RECIPE CURRY RECIPES

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FISH CURRY RECIPE | JAMIE MAGAZINE RECIPES



Fish curry recipe | Jamie magazine recipes image

Total Time 55 minutes

Yield 4

Number Of Ingredients 18

500 g monkfish skinned, deboned (your fishmonger can do this for you), from sustainable sources
1 teaspoon ground turmeric
2 limes
200 g brown rice
1 x 400 ml tin of light coconut milk
2 onions
2 cloves of garlic
5cm piece of ginger
2 fresh green chillies
10 ripe medium tomatoes, on the vine
groundnut oil
1 small handful of fresh curry leaves
3 cardamom pods
2 teaspoons brown mustard seeds
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
½ teaspoon ground turmeric
1 knob of tamarind paste or 1 teaspoon tamarind syrup

Steps:

    1. Slice the monkfish into large chunks and pop in a non-reactive bowl, along with the turmeric, lime zest and juice and a large pinch of sea salt.
    2. Mix together to coat the fish, then leave in the fridge for at least 1 hour.
    3. Add the rice to a pan with 100ml of the coconut milk and 300ml of salted water, then cook according to the packet instructions.
    4. To make your sauce, peel and finely slice the onions and garlic, peel and finely chop the ginger, then slice the chillies. Roughly chop the tomatoes, keeping them separate.
    5. Heat a large casserole pan over a medium–high heat and add a splash of oil, the onion, ginger, garlic, chillies and curry leaves. Cook for 5 to 10 minutes, or until the onion is softened and coloured.
    6. Smash the cardamom pods in a pestle and mortar, then stir them into the pan along with the mustard seeds, cumin, fenugreek and turmeric. Fry for 1 minute.
    7. Stir in the chopped tomatoes, tamarind paste or syrup, the remaining 300ml of coconut milk and 100ml of water, then simmer for 10 minutes, or until the tomatoes begin to break down and the sauce reduces.
    8. Add the monkfish to the sauce and simmer until the fish is cooked through and opaque. Remove and discard the cardamom pods, then serve with the rice on the side.

Nutrition Facts : Calories 398 calories, FatContent 9.3 g fat, SaturatedFatContent 5.5 g saturated fat, ProteinContent 27 g protein, CarbohydrateContent 57.3 g carbohydrate, SugarContent 11.4 g sugar, SodiumContent 0.1 g salt, FiberContent 4 g fibre

CHICKEN AND LENTIL CURRY RECIPE | JAMIE OLIVER CURRY RECIPES



Chicken and lentil curry recipe | Jamie Oliver curry recipes image

Easy-to-make, mild and healthy, this chicken curry recipe is an Oliver family favourite.

Total Time 1 hours 30 minutes

Yield 6

Number Of Ingredients 13

1 onion
4cm piece of ginger
2 cloves of garlic
olive oil
2 tablespoons tikka masala paste
3 tablespoons natural yoghurt
2 tablespoons tomato purée
8 skinless free-range chicken thighs
1 x 400 g tin of chopped tomatoes
1 x 400 g tin of green lentils
1 x 400 g tin of light coconut milk
2 handfuls of baby spinach optional
2 tablespoons quality mango chutney

Steps:

    1. Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
    2. Heat a lug of oil in a large pan over a medium heat, add the onions and cook for around 8 minutes, or until softened and slightly golden, stirring regularly. Add the ginger and garlic cook for a further 2 minutes.
    3. Meanwhile, mix the tikka masala paste, yoghurt and tomato purée together in a bowl. Halve and add the chicken thighs to the bowl. Stir everything together and get all the chicken covered in the paste mixture.
    4. Scrape everything into the pan, making sure you get all the paste mixture in there. Cook the chicken for 5 minutes or so, or until you see it start to colour.
    5. Add the tinned tomatoes, drained lentils and coconut milk. Bring to the boil, reduce the heat and simmer for 1 hour, stirring occasionally. Add splashes of water to loosen, if needed.
    6. When the time’s up, stir in the spinach (if using) and allow it to wilt. Next add the mango chutney and taste for seasoning.
    7. Pull the chicken apart with forks and stir it through. Serve with wholemeal basmati rice and yoghurt on the side, if you like.

