Keralan fish curry

A Jamie Oliver Recipe that sounded good but turned out to be quite bland.
Here are the original ingredients:
Groundnut oil
1 tsp mustard seeds
20 curry leaves
6 shallots, finely sliced
4 garlic cloves, finely sliced
1 x 2.5cm piece of ginger, finely sliced
1 green chilli, finely sliced
1 tbsp chilli powder
1 tsp turmeric
750g firm white fish cut into chunks
1 x 400ml tin coconut milk
1 x 400g tin of chopped tomatoes
Chopped coriander, basmati rice and naan bread, to serve
and here is what I added to it, to give it more flavour and spice:
1 tbsp tamarind chutney
1 tbsp curry powder
½ tsp garlic salt
½ tsp freshly ground black pepper
a small squeeze of ketchup
Seeing that I tried this recipe for the first time I stuck to the instructions but realised quite soon that the timing is totally off because I ended up with my fish being overcooked and falling apart.
So, for best results, just do this:
Heat a lug of groundnut oil in a large pan and fry the mustard seeds with the curry leaves till the seeds start to pop (this happens quite quickly!). Add the onion, garlic, ginger and chilli, and cook on a low heat for 10 minutes until softened. Mix together the chilli powder and turmeric with a splash of water, and then stir into the pan. Fry for a minute, then add the coconut milk and tomatoes. Season with garlic salt and pepper and add the chutney and the curry powder, plus the ketchup.
Bring to the boil, then simmer for about 10 minutes. Then add the fish. The fish (I used cod) doesn’t take long to cook through. The same time you put the fish into the curry put the rice into the cooking water. When the rice is done then your fish is done, too.
I served it without the coriander because I don’t like coriander. Flat leaf parsley is a good substitute or fresh dill. Or Thai basil works fine too.


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