Jamie Oliver'S Favourite Curry Sauce

• 5 tablespoons olive oil
• 2 teaspoons mustard seeds
• 1 teaspoon fenugreek seeds
• 3 fresh green chilies, seeded and thinly sliced
• 1 handful curry leaf
• 2 tablespoons grated ginger
• 1 large onion, peeled and chopped
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 6 tomatoes, chopped
• 1 (400 ml) can coconut milk
• salt
• 900 g fresh catfish fillets
• 1 teaspoon tamarind syrup
• 1 large handful Baby Spinach
• 1 large handful fresh coriander, chopped

1. Heat the oil in a pan, and 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. Chop the onions and add to the same pan. Continue to cook for 5 munutes, until the onion is light brown and soft, then add the chilli powder and turmeric. Chop the tomatoes and add them to the pan too. Cook for a couple of minutes, then add 1 or 2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.
2. Take this sauce as a base. 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.

olive oil, mustard seeds, fenugreek seeds, green chilies, handful curry leaf, ginger, onion, chili powder, turmeric, tomatoes, coconut milk, salt, tamarind syrup, handful, handful fresh coriander

Taken from www.food.com/recipe/jamie-olivers-favourite-curry-sauce-470684 (may not work)