5 tablespoons oil
2 teaspoons mustard seeds
Heat the oil in a pan and add the mustard seeds, when the seeds start to pop add:
1 teaspoon fenugreek seeds
2 thumb-sized pieces of fresh ginger, finely grated or 1 teaspoon ground ginger
3 medium sized onions, peeled and chopped
1 teaspoon chilli powder
1 teaspoon turmeric
Cook until the onions are translucent and starting to brown, stir frequently to stop burning.
At this point to make a smoother sauce, allow the onion mix to cool a little then tip into a blender jug along with:
6 chopped tomatoes
half a tin of coconut milk
Blend to desired smoothness, return to the pan and simmer gently until the tomatoes are cooked and the sauce resembles the consistency of double cream – otherwise, just add the chopped tomatoes and coconut milk to the pan with the onions and simmer gently until the tomatoes are cooked and the sauce has thickened.
For Chicken Curry:
Stir-fry 4 chicken breasts, chopped into bite-sized pieces, add to the sauce along with 1 tablespoon ground coriander, stir well, simmer for a further 5-10 minutes. Serve sprinkled with chopped fresh corriander
For Fish Curry:
Cut 4 portions of fish, e.g. salmon or haddock, into pieces and stir into the sauce along with juice of ½ a lemon and a large handful of chopped spinach. Cook gently for 10 minutes or until the fish is just done.
For Vegetable Curry:
Add about 2lbs of lightly steamed vegetables and/or cooked pulses – e.g chickpeas, lentils, new potatoes, broccoli, carrots, green beans, courgettes, peas, cauliflower or anything else you fancy and have to hand.
To finish off:
Check the seasoning and add Himalayan salt to taste. To round off the overall taste add 2 teaspoons of Garam Masala and stir in well.
Serve with Lime Pickle, Mango Chutney, rice and a large green salad
To make this part of 80/20 Living the curry, rice, chutney and pickle would make up 20% of the meal and would be complemented with green vegetables and/or a large salad making up the other 80%.