Jamie Oliver Cod Curry Recipes

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ROASTED COD WITH PANCETTA & PEA MASH



Roasted cod with pancetta & pea mash image

This quick cod recipe looks a bit posh for dinner parties, but is really quick and simple

Provided by Jamie Oliver

Categories     Mains     Dinner Party     Potato     Healthy dinner ideas     Healthy fish recipes     Healthy meals

Time 45m

Yield 4

Number Of Ingredients 11

4 thick pieces of cod fillet, about 120g each, from sustainable sources
8 thin slices of higher-welfare pancetta
2 lemons
500 g potatoes
300 g frozen garden peas
½ a fresh red chilli, (optional)
1 small knob of butter
1 splash of milk
½ a bunch of fresh mint, (15g)
60 g rocket
extra virgin olive oil

Steps:

  • Preheat your oven to 200°C/400°F/gas 6.
  • Season the cod with sea salt and black pepper, place on an oiled baking tray and lay two slices of pancetta over the top of each fillet.
  • Halve the lemons and place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for 10 to 15 minutes, or until the fish flakes easily.
  • Peel and quarter the potatoes and cook until soft in boiling salted water. Meanwhile, cook the peas to packet instructions, then drain and blitz the peas in a food processor (or mash up with a fork if you don't have one).
  • Deseed and finely dice the red chilli, if using.
  • Drain the potatoes and mash with butter, hot milk, salt and pepper, whizzed-up peas and the red chilli if using.
  • Put the rocket in a mixing bowl, pick in the mint leaves and toss together and dress with extra virgin olive oil.
  • Serve each piece of cod on a dollop of pea and potato mash, with a little salad on the side.

Nutrition Facts : Calories 339 calories, Fat 10.6 g fat, SaturatedFat 3.8 g saturated fat, Protein 32.8 g protein, Carbohydrate 29.4 g carbohydrate, Sugar 3.2 g sugar, Sodium 1.4 g salt, Fiber 5.8 g fibre

CURRIED COD



Curried cod image

An easy-to-prepare midweek one-pot with cod fillet, chickpeas, ginger and spices - it's healthy, low calorie and packed with iron too.

Provided by Katy Greenwood

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 10

1 tbsp oil
1 onion, chopped
2 tbsp medium curry powder
thumb-sized piece ginger, peeled and finely grated
3 garlic cloves, crushed
2 x 400g cans chopped tomatoes
400g can chickpeas
4 cod fillets (about 125-150g each)
zest 1 lemon, then cut into wedges
handful coriander, roughly chopped

Steps:

  • Heat the oil in a large, lidded frying pan. Cook the onion over a high heat for a few mins, then stir in the curry powder, ginger and garlic. Cook for another 1-2 mins until fragrant, then stir in the tomatoes, chickpeas and some seasoning.
  • Cook for 8-10 mins until thickened slightly, then top with the cod. Cover and cook for another 5-10 mins until the fish is cooked through. Scatter over the lemon zest and coriander, then serve with the lemon wedges to squeeze over.

Nutrition Facts : Calories 296 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium

KERALAN FISH CURRY



Keralan fish curry image

A beautifully creamy South-Indian curry, packed full of flavour and spice.

Provided by Georgina Hayden

Categories     Mains     Jamie Magazine     Christmas     Indian     Curry     Healthy fish recipes

Time 40m

Yield 6 to 8

Number Of Ingredients 13

6 shallots
4 cloves of garlic
2.5 cm piece of ginger
1 fresh green chilli
750 g firm white fish, from sustainable sources
groundnut oil
1 teaspoon mustard seeds
20 curry leaves
1 tablespoon chilli powder
1 teaspoon turmeric
1 x 400 g tin of light coconut milk
1 x 400 g tin of quality chopped tomatoes
a few sprigs of fresh coriander

Steps:

  • Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.
  • Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.
  • Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.
  • Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.
  • Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.
  • Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread.

