Anglo-Indian Sausage Curry

• 2 tablespoons olive or canola oil
• 1 medium onion, finely chopped
• 1 teaspoon finely grated peeled fresh ginger
• 2 cloves garlic, crushed to a pulp
• 4 medium tomatoes, grated coarsely, (page 289), or peeled and then finely chopped
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt, or to taste
• Lots of freshly ground black pepper
• 45 fresh hot green chilies (such as birds-eye), slit halfway up, starting at the bottom end

1. Pour the oil into the same pan in which the sausage patties were fried and set on medium-high heat.
2. When hot, put in the onions.
3. Stir and fry the onions until they are lightly browned.
4. Add the ginger and garlic.
5. Stir for a minute.
6. Put in the tomatoes and turmeric.
7. Stir and cook on medium-high heat for 3 minutes or until the sauce has thickened and caramelized a bit.
8. Now add 1 cup water and the salt, pepper, and green chilies.
9. Stir and bring to a simmer.
10. Cover, turn heat to low, and simmer gently for 5 minutes.
11. Put the sausage patties back into the pan, in a single layer if possible, spoon the sauce over them, cover, and heat them through.

olive, onion, ginger, garlic, tomatoes, ground turmeric, salt, ground black pepper, chilies

Taken from www.epicurious.com/recipes/food/views/anglo-indian-sausage-curry-373806 (may not work)