Jamie Oliver Keralan Curry Fish Recipe

Jamie Oliver’s Keralan Curry Fish is a vibrant, aromatic dish inspired by the flavors of Kerala, a coastal region in southern India. This curry combines tender fish with coconut milk, fresh vegetables, and a fragrant blend of spices, creating a dish that is both comforting and exotic. Perfect for weeknight dinners or entertaining guests, it’s a must-try for seafood lovers.

What is Jamie Oliver Keralan Curry Fish?

This Keralan curry features fresh fish cooked in a spiced coconut milk base, enriched with the flavors of ginger, garlic, curry leaves, and a medley of aromatic spices. It’s a flavorful, creamy dish that showcases the richness of Keralan cuisine.

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Why You Should Try This Recipe

• Bursting with Flavor: A perfect balance of spice, creaminess, and freshness.
• Quick and Easy: Ready in under 40 minutes.
• Healthy and Nutritious: Packed with protein and healthy fats.
• Customizable: Works well with various fish or shellfish.
• Perfect for Entertaining: A unique and impressive dish for guests.

Ingredients Needed to Make Jamie Oliver Keralan Curry Fish

For the Curry

• White Fish Fillets (400g, skinless): Such as cod, haddock, or tilapia.
• Coconut Milk (400ml): Adds creaminess to the curry.
• Tomatoes (2, diced): Adds a fresh and tangy flavor.
• Onion (1 large, finely chopped): Base for the curry.
• Garlic (2 cloves, minced): For aromatic depth.
• Ginger (1 tbsp, grated): Adds warmth.
• Fresh Curry Leaves (10-12): For authentic Keralan flavor.
• Green Chili (1-2, sliced): Adjust to taste for heat.
• Vegetable Oil (2 tbsp): For sautéing.
• Salt (to taste)

Spices

• Turmeric Powder (1 tsp): For color and subtle earthiness.
• Cumin Seeds (1 tsp): Adds a nutty flavor.
• Ground Coriander (1 tsp): Adds citrusy notes.
• Mustard Seeds (1 tsp): Provides a burst of flavor.

Optional Garnishes

• Fresh Cilantro (chopped): For a fresh finish.
• Lime Wedges: For a tangy kick.

Equipment Needed

• Large skillet or wok
• Wooden spoon
• Knife and cutting board

Instructions to Make Jamie Oliver Keralan Curry Fish

Step 1: Prepare the fish

Cut the fish fillets into bite-sized pieces, season lightly with salt and turmeric, and set aside.

Step 2: Sauté the aromatics

Heat vegetable oil in a large skillet or wok over medium heat. Add mustard seeds and cumin seeds. When they start to pop, add the curry leaves, chopped onion, garlic, and ginger. Sauté for 5-7 minutes until the onions are softened and golden.

Step 3: Build the curry base

Add the diced tomatoes, turmeric powder, ground coriander, and green chili to the skillet. Cook for 5 minutes until the tomatoes break down and the mixture becomes aromatic.

Step 4: Add the coconut milk

Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for 5 minutes, allowing the flavors to meld.

Step 5: Cook the fish

Gently add the fish pieces to the curry and simmer for 8-10 minutes, or until the fish is cooked through and tender. Avoid stirring too much to prevent breaking the fish.

Step 6: Serve

Remove the curry from heat and garnish with fresh cilantro. Serve hot with steamed rice or naan, accompanied by lime wedges for extra tang.

What Goes Well With Jamie Oliver Keralan Curry Fish

• Steamed Basmati Rice: A classic pairing.
• Naan or Roti: For scooping up the curry.
• Cucumber Raita: Adds a cooling contrast.
• Pickled Vegetables: Complements the richness of the curry.
• Grilled Vegetables: A simple side dish.

Expert Tips for Making the Best Jamie Oliver Keralan Curry Fish

• Choose Fresh Fish: Use fresh, firm fish fillets to prevent them from breaking during cooking.
• Don’t Boil the Coconut Milk: Simmer gently to avoid splitting.
• Adjust Spice Level: Use more or fewer chilies based on your heat preference.
• Use Fresh Curry Leaves: They add authentic flavor but can be substituted with dried ones if necessary.
• Avoid Overcooking Fish: Cook just until tender to maintain texture and flavor.

Easy Variations of Jamie Oliver Keralan Curry Fish

• Vegetarian Option: Replace fish with tofu or paneer.
• Shellfish Twist: Use prawns or shrimp instead of fish.
• Add Vegetables: Include spinach, zucchini, or bell peppers for added nutrition.
• Spicy Version: Add more chili or a dash of cayenne pepper.
• Tangy Addition: Stir in tamarind paste for a tangy kick.

Best Practices to Store Jamie Oliver Keralan Curry Fish

• Refrigerate: Store in an airtight container in the fridge for up to 2 days.
• Freeze: Freeze the curry (without fish) for up to 2 months. Add fresh fish when reheating.
• Reheat: Warm gently on the stove over low heat, stirring occasionally.

Nutrition Value (per serving):

• Calories: 300
• Protein: 25g
• Carbohydrates: 12g
• Fat: 18g
• Fiber: 3g

FAQs

Can I use frozen fish for Keralan curry?

Yes, frozen fish can be used, but ensure it is fully thawed and patted dry before cooking to prevent excess water from diluting the curry.

How can I make Keralan curry spicier?

To make the curry spicier, add more green chilies or include a pinch of cayenne pepper or red chili powder. Adjust the spice level to suit your taste.

Can I substitute coconut milk in Keralan curry?

If you don’t have coconut milk, you can use cashew cream or a blend of milk and cream as a substitute, but it will alter the traditional flavor.

What type of fish is best for Keralan curry?

Firm, white fish like cod, haddock, tilapia, or even salmon work best as they hold their shape during cooking.

Final Words

Jamie Oliver’s Keralan Curry Fish is a delightful dish that combines bold spices with creamy coconut milk, offering an authentic taste of coastal Indian cuisine. Simple to prepare and incredibly flavorful, this recipe is a wonderful addition to your culinary repertoire.

Try it today and enjoy a taste of Kerala!

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