Chip Shop Curry Sauce Recipe Jamie Oliver Recipes

COOK IN CURRY SAUCE

Steps:

• 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.
• Using a food processor, chop the onion, add to pan, and continue to cook. When brown and soft, add the chili powder and turmeric.
• 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.
• 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.
• For the chicken version, stir-fry the chicken strips, and cashew nuts until lightly colored, then add the sauce and simmer for ten minutes.
• 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.

FISH AND CHIP SHOP CURRY SAUCE

Steps:

• Chop the onion and apple and fry with the curry powder in the oil until tender.
• Stir in the flour, cook for 2 minutes and then remove from the heat and add the water, tomato purée, pepper and lemon juice to taste.
• Simmer for 15 minutes.
• Store refrigerated.

JAMIE OLIVER'S FAVOURITE CURRY SAUCE

Steps:

• 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 chilies, curry leaves and ginger. Stir and fry for a few minutes. Chop the onions and add to the same pan. Continue to cook for 5 munutes, until the onion is light brown and soft, then add the chilli powder and turmeric. Chop the tomatoes and add them to the pan too. Cook for a couple of minutes, then add 1 or 2 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.

CHIP SHOP CURRY SAUCE

Steps:

• Heat the butter in a large saucepan over a medium-low heat and tip in the onions, garlic and ginger and fry for 12-15 mins until soft but not coloured. Stir in the curry powder, turmeric, raisins, vinegar and star anise, and fry for 1 min more, then pour in the chicken stock, bring to the boil and simmer very gently for 30 mins, stirring so it doesn't catch on the bottom.
• Lift out the star anise, mix the cornflour with 2 tbsp water and stir into the sauce. Simmer for 5 mins, stirring constantly until you have a thickened silky sauce. Pour into a blender and blitz until smooth, or use a hand blender. Squeeze in lemon juice to taste. Use this sauce to make a curry for your Christmas leftovers whether its sprouts, turkey, or simple roast potatoes. If freezing the sauce, leave to cool, pour into a container and freeze, then defrost and reheat when you're ready to eat.