Jamie Oliver Curry Sauce Recipes

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JAMIE OLIVER'S FAVOURITE CURRY SAUCE



Jamie Oliver's Favourite Curry Sauce image

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.

Provided by MummaKat

Categories     Curries

Time 30m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 16

5 tablespoons olive oil
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
3 fresh green chilies, seeded and thinly sliced
1 handful curry leaf
2 tablespoons grated ginger
1 large onion, peeled and chopped
1 teaspoon chili powder
1 teaspoon turmeric
6 tomatoes, chopped
1 (400 ml) can coconut milk
salt
900 g fresh catfish fillets
1 teaspoon tamarind syrup
1 large handful Baby Spinach
1 large handful fresh coriander, chopped

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 707.2, Fat 53.1, SaturatedFat 24.7, Cholesterol 123.8, Sodium 261.5, Carbohydrate 22.1, Fiber 5.4, Sugar 9.2, Protein 40

COOK IN CURRY SAUCE



Cook in Curry Sauce image

Provided by Jamie Oliver

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

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
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
4 chicken breasts, sliced into 1/2-inch (1 centimeter) strips
A few cashew nuts, toasted and crushed
1 3/4 pounds (800 grams) mixed vegetables, chopped (potatoes, zucchini, peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans)

Steps:

  • 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.

VERY SIMPLE CURRY - JAMIE OLIVER



Very Simple Curry - Jamie Oliver image

A nice simple curry sauce of scallions, cilantro, curry, butter, coconut milk, and a squeeze of fresh lemon. Goes together in minutes. Serve over your favorite fish or meat, and if desired add a side of recipe #455303, recipe #114887 or recipe #309041. Wonderful! From "Jamie's Food Revolution".

Provided by BecR2400

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

6 scallions, sliced (green onions)
1 large bunch fresh cilantro
olive oil
5 teaspoons curry powder
1 tablespoon butter
2 (14 ounce) cans coconut milk
sea salt
1 lemon, juice of

Steps:

  • Trim and finely slice your scallions.
  • Finely chop your cilantro.
  • Put a pan on low heat and add 2 good lugs of olive oil.
  • Sprinkle in the curry powder and add the scallions. Stir around and add the butter.
  • Cook for 20 to 30 seconds and when it's all bubbling nicely, add your coconut milk. Bring to the boil, then turn the heat down and simmer for 2 minutes.
  • To finish, season to taste with salt and stir in the cilantro and lemon juice.
  • Serve hot, with fish or meat and a side of jasmine rice.

Nutrition Facts : Calories 783.1, Fat 37.1, SaturatedFat 34, Cholesterol 7.6, Sodium 105, Carbohydrate 114.2, Fiber 1.9, Sugar 107.6, Protein 3.2

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