Nutrition Facts : Calories 245 calories, FatContent 11.6 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 16.8 g protein, CarbohydrateContent 18.8 g carbohydrate, SugarContent 8.8 g sugar, SodiumContent 0.5 g salt, FiberContent 5.6 g fibre

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CHICKPEA CURRY RECIPE | BBC GOOD FOOD
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  • Garnish with extra coriander and serve with rice or dhal (or both).
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SWEET POTATO CHICKPEA CURRY RECIPE | JAMIE MAGAZINE RECIPES
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    1. Heat 2 tablespoons of oil in a large saucepan over a medium heat.
    2. Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
    3. Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks.
    4. Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
    5. Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.
    6. Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
    7. Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
    8. Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
    9. Scatter over the coriander leaves, then serve with poppadoms and rice, if you like.
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BEEF MASSAMAN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
Inspired by her teenage travels to Thailand, Jodie’s rich, hearty aromatic beef curry is what weekends were made for. The curry paste is a proper arm workout and makes far more than you need, so simply freeze whatever you don’t use for another day. Job done!
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Total Time 2 hours 45 minutes
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Calories 809 calories per serving
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    2. Toast the coriander seeds, cloves, fennel seeds and white peppercorns in the wok for 3 minutes on a low heat. Tip into your pestle and mortar with the chillies, add 1 tablespoon of coconut cream and pound to a paste – put some welly into it!
    3. Peel the lime zest, then finely chop the rind and pound with the chillies.
    4. Peel and finely slice the galangal, trim the lemongrass, discarding the tough outer layer, and finely chop. Peel the garlic, wash and chop the coriander roots or stalks, and peel and finely slice the shallots (setting aside a large handful of sliced shallots for later). Char your chopped ingredients in a hot wok over a high heat for 2 to 3 minutes.
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    8. Roughly chop the meat into 4cm chunks.
    9. Put your wok back on a medium heat and add 75ml coconut cream and 2 heaped tablespoons of the curry paste. Give it a good stir and let it bubble away for a couple of minutes.
    10. Tip in the beef, peanuts and coconut milk, and bring to the boil.
    11. Reduce the heat to low, cover, and leave to tick away for 45 minutes, stirring occasionally.
    12. Peel and roughly chop the onion, then peel the potatoes and chop into 3cm chunks. Add to the wok, along with the fish sauce and palm sugar, then give everything a good stir. Cover and continue cooking for 25 minutes, or until the sauce has thickened and the potato is soft, adding a splash of boiling water to loosen, if necessary. Have a taste and season with a little more fish sauce, if needed.
    13. For the salad, trim the beans and steam with the bok choi for 3 minutes or until just cooked – you want the beans to be soft enough to bend, but with a little bite. Run under cold water and then cut into three and tie into knots. Shave the carrots into long ribbons with a speed peeler, then score the length of the cucumber with a fork and slice into rounds. Arrange on a platter with the beansprouts and fresh herbs.
    14. For the dressing, peel and finely chop the garlic and galangal, deseed and finely chop the chilli. Finely zest 1 lime, then roll and squeeze the juice of both into a small bowl. Add the garlic, galangal, chilli, fish sauce, vinegar and sugar, and whisk to combine. Pour over the salad just before serving.
    15. Cook the rice according to the packet instructions.
    16. Heat 4 tablespoons of vegetable oil in a pan over medium-high heat and fry the reserved shallots until golden and crispy. Tip onto a plate lined with kitchen paper and leave to drain.
    17. Scatter the crispy shallots over the rice and serve with the curry and salad.
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