Jamie Oliver's Curry

My Favorite Curry Sauce Jamie Oliver - Delicious and Quick

You will really like this curry – it’s easy and fun to make. Two little tips: First, use a food processor to chop the onions and tomatoes as it makes less mess, it’s really quick and will stop you from crying. Second, get all your ingredients prepared and ready to do. then you can have the sauce finished in 15 minutes. Keep your eyes peeled for curry leaves – I/m trying to get supermarkets to stock them at the moment, but you can buy them from Indian markets. Get yourself a big gag of them, let then dry and they’ll last for ages. If you really can’t get them, do without., but it won’t be the same.

Serves 4

5 T vegetable oil
2 t mustard seeds
1 t fenugreek seeds
3 fresh green chillies deseeded and thinly sliced
1 handful of curry leaves
2 thumb-sized pieces of fresh ginger peeled and coarsely grated
3 onions peeled and chopped
1 t chilli powder
6 tomatoes, chopped
1 t turmeric
1 x 14 fl ounces can coconut milk
Salt

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 chillies, curry leaves and ginger. Stir and fry for a few moments. Using a food processor, chop the onions and add to the same pan. Continue to \cook for 5 minutes until the onion is light brown and soft, then add the chillt powder and turmeric. Using the same food processor, pulse the tomatoes and add these to the pan. Cook for a couple of minutes, and add the coconut milk. Simmer for about 5 minutes until it has the consistency of heavy cream, then season carefully with salt.

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 cilantro at the end of the cooking time. For the vegetarian version simply add all your veg to the sauce at the beginning when you add your onions. Continue to cook as normal and simmer until tender.

For the chichen version, stir-fry the chichen strips and coriander seeds until lightly colored, then add to your sauce and simmer for 10 minutes.