Lara Lee’s recipe for Japanese curry, bangers and mash
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An unexpected comfort food combo for a chilly evening. 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.
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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.
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