A cheats version of Jamies favorite curry sauce: I adore this Jamie Oliver curry & make it all of the time but have over the years made a few adjustments to speed up the process. By using lazy ginger (ready chopped ginger), canned tomatoes instead of fresh & a hand blender you really can have a curry made in less then half an hour. Serves: 4 hungry people
Ingredients 5 tablespoons olive oil 2 teaspoons mustard seeds 1 teaspoon fenugreek seeds 3 fresh green chilies, de-seeded & blitzed in the food processor 1 handful curry leaf 2 tablespoons lazy ginger 1 large onion, peeled & blitzed in the food processor 1 teaspoon chilli powder 1 teaspoon turmeric 1 can chopped tomatoes 1 (400 ml) can coconut milk salt & pepper to taste 1 large handful Baby Spinach 1 large handful fresh coriander, chopped
Method Gently heat the oil in a pan & when hot add the mustard seeds Wait for them to pop, then add the fenugreek seeds, fresh green chilies, curry leaves & ginger. Stir & fry for a few minutes Chop the food onions in the food processor & add to the pan Continue to cook for 5 minutes, until the onion is light brown & soft Add the chilli powder, turmeric & tomatoes Cook for a couple of minutes & add the coconut milk Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.
You can add chicken (fried in coriander seeds), sautéed vegetables or fish (king prawns are a favourite if mine), it's very versatile. I always finish this curry with a few handfuls of baby spinach and chopped coriander. I tend to freeze half of the sauce & defrost the night before, perfect for a Saturday night when the children are in bed with a few cold beers, Bon appetite! Michelle X