Jamie Oliver Fantastic Fish Tikka Curry

This Jamie Oliver Fantastic Fish Tikka Curry is a hearty and flavorful recipe, which uses frozen white fish and red lentils. It’s a budget-friendly, comforting dinner, ready in about 1 hour and 10 minutes.

Jamie Oliver Fantastic Fish Tikka Curry Ingredients

• 1 lemon
• 3 tablespoons tikka curry paste
• 400g frozen white fish fillets (sustainably sourced)
• 1 onion
• 2 cloves of garlic
• 5cm piece of ginger
• 1 fresh red chilli
• ½ a bunch of fresh coriander (15g)
• Olive oil
• 300g potatoes
• 2 ripe tomatoes
• 300g frozen cauliflower florets
• 50g red split lentils
• 1 mug (320g) basmati rice
• 10 cloves
• 4 tablespoons fat-free natural yoghurt

How To Make Jamie Oliver Fantastic Fish Tikka Curry

1. Marinate the fish: Halve the lemon and squeeze one half over a large plate. Add 1 tbsp of tikka paste and mix. Coat the frozen fish in this mixture and set aside to marinate and defrost.
2. Cook the base: Peel and slice the onion, garlic, ginger, chilli, and coriander stalks. Place in a casserole pan over medium heat with olive oil and the remaining tikka paste.
3. Add potatoes: Peel and chop potatoes into 2cm chunks. Stir into the pan and cook everything for 15 minutes, stirring occasionally.
4. Add veg and simmer: Quarter the tomatoes and add to the pan along with cauliflower, lentils, and 600ml boiling water. Bring to a boil, then simmer for 45 minutes, until lentils are soft and sauce is thick. Add water as needed. Season to taste.
5. Cook the rice: About 15 minutes before curry is done, cook 1 mug of rice with 2 mugs boiling water, a pinch of salt, and the cloves. Cover and simmer for 12 minutes or until water is absorbed.
6. Cook the fish: Dry-fry marinated fish in a hot non-stick pan for 3–5 minutes per side until charred and cooked through. Do not move the fish while searing.
7. Finish and serve: Stir half the yoghurt into the curry. Flake the fish and place on top. Add remaining yoghurt and coriander leaves. Serve with rice and lemon wedges.

Recipe Tips

• Can I use fresh fish? Yes, just reduce the marinating time and skip the defrost step.
• How to make it spicier: Use a spicier curry paste or leave the chilli seeds in.
• What veggies can I substitute? Use broccoli, pumpkin, or squash if you don’t have cauliflower.
• Can I make it dairy-free? Yes, skip the yoghurt or use a plant-based alternative.
• What fish works best? White fish like cod, haddock, or even salmon and prawns.

What To Serve With Fish Tikka Curry

This dish is satisfying on its own but also pairs well with:

• Garlic naan or roti
• Cucumber raita
• Pickled onions or mango chutney
• A crisp cucumber salad
• Chilled lassi or lime soda

How To Store Fish Tikka Curry

Refrigerate: Store curry and rice separately in airtight containers for up to 3 days.
Freeze: The curry can be frozen for up to 2 months. Avoid freezing the cooked fish and yoghurt.

Fish Tikka Curry Nutrition Facts

• Calories: 575 kcal
• Fat: 7.1g
• Saturates: 0.8g
• Sugars: 10.3g
• Salt: 1.5g
• Protein: 33.2g
• Carbohydrates: 100.9g
• Fibre: 6.5g

FAQs

Can I use tikka masala sauce instead of paste?
Yes, but reduce other liquid ingredients slightly and adjust seasoning.

What lentils are best?
Red split lentils cook quickly and help thicken the sauce.

Is this dish freezer-friendly?
The curry base is, but cook the fish fresh for best texture.

Can I prep this ahead?
Yes, the base curry can be made ahead and reheated. Cook fish just before serving.

Is this recipe kid-friendly?
Yes, use mild curry paste and deseed the chilli.

Jamie Oliver Fantastic Fish Tikka Curry

Author: Sarah Cooking Method:Simmering Sautéing Pan-Frying Cuisine:American Courses:Dinner Main

Difficulty:BeginnerPrep time: 15 minutesCook time: 55 minutesTotal time:1 hour 10 minutesServings:4 servingsCalories:575 kcal Best Season:Available

Description

A vibrant tikka curry made with frozen white fish, lentils, and mixed vegetables – perfect for a cozy family dinner.

Ingredients

• 1 lemon, 3 tbsp tikka paste
• 400g frozen white fish
• 1 onion, 2 garlic cloves, 5cm ginger
• 1 red chilli, ½ bunch coriander
• 300g potatoes, 2 tomatoes
• 300g frozen cauliflower
• 50g red lentils
• 320g basmati rice, 10 cloves
• 4 tbsp fat-free yoghurt

Instructions

1. Marinate frozen fish in lemon juice and tikka paste.
2. Sauté sliced veg and remaining tikka paste in oil.
3. Add potatoes, cook 15 mins.
4. Add tomatoes, cauliflower, lentils, water. Simmer 45 mins.
5. Cook rice with cloves.
6. Dry-fry fish until cooked through.
7. Stir in yoghurt, flake fish over curry. Serve with rice, lemon, and coriander.

Notes

• This curry is flexible—swap fish for tofu, use different veg like squash or broccoli, and adjust heat to your liking with more or less chilli.

Keywords:fish tikka curry, Jamie Oliver fish curry, tikka lentil curry, white fish curry recipe, easy fish dinner