Fish Quick Asian

Jamie Oliver's fish head curry

Name: Jamie Oliver's fish head curry
Cuisine: /asian
Ingredients: 20.00 ml coconut oil; 1 large snapper head and collar (about 500g); 30.00 ml ground coriander; 1 tsp ground cumin; 1 tsp chilli powder; 1/2 tsp ground turmeric; 1/2 tsp white pepper; 62.50 ml curry leaves; 4 large ripe tomatoes, halved, seeds removed, roughly chopped; 400ml can coconut milk; 150g okra, thinly sliced into rounds; 150g pineapple, peeled, cored, cut into 1cm pieces; Juice of 1 lime, plus extra wedges to serve; Steamed rice, to serve; 1 bunch coriander, leaves picked and reserved, stalks chopped; 20.00 ml shrimp paste; 20.00 ml sambal oelek (fiery Southeast Asian chilli paste); 4cm piece ginger, peeled, chopped; 2 garlic cloves, peeled; 6 spring onions, trimmed; 1-2 small red chillies, seeds removed; 3 tsp tamarind paste

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Apr 13, 2016

Get the hang of balancing the sweet, salty and sour flavours, the heat of chillies, the fragrance of lemongrass and ginger, and that savoury saltiness from soy and fish sauces. If you get the balance right, it will transform your ingredients into something special says Jamie Oliver.

1 tbs coconut oil
1 large snapper head and collar (about 500g)
1 1/2 tbs ground coriander
1 tsp ground cumin
1 tsp chilli powder
1/2 tsp ground turmeric
1/2 tsp white pepper
1/4 cup curry leaves
4 large ripe tomatoes, halved, seeds removed, roughly chopped
400ml can coconut milk
150g okra, thinly sliced into rounds
150g pineapple, peeled, cored, cut into 1cm pieces
Juice of 1 lime, plus extra wedges to serve
Steamed rice, to serve

Curry paste

1 bunch coriander, leaves picked and reserved, stalks chopped
1 tbs shrimp paste
1 tbs sambal oelek (fiery Southeast Asian chilli paste)
4cm piece ginger, peeled, chopped
2 garlic cloves, peeled
6 spring onions, trimmed
1-2 small red chillies, seeds removed
3 tsp tamarind paste

Method

1.

For the curry paste, combine all the ingredients, except coriander leaves in a food processor and whiz to a thick paste.
2.

Place a large flameproof casserole over medium heat. Add the coconut oil, fish head, spices and curry leaves, and cook until the spices are starting to toast and the fish head browns.
3.

Add the curry paste and cook for 5 minutes or until fragrant, then stir in the tomatoes and coconut milk. Add the okra, bring to the boil, then reduce heat to low and simmer, stirring occasionally, for 10-15 minutes until thickened. Stir through the pineapple and return to the boil.
4.

Add the lime juice and reserved coriander leaves, and season to taste. Serve with steamed rice and extra lime wedges.