Caribbean fish curry

Caribbean fish curry

Check out our vibrant fish curry recipe with Caribbean curry powder, punchy Scotch bonnet chillies and creamy coconut milk

Cooking and Preparation Time 30 Minutes

Serves 4 


  • skinless white fish fillets 4 large
  • lemon ½, juiced
  • mild Caribbean curry powder 2 tbsp
  • groundnut oil 1 tbsp
  • spring onions 1 bunch, sliced
  • ginger a small chunk, finely grated
  • garlic 2 cloves, crushed
  • scotch bonnet chilli 1, finely chopped
  • red pepper 1, chopped into chunks
  • thyme 1 tsp of leaves, chopped, plus extra to serve
  • coconut milk 400g tin
  • cooked rice to serve



Rub the fish with the lemon juice, 1 tsp of the curry powder and some seasoning, and leave to sit while you make the sauce. Heat the oil in a shallow casserole or deep frying pan with a lid. Cook the spring onions, ginger, garlic, chilli and pepper for 5 minutes, then stir in the remaining curry powder and thyme and cook for 1 minute. Add the coconut milk and simmer, uncovered, for 10 minutes until the sauce has thickened.


Add the fish, pushing down into the sauce, then cover with a lid and simmer gently for 8-10 minutes or until the fish flakes easily. Scatter with a little fresh thyme and serve with rice.