25 mins plus marinating
Super easy
serves 4
About the recipe
Super fresh and fragrant, this quick fish curry uses Jamie’s Aromatic Kerala Curry Paste as a shortcut to serious flavour. It’s a great option when you’re in a hurry. Come on!
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
Top Tip
This is lovely with a quick mango & pomegranate chutney. Simply spoon 4 heaped tablespoons of mango chutney into a bowl and squeeze in enough juice from 1 pomegranate to loosen it. Hold the pomegranate half cut side down, bash the back of it with a spoon so a good handful of the seeds tumble out into the bowl, then mix together.
Method
- 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.
- 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.
- 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.
- 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.
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