coley korma

coley korma

I’ve been watching the recent fish campaign fronted by Hugh Fearnley-Whittingstall, Jamie Oliver, Heston Blumenthal and Gordon Ramsay with great interest. Hugh’s documentaries were particularly memorable: following a fishing boat and watching aghast as tons of dead cod is tossed back into the ocean. Why? Because they have already exceeded their cod quota. Senseless, wasteful and frustrating. I watched most of it with tears in my eyes. I recommend you have a look at the Fish Fight website to find out more – why not sign up while you’re there?

The campaign has got the nation out and voting with their wallets. M&S reported their biggest week of fish sales in all their years of trading. Let’s hope the campaign continues to be a success and the ridiculous quota system is overhauled.

You may have noticed this blog contains little in the way of fish recipes. Sadly whilst I am a massive fan of fish, no others in the Roast Potato household are. Therefore fish is a real treat for me reserved for nights in alone. Tonight was one of those nights.

One of Jamie’s recipes in the series caught my eye: coley korma. Coley is a sweet and delicious fish, very reminiscent of cod but dirt cheap. Give it a whirl.

Jamie’s original recipe is here.

Coley korma:

4 coley steaks

1/3 jar of Patak’s korma paste

200ml coconut milk

1 mugful of rice

A couple of cloves

A couple of cardamom pods, cracked

Handful of coriander leaves, shredded

Half a cinnamon stick

  1. Get the rice on – chuck the rice in a saucepan with the spices, a splash of oil and some salt. Add twice the amount of boiling water to rice (so, two mugfuls) and simmer over a medium heat for ten minutes. After this time turn off the heat and pop the lid on for a further ten minutes to steam.
  2. Spread half the paste over the back of one of the steaks. Place in a hot pan and sizzle on one side for a couple of minutes. Flip over, add the rest of the paste and the coconut milk. Allow to simmer for a further 7 – 10 minutes until the fish flakes apart. Scatter over coriander and serve with the rice.


  • I’ve been wanting to try this recipe too, though I’m trying with Hake as I don’t think my fishmonger carries Coley. Glad to hear it got the thumbs up from you and that you, like me, are a massive fan of the Fish Fight! Woohoo!

    • Any flaky white fish would do the trick here. It’s dead easy and I’ve made it a bunch of times since. Big up the Fish Fight!

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