30 minutes
A delicious tropical fish curry with the flavors of coconut, curry powder, and fresh vegetables, served over rice or couscous.
tablespoons
Bell Pepper, deseeded and sliced into 1/4-inch strips
each
Green Bell Peppers, deseeded and sliced into 1/4-inch strips
each
Onion, sliced
each
to taste
Black Pepper, freshly cracked
to taste
Jamaican Curry Powder
tablespoons
Garlic, minced
cloves
Ginger, grated
tablespoons
Fish Fillets, frozen
0 oz
0 oz
Lime, juiced
each
Scallions, trimmed and thinly sliced
each
Cilantro, fresh leaves and tender stems
to taste
White Rice
to serve
1. Prep Veggies
In a medium (10-inch) saucepan with deep sides, warm the olive oil over medium-high heat. Add the sliced red and green bell peppers along with the onion to the pan. Sauté until they soften, approximately 3 to 4 minutes. Season with salt and pepper.
2. Add Spices and Aromatics
Incorporate the curry powder, stirring frequently for 1 minute to prevent burning. Add the minced garlic, cooking until it releases its fragrance, about 30 seconds. Mix in the grated ginger, allowing it to become fragrant, which should take around 30 seconds.
3. Cook the Fish
Place the fish fillets atop the sautéed vegetables. If the pan is crowded, gently nestle them in between. Pour the coconut milk over the fish and vegetables. Cover the pan and let it simmer on medium-low heat until the fish is cooked through and begins to flake, about 20 minutes. Season again with salt and pepper to taste.
4. Finish and Serve
Squeeze fresh lime juice over the cooked dish to your liking. Garnish with sliced scallions and cilantro leaves. Serve this tropical delight over a bed of fluffy white rice or couscous.
Select firm-fleshed fish such as halibut, cod, or mahi-mahi, and opt for fresh or sustainably sourced options for the best flavor and texture in your curry.
Sauté aromatics like onions, garlic, ginger, and lemongrass before adding spices to create a complex flavor base.
Use full-fat, high-quality coconut milk for a richer flavor, and consider adding toasted shredded coconut for an extra tropical taste.
Add the fish towards the end of cooking and let the residual heat finish the cooking process to keep the fish tender.
Season your dish in layers, starting from the aromatics to the addition of coconut milk, and make final adjustments before serving.
Comments (0)