I’ll be honest, I don’t like korma. I’m not even particularly fond of proper Indian kurma, but it’s the British korma that I really do NOT like. Why not? Because it’s usually far too sweet (almost like a pudding) and usually far too greasy as well, and it has no chillies to counter that cloying taste. But Pete likes korma rather a lot for precisely that reason. Well, each to his – or her – own. I’m happy enough to make korma at home for Pete as long as I don’t have to eat it. I do not add extra sugar (which is something I’m sure is done in restaurants), which probably allows the coconut milk to provide its own natural sweetness. I say probably, but that’s because I don’t taste it at all and never have. So it’s kind of tricky, really, cooking non-vegetarian items for my husband… but more often than not, whatever I cook turns out rather well. It’s quite rare that he has to add extra seasoning. Touch wood.
So, enough of blowing my own trumpet and on with today’s recipe. This korma is quite simple and is perfect for a weeknight supper. Yes, it looks like a long list of ingredients, but I promise that if you exercise due diligence with your mise en place before you start cooking, this curry can be ready in 20 minutes. The more complicated, authentic Indian kurma is a recipe for another day, and another blog.
This recipe came about because there were four Morrisons best sausages that had been sitting in the fridge for a few days. Every evening I would ask Pete if he wanted the sausages for his supper, and every evening, without fail, he would end up eating something else. I was getting daymares (as opposed to nightmares) about Pete getting food poisoning because I cooked and served him sausages that had expired. He kept assuring me that they were okay, but I’m extremely suspicious of any non-vegetarian items. They just seem too prone to making people ill – undercooked chicken, stale fish, meat past its eat-by date… all of these can give one severe food poisoning. And I’m extra wary of them because they look innocent enough even if they’re teeming with deadly bacteria – they smell and look the same to me. On the other hand, undercooked vegetables won’t make you severely ill – they just won’t taste good…
But no, I’m here to get over my fear of non-vegetarian cooking, so I’ll continue with the saga of the sausages. I looked up some jambalaya recipes on the internet, but they mostly required shrimp and chicken and something called Andouille sausages (which I know nothing about), so I didn’t bother with them. Then I came across a recipe by Gordon Ramsay, and that turned out to be JUST the ticket – I had almost everything on the ingredient list, bar a 1/2 cup of white wine. What you don’t have, you gotta do without – so I did.
Squeezing the sausagemeat out of the skin was possibly one of the most unpleasant feelings ever – at least it was to me. It just didn’t feel right… however, I persevered and crumbled it into small pieces. I say “crumbled”, but what I really mean is “pinched off bits”. If you can get over that, this is a very simple one-pot dish. Smells pretty good, and apparently the smell didn’t lie.