Jamie's Keralan seafood curry
Recipe type: Curries
Jamie Oliver's Keralan seafood curry is based on Southern Indian cuisine which means that they are quicker to make, plus lighter and more fragrant.
- Sunflower oil, to fry
- 2 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1 green chilli, deseeded, thinly sliced
- Handful fresh or dried curry leaves, crumbled
- 2 thumb-sized pieces of ginger, coarsely grated
- 3 onions, finely chopped
- 12 large green prawns
- 1 tsp chilli powder
- 1 tsp ground turmeric
- Handful yellow or regular cherry tomatoes, chopped
- 400ml light coconut milk
- 400g skinless firm white fish fillets (such as monkfish or ling)
- 1 heaped tbs tamarind paste
- 75g baby spinach, optional
- 2-3 coriander sprigs, leaves picked, chopped
- 2 limes, quartered
- Heat a good glug of oil in a pan over medium-high heat, add the mustard seeds and cook for 1 minute or until they start to pop. Add the fenugreek, green chilli, curry leaves and ginger, and stir-fry for a few minutes until it smells fantastic, then add the onion.
- Cook for a further 10 minutes or until the onion is soft and turning golden. Add the prawns and cook for a few minutes on each side, then add the chilli powder, turmeric and cherry tomato, and cook for a further 2-3 minutes. Stir in the coconut milk and 200ml water, then simmer for 5 minutes or until thickened slightly. Season with sea salt.
- Add the fish and tamarind, and simmer for 6–10 minutes until the fish is cooked. Stir through the spinach to wilt just before serving, then serve with coriander leaves and lime wedges.