Recipe courtesy of Jamie Oliver
Episode: Curryfest
Save Recipe Print
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Fish version:
Chicken version:
Vegetarian version:

Directions

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.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Chickpea Curry with Rice

Recipe courtesy of Ree Drummond

Coconut Curry Shrimp

Recipe courtesy of Ree Drummond

Curried Chicken Salad

Recipe courtesy of Ina Garten

Curried Carrot Soup

Recipe courtesy of Rachael Ray

Hollandaise Sauce

Recipe courtesy of Tyler Florence

Curried Shrimp Biryani

Recipe courtesy of Food Network Kitchen

Alfredo Sauce

Recipe courtesy of Ree Drummond

Tartar Sauce

Recipe courtesy of Ina Garten

Marinara Sauce

Recipe courtesy of Ina Garten

Browse Reviews By Keyword