Jamie Oliver 5 Ingredients Fish Curry

I made this fish curry one Thursday night. The kind of night where your brain’s fried, the fridge is mostly empty, and you’re not really in the mood to think too hard. But still—needed something warm, something comforting. Something with flavor that didn’t taste like it came out of a packet.

That’s when I remembered Jamie Oliver’s 5 Ingredients Fish Curry. I’d scribbled it down a while ago. It looked too simple, honestly. Just five things? Really? But I had everything. Even the lime pickle, hidden behind a jar of mustard I should’ve thrown out in 2023. So I gave it a go. And yeah. It’s really, really good. Creamy without being heavy. Sweet, acidic, spicy. Like a curry that’s had a long day but still wants to impress. Inspired by Jamie Oliver.

Ingredients Needed

• 500g ripe cherry tomatoes – mix of colors makes it prettier, but whatever you’ve got
• 500g white fish fillets – I used haddock; cod would work too, just nothing too oily
• 1 heaped tablespoon of korma curry paste – get a good one, it matters
• 1 tablespoon lime pickle – the chunky kind, with attitude
• 400g tin of light coconut milk – not the watery stuff if you can help it

How To Make Jamie Oliver 5 Ingredients Fish Curry

1. Start hot. A big shallow pan. Splash of olive oil. Let it heat until you can feel it radiating.
2. Halve your cherry tomatoes. Toss them in, cut side down. Don’t fuss with them. Let them sit and blister—just two minutes. They’ll look angry, maybe a little collapsed. That’s what you want.
3. While that’s happening, chop your fish into pieces. Not too small. Maybe the size of a squash ball? About 4cm. You want them to stay whole, not melt away into mush.
4. Now dump it all in. The fish. The paste. That glorious lime pickle. Coconut milk, too. Stir. It’ll look a little chaotic. Good.
5. Bring it to a boil, then drop it down to a low simmer. Let it bubble gently for six minutes. Enough time to wipe the counter or just lean and breathe in the smell. Don’t poke the fish too much. Let it do its thing.
6. Taste it. You’ll know. If it needs salt, give it a crack or two of sea salt. Bit of black pepper if you’re feeling fancy. Then straight to the bowl.

Why I Love This Recipe

It’s stupidly fast. Like, finish-your-glass-of-wine-before-it’s-done fast. But it tastes like you actually cared. Like maybe you roasted spices or simmered something for hours. My partner, who usually zones out when I mention “curry,” perked up halfway through a bite and said, “This is legit.”Also, that lime pickle? Magic. I never saw it coming.

Recipe Tips

• Let the tomatoes sit. Don’t touch them. The burny bits make it better.
• Uniform chunks. No weird fish fragments floating around.
• Six minutes. Not five, not seven. That’s the sweet spot.
• Need heat? Add a little more lime pickle or sneak in a chili.
• Season at the end. Always. The flavors change as it cooks.

How To Store This Jamie Oliver 5 Ingredients Fish Curry

• Room Temp Leave it out too long and it turns. Get it cooled within the hour.
• Fridge Pop it in a sealed container. Two days, tops. After that, it starts to get a bit… sad.
• Freezer Yeah, you can freeze it. Let it cool first. Use a proper container. Thaw it in the fridge overnight, not the microwave.
• Reheating Oven: Cover with foil, 350°F, about 15–20 minutes. Microwave: Medium power, 2–3 mins, stir halfway. Stove: Gentle heat, little stir, done in 5–7 mins. Don’t boil it to death.

Let’s Answer a Few Questions! (FAQs)

Can I use frozen fish?
Absolutely. Just defrost it all the way and pat it dry. Water is the enemy of good texture.

Can I make it spicier?
For sure. More paste, a chili or two, or a sprinkle of red pepper flakes. You do you.

Other fish options?
Loads. Tilapia, cod, even snapper. Just don’t use something too oily like mackerel. Keep it clean and flaky.

How not to wreck the fish?
Don’t stir it too much. Gentle simmer. When it flakes with a fork, it’s ready. That’s it.

Nutrition Facts (per serving)

• Calories: around 280
• Carbs: 13g
• Protein: 22g
• Fat: 14g
• Sugar: 6g
• Fibre: 3g
• Sodium: 500mg

Try More 5 Ingredients Recipe:

• Jamie Oliver 5 Ingredients Salmon Nicoise Salad
• Jamie Oliver 5 Ingredients Tuna Steak
• Jamie Oliver 5 Ingredients Pear Dessert