Punjabi Salsiccia Curry

Ingredients

In the Punjabi adaptation of Salsiccia, we replace the traditional Italian herbs and spices with Punjabi spices such as garam masala, turmeric, and cumin. The curry sauce is made with a tomato base, enriched with cream or yogurt to give it a creamy texture. The dish is spicier compared to the original Italian version, as Punjabi cuisine is known for its bold and fiery flavors. We alse have the original recipe for Salsiccia, so you can check it out.

• 500g (1.1 lb) Italian sausages 500g (1.1 lb) Italian sausages
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (120ml) heavy cream or yogurt 1/2 cup (120ml) heavy cream or yogurt
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a large pan over medium heat. Add the sausages and cook until browned on all sides. Remove the sausages from the pan and set aside.
2. 2.
   In the same pan, add the chopped onions and cook until golden brown.
3. 3.
   Add the minced garlic, grated ginger, and green chilies. Sauté for a minute until fragrant.
4. 4.
   Add the tomato puree and cook for 2-3 minutes until the oil separates.
5. 5.
   Stir in the cumin powder, turmeric powder, garam masala, and red chili powder. Cook for another minute.
6. 6.
   Add water and bring the curry to a simmer. Place the sausages back into the pan and cover. Cook for 15-20 minutes until the sausages are cooked through.
7. 7.
   Stir in the heavy cream or yogurt and season with salt to taste. Simmer for an additional 5 minutes.
8. 8.
   Garnish with fresh cilantro leaves and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Italian sausages — Prick the sausages with a fork before cooking to prevent them from bursting.
• Garam masala — Use freshly ground garam masala for the best flavor. You can make your own by toasting and grinding whole spices like cinnamon, cardamom, cloves, and black peppercorns.

Tips & Tricks

• For a spicier curry, add more red chili powder or chopped green chilies.
• Adjust the consistency of the curry by adding more water or cream/yogurt, depending on your preference.
• Serve the Punjabi Salsiccia Curry with a side of pickles or raita to balance the flavors.
• If you can't find Italian sausages, you can use any other type of sausage with a similar flavor profile.
• Experiment with different types of sausages to create your own unique variations of this dish.

Serving advice

Serve the Punjabi Salsiccia Curry hot with steamed basmati rice or naan bread. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Present the Punjabi Salsiccia Curry in a deep serving dish, allowing the vibrant red curry to take center stage. Place the sausages on top and sprinkle with fresh cilantro leaves for an appealing visual contrast.