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Lads night in. Jamie Olivers Keralan fish curry


















Lisa and Martha were out at Hampton court watching west side story on an outdoor screen, which sounds lovely but when they got in they looked more than a little chilled!
Joe had been playing footy so I thought I would make curry. This recipe came from Jamies's latest magazine we thought it was pretty bloody good. We had it with dahl (see previous recipe) and I also made the chickpea curry (ok) and the lemon pickle (interesting and very easy)
The original recipe uses whole prawns but I adapted it to use peeled large prawns. I also didn't have light coconut milk so I used the normal stuff. It all worked very well

Jamie's recipe

Ingredients
Vegetable oil 
400g monkfish fillets, skinned and pin-boned
12 large prawns (I used peeled)
2 tsp. mustard seeds 
1 tsp. fenugreek seeds 
1 green chilli, deseeded and finely sliced 
1 handful of fresh or dried curry leaves, crumbled 
2 thumb-sized pieces of ginger, coarsely grated 
3 onions, finely chopped 
2 limes
1 tsp. chilli powder 
1 tsp. turmeric
1 handful of ripe yellow cherry tomatoes, chopped 
400ml light coconut milk
1 heaped tbsp. tamarind paste 
75g baby spinach, optional
A few sprigs of coriander, leaves picked and chop

Main courses | serves 4-6

OK guys, this is a classic dish. For anyone that’s never had a fish curry before, please try this – it’s absolutely delicious. If you really must, you can swap the fish for chicken. The flavours will still be lovely, but you’re rather missing the point! 

1. Heat a good glug of oil in a pan and add the mustard seeds. Once they start to pop, add the fenugreek, green chilli, curry leaves and ginger. Stir-fry for a few minutes until it smells fantastic, then add the onions.
2. Cook for another 10 minutes, till the onion is soft and turning golden; add the chilli powder, turmeric and tomatoes. Cook for a few minutes; add about 200ml water and the coconut milk. Simmer for 5 minutes, till thickened slightly, then season carefully with sea salt.
3. Add the prawns, monkfish and tamarind and simmer for 6–10 minutes. Stir through the spinach just before serving, sprinkle with the coriander leaves and serve with lime wedges.

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