Jamie Oliver Keralan Curry Recipes

TRAYBAKED KERALAN FISH CURRY

Steps:

• Preheat the oven to 160ºC/325ºF/gas 3.
• Peel and finely slice the onions, garlic and ginger, then deseed and finely slice the chillies. Pick the coriander leaves, finely chopping the stalks, and deseed and slice the peppers.
• Put your largest roasting tray on the hob over a medium heat, and drizzle in 1 tablespoon of oil. Add the spices and curry leaves and fry for 2 minutes, then add the chopped veg, garlic and coriander stalks. Cook for 15 minutes, or until softened, stirring occasionally.
• Place the salmon into the tray, skin-side down. Season with sea salt and black pepper, and drizzle lightly with oil. After 1 minute, carefully turn the salmon skin-side up, then place the tray in the oven for 20 minutes, or until the salmon is almost cooked through.
• Quarter the tomatoes, and run the tip of a knife down the backs of the prawns and pull out the vein, meaning they'll butterfly as they cook.
• Remove the tray from the oven and preheat the grill to full whack. Carefully peel the skin off the salmon and place onto a piece of tin foil.
• Stir the tomatoes, prawns and coconut milk into the tray, then finely grate over the zest from 1 lemon and squeeze over the juice. Gently simmer on the hob over a medium-low heat until the prawns are just cooked through.
• Place the salmon skin under the grill for 5 minutes, or until lovely and crisp, then leave to cool.
• Break the salmon into big chunks. Season the sauce to taste with salt, pepper and a squeeze of lemon juice, then snap up and scatter over the crispy salmon skin.
• Sprinkle over the coriander leaves and serve with lots of lemon wedges for squeezing over.

KERALAN VEGETABLE CURRY

Steps:

• Place all the vegetables in a saucepan and cover with 500ml water. Add the turmeric and a pinch of salt and bring to the boil. Simmer for 20-25 mins until tender.
• Meanwhile, blend 4 chillies, the cumin, coriander, half the coconut, the onion and some seasoning in a food processor.
• When the vegetables are tender, add the paste, curry leaves and remaining chilli and simmer for 5 mins. Stir in the yogurt and very gently simmer for 1 min. Scatter with remaining coconut and serve.