Posted 12th December 2010
This is a fab recipe out of Jamie Oliver’s Happy Days with the Naked Chef. You can just throw anything in to finish it off so it’s good for leftover veg / things that need eating up which is the sort of recipe that I love as you can really make it your own.
|For the chicken version||For the vegetable version||For the fish version|
|4 breasts, sliced into ½ inch strips||1¾ lb mixed vegetables, chopped||4 haddock fillets, skinned & pin boned,|
|1 tablespoon coriander seeds, crushed||(potatoes, courgettes, sweet potatoes, onions, beans, chickpeas – whatever you have really!)||1 knob tamarind paste, 1 handful fresh coriander, 1 handful baby spinach (optional)|
Heat the oil in a frying pan, when hot add the mustard seeds. Once th4ese start to pop, add the fenugreek seeds, chillies, curry leaves and ginger.
Chop the onion and add to the pan and continue to cook for 5 mins until the onion is light brown and soft
Add chilli powder and turmeric and tomatoes – cook for a further 1 – 2 minutes.
Add a wineglass of water and the coconut milk simmer for 5 mins until it has the consistency of heavy cream then season with salt.
This is your base sauce, feel free to play around with ingredients and to increase / decrease the amount of chilli used so that it’s the right heat to your taste.
For chicken, stir fry the chicken and coriander seeds hen add to your sauce at the end and simmer for 10 minutes
Vegetable version, add all your veg to the sauce and the beginning and make sure that you cook until they are cooked all the way through.
To make the fish curry, add fish and tamarind then simmer for 6 minutes. Throw the coriander and spinach in just before the end.