John Myers
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Mango Curry Sausage with Sweet Potato Fries
The perfect mango curry sausage with sweet potato fries recipe with a picture and simple step-by-step instructions.
Mango curry sausage
- 4 Curry sausages without gut
- 30 g Ginger, finely chopped
- 3 Garlic cloves, finely chopped
- 1 yellow Chilli pepper, pitted and finely chopped
- 1 Shallot, finely diced
- 1 maturity Mango, peeled and diced
- 1 tbsp Tomato paste
- 100 ml Vegetable stock
- 400 g Sieved tomatos
- 1 tsp Oregano, dried
- 1 tbsp Raw cane sugar
- 3 tsp “Bombay” curry powder
- Black pepper from the mill
- Salt
- Oil
Sweet potato fries
- 2 Sweet potatoes
- Oil
- Salt
Mango curry sausage
- Heat some oil in a saucepan and sweat the shallot, ginger, garlic and chilli in it, then add the tomato paste, sugar and curry and roast everything for a few minutes. Then add the diced mango, turn a few times and then deglaze with the vegetable stock and the tomato sauce.
- Bring it to the boil once, season with salt, pepper and oregano and then let it simmer for a while over very, very low heat – at least 2 hours. Longer is always much better.
- In the meantime, cut the curry sausages into slices and fry them in a little oil on all sides and then fold them into the sauce.
Sweet potato fries
- Peel the sweet potatoes and cut into fries. Then fry them in 180 degree hot oil in the deep fryer for about 8-9 minutes, drain well and then season with salt.
finish
- Arrange the fries on a plate, add the sauce with the pieces of sausage and dust some curry powder over the sauce.
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