Cook in Curry Sauce
00:50snadné
Suroviny
na porce
- tablespoons vegetable oil 5
- teaspoons mustard seeds 2
- teaspoon fenugreek seeds 1
- fresh green chiles, seeds removed and thinly sliced 3
- A handful curry leaves, ripped into small pieces
- thumb-sized pieces ginger 2
- onions, peeled and chopped 3
- tomatoes, chopped 6
- teaspoon turmeric 1
- teaspoon chilli powder 1
- or 2 wineglasses water (about 10 ounces) 1
- fluid ounces (400 millilitre) can coconut milk 14
- Salt
-
Fish version:
- (8-ounce/225 gram) haddock fillets, skinned and pin-boned 4
- knob (1 tablespoon) tamarind paste or 1 teaspoon tamarind syrup 1
- A very large handful baby spinach, optional
-
Chicken version:
- chicken breasts, sliced into 0,5-inch (1 centimetre) strips 4
- A few cashew nuts, toasted and crushed
-
Vegetarian version:
- pounds (800 grams) mixed vegetables, chopped (potatoes, zucchini, peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans) 1,75
Postup
1 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.
2 Using a food processor, chop the onion, add to pan, and continue to cook. When brown and soft, add the chili powder and turmeric.
3 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.
4 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.
5 For the chicken version, stir-fry the chicken strips, and cashew nuts until lightly coloured, then add the sauce and simmer for ten minutes.
6 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.
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