Quick Kerala Fish Curry
Super fresh and fragrant, this gluten-free, dairy-free quick fish curry uses Jamie's Aromatic Kerala Curry Paste as a shortcut to serious flavour. Yum!
Recipe by Jamie Oliver
Recipe Tags
White fish
Prep: 10 min
·Cook: 15 min
·Serves: 4
Ingredients
- 14 oz White fish
- 7 1/10 oz King prawns
- 6 3/10 oz Jamie Oliver Aromatic Kerala Curry Paste
- Vegetable oil
- 4 1/5 oz Green beans
- 7 1/10 oz Cherry tomatoes
- 14 oz Light coconut milk
- 0.53 oz Coriander
- Lemon or lime
Instructions
- In a bowl, mix the seafood with 1 tablespoon of the curry paste (or just enough to coat it). Cover and leave to marinate for 30 minutes.
- Place a large saucepan on a medium heat. Drizzle in 1/2 tablespoon of oil, add the rest of the jar of curry paste and fry for 1 minute, stirring. Halve and add the beans along with the tomatoes and coconut milk, then bring to the boil.
- Add the seafood and simmer for about 10 minutes, or until cooked through, stirring occasionally, and adding a little water if necessary. Give it a little taste and season to perfection.
- Finely chop and scatter over the coriander leaves, then finish with a squeeze of lemon or lime juice. Delicious with crumbled-up poppadoms and rice or naan.
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