Ingredients
-
5
-
2
-
1
-
3
-
1
-
2
-
1
-
1
-
1
-
6
-
-
-
-
-
Directions
Jamie Oliver’s Favourite Curry Sauce,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.,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.
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Steps
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1
Done
|
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
Done
|
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. |
