quarters
1/2 red onion peeled and sliced
1tbsp fresh coriander washed and chopped
3 tbsp rapeseed oil
2 cloves garlic peeled and chopped
2cm ginger peeled and chopped
1/2-1 fresh green chilli stalk removed and chopped finely
1tsp coriander and cumin powder
1/4 tsp turmeric powder
1/4 tsp garam masala
a pinch of salt or to taste
3-4tbsp chicken stock or water
Spices for the oil
1/4tsp asafoetida powder ( I use Natco or Vandevi Brands)
1/4tsp mustard seeds
1/4tsp fennel seeds
1 pinch caraway seeds
1. Heat a small frying pan on a medium setting and add 1tbsp rapeseed oil. Once hot add the sausages. Simmer and cook until golden all the way around. Remove from the pan and allow to cool. Cut into quarters.
2. Meanwhile in another saucepan add the remaining 2tbsp oil and allow to get hot on a medium heat and add the mustard seeds, asafoetida powder, fennel and caraway. Then. Add the sliced onion. Stir and cover and cook on a low setting for 5 minutes until translucent.
3. Add the garlic, ginger and chilli and stir well. Cook for 1 minute until the garlic turns brown.
4. Now add the coriander and cumin powder, garam masala, turmeric and salt. Stir well and add the sprouts and stir coating them thoroughly with the spices and onions.
5. Stir in the sausages and fresh coriander.
6. Add 3-4 tbsp chicken stock or water.
Bring to a boil and cover and cook on a gentle low heat for 15 minutes or until the sprouts are just cooked.
7. Serve with your favourite bread or Christmas leftover turkey.
Cooks Hint – If you have left over cooked sprouts, you could substitute for the raw versions and reduce the stock or water and cooking time.