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Homemade curry sauce from scratch is the easieast, healtiest and more tastier then those super market ready foods.
I highly recommend my customers to prepare the sauce in advance so taste intensifies and get better.
what you need to prepare the curry sauce:
1 medium chopped onion,
100 gr grated fresh ginger
50 ml sunflower oil tabe
2 tablespoon garam marsala
1 tablespoon turmeric
1 red or green very finely chopped chilli
400 gr can tomatoe
25 gr fresh coriender leaves
Blend the chopped onion and grated ginger together to make fine puree. Heat the sunflower oil in a wok until smoking.
Add the garam marsala, and cook for 30 seconds, then add the onion and ginger paste or puree, reduce the heat and cook slowly for 4 minute.
Then add the turmeric and fry for one more minute, then add the good quality can of tomatoe , pinch of salt and pepper and combine well.
You can keep this sauce in the fridge up to 4 days easily.
Curry ingredients: 250 gr skinless any white fish cut into large pieces.
200 gr skinless wild Alaskan salmon or Scottish salmon again cut into large pieces ( 2 cm x 2 cm )
400 gr cooked mixed sea food ( prawns, mussels, squid)
Bring the sauce to the boil, add the white fish and salmon pieces and cook for 5 minutes under moderate heat then add the mixed sea food and give it a good stir and cook 3 more minutes then remove from the heat
and leave for 3-4 minutes the sea food mixture will finish cooking in the heat from the sauce. Sprinkle chopped coriender leaves and serve with basmati rice.
Afiyet Olsun – Good Appetite