Oat Drink can be used in most dishes as a substitute for milk but in this recipe I have used it to thin coconut milk which is used to make a sauce for this delicious, mild curry. The spices in this curry are rather like those used in milder, aromatic Malaysian dishes rather than Indian curries.
A drizzle of vegetable oil - about 2 tbsp
1 onion, finely chopped
2 clove of garlic, crushed
1/2 red chilli, seeds removed and chopped finely
2 walnut sized piece of fresh ginger peeled the finely grated
2 tsp whole coriander seeds, ground
1 tbsp whole cumin seeds, ground
1 tsp ground turmeric
10 cherry tomatoes
2 kaffir lime leaves*
1 stick of lemongrass, very finely chopped*
200 mls coconut milk
100 mls Oat Drink
1 tbsp fresh lemon or lime juice
salt and pepper
400 g white fish, cut into small chunks or a mix of white fish and prawns (or chicken breast)
1 tbsp coriander, chopped
*if you do not have lemongrass or kaffir lime leaves leave them out. The curry will still taste good.
Drizzle the vegetable oil in a wok or large frying pan and gently fry the onion, garlic, ginger and chilli until soft but not brown.
Add the ground coriander, cumin and turmeric and ginger to the pan and cook gently for a minute. Roughly chop the tomatoes and add the pan and continue to cook gently. Next add the lemongrass and kaffir lime leaves if using followed by the coconut milk.
Mix the ingredients together well and allow to simmer gently for about 10 minutes (during which time you can cook some Basmati rice which takes about 12 minutes to cook).
At this point the sauce can get a little dry and so add a little Oat Drink if the curry needs more liquid.
You are then ready to add fish or chicken to the sauce. If using fish or prawns allow 6-8 minutes to cook at a simmer. Chicken will take about 15 minutes and make sure the simmer is lively as chicken needs to be cooked well for it to be safe to eat.
Serve your curry with rice, strewn with a little chopped coriander.
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