I put jam, sultana's and currants in to add sweetness and fresh lime juice to add sweet sour flavour.
I ran out of the shop bought curried powder so made my own using turmeric, allspice, coriander, celery salt, black pepper and crushed red birdseye chillis that I grew and dried.
Made the stock from boiling the sausages first and adding various herbs and spices, onion and celery leaves.
With thickener added
Served with rice, sour cream and parsley