Jamie Oliver’s Quick Fish Curry is a vibrant and flavorful dish that comes together in just 30 minutes. With sustainable white fish, coconut milk, and a hint of tikka masala curry paste, this dish is packed with protein and plenty of vibrant spices. The golden rice base with crispy bits adds the perfect touch of texture to the curry, making this dish feel indulgent without being heavy. It’s a simple, nutritious, and satisfying meal the whole family will enjoy.
Why Everyone Will Love This Recipe
- Quick and easy: Ready in under 30 minutes
- Healthy and satisfying with fish and green beans
- Full of flavor from the coconut milk, curry paste, and spices
- Perfect weeknight meal with minimal prep and cleanup
- Customizable with any fish or vegetables you have on hand
What Makes Jamie Oliver’s Quick Fish Curry Special?
Jamie’s recipe stands out because it uses sustainable white fish, like cod or haddock, which is cooked gently in a sauce of coconut milk, tomatoes, and tikka masala paste. The golden, crispy rice base is the perfect addition, offering a crunchy texture that complements the creamy curry. Fresh coriander adds an herbal freshness that balances the rich flavors of the curry. It’s a simple, one-pan meal that combines comfort and flavor effortlessly.
Pro Tips for Best Results
- Use sustainable fish for a more eco-friendly option.
- Don’t skip the crispy rice base—it adds amazing texture to the dish.
- Adjust the curry paste: Use more or less depending on your preferred spice level.
- Make it veggie-friendly: Replace the fish with chickpeas or tofu for a plant-based option.
Frequently Asked Questions
Can I use a different type of fish?
Yes! While white fish like cod or haddock is ideal, you can substitute it with salmon, tilapia, or even shrimp.
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh green beans and other veggies work great. Just adjust the cooking time for fresh ingredients.
How can I make this dish spicier?
Add more curry paste, fresh chilies, or cayenne pepper to increase the heat.
Can I make this ahead of time?
The curry is best enjoyed fresh, but you can prep the ingredients in advance (such as chopping the onions and garlic, and measuring out the curry paste) to save time when cooking.
How can I make it vegan?
Simply swap the fish for tofu or chickpeas, and make sure to use vegan coconut milk.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or coconut milk if necessary.
How to Freeze
The curry freezes well for up to 1 month. Store in an airtight container and reheat on the stovetop, adding extra liquid as needed.
Ingredients
For the Rice:
- 1 mug of long-grain white rice (300g)
- 2 tbsps olive oil
- 20g butter
- 1/2 tsp sea salt
- 600ml boiling water
- 1/4 tsp ground black pepper
- 6 whole cloves
For the Curry:
- 1 onion, peeled and finely chopped
- 2 cloves garlic, peeled and sliced
- Small handful fresh coriander (15g), leaves and stalks separated
- 3 heaped tbsps tikka masala curry paste
- 1 x 400g tin of plum tomatoes, undrained
- 400g frozen white fish fillets (sustainable sources)
- 150g frozen green beans
- 1 x 400g tin of light coconut milk
- 1 tsp runny honey
How to Make Jamie Oliver’s Quick Fish Curry
- In a 24cm non-stick frying pan, add the rice, cloves, boiling water, and a pinch of sea salt. Bring to a boil, then reduce to a low heat and cover. Cook for 10 minutes, then let it sit covered for another 5 minutes until the base is golden and crispy and the rice is fluffy.
- While the rice cooks, heat olive oil and butter in a large pan over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened. Add the coriander stalks and cook for another minute.
- Stir in the tikka masala curry paste and cook for 2 minutes, then add the plum tomatoes. Let the tomatoes cook for 5 minutes, breaking them up with a spoon.
- Push the vegetables to one side of the pan and add the frozen fish fillets. Cook for a couple of minutes, then break the fish into pieces. Add the green beans, honey, and coconut milk. Simmer for 5 minutes, until the fish is flaky and the beans are tender.
- Stir the curry gently, then spoon it over the crispy rice. Garnish with fresh coriander leaves and serve with cheesy toasts.
Serving Suggestions
- Serve with a side of naan bread or roti
- Add a squeeze of lime for extra brightness
- Top with a dollop of yogurt or raita for a cool contrast
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