Curry
This is the only curry recipe I use now; it's so versatile you can use it with chicken, fish or vegetables and it tastes so fresh and unusual! I have Jamie Oliver to thank for this one. Serve with plain rice or a nan bread.
5 tbsp vegetable oil
2 tsp mustard seeds
1 tsp fenugreek seeds
1 fresh green chilli, deseeded and thinly sliced
1 handful curry leaves (see 'Smuggler's Shopping List)
2 thumb-sized pieces fresh ginger, peeled and coarsely grated
3 onions, chopped finely
1 tsp chilli powder
1 tsp turmeric
6 tomatoes, chopped (or 1 can)
1 x 400ml tin coconut milk
For the fish version:
900g fresh haddock or cod fillets, skinned and boned
1 knob tamarind paste or 1 tsp tamarind syrup (Smuggler's shopping list)
1 large handful baby spinach (optional)
1 good handful fresh coriander, chopped (optional)
For the chicken version:
4 chicken breasts, sliced into 1cm strips
1 tbsp coriander seeds, crushed
For the vegetarian option:
800g mixed vegetables, chopped (potatoes, courgettes, peppers, onions, sweet potatoes, spinach, cauliflower, lentils, beans etc)
To make the sauce
Heat the oil in a large pan and when hot add the mustard seeds. Wait for them to pop then add the fenugreek seeds, fresh green chilli, curry leaves and ginger. Stir-fry for a few minutes. Add the onions and cook for 5 mins until the onion is light brown and soft. Then add the chilli powder and turmeric and tomatoes. Cook for 2 mins then add 1 or 2 glasses water and coconut milk. Simmer for about 5 mins until the sauce is creamy and season with salt.
Take this sauce as a base
To make the fish curry add the fish and tamarind to the sauce and simmer for 5 mins. Add spinach and/or coriander just before serving if you wish. For the chicken version, stir-fry the chicken strips and coriander seeds until lightly coloured and then add to your sauce and simmer for 10 mins. For the vegetarian option, simply add all your veg to the sauce at the beginning when you add your onions. Continue recipe as normal and simmer until tender.