Mango Chutney Fish Balls

Looking for a unique seafood recipe? These Jamie Oliver Mango Chutney Fish Balls with coconut, chutney & chili are a flavourful lunch or dinner party starter.

Why You’ll Love This Recipe

If you’re a seafood lover (like me and my husband), you know there’s no shortage of ways to enjoy fish – grilled, fried, baked, stewed, or in batter. Each one is delicious in its own right. Living on an island, we’re spoiled with fresh, affordable fish, and of course, the UK’s beloved Fish & Chips is a staple.

But even with so many options, it’s easy to get stuck cooking fish the same way over and over again. That’s why I’m always on the lookout for new seafood recipes that bring a fresh twist to the table.

Discovering Mango Chutney Fish Balls

When I came across this Jamie Oliver recipe from his Simply Jamie cookbook I was instantly intrigued. The combination of creamy coconut, sweet chutney, and fresh chili sounded unique – the perfect way to shake up my usual fish dishes.

And I’m glad I tried it, because this recipe has quickly become a favourite.

What Makes This Recipe Special

The beauty of this dish lies in its balance of flavours:

• White fish (I recommend haddock) → firm texture and a slightly bolder taste than cod
• Creamed coconut → rich, tropical creaminess that softens the spices
• Mango chutney → a touch of sweetness that lifts the dish
• Fresh cucumber, coriander & chili → crunch, freshness, and just the right amount of heat

The result? A vibrant, well-rounded flavour profile that feels both comforting and exotic.

Why You Should Try This Recipe

If you’re tired of the same old seafood dinners, this easy fish recipe with mango chutney is the perfect solution. It’s quick to prepare, packed with flavour, and guaranteed to impress.

Whether you’re cooking for family or entertaining friends, these Mango Chutney Fish Balls will bring a touch of the unexpected to your table – without being difficult or intimidating to make.

Watch the video below to see it being made:

Mango Chutney Fish Balls

Servings

16

fish balls

Looking for a unique seafood recipe? These Jamie Oliver Mango Chutney Fish Balls with coconut, chutney & chili are a flavourful lunch or dinner party starter.

Ingredients

• 30g fresh coriander (plus extra for garnish)

• 250g white fish (such as haddock or cod)

• 250g cooked basmati rice

• 50g creamed coconut

• 1tsp ginger paste

• 1 heaped tsp English mustard

• 1 whole egg

• Salt & freshly ground black pepper, to taste

• Oil, for deep frying

• 2 heaped tbsp mango chutney

• 1 cucumber

• Juice of 1 lime

• 1 small red chili, sliced

Directions

• Place the coriander, fish, rice, coconut, ginger paste, mustard, and egg into a food processor. Blend until well combined.
• Add salt and black pepper to taste, then mix again briefly.
• Heat the oil to 180°C (350°F). With wet hands, shape the mixture into 16 balls and deep-fry for about 6 minutes, until golden and cooked through.
• While the fish balls are frying, place the mango chutney in a shallow bowl. Loosen with a splash of water to create a light sauce.
• Once cooked, transfer the hot fish balls to the chutney. Roll them around until evenly coated.
• Thinly slice the cucumber and arrange it on a serving plate. Add a squeeze of lime juice over the top.
• Place the fish balls on the cucumber bed. Garnish with extra coriander and sliced chili. Serve immediately.