Jamie Oliver’s Favourite Curry sauce – Tried & Tested recipe

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.
Sauce

  • 5 tablespoons vegetable oil
  • 2 teaspoons mustard seeds
  • 1 fenugreek seeds
  • 3 fresh green chillies deseeded and thinly sliced
  • 1 handful of curry leaves (don’t worry if you can’t find these, just do without)
  • 3 onions peeled and chopped
  • 1 teaspoon chilli powder
  • 1 teaspoon turmeric
  • 6 tomatoes chopped
  • 1 tin coconut milk
  • Salt
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.

7 thoughts on “Jamie Oliver’s Favourite Curry sauce – Tried & Tested recipe

  1. Rob Reply

    Ginger!? Ginger isn’t on the ingredients and now I’m gingerless.

    Please proofread your recipes first

  2. Rob Reply

    I’m glad I noticed this error as I’ve now compared this list to the real deal. I was thinking 3 onions was well over the top (Jamie only uses 1!) and the fresh coriander has been completely left out.

    • Gemma Reply

      Thanks for the comment Rob – you are right ginger is missing! Going to fix this straight away! (We mention it in the instructions but not the ingredients)

      Definitely three onions though, peeled and chopped!

      Thanks again for bringing the error to our attention

      Gemma
      Bristol Foodie

      • mo

        so how much ginger? I guessed!

  3. green Reply

    I’m going to saute the vegetables separately, then add to the sauce.

  4. green Reply

    P.S. Where’s the Pinterest icon? :)

  5. Jenny Reply

    I have been using this recipe for years & it definetly has 3 onions – deicious.

Got Something To Say:

Your email address will not be published. Required fields are marked *

*
*

*