Recept: Kerriesaus Jamie s favoriete

	Groep: Sauzen Herkomst: Onbekend Personen: Bereidingstijd: 20 minuten Pittigheid: Eigenaar:  Ineke
	Sterren: - Meningen: 0 Bekeken: 798x Geef je mening: 1 2 3 4 5

Ingredienten: 75 ml olie 10 g mosterdzaad 5 g fenegriek 3 groene pepers zonder zaad en dungesneden 1 handje curryleaves/kerrieblaadjes 2 duimgrote stukken gemberwortel, geraspt 2 gehakte uien 5 g chilipoeder 5 g kurkuma 6 gehakte tomaten 400 ml kokosmelk zout Voor de vis-versie: 4 kabeljauwfilets a 225 g 1 knobbeltje tamarinde of 5 g tamarindestroop 1 flinke hand babyspinazie (eventueel) 1 flinke hand koriander (eventueel) Voor de kip-versie: 4 kipfilets in reepjes 15 g gekneusd korianderzaad Voor de vegetarische versie: 800 g gemengde gehakte groenten zoals aardappel, courgette, paprika, ui, zoete aardappel, spinazie, 'chard', bloemkool, linzen, bonen... Gebruik je fantasie! Bereidingswijze: Method 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 chillies, curry leaves and ginger, Stir and fry for a few minutes. Using a food processor, chop the onions and add to the same pan. Continue to cook for 5 minutes until the onion is light brown and soft, then add the chilli powder and turmeric. Using the same food processor, pulse the tomatoes and add these to the pan. Cook for a couple of minutes then add one or two 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. 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. For the vegetarian version, simply add all your veg to the sauce at the beginning when you add your onions. Continue to cook as normal and simmer until tender. "I must point out that it is not necessary to use curry leaves. 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. I like it alot but skin the tomatoes before chopping and adding them, otherwise the skins just sit there. Anne Busby

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