Cook in Curry Sauce Recipe courtesy Jamie Oliver
Show:  The Naked Chef
Episode:  Curryfest 


Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings


 
5 tablespoons vegetable oil
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
3 fresh green chiles, seeds removed and thinly sliced
A handful curry leaves, ripped into small pieces
2 thumb-sized pieces ginger
3 onions, peeled and chopped
6 tomatoes, chopped
1 teaspoon turmeric
1 teaspoon chilli powder
1 or 2 wineglasses water (about 10 ounces)
14 fluid ounces (400 milliliter) can coconut milk
Salt
Fish version:
4 (8-ounce/225 gram) haddock fillets, skinned and pin-boned
1 knob (1 tablespoon) tamarind paste or 1 teaspoon tamarind syrup
A very large handful baby spinach, optional

Chicken version:
4 chicken breasts, sliced into 1/2-inch (1 centimeter) strips
A few cashew nuts, toasted and crushed

Vegetarian version:
1 3/4 pounds (800 grams) mixed vegetables, chopped (potatoes, zucchini, peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans)


Heat the oil in a pan when hot add the mustard seeds. Wait for them to pop, then add the fenugreek, green chile, curry leaves, and ginger, stir and fry for a few minutes.
Using a food processor, chop the onion, add to pan, and continue to cook. When brown and soft, add the chili powder and turmeric.

Using the same food processor, blend the tomatoes and add to the pan. Cook for a couple of minutes, add 1 or 2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of thick 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 about 6 minutes. Feel free to add some baby spinach at the end of the cooking time.

For the chicken version, stir-fry the chicken strips, and cashew nuts until lightly colored, then add the sauce and simmer for ten minutes.

For the vegetarian version simply add all the vegetables to the sauce at the beginning when you add the onions. Continue to cook as normal and simmer until tender.

Many thanks for the responses...I will check out the website provided, young mum...    
What fun to be comiserating, food-wise   with folks from all over the world!! 

We have a new Vietnamese restaurant in our town and just visited there last night...yum, yum!  It's so wonderful to have international food options for dining in or out.

Yes, Shrub Man...you are correct.      Nice of you to stop in.

I am still looking for the curry recipes I saw on the show.  There was one with lemons, I think and a dipping sauce as well.  I shall keep looking...

Last edited by Caribbean Girl (Wed 15 Aug 07 9:17pm)

Cheers Cindy