35 minutes
A delightful dish featuring tender fish fillets simmered in a fragrant blend of coconut milk, curry spices, and fresh vegetables, topped with a splash of lime juice and fresh herbs.
Olive Oil, None
tablespoons
Bell Pepper, sliced
each
Bell Pepper, sliced
each
Onion, sliced
each
Kosher Salt, None
to taste
Black Pepper, freshly ground
to taste
Jamaican Curry Powder, None
tablespoons
Garlic, minced
cloves
Ginger, minced
teaspoons
Fish Fillets, None
0 oz
Coconut Milk, None
cups
Lime, juiced
each
Scallions, sliced
each
Cilantro, None
handful
1. Saute the Vegetables
Heat olive oil in a medium saucepan with deep sides over a medium flame. Once the oil is shimmering, add sliced red and green bell peppers along with the onion. Saute until tender and fragrant, about 3-4 minutes. Season with a pinch of kosher salt and freshly ground black pepper to taste.
2. Add Curry Powder
Sprinkle Jamaican curry powder into the pan and saute briefly to release the flavors, ensuring it does not scorch.
3. Stir in Garlic and Ginger
Make room in the pan for garlic and ginger. Stir these in and cook for about 30 seconds each, allowing their flavors to meld with the curry.
4. Simmer the Fish
Place the fish fillets into the pan and pour the coconut milk over them. Simmer gently, cooking the fillets to flaky perfection, about 20 minutes.
5. Finish with Lime, Scallions, and Cilantro
Squeeze the juice of a lime evenly over the dish. Scatter sliced scallions and fresh cilantro leaves over the top.
Use firm, white fish like cod, halibut, or snapper that hold up well in the curry. Freshness is key, so visit a trusted fishmonger and ask for the catch of the day or what’s freshest. You can also consider sustainable options from local sources.
Add the fish near the end of cooking to prevent overcooking and becoming dry. Cook just until the fish is opaque and flakes easily with a fork.
Start by blooming the spices. Sauté aromatics like onions, garlic, and ginger, then add your spices early on to release their essential oils, deepening the flavor profile and infusing the dish with warmth.
Adjust the level of heat and sweetness to suit your palate. Add a small amount of sugar to balance the heat from chilies or curry paste, and lime or tamarind for acidity to achieve a well-rounded taste.
Garnish with fresh herbs like cilantro or Thai basil just before serving. This adds a burst of freshness that complements the rich flavors of the curry.
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