A fruity almond curry sauce? It’s beyond my imagination and the outcome was so GOOD! No coconut milk, yogurt or heavy cream, only apple, banana, almond and roast garlic bulb!
How to Make Roast Garlic Bulb?
This almond curry sauce recipe is adapted from a cookbook, called ‘Root’, written by a Michelin Bib Gourmand awarded chef, Rob Howell.
Why I Love this Almond Curry Sauce Recipe
- Less oil and salt, heathy. Compare to Indian curry or any other curry, this almond curry sauce contains less oil and salt. While no dairy product (like coconut milk or yogurt) is used, its taste is lighter and very easy to eat.
- Have a subtle and natural sweetness. Apple and banana in a curry? YES! These fruits give the sauce a volume body, as well as a subtle and natural sweetness. Surprisingly, they match really well.
- Pair with anything you like. In the cookbook and this recipe, seafood is used, but believe me, it matches well with probably anything! And of course, vegetables would be a great choice too.
- Something……different. In our home, curry is made with a lot of spices, such as cumin, coriander, mustard, garam masala, all you can name. This non-routine recipe gives us a new inspiration and it’s really fun to try!
How to Make Roast Garlic Bulb?
This recipe called for roasted garlic bulb, but don’t be intimidated, it’s very easy to make! All you have to do is place the whole bulb of garlic into a 170ºC oven and roast for 30-35 minutes (I used a toaster). The juice will come out and sizzling on the baking tray! let it cool down a bit, then cut off the garlic head, and use the back of a knife’s blade to push out the flesh.
Ingredients
Serves 2
- 2 tbsp oil
- 1 banana shallot, sliced
- 150 g frozen mussels, thawed
- 250 g frozen white fish fillets, thawed
- a handful of coriander, chopped
- ½ tbsp lemon juice
- salt and pepper
For the Curry Sauce
- 2 tbsp oil
- 1 banana shallot, sliced
- ½ roasted garlic bulb (approx. 6 cloves)
- ½ red chilli, deseeded and sliced
- 3 cm piece of ginger, minced
- 1 small carrot
- 1 tbsp mild curry powder
- ½ tbsp turmeric powder
- 1 good pinch of salt
- 1 small banana, sliced
- 1 apple, peeled, cored and sliced
- 50 g blanched almonds
- 65 ml white wine
- 700 ml boiling water
How to Make Fruity Almond Curry Sauce with Seafood
- Make the curry sauce first. Heat the oil in a saucepan. Fry the ginger, garlic, shallots, chilli, and carrot until fragrant. Add curry powder, turmeric and a good pinch of salt, give them a stir.
- Then add apples, banana and almonds, pour in the white wine and deglaze the bottom of the pan. Let it cook until half of its liquid is reduced.
- Pour in 700 ml boiling water and bring it to a simmer. Cook until the ingredients are softened, about 20 minutes.
- Meanwhile, heat oil in another frying pan, fry the shallot until fragrant. Add the mussels and fishes, season with salt and pepper. Let them cook until they are 70% done.
- Back to the curry sauce. Blitz the sauce with a hand-held blender until it is smooth. Have a taste and adjust with salt and pepper. Set aside.
- Back to the sauté seafood. Pour in 100 ml white wine and 3-4 ladleful of curry sauce. Let it cook for a further 5 minutes, until the seafood is cooked through. Have a taste test again. Before plating, freshly squeeze in some lemon juice and garnish with coriander.
*Note: This almond curry sauce recipe yields for more than you need. Store the remaining curry sauce in the fridge for future use. Or you can freeze it as well!
More Easy Curry Recipes
- Chickpea Curry (Chana Masala, NO coconut milk)
- Meera Sodha’s Salmon and Spinach Curry (Easy, Quick and Mild)
- The Happy Pear Chickpea Curry (Steps-Cut Chana Masala)
- Vegan Kale Potato Indian Curry
- Cut Fat! Melting Aubergine Curry Without Coconut Milk
- Sweet Potato and Spinach Curry in Peanut Sauce
