Traybaked Keralan fish curry | Fish recipes | Jamie Oliver recipe (2024)

FAQs

How to use Jamie Oliver Keralan curry paste? ›

Preparation and Usage

For a meat or veg curry, heat a splash of oil, then add the paste and diced meat or roughly chopped root veg, and fry for about 5 minutes, before adding tomatoes, passata or coconut milk with a splash of stock to make your sauce.

Fish - Firm white fish work best in this dish - some suggestions: Spanish mackerel – (this is what I used, excellent value), tilapia, snapper, barramundi, cod (all types), mahi-mahi, halibut, basa, ling. Salmon and trout are also mild enough to use here.

Kerala, in the south of India, has a very distinctive cooking style which reflects its verdant, tropical climate. To recreate the authentic taste of Kerala, this blend is an essential addition to your spice cupboard.

Preparation and Usage

For a meat or veg curry, heat a splash of oil, then add the paste and diced meat or roughly chopped root veg, and fry for about 5 minutes, before adding tomatoes, passata or coconut milk with a splash of stock to make your sauce. Stir in pulses.

Cooking Instructions

For the most delicious curry, you want about 1/4 of a jar of paste per person.

Coconut Oil

Coconut oil is the healthiest option for deep frying your fish. It has a neutral taste and reduces flavor transfer between batches.

#1: Salmon

When it comes to the best tasting fish, few fish can rival the allure and versatility of salmon. Renowned for its rich taste and succulent texture, salmon has become a staple in kitchens around the world. Its distinct flavor profile and buttery texture make it a true culinary gem.

To reduce the bitter taste in fish curry, you can try a few methods. Adding a bit of sweetness, like a pinch of sugar or a splash of coconut milk, can balance the flavors. Additionally, incorporating acidic elements, such as lemon or tamarind, may help neutralize bitterness.

How to prepare fish for fish curry? ›

If cooking fillets, drizzle the fish, front and back, with oil, then add the spices of choice. Cook in a frying pan, oven, or grill over medium heat until hot and flakey—and the skin is brown and crispy, if left on. Cook fish steaks similarly using oil to keep the meat from sticking to the pan or grill.

You can use it in a marinade or as a rub for chicken, fish, or beef. Mixing it with vinegar or yogurt will result in a tasty salad dressing. What's more, adding curry paste at the beginning of cooking can help you build flavor in soups and stews.

Make a curry

You'll get a deeper, spicier flavor by using more paste, whereas a milder flavor is achieved with less. After the paste is stir-fried for one to two minutes, add your choice of protein and vegetables and stir-fry until they are fully cooked.

Spoon in the amount of curry paste you want to use, and stir it around for a few minutes, which will help release the paste's flavors. Then, you can add other ingredients you plan on using. If you're using onions or garlic, you can add the paste after these get translucent in the pan.