WELL.
In an attempt to fuse German and Indian fusion, I roasted pieces of german wurst with a dash of powdered garlic with some added butter. Once the wurst was thoroughly grilled and visibly crispy, I added chopped onions, and once those were ready, chopped tomato. In the meantime I prepared chicken stock. Once I brought it to a boil, I added a spoonful of curry powder, half a spoon of red paprika and half a spoon of turkish (it's actually from turkey) kebab mix and a little bit of pepper and general purpose spice, then brought it to a boil once more. Once the tomatoes were soft, I added these spices to the hot pan, stirred thoroughly and once I had a fairly uniform dish, I added 3 spoonfuls of creme fraiche with some "densifier" (stock, spices and some flour). After bringing it to a boil the dish was ready - it's German Wurst Curry at it's finest. I'm currently preparing flatbreads to go with it.
NO THANKS TO YOU, TEMPERS! >>;