Jamie Oliver's Favourite Curry Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From his Happy Days with the Naked Chef cookbook, this variation is with fish. Easy to make, though I had to search for some of the ingredients. Ingredients:
5 tablespoons olive oil |
2 teaspoons mustard seeds |
1 teaspoon fenugreek seeds |
3 fresh green chilies, seeded and thinly sliced |
1 handful curry leaf |
2 tablespoons grated ginger |
1 large onion, peeled and chopped |
1 teaspoon chili powder |
1 teaspoon turmeric |
6 tomatoes, chopped |
1 (400 ml) can coconut milk |
salt |
900 g fresh catfish fillets |
1 teaspoon tamarind syrup |
1 large handful baby spinach |
1 large handful fresh coriander, chopped |
Directions:
1. Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chilies, curry leaves and ginger. Stir and fry for a few minutes. Chop the onions and add to the same pan. Continue to cook for 5 munutes, until the onion is light brown and soft, then add the chilli powder and turmeric. Chop the tomatoes and add them to the pan too. Cook for a couple of minutes, then add 1 or 2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.
2. Take this sauce as a base. To make the fish curry, add the fish and tamarind to the sauce and simmer for 6 minutes. Feel free to add some baby spinach and chopped coriander at the end of the cooking time.
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