John Myers
Currywurst Bombay
The perfect currywurst bombay recipe with a picture and simple step-by-step instructions.
- 4 Sausages
- 1 Shallot, finely diced
- 2 Garlic cloves, finely grated
- 6 Kaffir lime leaves, dried
- 1 tsp Grains of paradise
- 4 Poles Bengal pepper
- 1 Pinch of sugar
- 1 Heaped tablespoons “Bombay” curry powder
- 150 ml Vegetable stock
- 400 g Pureed tomatoes
- Salt
- Oil
- First toast the Begalian pepper and the grains of paradise in a pan without fat until the grains of paradise start to jump and then put them in the mortar together with the kaffir lime leaves and grind them finely.
- Heat some oil in a saucepan and fry the shallot and garlic until translucent, then add the curry and sugar and roast vigorously for a few minutes while turning. Curry should always be roasted in the fat, only then will all the flavors develop. Then add the kaffir lime leaves, the Bengali pepper and the grains of paradise, sauté briefly and then deglaze with the vegetable stock and the mashed tomatoes, bring to a vigorous boil and then simmer for at least 2 hours over the lowest heat with the lid closed and season to taste with salt.
- In the meantime, cut into the sausages and fry them and then cut them into slices, pour the curry sauce over them and sprinkle with a little curry powder – we had potato wedges and a tomato salad.
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