Nutrition Facts : Calories 190 calories, Fat 7.3 g fat, SaturatedFat 4 g saturated fat, Protein 26.3 g protein, Carbohydrate 6 g carbohydrate, Sugar 4.3 g sugar, Sodium 0.8 g salt, Fiber 1.6 g fibre

COOK IN CURRY SAUCE



Cook in Curry Sauce image

Provided by Jamie Oliver

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

5 tablespoons vegetable oil
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
3 fresh green chiles, seeds removed and thinly sliced
A handful curry leaves, ripped into small pieces
2 thumb-sized pieces ginger
3 onions, peeled and chopped
6 tomatoes, chopped
1 teaspoon turmeric
1 teaspoon chilli powder
1 or 2 wineglasses water (about 10 ounces)
14 fluid ounces (400 milliliter) can coconut milk
Salt
4 (8-ounce/225 gram) haddock fillets, skinned and pin-boned
1 knob (1 tablespoon) tamarind paste or 1 teaspoon tamarind syrup
A very large handful baby spinach, optional
4 chicken breasts, sliced into 1/2-inch (1 centimeter) strips
A few cashew nuts, toasted and crushed
1 3/4 pounds (800 grams) mixed vegetables, chopped (potatoes, zucchini, peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans)

Steps:

  • Heat the oil in a pan when hot add the mustard seeds. Wait for them to pop, then add the fenugreek, green chile, curry leaves, and ginger, stir and fry for a few minutes.
  • Using a food processor, chop the onion, add to pan, and continue to cook. When brown and soft, add the chili powder and turmeric.
  • Using the same food processor, blend the tomatoes and add to the pan. Cook for a couple of minutes, add 1 or 2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of thick heavy cream then season carefully with salt. Take this sauce as a base.
  • To make the fish curry, add the fish and tamarind to the sauce and simmer for about 6 minutes. Feel free to add some baby spinach at the end of the cooking time.
  • For the chicken version, stir-fry the chicken strips, and cashew nuts until lightly colored, then add the sauce and simmer for ten minutes.
  • For the vegetarian version simply add all the vegetables to the sauce at the beginning when you add the onions. Continue to cook as normal and simmer until tender.

VERY SIMPLE CURRY - JAMIE OLIVER



Very Simple Curry - Jamie Oliver image

A nice simple curry sauce of scallions, cilantro, curry, butter, coconut milk, and a squeeze of fresh lemon. Goes together in minutes. Serve over your favorite fish or meat, and if desired add a side of recipe #455303, recipe #114887 or recipe #309041. Wonderful! From "Jamie's Food Revolution".

Provided by BecR2400

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

6 scallions, sliced (green onions)
1 large bunch fresh cilantro
olive oil
5 teaspoons curry powder
1 tablespoon butter
2 (14 ounce) cans coconut milk
sea salt
1 lemon, juice of

Steps:

  • Trim and finely slice your scallions.
  • Finely chop your cilantro.
  • Put a pan on low heat and add 2 good lugs of olive oil.
  • Sprinkle in the curry powder and add the scallions. Stir around and add the butter.
  • Cook for 20 to 30 seconds and when it's all bubbling nicely, add your coconut milk. Bring to the boil, then turn the heat down and simmer for 2 minutes.
  • To finish, season to taste with salt and stir in the cilantro and lemon juice.
  • Serve hot, with fish or meat and a side of jasmine rice.

Nutrition Facts : Calories 783.1, Fat 37.1, SaturatedFat 34, Cholesterol 7.6, Sodium 105, Carbohydrate 114.2, Fiber 1.9, Sugar 107.6, Protein 3.2

JAMIE OLIVER'S FAVOURITE CURRY SAUCE



Jamie Oliver's Favourite Curry Sauce image

From his "Happy Days with the Naked Chef" cookbook, this variation is with fish. Easy to make, though I had to search for some of the ingredients.

Provided by MummaKat

Categories     Curries

Time 30m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 16

5 tablespoons olive oil
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
3 fresh green chilies, seeded and thinly sliced
1 handful curry leaf
2 tablespoons grated ginger
1 large onion, peeled and chopped
1 teaspoon chili powder
1 teaspoon turmeric
6 tomatoes, chopped
1 (400 ml) can coconut milk
salt
900 g fresh catfish fillets
1 teaspoon tamarind syrup
1 large handful Baby Spinach
1 large handful fresh coriander, chopped

Steps:

  • Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chilies, curry leaves and ginger. Stir and fry for a few minutes. Chop the onions and add to the same pan. Continue to cook for 5 munutes, until the onion is light brown and soft, then add the chilli powder and turmeric. Chop the tomatoes and add them to the pan too. Cook for a couple of minutes, then add 1 or 2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.
  • Take this sauce as a base. To make the fish curry, add the fish and tamarind to the sauce and simmer for 6 minutes. Feel free to add some baby spinach and chopped coriander at the end of the cooking time.

Nutrition Facts : Calories 707.2, Fat 53.1, SaturatedFat 24.7, Cholesterol 123.8, Sodium 261.5, Carbohydrate 22.1, Fiber 5.4, Sugar 9.2, Protein 40

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