Jamie Oliver Coley Korma with Fluffy Rice

This Jamie Oliver Coley Korma with Fluffy Rice is a fresh and creamy recipe, which uses mild korma paste and flaky coley fillets. It’s a great choice for family dinners, ready in about 35 minutes.

Jamie Oliver Coley Korma with Fluffy Rice Ingredients

• 2 heaped tablespoons Patak’s korma paste
• 4 x 180g coley fillets, skin on, scaled and pin-boned, from sustainable sources
• olive oil
• 4 spring onions
• ½-1 fresh red chilli
• a few sprigs of fresh coriander
• ½ x 400ml tin of light coconut milk
• 1 lemon

For the Rice:

• 1 cup basmati rice
• sea salt

How To Make Jamie Oliver Coley Korma with Fluffy Rice

1. Cook the rice: Add rice to a small saucepan with 2 cups of boiling water and a pinch of salt. Bring to a boil, then cover and simmer on low for 7–8 minutes.
2. Season the fish: Spread 1 heaped tablespoon of korma paste over the flesh side of the coley fillets.
3. Cook the fish: Heat olive oil in a large frying pan over medium heat. Place fish flesh-side down and cook for about 10 minutes, flipping halfway.
4. Prep the aromatics: Trim and finely slice the spring onions and chilli. Pick coriander leaves and finely chop the stalks.
5. Fluff the rice: Once water is absorbed, fluff the rice with a fork and cover again to keep warm.
6. Make the curry sauce: Increase heat under the fish, add the greener half of the spring onions, remaining korma paste, coconut milk, chopped coriander stalks, and most of the chilli.
7. Finish the sauce: Let it bubble until the fish begins to flake. Taste and adjust with a squeeze of lemon juice.
8. Plate and serve: Divide rice onto plates, top with fish and spoon over sauce. Garnish with reserved spring onions, chilli, and coriander. Serve with lemon wedges.

Recipe Tips

• Can I use another fish besides coley?
  Yes, cod, haddock, or pollock are good substitutes.
• Is this curry spicy?
  It’s mild, but you can reduce or skip the chilli for a kid-friendly version.
• Can I use full-fat coconut milk?
  Absolutely, it will make the dish richer and creamier.
• How do I know the fish is cooked?
  The fish should flake easily when gently pressed with a fork.
• Can I make the rice in advance?
  Yes, cook the rice ahead and reheat it before serving.

What To Serve With Coley Korma

This mild fish curry goes well with:

• Warm naan bread or roti
• A side of cucumber raita
• Steamed green beans or peas
• Mango chutney
• A simple tomato and onion salad

How To Store Coley Korma

Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or microwave.

Freeze: Not recommended due to the fish texture, but the sauce can be frozen separately.

Coley Korma Nutrition Facts

Calories: 507 kcal

Fat: 10.5g

Saturates: 3.2g

Carbohydrates: 63.7g

Sugars: 2g

Protein: 40g

Fibre: 0.7g

Salt: 1g

FAQs

Can I make Jamie Oliver’s coley korma with frozen fish?
Yes, thaw fully and pat dry before cooking.

How do I keep fish from breaking apart in the pan?
Let it cook undisturbed on the first side to form a crust before flipping.

Is korma paste the same as curry paste?
Korma is a mild, creamy variety of curry paste. It’s different from spicier types like tikka or madras.

What can I use instead of coconut milk?
You can use cream or plain yogurt, but it will change the flavor.

Can I double the recipe?
Yes, just use a larger pan or cook in batches.