Chef creates Lincolnshire sausage Bhuna

A Lincolnshire chef has created the county’s first locally inspired curry in aid of National Curry Week.

Mafazul Huda, chief executive of Mr.Huda’s curry pastes, has created a Yellow-Bellied Bhuna dish along with development chef Christine Sharpe. Consisting of traditional Lincolnshire sausages and potatoes with a gravy of Bhuna sauce, Huda’s creation gives an Indian twist on a very British dish.

“I thought it’s National Curry Week, why not do something that has more of a Lincolnshire feel behind it. Bhuna’s a great choice for this kind of recipe as it’s a really versatile sauce that perfectly complements Lincolnshire sausage and the other county ingredients.

“Curry is one of the UK’s favourite dishes and there is a long tradition of combining both English and Indian flavours to create great tasting cuisine. I’ve often wondered what it would be like to create a curry with some of the most well known local (Lincolnshire) products and National Curry Week seemed like the perfect time to test out some recipe ideas.

“Bhuna’s a great choice for this kind of recipe as it’s a really versatile sauce that perfectly complements Lincolnshire sausage and the other county ingredients.”

National Curry Week organiser Peter Grove said incorporating Indian and traditional English food was a step in the right direction for the cuisine. "I think the regional idea is brilliant as that is just what we are trying to promote," he enthused. "We strongly feel we need to be more innovative and present the new face of curry to go alongside the traditional."

The recipe was inspired by users of Mr. Huda’s website​, who voted for their favourite curry by downloading a recipe card. Chicken Tikka Masala surprisingly cam third, being topped by Chicken Balti and Chicken Bhuna in second and third places respectively.

Mr. Huda’s Lincolnshire Sausage with roast onions, coriander and cumin mash and Bhuna sauce.

Ingredients​

8-12 Lincolnshire sausages
2 medium locally sourced onions
1 tin chopped tomatoes
Half to 1 tsp chilli paste or 1 chopped green chilli
1 tsp garlic puree or 1 garlic clove
5 tsp Mr Huda’s universal curry paste
1.5kg Lincolnshire potatoes for the mash
Half tsp dried cumin
2 tbsp chopped fresh coriander
Knob of butter

Method​

Place the sausages on a baking sheet, take one of the onions, peel it and cut it into wedges, place the onion wedges on the baking sheet with the sausages and put in a preheated oven (190∞C) for approx 35-40 mins or until both the sausages and onions are golden brown.

Put 1 tsp of olive oil in a saucepan. Peel and dice the other onion and soften in the pan before adding the chilli paste, garlic paste and the tin of chopped tomatoes. Simmer gently until there is very little liquid left in the pan then add the Mr Huda’s Universal curry paste. Remove from the heat. Either leave the sauce chunky or pop it in a liquidiser for a smoother finish, remembering to return it to the pan when done to warm gently until required.

Peel the potatoes and place in a pan of boiling water with a little salt and cook until soft. When cooked, drain and mash, add a small knob of butter, a half tsp dried cumin and 2 tbsp of chopped fresh coriander.

Place the mash on a plate or in a large pasta style bowl, put the sausages on top and then pile the onions on top of that, finish off by pouring the sauce over the whole lot.