Yummy Yellow Curry Sauce

Ingredients

• 5 Tbsp. Oil
• 2 tsp. mustard seeds
• 1 tsp. fenugreek seeds
• 3 fresh green chilies, deseeded and thinly sliced
• 1 handful of curry leaves
• 2 1-inch pieces of ginger peeled and coarsely grated
• 3 onions peeled and chopped
• 1 tsp. chili powder
• 1 tsp. turmeric
• 6 tomatoes, chopped
• 1 14 oz can of coconut milk
• Salt
• Fish version:
• 4 fresh haddock fillets, skinned and pin boned
• 1 knob of tamarind paste or 1 teaspoon tamarind syrup
• 1 large handful of baby spinach
• 1 good handful of fresh cilantro
• Chicken version:
• 4 chicken breasts sliced into ½ in strips
• 1 Tbsp. Coriander seeds, crushed
• Vegetarian version:
• 1 ¾ lbs mixed vegetables chopped (potatoes, zucchini, squash, onions, sweet potatoes, spinach, Swiss chard, lentils, green or yellow beans, eggplant, whatever is in your CSA, etc...)

Instructions

1. Heat the oil in the pan, 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.
2. 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.
3. Using the same food processor pulse the tomatoes and add these to the pan. Cook for a couple of minutes then add one or two wine glasses of water and the coconut milk. S
4. immer for about 5 minutes until it has the consistency of cream then season carefully with salt.
5. Take this sauce as a base.
6. 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.
7. For the chicken version, stir fried chicken strips and coriander seeds until lightly colored then add to your sauce and simmer for 10 minutes.
8. For the vegetarian version simply add all of your vegetables to the sauce at the beginning when you many onions continue to cook as normal and simmer until tender.

Notes