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My Favorite Curry Sauce Recipe

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This recipe for My Favorite Curry Sauce, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mike Albert
Added: Thursday, September 4, 2008


5 tablespoons vegetable oil
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
4 green chillies, de-seeded and thinly sliced (3 for milder taste)
1 handful of curry leaves
2 thumb-sized pieces of fresh ginger, peeled and coarsely grated
3 onions, peeled and chopped
1 teaspoon chili powder (or Ĺ teaspoon cayenne pepper)
1 teaspoon turmeric
6 tomatoes, chopped (or 1 tin + 2 tomatoes)
1 x400ml/14fl oz tin coconut milk

Fish Version
4 x225g fresh haddock fillets, skinned and pin-boned
1 knob of tamarind paste or 1 teaspoon tamarind syrup
Optional: 1 large handful of baby spinach
Optional: 1 good handful of fresh coriander, chopped

Chicken Version
4 chicken breasts, sliced into 1cm strips
1 tablespoon coriander seeds, crushed

Vegetarian Version
800g mixed vegetable, chopped (potatoes, courgettes, peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beansÖ..use your imagination!)

Heat the oil in the 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 chili powder and turmeric. Using the same food processor, pulse the tomatoes and add these to the pan. Cook for a couple minutes, then add 1 or 2 wine glasses 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 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 colored, then add to your sauce and simmer for 10 minutes. For the vegetarian version simply add all your veggies to the sauce at the beginning when you add you onions. Continue to cook as normal and simmer until tender.

Personal Notes:
Personal Notes:
I donít blend the ingredients as finely, (ex I chop the onions) and I go for a more coarse texture. I donít add much or any water. Once everything is added, I simmer everything for an hour or 2, which brings out more flavor!




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