Description

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.

Ingredients

Scale

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

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.