Its getting cold . . . . must be Curry Time!

In foodie terms, winter is my favourite time of year. You get to bake pies, make stews, roast roasts, and make curries. I know you can do it at any other time of year too . . . . it just feels better in winter!

One curry I have always had an aversion to is the seafood variety. The idea of curry & seafood was on the same page as pizza & seafood to me. But then one night recently, at an Indian restaurant with friends, someone ordered the Southern Indian Prawn curry. It was so good! So, so good! I am so glad I tried it!

So, after a little google-ing, I found this recipe by Jamie Oliver, and it is exactly what you would expect from him: simple, and delicious! Tip - ensure you have everything cut up in advance, as you need to add things quickly.

And no, this isn't outrageously hot: it has a nice warmth too it, and would only taste 'too hot' to someone who had refused to try chili ever before in their lives . . . . in which case, why are you friends with them?

Jamie Oliver's Keralan Fish Curry

• peanut oil

• 1 tsp mustard seeds

• 20 curry leaves
• Chopped coriander
• 6 shallots, finely sliced
• 4 garlic cloves, finely sliced
• 1 x 2.5cm piece of ginger, finely sliced
• 1 green chilli, finely sliced
• 1 tsp chilli powder (or more to taste)
• 1 tsp turmeric
• 750g firm white fish cut into chunks
• 1 x 400ml tin coconut milk
• 1 x 400g tin of chopped tomatoes

Firstly,  heat a lug of groundnut oil in a large pan and fry the mustard seeds with the curry leaves till the seeds start to pop. Add the onion, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, till softened. 

Mix together the chilli powder and turmeric with a splash of water, no more than a quarter of a cup's worth, and then stir into the pan. Fry for a minute, then add the fish, coconut milk and tomatoes. Season w/ S&P.

Bring to the boil, then simmer for 20 minutes, or until the fish is cooked and sauce reduced. Serve sprinkled with chopped coriander, with rice (I used brown b/c I prefer it - basmati is also perfect).