Very Simple Curry Jamie Oliver Recipes

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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

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

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