Jamie Oliver

Keralan fish curry

Flaky white fish, coconut milk & fragrant spices

Keralan fish curry

Serves 6 to 8
Cooks In40 minutes
DifficultyNot too tricky
Healthy
Nutrition per serving
  • Calories
    190
    10%
  • Fat
    7.3g
    10%
  • Saturates
    4g
    20%
  • Protein
    26.3g
    58%
  • Carbs
    6g
    2%
  • Sugars
    4.3g
    5%
  • Salt
    0.8g
    13%
  • Fibre
    1.6g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Georgina Hayden

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Ingredients

  • 6 shallots
  • 4 cloves of garlic
  • 2.5 cm piece of ginger
  • 1 fresh green chilli
  • 750 g firm white fish , from sustainable sources
  • groundnut oil
  • 1 teaspoon mustard seeds
  • 20 curry leaves
  • 1 tablespoon chilli powder
  • 1 teaspoon turmeric
  • 1 x 400 g tin of light coconut milk
  • 1 x 400 g tin of quality chopped tomatoes
  • a few sprigs of fresh coriander
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Method

  1. Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.
  2. Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.
  3. Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.
  4. Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.
  5. Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.
  6. Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread.

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Nutrition per serving
  • Calories
    190
    10%
  • Fat
    7.3g
    10%
  • Saturates
    4g
    20%
  • Protein
    26.3g
    58%
  • Carbs
    6g
    2%
  • Sugars
    4.3g
    5%
  • Salt
    0.8g
    13%
  • Fibre
    1.6g
    -

Of an adult's reference intake