- 500g potatoes
- 1 small onion
- 330ml cherry tomato passata
- ½ tbsp Demerara sugar
- ½ tbsp red wine vinegar
- 1 tsp korma masala curry spice mix or 2-3 tsp mild curry powder
- ½ tsp smoked paprika
- A pinch or two of chilli powder (optional)
- 6 curry beef frankfurters
- 1 tbsp butter
- Sauerkraut, to serve
Prep: 30 mins | Cook: 1 hr
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel the potatoes, then chop them into finger-sized chips. Tumble them onto a baking tray lined with baking paper. Drizzle over 2 tbsp oil and season with a generous pinch of salt. Toss to coat. Slide into the oven and cook for 35-45 mins, turning halfway through, till the chips are golden and crisp.
2. While the chips cook, make the curry sauce. Peel and finely chop the onion. Place a pan on a medium heat and add 1 tbsp oil. Add the onion and cook, stirring often, for 8-10 mins till starting to soften and become glossy, but not too coloured.
3. Add the passata, sugar, vinegar, korma masala spice mix, smoked paprika and a pinch of chilli powder (this is optional - leave it out for a milder sauce). Bring up to a gentle simmer. Cook for 5 mins, then take off the heat. Taste and add more salt, sugar, vinegar or spices if necessary. For a smoother sauce, blitz till smooth using a hand-held blender. Pop a lid on the pan to keep the sauce warm.
4. Place a large frying pan on a medium heat and add 100ml water with 1 tbsp butter. When the butter has melted, add the frankfurters to the pan and cook for 8-10 mins, turning them over regularly. After 10 mins they should be lightly browned and the water evaporated.
5. Remove the chips from the oven and divide them between a couple of plates. Add 3 sausages to each plate and spoon over some of the warm curry sauce. Sprinkle over a pinch of chilli powder, if liked. Serve with sauerkraut.
6. Curry Favour
Any leftover curry sauce will keep in the fridge for up to 3 days in a sealed container. Delicious in a bacon sarnie, on top of a burger or for dunking sweet potato wedges into.