Preparation Time: 2 hours
8-12 pork sausages
6 medium/large potatoes
tomato sauce (about 2 desert spoons)
tomato purée (about 1 desert spoon)
1 1/2 desert spoons Madras curry powder
about 1/2 litre boiling water
Peel the potatoes, cut into "roast" potato-sized pieces. You should have around 12 big pieces of potato. Add the potatoes to a pan and cover with boiling water. Simmer until par-boiled. They should be soft but not crumbly.
Brown your sausages by grilling or frying. Put to one side and once cooled, slice your mushrooms and fry until soft.
Fry potatoes and add curry powder. Stir for one minute.
Add sausages and mushrooms. Stir again.
Cover ingredients with boiling water. Stir.
Add tomato sauce and purée.
Simmer for 10 minutes. The potatoes should have just started to break down to create a nice, thick sauce.
Leave for at least 30 minutes (preferably longer -- the longer you leave it the fuller the taste it achieves).
Serve the curry with Basmati rice.