Sausage Curry with Toasted Coconut Rice
Quick dinners are sometimes all we want after a long day at work. This sausage curry with toasted coconut rice is quick but packs a whole lot of flavours. The toasted coconut in the rice also gives it a whole new dimension of flavours as opposed to regular coconut rice.
For the sausage curry:
1/2 tsp chili powder
1 tsp coriander-cumin powder
1 tsp cumin seeds
1/2 tsp turmeric powder
Salt to taste
3 tbsp oil
1 medium onion, chopped
1 tsp ginger, minced
5 chicken sausages, cut into 1 inch pieces
3/4 cup tomatoes, chopped
1 cup water
Coriander leaves, for garnishing
For the rice:
1 cup Daawat Aromatic Rice, washed and soaked for 20 mins
2 cups water
1 cup grated coconut
In a pestle and mortar, grind together chili powder, coriander-cumin powder, cumin seeds, cardamoms, turmeric powder and salt.
In a pan, heat oil. Add onions and ginger and toss for 30-45 seconds or until the onions turn translucent.
Add the sausages and cook for 5-7 minutes or until lightly browned.
Add the ground spices and stir for another 1 minute. Add the tomatoes and water and cook for 20 minutes or until the gravy has thickened. Garnish with coriander leaves.
For the toasted coconut rice: Add rice and water to a pot and bring to a boil. Once the water starts to boil, reduce the heat, cover the pot with a lid and let simmer for 12-15 minutes.
In a separate pan, dry roast the coconut for 5-8 minutes or until lightly browned and fragrant.
Fluff the rice and toss in the toasted coconut. Serve with sausage curry.