Jamie Oliver Keralan Curry Fish Recipe

This Keralan curry is a flavorful, mildly spiced dish made with tender white fish, coconut milk, and fragrant Indian spices. It’s easy to make and perfect for serving with basmati rice and warm naan bread.

Ingredients Needed:

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

How To Make Keralan Curry Fish Recipe?

1. Prepare the ingredients: Peel and finely slice the shallots, garlic, and ginger. Trim and finely slice the green chili. Cut the fish into chunks.
2. Toast the spices: Heat some groundnut oil in a large pan over medium heat. Add the mustard seeds and curry leaves, cooking until the seeds pop.
3. Sauté the aromatics: Add the shallots, garlic, ginger, and green chili to the pan. Cook for about 5 minutes, stirring occasionally, until softened.
4. Add the spices: Mix the chili powder and turmeric with a splash of water to form a paste, then stir it into the pan. Cook for 1 minute until fragrant.
5. Simmer the curry: Add the fish chunks, coconut milk, and chopped tomatoes. Season with salt and bring to a gentle boil. Reduce the heat and let it simmer for about 20 minutes, or until the fish is cooked and the sauce has thickened.
6. Finish and serve: Pick and chop the coriander leaves, then sprinkle them on top before serving. Enjoy with basmati rice and warm naan bread.

Recipe Tips:

• Use Fresh Spices for the Best Flavor: Fresh curry leaves and whole mustard seeds bring out the real Keralan taste. If using dried curry leaves, toast them lightly to boost their aroma.
• Don’t Stir the Fish Too Much: Once you add the fish, stir gently or let it simmer without too much movement. This keeps the fish from breaking apart.
• Let the Spices Cook Properly: After adding the spice paste, cook it for a full minute before adding liquids. This helps remove any raw spice taste and makes the curry more flavorful.
• Simmer on Low Heat for Tender Fish: Cooking the fish at a gentle simmer ensures it stays moist and flaky instead of overcooked and tough.
• Balance the Flavors Before Serving: Taste the curry at the end and adjust salt, spice, or tanginess with a squeeze of fresh lime juice if needed. This makes the dish taste fresher and more balanced.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Keralan Curry Fish cool down first. Then, put it in a sealed container and keep it in the fridge for up to 2 days.
• Freeze: Once the curry is fully cooled, put it in a freezer-safe container and freeze for up to 2 months.
• Reheat: Pour the curry into a pan and warm it over low heat, stirring gently. Add a splash of water or coconut milk if the sauce has thickened too much. Heat until warm but avoid boiling to keep the fish tender.

Nutrition Facts:

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 75mg
• Sodium: 350mg
• Potassium: 750mg
• Total Carbohydrate: 12g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 30g

Jamie Oliver Keralan Curry Fish Recipe

Course: DinnerCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

320

kcal

This Keralan curry is a flavorful, mildly spiced dish made with tender white fish, coconut milk, and fragrant Indian spices. It’s easy to make and perfect for serving with basmati rice and warm naan bread.

Ingredients

• 6 shallots

• 4 cloves of garlic

• 2.5cm piece of ginger

• 1 fresh green chilli

• 750g firm white fish, from sustainable sources

• groundnut oil

• 1 teaspoon mustard seeds

• 20 curry leaves

• 1 tablespoon chilli powder

• 1 teaspoon turmeric

• 1 x 400g tin of light coconut milk

• 1 x 400g tin of quality chopped tomatoes

• a few sprigs of fresh coriander

Directions

• Prepare the ingredients: Peel and finely slice the shallots, garlic, and ginger. Trim and finely slice the green chili. Cut the fish into chunks.
• Toast the spices: Heat some groundnut oil in a large pan over medium heat. Add the mustard seeds and curry leaves, cooking until the seeds pop.
• Sauté the aromatics: Add the shallots, garlic, ginger, and green chili to the pan. Cook for about 5 minutes, stirring occasionally, until softened.
• Add the spices: Mix the chili powder and turmeric with a splash of water to form a paste, then stir it into the pan. Cook for 1 minute until fragrant.
• Simmer the curry: Add the fish chunks, coconut milk, and chopped tomatoes. Season with salt and bring to a gentle boil. Reduce the heat and let it simmer for about 20 minutes, or until the fish is cooked and the sauce has thickened.
• Finish and serve: Pick and chop the coriander leaves, then sprinkle them on top before serving. Enjoy with basmati rice and warm naan bread.

Notes

• Use Fresh Spices for the Best Flavor: Fresh curry leaves and whole mustard seeds bring out the real Keralan taste. If using dried curry leaves, toast them lightly to boost their aroma.
• Don’t Stir the Fish Too Much: Once you add the fish, stir gently or let it simmer without too much movement. This keeps the fish from breaking apart.
• Let the Spices Cook Properly: After adding the spice paste, cook it for a full minute before adding liquids. This helps remove any raw spice taste and makes the curry more flavorful.
• Simmer on Low Heat for Tender Fish: Cooking the fish at a gentle simmer ensures it stays moist and flaky instead of overcooked and tough.
• Balance the Flavors Before Serving: Taste the curry at the end and adjust salt, spice, or tanginess with a squeeze of fresh lime juice if needed. This makes the dish taste fresher and more balanced.