Oriya-style Plockwurst Curry

Ingredients

In this Oriya adaptation of Plockwurst, the sausages are cooked in a spicy curry sauce that is characteristic of Oriya cuisine. The addition of Oriya spices, such as panch phoron (a blend of five spices), turmeric, and mustard oil, infuses the dish with unique flavors. The curry sauce is made with tomatoes, onions, and ginger-garlic paste, which adds a tangy and aromatic element to the dish. This Oriya-style Plockwurst curry is a fusion of German and Oriya culinary traditions, resulting in a delightful and flavorful dish. We alse have the original recipe for Plockwurst, so you can check it out.

• 500g (1.1 lb) Plockwurst sausages 500g (1.1 lb) Plockwurst sausages
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 1 teaspoon panch phoron (a blend of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds) 1 teaspoon panch phoron (a blend of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds)
• 2 onions, finely chopped 2 onions, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 teaspoons ginger-garlic paste 2 teaspoons ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat mustard oil in a large pan over medium heat.
2. 2.
   Add panch phoron and let it splutter for a few seconds.
3. 3.
   Add the chopped onions and sauté until golden brown.
4. 4.
   Add ginger-garlic paste and cook for another minute.
5. 5.
   Add the tomato puree and cook until the oil separates from the masala.
6. 6.
   Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
7. 7.
   Add the Plockwurst sausages to the pan and coat them with the masala.
8. 8.
   Pour water into the pan, enough to cover the sausages.
9. 9.
   Cover the pan and simmer for 15-20 minutes, or until the sausages are cooked through and the flavors have melded together.
10. 10.
    Garnish with fresh coriander leaves.
11. 11.
    Serve hot with steamed rice or Oriya breads.

Treat your ingredients with care...

• Plockwurst sausages — Ensure that the sausages are fully cooked before serving. You can prick them with a fork to allow the flavors of the curry to penetrate the sausages.

Tips & Tricks

• If you prefer a spicier curry, increase the amount of red chili powder according to your taste.
• For a milder version, reduce the amount of red chili powder or use a mild chili powder.
• You can substitute Plockwurst sausages with any other smoked or cured sausages available in Oriya cuisine.
• Adjust the consistency of the curry by adding more or less water, depending on your preference.
• For an extra burst of flavor, garnish the curry with a squeeze of fresh lemon juice before serving.

Serving advice

Serve the Oriya-style Plockwurst Curry hot with steamed rice or traditional Oriya breads like puffed rice cakes (pitha) or rice pancakes (chakuli pitha). Accompany it with a side of pickles or chutneys for a complete and satisfying meal.

Presentation advice

Present the Oriya-style Plockwurst Curry in a traditional Oriya thali (platter) with separate compartments for rice, curry, and accompaniments. Garnish the curry with fresh coriander leaves for a pop of color. Serve it alongside a small bowl of pickles or chutneys to enhance the visual appeal of the dish.