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Keralan seafood curry
main courses | serves 4-6
OK guys, this is a classic dish. For anyone that’s never had a fish curry before, please try this – it’s absolutely delicious. If you really must, you can swap the fish for chicken. The flavours will still be lovely, but you’re rather missing the point!
1. Heat a good glug of oil in a pan and add the mustard seeds. Once they start to pop, add the fenugreek, green chilli, curry leaves and ginger. Stir fry for a few minutes until it smells fantastic, then add the onions.
2. Cook for another 10 minutes, till the onion is soft and turning golden; add the prawns. Cook for a few minutes on each side then add the chilli powder, turmeric and tomatoes. Cook for a few minutes; add about 200ml water and the coconut milk. Simmer for 5 minutes, till thickened slightly, then season carefully with sea salt.
3. Add the monkfish and tamarind and simmer for 6–10 minutes. Stir through the spinach just before serving, sprinkle with the coriander leaves and serve with lime wedges.
Recipe Jamie Oliver
Photo Matt Russell
from Issue 32
ingredients• Vegetable oil
• 2 tsp mustard seeds
• 1 tsp fenugreek seeds
• 1 green chilli, deseeded and finely sliced
• 1 handful of fresh or dried curry leaves, crumbled
• 2 thumb-sized pieces of ginger, coarsely grated
• 3 onions, finely chopped
• 12 large prawns
• 1 tsp chilli powder
• 1 tsp turmeric
• 1 handful of ripe yellow cherry tomatoes, chopped
• 400ml light coconut milk
• 400g monkfish fillets, skinned and pin-boned
• 1 heaped tbsp tamarind paste
• 75g baby spinach, optional
• A few sprigs of coriander, leaves picked and chopped
• 2 limes, to serve