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Fish curry recipe | Jamie magazine recipes image

Total Time 55 minutes

Yield 4

Number Of Ingredients 18

500 g monkfish skinned, deboned (your fishmonger can do this for you), from sustainable sources
1 teaspoon ground turmeric
2 limes
200 g brown rice
1 x 400 ml tin of light coconut milk
2 onions
2 cloves of garlic
5cm piece of ginger
2 fresh green chillies
10 ripe medium tomatoes, on the vine
groundnut oil
1 small handful of fresh curry leaves
3 cardamom pods
2 teaspoons brown mustard seeds
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
½ teaspoon ground turmeric
1 knob of tamarind paste or 1 teaspoon tamarind syrup


    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.
    5. Heat a large casserole pan over a medium–high heat and add a splash of oil, the onion, ginger, garlic, chillies and curry leaves. Cook for 5 to 10 minutes, or until the onion is softened and coloured.
    6. Smash the cardamom pods in a pestle and mortar, then stir them into the pan along with the mustard seeds, cumin, fenugreek and turmeric. Fry for 1 minute.
    7. Stir in the chopped tomatoes, tamarind paste or syrup, the remaining 300ml of coconut milk and 100ml of water, then simmer for 10 minutes, or until the tomatoes begin to break down and the sauce reduces.
    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.

Nutrition Facts : Calories 398 calories, FatContent 9.3 g fat, SaturatedFatContent 5.5 g saturated fat, ProteinContent 27 g protein, CarbohydrateContent 57.3 g carbohydrate, SugarContent 11.4 g sugar, SodiumContent 0.1 g salt, FiberContent 4 g fibre


Chicken and lentil curry recipe | Jamie Oliver curry recipes image

Easy-to-make, mild and healthy, this chicken curry recipe is an Oliver family favourite.

Total Time 1 hours 30 minutes

Yield 6

Number Of Ingredients 13

1 onion
4cm piece of ginger
2 cloves of garlic
olive oil
2 tablespoons tikka masala paste
3 tablespoons natural yoghurt
2 tablespoons tomato purée
8 skinless free-range chicken thighs
1 x 400 g tin of chopped tomatoes
1 x 400 g tin of green lentils
1 x 400 g tin of light coconut milk
2 handfuls of baby spinach optional
2 tablespoons quality mango chutney


    1. Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
    2. Heat a lug of oil in a large pan over a medium heat, add the onions and cook for around 8 minutes, or until softened and slightly golden, stirring regularly. Add the ginger and garlic cook for a further 2 minutes.
    3. Meanwhile, mix the tikka masala paste, yoghurt and tomato purée together in a bowl. Halve and add the chicken thighs to the bowl. Stir everything together and get all the chicken covered in the paste mixture.
    4. Scrape everything into the pan, making sure you get all the paste mixture in there. Cook the chicken for 5 minutes or so, or until you see it start to colour.
    5. Add the tinned tomatoes, drained lentils and coconut milk. Bring to the boil, reduce the heat and simmer for 1 hour, stirring occasionally. Add splashes of water to loosen, if needed.
    6. When the time’s up, stir in the spinach (if using) and allow it to wilt. Next add the mango chutney and taste for seasoning.
    7. Pull the chicken apart with forks and stir it through. Serve with wholemeal basmati rice and yoghurt on the side, if you like.

Nutrition Facts : Calories 245 calories, FatContent 11.6 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 16.8 g protein, CarbohydrateContent 18.8 g carbohydrate, SugarContent 8.8 g sugar, SodiumContent 0.5 g salt, FiberContent 5.6 g fibre

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Calories 371 calories per serving
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    1. To make the paste, toast the chillies in a wok on a medium heat for 3 to 4 minutes. Pound in a pestle and mortar with 2 teaspoons of sea salt until fine.
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