Ingredients:

1 pack of pre-cooked black pudding (sliced into 1 cm thick rounds)
1 medium red onion (sliced)
1 tomato (diced)
1 tbsp cooking oil (sunflower, olive, or ghee)
1 green chili (sliced, optional)
1 tsp garlic paste
1⁄2 tsp ginger paste
1 tsp pilau masala or curry powder
Salt and black pepper to taste
Fresh dania (coriander) for garnish
Lemon juice – a squeeze for finishing

Instructions:

• Prep the black pudding: If it’s vacuum-packed, remove it from the packaging and slice into discs.
  Most pre-packed black pudding is already cooked, so you’re mainly reheating and crisping it up.
  2. Sear the pudding: In a hot pan, add oil and pan-fry the black pudding slices on medium-high heat
  for 2–3 minutes on each side until browned and slightly crispy. Remove and set aside.
• Make the sautéed base: In the same pan, add a bit more oil if needed. Sauté the onion until soft and golden.
  Add garlic, ginger, and chili. Stir for 1–2 minutes.
• Spice it up: Add pilau masala or curry powder, then toss in the tomatoes. Cook until soft and saucy.
• Combine: Add the black pudding slices back into the pan, stir gently to coat them in the flavors, and warm through for another 2–3 minutes.
• Finish: Season with salt, pepper, a squeeze of lemon, and garnish with chopped coriander.