Jamie Oliver’s 5 Ingredients Fish Curry is made with ripe mixed-colour cherry tomatoes, white fish fillets, korma curry paste, lime pickle, and light coconut milk. This easy fish curry recipe creates a delicious dinner that takes about 25 minutes to prepare and can serve up to 4 people.
This Fish Curry Recipe Is From 5 Ingredients: Quick & Easy Food by Jamie Oliver.
š§”Why You’ll Love Fish Curry Recipe
- Quick and Easy: This curry takes just 20 minutes from start to finish, perfect for busy weeknights.
- Simple Ingredients: You only need 5 easy-to-find ingredients, making it budget-friendly and convenient.
- Bursting with Flavor: The korma curry paste and lime pickle add a rich, tangy taste that elevates the dish.
- Healthy and Light: Made with fresh tomatoes and light coconut milk, this curry is nutritious without being heavy.
- Versatile Dish: It works great with any white fish, allowing you to use what you have on hand.
š Jamie Oliver 5 Ingredients Fish Curry Ingredients
- 500g (1 lb 2 oz) ripe mixed-colour cherry tomatoes
- 500g (1 lb 2 oz) white fish fillets, such as haddock, skin off, pin-boned
- 1 heaped tablespoon korma curry paste
- 1 tablespoon lime pickle
- 1 Ć 400g (14 oz) tin of light coconut milk
š² How To Make Jamie Oliver 5 Ingredients Fish Curry
- Heat the pan: Place 1 tablespoon of olive oil in a large shallow casserole pan on high heat.
- Cook the tomatoes: Halve the cherry tomatoes and add them to the pan, skin side down. Blister them for 2 minutes without moving.
- Prepare the fish: While the tomatoes cook, chop the haddock into 4cm (1.5 inch) chunks.
- Combine ingredients: Stir the chopped haddock, korma curry paste, lime pickle, and coconut milk into the pan with the tomatoes.
- Cook the curry: Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 6 minutes, taking care not to break up the fish.
- Season and serve: Taste the curry and season with sea salt and black pepper to perfection. Serve and enjoy!
š Recipe Tips
- Cook the Tomatoes Right: Cook the tomatoes skin-side down for 2 minutes without moving them. This gives the curry a smoky taste.
- Cut Fish Evenly: Cut the fish into 4cm pieces so they cook evenly and donāt break up in the sauce.
- Donāt Overcook Fish: Cook the curry for 6 minutes so the fish stays soft and juicy. Cooking too long can make it tough.
- Adjust Spice to Your Liking: If you want more spice, add extra lime pickle or curry paste to match your taste.
- Season Last: Taste the curry after itās cooked, then add salt and pepper if needed. This way, the flavor is perfect.
š How To Store Leftovers Fish Curry ?
- Refrigerate: Let the leftover fish curry cool to room temperature. Then, put it in an airtight container and store it in the fridge for up to 2 days.
- Freeze: After the curry cools, put it in a freezer-safe container. You can freeze it for up to 2 months. Thaw it in the fridge overnight before gently reheating it on the stove.
š„µ How To Reheat Leftovers Fish Curry?
- In The Oven: Preheat the oven to 350Ā°F. Put leftovers fish curry in an oven-safe dish, cover with foil, and heat for 15-20 minutes until warm.
- In The Microwave: Place leftovers fish curry in a microwave-safe dish, cover loosely, and heat on medium for 2-3 minutes, stirring halfway through.
- On The Stove: Put leftovers fish curry in a pan over medium heat, stirring gently for 5-7 minutes until heated evenly.
š What To Serve With Fish Curry?
This tasty fish curry pairs well with steamed rice, naan bread, poppadoms, or a simple green salad. It also can be served alongside roasted vegetables, couscous, quinoa, or a side of raita for a delicious dinner.
FAQ’S:
Can I Use Frozen Fish For Fish Curry?
Yes, you can use frozen fish. Just thaw it completely before cooking and pat it dry to avoid excess moisture.
How Can I Make Fish Curry Spicier?
To add more heat, add extra korma curry paste, and chopped fresh chilies, or sprinkle in some red pepper flakes.
Can I Use A Different Type Of Fish?
Yes, you can use other white fish like cod, tilapia, or snapper. Just make sure the fish is fresh and cut into chunks similar in size.
How Do I Prevent The Fish From Becoming Overcooked?
Simmer the curry gently and avoid cooking the fish for too long. The fish should be opaque and flake easily when done, which usually takes about 6 minutes.
More Mary Berry Recipe:
- Jamie Oliver 5 Ingredients Salmon Nicoise Salad
- Jamie Oliver 5 Ingredients Tuna Steak
- Jamie Oliver 5 Ingredients Pear Dessert
Jamie Oliver 5 Ingredients Fish Curry Nutrition Facts
Serving Size: 1 serving
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 9g
- Cholesterol: 60mg
- Sodium: 500mg
- Potassium: 800mg
- Total Carbohydrate: 13g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 22g
Jamie Oliver 5Ā Ingredients Fish Curry
Description
Jamie Oliver’s 5 Ingredients Fish Curry is made with ripe mixed-colour cherry tomatoes, white fish fillets, korma curry paste, lime pickle, and light coconut milk. This easy fish curry recipe creates a delicious dinner that takes about 25 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Heat the pan: Place 1 tablespoon of olive oil in a large shallow casserole pan on high heat.
- Cook the tomatoes: Halve the cherry tomatoes and add them to the pan, skin side down. Blister them for 2 minutes without moving.
- Prepare the fish: While the tomatoes cook, chop the haddock into 4cm (1.5 inch) chunks.
- Combine ingredients: Stir the chopped haddock, korma curry paste, lime pickle, and coconut milk into the pan with the tomatoes.
- Combine ingredients: Stir the chopped haddock, korma curry paste, lime pickle, and coconut milk into the pan with the tomatoes.
- Cook the curry: Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 6 minutes, taking care not to break up the fish.
- Season and serve: Taste the curry and season with sea salt and black pepper to perfection. Serve and enjoy!
Notes
- Cook the Tomatoes Right: Cook the tomatoes skin-side down for 2 minutes without moving them. This gives the curry a smoky taste.
- Cut Fish Evenly: Cut the fish into 4cm pieces so they cook evenly and donāt break up in the sauce.
- Donāt Overcook Fish: Cook the curry for 6 minutes so the fish stays soft and juicy. Cooking too long can make it tough.
- Adjust Spice to Your Liking: If you want more spice, add extra lime pickle or curry paste to match your taste.
- Season Last: Taste the curry after itās cooked, then add salt and pepper if needed. This way, the flavor is perfect.