What I ate today: pan fried smoked haddock in a very quick and simple coconut based gluten free curry sauce. Garnished with fresh coriander, fresh red chilli, and served with fried plantains, fresh cucumber and grated carrot.
A lot of shop bought pre-made curry sauces contain wheat (as well as milk) so “where can I find a suitable curry sauce?” is a question that pops up fairly often on the Coeliac groups that I’m on. While there are a few gluten free options out there, it’s actually very easy to make at home.
This curry sauce is naturally gluten and dairy free, uses very simple ingredients and requires no thickening which makes it even easier. It tastes great with fish, but also goes well with so many other foods like chicken, tofu or chips, to name but a few. It makes for a great flavourful meal that requires very little preparation time.
The fruitiness of the apple sauce really adds something to the flavour (as well as being a tad healthier), but feel free to substitute with sugar, syrup or honey if you don’t have any at home.
- Coconut milk (half of a 400ml can)
- 1 Tbsp curry powder
- 1 Tbsp turmeric
- 1 Tbsp garlic powder
- 1 Tbsp apple sauce
- 1 Tbsp tomato purée
- 1 vegetable stock cube (I used Kallo)
- Mix all ingredients in a saucepan and cook on low heat, stirring constantly, for 5 to 10 minutes. As with all coconut milk based sauces, don’t let it reach boiling point or the sauce will curdle.