FISH TOMATO CURRY RECIPES

FISH CURRY RECIPES - BBC GOOD FOOD

Fish curry recipes - BBC Good Food image

Asian spice works perfectly with fish, from Keralan-style mackerel curry to creamy shellfish masala.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

FANTASTIC FISH TIKKA CURRY | FISH RECIPES | JAMIE OLIVER

Fantastic fish tikka curry | Fish recipes | Jamie Oliver image

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. Really tasty, and super-satisfying.

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 16

Ingredients

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)
olive oil
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

Steps:

1. 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.
2. Mix together, then massage all over the frozen fish and leave aside in a single layer to marinate and defrost.
3. 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.
4. 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. This will build up great flavour.
5. Quarter the tomatoes, add to the pan with the cauliflower, lentils and 600ml of boiling water, and bring back to the boil. 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.
6. 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. Cook on a medium heat, with the lid on, for 12 minutes, or until all the liquid has been absorbed.
7. 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.
8. Stir half the yoghurt through the curry and dollop the remaining yoghurt on top. 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.

Nutrition Facts : Calories 575 calories, FatContent 7.1 g fat, SaturatedFatContent 0.8 g saturated fat, ProteinContent 33.2 g protein, CarbohydrateContent 100.9 g carbohydrate, SugarContent 10.3 g sugar, SodiumContent 1.5 g salt, FiberContent 6.5 g fibre

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From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 398 calories per serving

1. Slice the monkfish into large chunks and pop in a non-reactive bowl, along with the turmeric, lime zest and juice and a large pinch of sea salt.
2. Mix together to coat the fish, then leave in the fridge for at least 1 hour.
3. Add the rice to a pan with 100ml of the coconut milk and 300ml of salted water, then cook according to the packet instructions.
4. To make your sauce, peel and finely slice the onions and garlic, peel and finely chop the ginger, then slice the chillies. Roughly chop the tomatoes, keeping them separate.
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8. Add the monkfish to the sauce and simmer until the fish is cooked through and opaque. Remove and discard the cardamom pods, then serve with the rice on the side.

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Total Time 1 hours
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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. Really tasty, and super-satisfying.
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Total Time 1 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 575 calories per serving

1. 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.
2. Mix together, then massage all over the frozen fish and leave aside in a single layer to marinate and defrost.
3. 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.
4. 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. This will build up great flavour.
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7. 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.
8. Stir half the yoghurt through the curry and dollop the remaining yoghurt on top. 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.

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2. Mix together, then massage all over the frozen fish and leave aside in a single layer to marinate and defrost.
3. 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.
4. 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. This will build up great flavour.
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