RECIPES 3 INGREDIENTS RECIPES

Name: Easy homemade curry pastes
Ingredients: 2 cloves garlic; 5 cm piece of ginger; ½ teaspoon cayenne pepper; 1 teaspoon garam masala; 2 tablespoons groundnut oil; 1 tablespoon tomato puree; 2 fresh green chillies; 3 tablespoons desiccated coconut; 2 tablespoons ground almonds; ½ a bunch fresh coriander (15g); 2 teaspoons cumin seeds for toasting; 1 teaspoon coriander seeds for toasting; 2 cloves garlic; 5 cm piece of fresh root ginger; 1 teaspoon turmeric; 2 tablespoons groundnut oil; 2 tablespoons tomato puree; 1 fresh green chilli; ½ a bunch fresh coriander (15g); 2 teaspoons cumin seeds for toasting; 1 teaspoon brown mustard seeds for toasting; 1 teaspoon fenugreek seeds for toasting; 1 teaspoon coriander seeds for toasting; 2 cloves garlic; 5 cm piece of fresh root ginger; 75 g jarred roasted peppers; 1 tablespoon paprika; 1 teaspoon smoked paprika; 2 teaspoons garam masala; 1 teaspoon turmeric

EASY CURRY PASTE RECIPES | JAMIE OLIVER RECIPES

Easy curry paste recipes | Jamie Oliver recipes image

My easy curry paste recipes for making a mean korma, jalfrezi, rogan josh, tikka masala and vindaloo

Number Of Ingredients 63

Ingredients

2 cloves garlic
5 cm piece of ginger
½ teaspoon cayenne pepper
1 teaspoon garam masala
2 tablespoons groundnut oil
1 tablespoon tomato puree
2 fresh green chillies
3 tablespoons desiccated coconut
2 tablespoons ground almonds
½ a bunch fresh coriander (15g)
2 teaspoons cumin seeds for toasting
1 teaspoon coriander seeds for toasting
2 cloves garlic
5 cm piece of fresh root ginger
1 teaspoon turmeric
2 tablespoons groundnut oil
2 tablespoons tomato puree
1 fresh green chilli
½ a bunch fresh coriander (15g)
2 teaspoons cumin seeds for toasting
1 teaspoon brown mustard seeds for toasting
1 teaspoon fenugreek seeds for toasting
1 teaspoon coriander seeds for toasting
2 cloves garlic
5 cm piece of fresh root ginger
75 g jarred roasted peppers
1 tablespoon paprika
1 teaspoon smoked paprika
2 teaspoons garam masala
1 teaspoon turmeric
2 tablespoons groundnut oil
2 tablespoons tomato puree
1 fresh red chilli
½ a bunch fresh coriander (15g)
2 teaspoons cumin seeds for toasting
2 teaspoons coriander seeds for toasting
1 teaspoon black peppercorns for toasting
2 cloves garlic
5 cm piece of fresh root ginger
1 teaspoon cayenne pepper
1 tablespoon smoked paprika
2 teaspoons garam masala
2 tablespoons groundnut oil
2 tablespoons tomato puree
2 fresh red chillies
½ a bunch fresh coriander (15g)
1 tablespoon desiccated coconut
2 tablespoons ground almonds
1 teaspoon cumin seeds for toasting
1 teaspoon coriander seeds for toasting
2 cloves garlic
5 cm piece of fresh root ginger
4 dried red chillies
1 tablespoon turmeric
3 tablespoons groundnut oil
2 tablespoons tomato puree
2 fresh red chillies
½ a bunch fresh coriander (15g)
1 teaspoon black peppercorns for toasting
4 cloves for toasting
2 teaspoons coriander seeds for toasting
2 teaspoons fennel seeds for toasting
1 teaspoon fenugreek seeds for toasting

Steps:

1. To make any of the above curry pastes, first peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
2. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients and ½ a teaspoon of sea salt until you have a smooth paste.

Nutrition Facts : Calories 0 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

SMOKY CHORIZO SALMON | SALMON RECIPES | JAMIE OLIVER RECIPES

Smoky chorizo salmon | Salmon recipes | Jamie Oliver recipes image

Total Time 11 minutes

Yield 2

Number Of Ingredients 5

Ingredients

2 x 150 g salmon fillets skin on, scaled, pin-boned, from sustainable sources
300 g ripe mixed-colour cherry tomatoes
4 sprigs of fresh basil
8 black olives (stone in)
30 g higher-welfare chorizo

Steps:

1. Put the salmon flesh side down in a large cold non-stick frying pan and place on a medium-high heat.
2. As the pan comes up to temperature and the salmon begins to sizzle (about 3 minutes), flip it over and cook on the skin side for 5 minutes, or until very crisp and just cooked (depending on its thickness).
3. Meanwhile, halve the cherry tomatoes, tear up most of the basil leaves, then toss it all with 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper.
4. Squash the olives and discard the stones, then finely chop the flesh. Mix with 1 teaspoon of extra virgin olive oil and a splash of water.
5. Finely slice the chorizo, add to the pan for the last 2 minutes, then toss in the dressed tomatoes for 30 seconds.
6. Divide between your plates, with the salmon on top. Spoon over the dressed olives and pick over the remaining basil.

Nutrition Facts : Calories 363 calories, FatContent 22.8 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 34.3 g protein, CarbohydrateContent 5.1 g carbohydrate, SugarContent 4.9 g sugar, SodiumContent 1.2 g salt, FiberContent 1.5 g fibre

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16. Drizzle with a little extra virgin olive oil, cover the pan with tin foil and a few clean tea towels and allow to rest for 5 minutes before serving.

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