Boudin Noir Qorma Curry
A unique fusion of French and Indian flavors, this dish pairs rich blood sausage with a creamy curry sauce and aromatic spices.
Ingredients
- ●250g Boudin noirBlood sausage, casings removed
- ●1 large OnionChopped
- ●2 inches GingerGrated
- ●3 cloves GarlicMinced
- ●2 tbsp Qorma curry pasteHomemade or store-bought
- ●1 tsp Curry powderWarm and aromatic
- ●1 tsp Cumin powderGround
- ●1 tsp Turmeric powderGround
- ●1 tsp SaltTo taste
- ●2 tbsp Ghee or oilFor sautéing
- ●1 cup WaterFor cooking
Instructions
- 1
Heat 1 tablespoon of ghee or oil in a large pan over medium heat.
- 2
Add the chopped onion and cook until translucent, about 5 minutes.
- 3
Add the grated ginger and minced garlic and cook for another minute.
- 4
Add the boudin noir and cook, breaking it up with a spoon, until it's no longer pink, about 5 minutes.
- 5
Add the qorma curry paste and cook for 1-2 minutes, stirring constantly.
- 6
Stir in the curry powder, cumin powder, and turmeric powder. Cook for 1 minute.
- 7
Add the water and bring the mixture to a simmer.
- 8
Reduce the heat to low and let it cook, covered, for 10-15 minutes or until the sauce has thickened.
- 9
Season with salt to taste.
- 10
Serve the boudin noir qorma curry hot, garnished with fresh cilantro or scallions if desired.