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Jamie Oliver Keralan Curry Fish Recipe

Jamie Oliver Keralan Curry Fish
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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.

Ingredients

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.

Instructions

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.

Find it online: https://britishbakingrecipes.co.uk/keralan-curry-fish/