Curry sauce

Prep.time: 20 min. Cooking time 20 min.

• 5 tbs vegetable oil (litt mindre er også greit)

• 2 tsp mustard seeds (they jump when fried! Have the lid on)

• 1 tsp fenugreek seeds

• 3 fresh green chilies deseeded and thinly sliced

• 1 handful of curry leaves (kjøleskap invandrerbutikker)

• 2 thumb-seized pieces of fresh ginger, peeled and coarsely grated

• 3 onions, peeled and chopped

• 1 tsp chili powder

• 1 tsp turmeric (gurkemeie, gir den gule fargen)

• 6 tomatoes, chopped (2 cans)

• 1 x 400mL tin coconut milk (1 tin – bruk Arrow e.l. ikke Eldorado; smak er alt)

• 400mL water (1 boks tomat fylt med vann

1. Heat the oil in a pan, and when hot add the mustard seeds. After they pop, add the fenugreeks seeds, green chillies, curry leaves and ginger. Stir and fry for a few minutes.

2. Add the onions and cook for 5 minutes until the onion is light brown and soft, then add chilli powder and turmeric.

3. Add the tomatoes and cook for a couple of minutes, then add the water and the coconut milk. If you don’t like to see/taste small bites, use the mixmaster (stavmikser) to puré the mixture and simmer for about 5 minutes, until it has the consistency of double cream (kremfløte). Then season carefully with salt.

4. To serve: take this sauce as a base and use it with meat bites, fish, prawns, chicken... For the vegetarian version, add the vegetables at the beginning of the sauce, when you add the onions.

You can freeze the sauce in portion-units. Easy/quick meal from scratch.