Jamie Olivers Vindaloo Curry Recipes

JAMIE OLIVER'S VINDALOO PASTE

Jamie Oliver's Vindaloo Paste image

A Jamie Oliver recipe from Ministry of Food cookbook Easy to make yourself- any leftovers are suggested to be placed in a small container and covered in a layer of oil- store in the fridge.

Provided by Jubes

Categories Free Of...

Time 15m

Yield 1 serving(s)

Number Of Ingredients 14

Ingredients

1 teaspoon black peppercorns
4 cloves
2 teaspoons coriander seeds
2 teaspoons fennel seeds
1 teaspoon fenugreek seeds
2 garlic cloves, peeled and roughly chopped
2 inches fresh gingerroot, ginger piece suggested size of your thumb- peeled and roughly chopped
4 dried red chilies
1 tablespoon turmeric
1/2 teaspoon sea salt
3 tablespoons oil
2 tablespoons tomato puree
2 fresh red chilies
1/4 cup coriander leaves, chopped roughly

Steps:

Put a frying pan on a medium to high heat and add the black peppercorns, cloves, coriander seeds and fenugreek seeds to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.

Nutrition Facts : Calories 558.2, Fat 44.3, SaturatedFat 5.8, Sodium 1209.1, Carbohydrate 41.2, Fiber 11.1, Sugar 16.1, Protein 8.8

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

Ingredients

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

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