400g frozen white fish fillets, from sustainable sources. A deliciously perfumed fish curry with fluffy rice and loads of veggies, this affordable, easy recipe makes frozen fish the real hero. Jamie Oliver clearly worships his freezer space and believes in keeping ALL of those extra tidbits as they can be easily used from frozen and will add that punch of flavour in your meals! Fluff up the rice, flake the fish on top, then sprinkle with coriander leaves and serve alongside the curry, with lemon wedges for squeezing over. Peel the potatoes, cut them into 2cm chunks, then stir them into the pan and cook everything for 15 minutes, or until softened, stirring occasionally. Mix together, then massage all over the frozen fish and leave aside in a single layer to marinate and defrost. This will build up great flavour. – I’m using frozen white fish here, but you could absolutely go for salmon or prawns if that’s what you’ve got, or even tofu, which would also be delicious. 3. Simmer for 45 minutes, or until the lentils are cooked through and the sauce is lovely and thick, adding splashes of water, if needed, then season to perfection. Stir half the yoghurt through the curry and dollop the remaining yoghurt on top. • When it comes to the curry paste, you got it, use whatever you can get your hands on. Mix together, then massage all over the frozen fish and leave aside in a single layer to marinate and defrost. Cut the lemon in half, cut one half into wedges for serving later, then squeeze the juice of the other half on to a... 2. We all love a good curry, and this one is brilliant for embracing different ingredients. I’m using frozen fish and veggies, but feel free to flex what you put in the mix. Cut the lemon in half, cut one half into wedges for serving later, then squeeze the juice of the other half on to a large plate and add 1 tablespoon of tikka paste. Dry-fry the fish in a large non-stick pan for 3 to 5 minutes per side (depending on the thickness), or until charred, gnarly and cooked through – don't be tempted to move it around, just let it colour and crisp up nicely. EASY SWAPS: 8. Chickpea curry Don’t be fooled by its simple appearance, this vegetarian curry has a wonderfully authentic spice base. Really tasty, and super-satisfying. Really tasty, and super satisfying. Peel and slice the onion, garlic and ginger with the chilli and coriander stalks, then place it all in a large casserole pan on a medium heat with a lug of oil and the remaining tikka paste. 1. This will build up great flavour. 3. Stir half the yoghurt through the curry and dollop the remaining yoghurt on top. 6. 5. Peel and slice the onion, garlic and ginger with the chilli and coriander stalks, then place it all in a large casserole pan on a medium heat with a lug of oil and the remaining tikka paste. • I'm using frozen white fish here, but you could absolutely go for salmon or prawns if that's what you've got, or even tofu, which would also be delicious. 7. Quarter the tomatoes, add to the pan with the cauliflower, lentils and 600ml of boiling water, and bring back to the boil. Quarter the tomatoes, add to the pan with the cauliflower, lentils and 600ml of boiling water, and bring back to the boil. Jamie: Keep Cooking and Carry On, Fridays 7:30pm only on 10. Dry-fry the fish in a large non-stick pan for 3 to 5 minutes per side (depending on the thickness), or until charred, gnarly and cooked through – don’t be tempted to move it around, just let it colour and crisp up nicely. Method 1. 4. • Fresh mint or basil could be swapped in for coriander, or just leave it out. • On vegies, pumpkin, squash or broccoli would all work in place of the cauliflower here. This is the perfect recipe for when you want big flavour, fast. We teamed up with Jamie Oliver to make his so easy fish curry using our new Korma Paste Pot. Fluff up the rice, flake the fish on top, then sprinkle with coriander leaves and serve alongside the curry, with lemon wedges for squeezing over. Perfect fish pie: Jamie Oliver 4:56 Fish ; Fish curry: Jamie Oliver 3:59 5 Ingredients – Quick & Easy Food ; How to cook tuna steak: Jamie Oliver 4:53 How to ; Garlic & chilli prawns: Bart van Olphen 3:56 Fish & seafood I’m using frozen fish and veggies, but feel free to flex what you put in the mix. Cook on a medium heat, with the lid on, for 12 minutes, or until all the liquid has been absorbed. 2. https://www.jamieoliver.com/recipes/fish-recipes/fantastic-fish-tikka-curry Around 15 minutes before the curry is ready, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of sea salt and the cloves. ”, Please enable targetting cookies to show this banner, Please enable functionality cookies to use this feature, How to make beetroot gravlax from scratch, Fantastic fish tikka curry: Kerryann Dunlop, 1 lemon, 3 tablespoons tikka curry paste, 400 g frozen white fish fillets , from sustainable sources, 1 onion, 2 cloves of garlic, 5 cm piece of ginger, 1 fresh red chilli, 15 g fresh coriander , (½ a bunch), 300 g potatoes, 2 ripe tomatoes, 300 g frozen cauliflower florets, 50 g red split lentils, 1 mug basmati rice , (320g), 10 cloves, 4 tablespoons fat-free natural yoghurt. This is the perfect recipe for When you want big flavour, fast minutes. 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