5 Curry Recipes from Jamie Oliver
Votes: 10
5 Curry Sauce Recipes from Jamie Oliver - A Detailed Guide.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Curry sauce:
- 5 tablespoons of vegetable oil
- 2 tsp. mustard seeds
- 1 teaspoon fenugreek seeds
- 3 fresh green chillies, seeded and finely chopped
- Curry leaves, torn into small pieces
- 2 thumb-sized pieces of ginger
- 3 onions, peeled and chopped
- 6 tomatoes, chopped
- 1 teaspoon turmeric
- 1 tsp chili powder
- 300 ml of water
- 400 ml coconut milk
- Salt
Curry sauce
- Heat oil in a frying pan and add mustard seeds. Wait until they heat up, then add fenugreek, green chili, curry leaves, and ginger, stir, and fry for a few minutes.
- Using a food processor, chop the onion, add it to the pan, and continue to fry. When it's soft and golden, add the chili powder and turmeric.
- Using a food processor, puree the tomatoes and add them to the pan. Simmer for a few minutes, then add 1 or 2 cups of water and coconut milk. Let it simmer for about 5 minutes, until the mixture reaches the consistency of heavy cream, then season with salt. This sauce will be the base of the dish.
Fish Curry Variation
4 skinless, boneless haddock fillets (225g)
1 tbsp tamarind paste or 1 tsp tamarind syrup
Spinach (optional)
1 teaspoon sambal oelek paste (chili paste)
To make fish curry, add fish, tamarind and sambal oelek seasoning into the sauce and simmer for about 6 minutes. If you decide to use spinach or peas, add them towards the end of cooking to warm them up a bit.
Chicken option
4 chicken breasts, cut into 1-cm pieces
A few cashews, roasted and chopped
For the chicken version, quickly fry the chicken pieces and cashews until golden brown, then add the sauce and simmer for ten minutes. Serve the chicken curry over a bed of rice.
Vegetarian option
800 g chopped vegetables (potatoes, zucchini, peppers, onions, sweet potatoes, spinach, Swiss chard, cauliflower, lentils, beans)
Cubed paneer or tofu cheese
For a vegetarian version, simply add all the vegetables at the same time you add the onion to the sauce (step 2). Continue simmering as usual until the vegetables are tender. 10 minutes before the end of the cooking time, replace the meat with paneerServe with natural yogurt.
Potato chip option
Cut a couple of sweet potatoes into wedges and bake in a preheated oven at 200°C (400°F) for 15 minutes, rotating the baking sheet to ensure better browning. Serve with curry sauce, omitting the liquid (step 3).
Bitter gourd (Karela) variant
If you're interested in Ayurvedic cooking, check out the most common recipe, a dish with karela (momordica). Soak the unripe fruit in water for 2 hours, then peel and chop. Heat a kadai pan with ghee butter or safflower oil, fry the karela slices over high heat, stirring frequently, for about 10 minutes. Season with salt and curry powder, and fry for another 5 minutes, and then cook for some more time over moderate heat until you like the doneness. Serve with sambar dish.
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