Jamie Oliver's Favourite Curry Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 5 tablespoons olive oil
• 2 teaspoons mustard seeds
• 1 teaspoon fenugreek seeds
• 3 fresh green chilies, seeded and thinly sliced
• 1 handful curry leaf
• 2 tablespoons grated ginger
• 1 large onion, peeled and chopped
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 6 tomatoes, chopped
• 1 (400 ml) can coconut milk
• salt
• 900 g fresh catfish fillets
• 1 teaspoon tamarind syrup
• 1 large handful baby spinach
• 1 large handful fresh coriander, chopped

Recipe

• 1 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.
• 2 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.