Full disclosure.. this recipe very much owes its origins to Jamie Oliver. We’ve been making the most of his ‘Five Ingredients’ book ever since lockdown began, as such simplicity seems extremely appropriate right now.
However on many occasions I’ve found myself playing around with the recipes.. and adding a few elements or substitutes with delicious results.
This fish curry is the outcome of such experimentation, and is extremely easy and a firm favourite with the husband.
1 tbsp olive oil
1/2 red onion, finely sliced
1 handful of mixed colour baby plum tomatoes
2 tbsp rogan josh curry paste
2 tsp ground cumin
200ml light coconut milk
200ml fish stock
1 tbsp lime pickle
1 tbsp mango chutney
2 firm white fish fillets such as cod, haddock or coley, chopped into large chunks.
1 handful raw king prawns
Rice, nan and chopped coriander to serve
Heat the olive oil in a large deep frying pan or wok.
Add the onion and tomatoes and gently fry for 10 minutes until the onion has softened and the tomatoes are beginning to blister.
Pierce the aubergine a few times with a knife and then microwave on full power for 8-10 minutes until soft. Chop it into chunks then add to the pan, along with the curry paste and cumin.
Stir fry for a few minutes, then tip in the coconut milk and fish stock.
Stir in the lime pickle and mango chutney, then add the fish and prawns to the pan, season with a little salt and black pepper and simmer for 10 minutes until the fish is cooked through and the prawns have turned a juicy pink.
Serve with rice and nan and scatter over some fresh chopped coriander