2 x 400g Tins of whole peeled tomatoes, crushed in the juice
45ml Freddy Hirsch Medium Curry Powder
4-5 Curry leaves
15ml Brown sugar
A big hand full of fresh coriander, chopped
METHOD
In a large frying pan fry the onions, ginger, garlic, chillies and fennel seeds until soft and golden in the olive oil.
Press the meat out of the sausage casings and shape it into oblong shaped meat balls to form the koftas. Fry the koftas with the onions until browned all over.
Add the tomatoes, curry powder, curry leaves and sugar to the sauce. Cook for 20 minutes over medium heat until the sauce thickens. Remove from the heat and add the coriander yoghurt. Serve with rice, poppadums and cucumber raita.
2 x 400g Tins of whole peeled tomatoes, crushed in the juice
45ml Freddy Hirsch Medium Curry Powder
4-5 Curry leaves
15ml Brown sugar
A big hand full of fresh coriander, chopped
METHOD
In a large frying pan fry the onions, ginger, garlic, chillies and fennel seeds until soft and golden in the olive oil.
Press the meat out of the sausage casings and shape it into oblong shaped meat balls to form the koftas. Fry the koftas with the onions until browned all over.
Add the tomatoes, curry powder, curry leaves and sugar to the sauce. Cook for 20 minutes over medium heat until the sauce thickens. Remove from the heat and add the coriander yoghurt. Serve with rice, poppadums and cucumber raita.
