Sausage curry

This one’s an easy one and needs more work but I was happy with it and it went well with these https://www.thespruceeats.com/moroccan-beghrir-spongy-semolina-honeycomb-pancakes-2394804

When making the pancakes, I dumped all the ingredients into a blender at once and mixed until it was smooth. I also messed up and let it rest for longer than ten minutes. We also had a kitchen disaster when the batter overflowed on to the counter. While I don’t have a picture, they came out extremely well. We cooked both sides and used ghee. Amma poured a bit of ghee on to the pancake itself when cooking them.

Back to the sausages, toss sliced sausage into a pan with a bit of water. Once the water cooks off, let the sausages brown slightly before taking it off the heat. You can also add some oil to fry them off.

In a separate pan, roast curry powder, chili powder, etc. until the spices are dark brown. Set aside.

In a clay pot, heat up some ghee and add onion and karapincha. Add ginger garlic paste, the roasted spices, and salt. Add coconut milk and let it thicken. Then add the sausages and cook for a few minutes.

And there you have it, sausage curry!