Quick Kerala fish curry
41 min·Kerala
Ingredients
- 400g white fish, skin on, scaled, pin-boned, from sustainable sources
- 200g raw shell-on king prawns, from sustainable sources
- 1 x 180g jar of Jamie Oliver Aromatic Kerala Curry Paste
- vegetable oil
- 120g green beans
- 200g ripe cherry tomatoes (or ½ x 400g tin of quality plum tomatoes)
- 1 x 400g tin of light coconut milk
- ½ a bunch of fresh coriander (15g)
- 1 lemon or lime
Instructions
4 steps
- 1
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.
- 2
Place a large saucepan on a medium heat. Drizzle in ½ 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.
- 3
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.
- 4
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.
Progress
0 / 4 steps
