Jamie Oliver Keralan Fish Curry Recipe

Jamie Oliver’s Keralan Fish Curry is a fragrant and flavorful dish inspired by the coastal cuisine of Kerala, India. It’s a perfect combination of tender fish, creamy coconut milk, and aromatic spices, making it a hearty and satisfying meal.

Other Recipes

• Jamie Oliver Chocolate Fudge Cake
• Jamie Oliver Naan Bread

Ingredients

For the Curry:

• 500g (1 lb) firm white fish fillets (e.g., cod, haddock, or snapper)
• 2 tablespoons vegetable oil
• 1 large onion, finely sliced
• 2 garlic cloves, minced
• 1 thumb-sized piece of ginger, grated
• 1 green chili, finely sliced (adjust to taste)
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 400ml (1 can) coconut milk
• 1 large tomato, chopped
• 1 tablespoon tamarind paste (or juice of 1 lime)
• Salt to taste

For Garnish:

• Fresh curry leaves (optional)
• Fresh coriander, chopped

Step-by-Step Instructions

Step 1: Prepare the fish

Cut the fish fillets into bite-sized pieces. Season them lightly with salt and set aside.

Step 2: Sauté the aromatics

Heat vegetable oil in a large pan over medium heat. Add mustard seeds and let them pop. Add the sliced onion, garlic, and ginger, and sauté until golden and fragrant.

Step 3: Add the spices

Stir in the turmeric, ground coriander, and ground cumin. Cook for 1-2 minutes to release the flavors.

Step 4: Make the curry base

Pour in the coconut milk and add the chopped tomato. Stir well and let the mixture simmer for 5-7 minutes until slightly thickened.

Step 5: Add the fish

Gently place the fish pieces into the curry sauce. Cover and cook on low heat for 6-8 minutes, or until the fish is cooked through and flakes easily with a fork.

Step 6: Add the tangy flavor

Stir in the tamarind paste or lime juice. Taste and adjust seasoning with salt as needed.

Step 7: Garnish and serve

Sprinkle fresh curry leaves (if using) and chopped coriander over the curry. Serve hot with steamed rice or flatbreads.

What to Serve with Jamie Oliver Keralan Fish Curry

1. Steamed basmati rice: A neutral base that pairs perfectly with the flavorful curry.
2. Paratha or naan bread: Ideal for scooping up the rich sauce.
3. Cucumber raita: Adds a refreshing contrast to the spice.
4. Papadums: A crispy side to complement the curry.
5. Pickled vegetables: Adds tang and crunch to the meal.

Expert Tips for Mastering Jamie Oliver Keralan Fish Curry

1. Use fresh fish: Fresh fish enhances the flavor and texture of the curry.
2. Don’t overcook the fish: Cook just until it flakes easily to keep it tender.
3. Adjust spice levels: Add more or fewer chilies depending on your heat preference.
4. Simmer gently: Avoid boiling the coconut milk to prevent curdling.
5. Include curry leaves: Fresh curry leaves elevate the aroma and authenticity of the dish.

Variations of Jamie Oliver Keralan Fish Curry

1. Make it vegetarian: Substitute fish with tofu, paneer, or vegetables like zucchini or eggplant.
2. Use prawns: Replace fish with prawns for a seafood twist.
3. Add spinach: Stir in fresh spinach leaves for extra nutrients.
4. Incorporate spices: Add a stick of cinnamon or a star anise for more complexity.
5. Use tamarind water: Replace tamarind paste with tamarind water for a lighter tang.

How to Store Leftovers Jamie Oliver Keralan Fish Curry

• Refrigerate in an airtight container: Keeps fresh for up to 2 days.
• Freeze for longer storage: Store in freezer-safe containers for up to 2 months.

How to Reheat Jamie Oliver Keralan Fish Curry

1. On the stovetop: Reheat gently over low heat, stirring occasionally.
2. In the microwave: Warm in short intervals, stirring between each, to prevent overcooking the fish.

Nutrition Value (Per Serving)

• Calories: 320
• Protein: 28g
• Fat: 18g
• Carbohydrates: 10g
• Fiber: 2g

FAQs

Can I use frozen fish for Keralan Fish Curry?

Yes, you can use frozen fish. Ensure it is fully thawed and patted dry before adding it to the curry to prevent excess water from diluting the sauce.

What is the best fish to use for Keralan Fish Curry?

Firm white fish like cod, haddock, tilapia, or snapper work best, as they hold their shape during cooking and absorb the curry flavors well.

Can I make Keralan Fish Curry without coconut milk?

Yes, you can substitute coconut milk with a mix of plain yogurt and water or use cashew cream for a creamy texture while maintaining a different flavor profile.

How do I thicken Keralan Fish Curry if it is too watery?

Simmer the curry uncovered for a few minutes to let the excess liquid evaporate. You can also stir in a teaspoon of cornstarch mixed with water to achieve your desired consistency.

Final Words

Jamie Oliver’s Keralan Fish Curry is a delicious and aromatic dish that’s easy to prepare yet impressive enough for any occasion. Whether you’re cooking for family or entertaining guests, this curry will bring a taste of Kerala to your table. Give it a try and enjoy the bold, authentic flavors!

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