Mushroom Sausage Curry

I have always been a fan of mushrooms & in most of my experiments I tend to have my way with them. So when I decided to make a mash up of sausage curry, it was natural that mushrooms would have also made into it. I even tried to add a little bit of my native Kerala touch into this dish. 

Ingredients

150 grams of Mushroom

250 grams of Sausage (julienne sliced)

2 tbsp. of Veg oil for frying

½ tsp. Pepper

Pinch of turmeric powder

5 tbsp.  of Oil

1 Onion

1 stalk of curry leaves

3 tsp. of ginger garlic paste

1 tsp. Chilli powder

½ tsp. turmeric powder

1 tbsp. Coriander powder

1 tsp. Garam masala powder

1 tomato

2 cups- Water

2 Chicken stock cubes

150 ml of coconut milk

Salt- to your taste

Coriander leaves to garnish

Heat 2 tbsp. oil in a non-stick pan. Add sausage, pepper powder and turmeric and sauté well. Cook them for 6-10 mins until the sausages turn brown. Transfer it to another bowl.

In the same pan, add oil and sauté onions till translucent. Add curry leaves, ginger garlic paste and sauté for a while.

Now add chilli powder, turmeric powder, and coriander powder and garam masala. Now at this stage you might feel the mixture is little dry. Add 2 more tsp. of oil and sauté for 3 minutes.

Add chopped tomatoes and ½ cup of water and chicken cubes. Cover and cook until tomato is done.

Add coconut milk, mushroom, sausage and 1 ½ cups of water; cover and cook for 10-15 minutes till mushroom is done.

Once the curry is done, garnish with coriander leaves. To get the best out of this serve it with plain rice.