Lara Lee’s recipe for Japanese curry, bangers and mash

3 hours ago 1

I discovered only recently that I could combine my two great comfort food loves – Japanese curry and sausage and mash – into one epic dish. The curry takes the place of gravy, transporting this classic dish to new spiced and umami-filled heights. And it’s a dish for all ages: both my five-year-old and my 41-year-old husband love it. Pickled ginger is the perfect accompaniment to cut through the richness of the mash and curry, in a cheeky and colourful nod to its Japanese influence.

Prep 15 min
Cook 45 min
Serves 2

Fine salt, to taste
500g floury potatoes, peeled and cut into large chunks
80ml milk
60g butter
Ground white pepper, to taste
1 tbsp neutral oil (eg, vegetable, sunflower, peanut)
4 pork sausages (250g-300g in total)
1 brown onion, peeled and thinly sliced
2 garlic cloves, peeled and finely minced
60g Japanese curry cubes (ie, 3 cubes), such as mild S&B Golden Curry (widely available), roughly chopped
¼ tsp medium curry powder

For the garnish
Pickled ginger
2 spring onions, trimmed and thinly sliced

Bring a medium pan of salted water to a boil, then drop in the potatoes and cook for 15-18 minutes, until fork tender. Drain well, then return to the pan and steam dry over a very low heat for two to three minutes. Mash well, then add the milk and 40g butter. Continue mashing until very smooth, adding a splash more milk if it’s too thick for your liking. Season well with salt and white pepper, and set aside.

Meanwhile, put the oil in a large frying pan on a medium heat, then cook the sausages, turning regularly, for about 15 minutes, until browned on all sides.

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Melt the remaining 20g butter in a medium frying pan on a medium-high heat, then saute the onion and garlic for three to five minutes, until softened. Add the crumbled curry cubes and curry powder, and cook, stirring, for a minute or two, until they’ve melted into the onions. Stir in 300ml water, then bring to a boil. Turn down the heat to a simmer, cook for a minute or two more, until the sauce thickens, then take off the heat.

Divide the mash between two plates and top with the sausages. Spoon the sauce over the sausages and mash, garnish with the pickled ginger and spring onions, and serve with steamed greens on the side.