Kerriesaus Jamie s favoriete

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  • Portie: 4 personen
  • Kooktijd: 20 minuten
  • Bekeken: 2647 x
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Ingrediënten

Bereiding

  1. Method Heat the oil in a pan, and when hot add the mustard seeds
  2. Wait for them to pop, then add the fenugreek seeds, fresh green chillies, curry leaves and ginger, Stir and fry for a few minutes
  3. Using a food processor, chop the onions and add to the same pan
  4. Continue to cook for 5 minutes until the onion is light brown and soft, then add the chilli powder and turmeric
  5. Using the same food processor, pulse the tomatoes and add these to the pan
  6. Cook for a couple of minutes then add one or two wineglasses of water and the coconut milk
  7. Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt
  8. Take this sauce as a base
  9. To make the fish curry, add the fish and tamarind to the sauce and simmer for 6 minutes
  10. Feel free to add some baby spinach and chopped coriander at the end of the cooking time
  11. For the chicken version, stir-fry the chicken strips and coriander seeds until lightly coloured, then add to your sauce and simmer for 10 minutes
  12. For the vegetarian version, simply add all your veg to the sauce at the beginning when you add your onions
  13. Continue to cook as normal and simmer until tender
  14. "I must point out that it is not necessary to use curry leaves
  15. Having spent 2 hours visiting every Indian cash and carry in the East End of London I was informed by the chef at Cafe Spice that bay leaves are just as good
  16. I like it alot but skin the tomatoes before chopping and adding them, otherwise the skins just sit there
  17. Anne Busby

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