Jamie Oliver Fish Curry Recipe

Fantastic fish tikka curry Fish recipes Jamie Oliver

WEBSep 16, 2015 · 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 …

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.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.
3. 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.
4. This will build up great flavour.Quarter the tomatoes, add to the pan with the cauliflower, lentils and 600ml of boiling water, and bring back to the boil.

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Easy Fish Curry Jamie Oliver's Recipes

WEBJan 3, 2020 · Get the non-stick pan nice and hot, pour in a tablespoon of olive oil. Put the tomatoes into the pan skin side down. Take 500 g of …

Rating: 5/5(2)

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Fish curry recipe Jamie magazine recipes Jamie Oliver

WEBMar 30, 2016 · Method. Slice the monkfish into large chunks and pop in a non-reactive bowl, along with the turmeric, lime zest and juice and a …

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.Mix together to coat the fish, then leave in the fridge for at least 1 hour.Add the rice to a pan with 100ml of the coconut milk and 300ml of salted water, then cook according to the packet instructions.
2. To make your sauce, peel and finely slice the onions and garlic, peel and finely chop the ginger, then slice the chillies.
3. Roughly chop the tomatoes, keeping them separate.Heat a large casserole pan over a medium–high heat and add a splash of oil, the onion, ginger, garlic, chillies and curry leaves.
4. Cook for 5 to 10 minutes, or until the onion is softened and coloured.Smash the cardamom pods in a pestle and mortar, then stir them into the pan along with the mustard seeds, cumin, fenugreek and turmeric.

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