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.

A highly spiced coconut curry sauce originating in Southern India. Southern Indian Sauce with Coconut Cream, Fennel & Roasted Chillies.

Add a thickening agent: Add a small amount of cornstarch or flour mixed with water to the curry and stir until it thickens. Use coconut milk: Coconut milk is a common ingredient in fish curries and can naturally thicken the sauce as it cooks.

Stir in tomatoes passata or coconut milk with a splash of stock to make your sauce. When the sauce is simmering and tasting delicious add chunks of fish or tofu, or prawns and any leafy or delicate veg, and simmer until tender and cooked through.

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.

#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.

Solution: While cooking your curry spices, add a pinch of salt to bring out the natural sweetness of the spices. Alternatively, add a teaspoon of sugar and stir well before tasting.

Pepper. Kerala is famed for the production and export of this one of the most sought-after spices, Pepper, which is also known as the 'King of Spices'. Today used all around the world, probably it is one of the earliest known spices. Pepper of Kerala reached Europe through the Arab traders.

Kerala is home to a variety of spices: pepper, vanilla, cardamom, clove, cinnamon, nutmeg, ginger and turmeric. The flavour of spices lingers long in one's tongue and even longer in one's memory.

What is Kerala special ingredients? ›

Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice as a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, asafoetida and other spices are also used in the preparation.

You make the curry in your skillet and once the curry is ready, you add the chicken and cook it in the curry. Then you add the heavy cream to make it rich and creamy.

Adding dairy is an ideal way to dull down the heat in hot spicy food.

Too much liquid or broth is added during cooking. Short cooking time or not enough simmering time for the sauce to reduce. Low-heat cooking: you need medium-high to high heat to cook off excess liquid. Cooking the curry with the lid: all the evaporated water will collect in the lid and get added back into the curry.

To make one, you typically add the curry paste to a skillet, followed by the protein or veggies, then a liquid such as stock or coconut milk. The mixture is then simmered slowly until the sauce is thick and fragrant and everything is cooked through and is usually served over rice.

Curry Paste Marinade

This is the simplest way of using the curry paste as all you need to do is evenly coat your meat, fish, tofu or vegetables and let it work its magic.

Probably the most common use for Thai curry paste is in curries and stews. Cook the curry paste in a little oil first to bring out its flavors, then coat proteins — like chicken, pork, or tofu — and vegetables with the warmed paste before slow cooking until everything is flavorful and tender.

Mix curry paste with mayonnaise and a little lemon juice. It's perfect on sandwiches, over sautéed veggies or as a dip for carrots and celery. Make plenty – you'll want to use it on everything.