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
Ingredients
- 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
Method
STEP 1
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.
STEP 2
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.
Credit
Recipe by Olive Magazine – https://www.olivemagazine.com/recipes/fish-and-seafood/caribbean-fish-curry/