Hyderabadi Morcilla Curry

Ingredients

In this adaptation, the traditional Spanish Morcilla de Granada is transformed into a flavorful curry by incorporating Hyderabadi spices and cooking techniques. The original dish is typically pan-fried or grilled, while the Hyderabadi version is simmered in a curry base to infuse it with the aromatic flavors of Indian cuisine. The addition of tamarind pulp and coconut milk gives the curry a tangy and creamy twist, enhancing the overall taste and texture of the dish. We alse have the original recipe for Morcilla de Granada, so you can check it out.

• 500g (1.1 lb) Morcilla de Granada, sliced 500g (1.1 lb) Morcilla de Granada, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 2 tablespoons tamarind pulp 2 tablespoons tamarind pulp
• 1/4 cup coconut milk 1/4 cup coconut milk
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
4. 4.
   In a small bowl, mix together coriander powder, turmeric powder, red chili powder, and garam masala with a little water to form a paste. Add this paste to the pan and cook for 2 minutes, stirring continuously.
5. 5.
   Add the sliced Morcilla de Granada to the pan and gently mix it with the spice mixture. Cook for 5 minutes, allowing the flavors to meld together.
6. 6.
   Pour in the tamarind pulp and coconut milk. Stir well to combine.
7. 7.
   Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the curry thickens and the flavors are well incorporated.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro leaves.
10. 10.
    Serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Morcilla de Granada — Ensure that the Morcilla de Granada is sliced evenly to ensure even cooking and distribution of flavors throughout the curry.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add a finely chopped green chili.
• Adjust the consistency of the curry by adding more coconut milk for a creamier texture or water for a thinner consistency.
• Serve the Hyderabadi Morcilla Curry with a side of raita (yogurt sauce) to balance the flavors and cool down the spiciness.
• If Morcilla de Granada is not available, you can substitute it with any other type of blood sausage or even regular sausages for a different twist.
• To enhance the flavors, marinate the sliced Morcilla de Granada with a pinch of salt and turmeric powder for 10 minutes before adding it to the curry.

Serving advice

Serve the Hyderabadi Morcilla Curry hot with steamed rice or naan bread. Garnish with fresh cilantro leaves for added freshness and aroma.

Presentation advice

Present the Hyderabadi Morcilla Curry in a deep serving dish, allowing the vibrant colors of the curry to shine through. Place a few slices of Morcilla de Granada on top as a garnish and sprinkle some chopped cilantro for an appealing presentation.